Tag: Odap

Lathyrism, a paralytic disease, historically linked to famines, is caused by the excessive consumption of khesari dal. This condition occurs when the neurotoxin β-ODAP, present in the pulse, accumulates in the body over time, leading to significant neurological damage. It is crucial to understand the risks associated with this legume, particularly when it forms a major part of the diet.

According to research published by the National Institutes of Health, outbreaks of neurolathyrism have historically occurred in regions where khesari dal (*Lathyrus sativus*) became a dietary staple during times of drought or famine. The cause of this debilitating disease lies in a powerful, naturally occurring neurotoxin within the legume.

Epidemics of neurolathyrism, a paralytic disease, have been documented throughout history following prolonged consumption of certain Lathyrus species. The primary neurotoxin responsible for this condition is β-N-oxalyl-L-α,β-diaminopropionic acid, commonly known as ODAP.

Historically, the grass pea, or *Lathyrus sativus*, has been a reliable 'insurance crop' in famine-prone regions due to its remarkable resilience to drought and floods. However, its cultivation and consumption have been marred by the presence of toxic substances, most notably the neurotoxin β-N-oxalyl-L-α,β-diaminopropionic acid (β-ODAP).

For thousands of years, *Lathyrus sativus*, or grass pea, has been an important crop in drought-prone regions due to its resilience and high protein content, but is *Lathyrus sativus* edible? Historically, reliance on this legume during famine led to widespread paralytic disease, revealing a critical need for proper preparation.

Outbreaks of lathyrism, a devastating neurodegenerative disorder, have affected tens of thousands of people during famines throughout history. Understanding which pulses cause lathyrism when consumed on a regular basis is critical for preventing this irreversible condition, particularly in regions where these hardy legumes are staple foods.

According to ancient texts from Hippocrates, symptoms of a neurological disorder linked to consuming Lathyrus peas were described as early as 400 B.C., a disease now known to be caused by the toxin responsible for lathyrism, β-N-oxalyl-L-α,β-diaminopropionic acid (β-ODAP). This neurotoxin is the primary cause of the debilitating condition known as neurolathyrism.

Epidemiological studies have shown that lathyrism, a devastating paralytic disease, disproportionately affects populations with poor nutrition, often correlating with low dietary intake of specific micronutrients. In this context, researchers have found that supplementing with vitamin C offers significant protection against the neurotoxic effects of the causative agent, a compound found in the grass pea.

Hippocrates described a neurological disorder from eating legumes as early as 400 BC, an affliction we now know as lathyrism. The disease, which is still prevalent in regions prone to famine and drought, occurs due to the intake of specific neurotoxic compounds found in certain legumes, particularly the grass pea.

Neurolathyrism is an irreversible neurological condition resulting from the excessive and prolonged consumption of legumes from the Lathyrus genus, such as grass peas. For those at risk, studies have shown a protective effect, suggesting that vitamin C is a beneficial supplement to help mitigate the neurotoxic effects of the legume.