1. Toxic alkaloid compounds found in plants of the nightshade family, particularly in potatoes and tomatoes, that contain both a carbohydrate and an alkaloid component.
Usage: plural form; singular is glycoalkaloid; chemistry/botany term; commonly found in food science and toxicology contexts

Examples

• Glycoalkaloids in green potatoes can cause digestive upset if consumed in large quantities.
• The concentration of glycoalkaloids increases when potatoes are exposed to light during storage.
• Researchers study glycoalkaloids to understand their effects on human health.
• Solanine and tomatine are the most common glycoalkaloids found in nightshade vegetables.
• Cooking does not significantly reduce the glycoalkaloid content in potatoes.