What is the name of yellow cauliflower toxin

The main toxin in yellow flowers is colchicine. Fresh yellow cauliflower contains high concentrations of colchicine in its stamens. If consumed without proper handling, it may cause toxic symptoms such as nausea, vomiting, and diarrhea.

Colchicine is an alkaloid substance with the highest content in the stamens of yellow flowers. After entering the human body, this substance will interfere with normal cell division and have a strong stimulating effect on the gastrointestinal mucosa. Freshly picked yellow cauliflower can contain 6-20 milligrams of colchicine per 100 grams of stamens, and ingestion of more than 3 milligrams by the human body may lead to toxic reactions. Typical symptoms of poisoning usually appear 2-6 hours after consumption, including severe upper abdominal pain, persistent vomiting, and large amounts of watery stools. Yellow flowers that have been fully dried or treated with high temperature are basically non-toxic. The traditional processing method requires immediate removal of stamens after harvesting, blanching in boiling water or continuous exposure to sunlight for more than 3 days to convert colchicine into non-toxic colchicine. Due to standardized processing, the content of colchicine in commercially available dried yellow flowers is usually lower than the safety standard. However, when picking wild yellow flowers by oneself, there is still a risk of poisoning if not handled properly.

It is recommended to soak the yellow cabbage in water for more than 2 hours before consumption, change the water 2-3 times in the middle, and ensure that it is boiled at high temperature of 100 ℃ for 10 minutes during cooking. If symptoms of poisoning occur, induce vomiting immediately and seek medical attention. Doctors may use activated carbon to absorb toxins or intravenous fluid replacement for treatment. Daily storage of dried yellow flowers should be kept dry and ventilated to avoid the production of mold and toxins due to moisture. Special populations such as pregnant women, infants, and those with weak digestive function should control their food intake.