Daffodil (Narcissus spp.), a common spring-flowering peren- nial, contains a toxic chemical that can cause gastrointestinal symptomsifingested.InJapan,daffodilleavesmaybemistak- enly placed in dumplings or stir fry instead of Chinese chives when cooking. 1 Also, accidental use of daffodil bulbs instead ofonions is a knownmistake and has been previouslyreported intheliterature. 2 According todatafromtheJapaneseMinistry of Health, Labour, and Welfare, 195 cases of accidental daf- fodil poisonings were reported between 2009 and 2019 in Japan,andoneofthevictimsdied.Therefore,cliniciansshould be aware of this pathology and become familiar with typical clinical manifestations and treatment. The most abundant bioactive alkaloids characterized in daffodil extracts are lycor- ine and galantamine. These compounds are thought to induce vomiting by irritating the gastric mucosa and stimulating the chemoreceptortriggerzoneinthemedullaoblongata.Lycorine is found in all segments of the plant, with the highest concen- trationinthebulbs. 3 Thesealkaloidslikelyposesignificantrisk not only during bulb planting, but also during storage and dis- posalofdeadplants.
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