Amygdalin
Amygdalin is a cyanogenic glycoside found in bitter almonds and some fruit seeds. Enzymatic breakdown can release hydrogen cyanide.
Amygdalin hydrolase: An enzyme that hydrolyzes amygdalin into prunasin and glucose. It begins the enzymatic pathway that breaks amygdalin down.
Apricot kernel: The edible seed inside an apricot stone, containing variable amounts of amygdalin. Its amygdalin content can expose people to cyanide when kernels are eaten.
Laetrile controversy: The dispute over claims that laetrile, often identified with amygdalin, treats cancer. The controversy centers on separating promotional claims from clinical evidence.
Amygdaleae: A plant group within the rose family that includes almonds, peaches, and cherries. Amygdalin occurs in seeds of several plants in this group.
Prunasin: A cyanogenic glycoside produced when amygdalin loses one glucose unit. It is the first major intermediate in amygdalin breakdown.
Bitter almond: A variety of almond rich in amygdalin, which gives its crushed kernels a characteristic bitter flavor. It is a classic dietary source of amygdalin and cyanide risk.
Cyanogenic glycoside: A plant compound that can release hydrogen cyanide after enzymatic breakdown. Amygdalin belongs to this broader chemical family.
Prunus: A genus of trees and shrubs that includes almonds, cherries, peaches, plums, and apricots. Many familiar amygdalin-containing seeds come from Prunus species.
Mandelonitrile: An unstable cyanohydrin that can decompose into benzaldehyde and hydrogen cyanide. It is the immediate chemical precursor to cyanide release.
Laetrile: A name used for a semisynthetic amygdalin-related substance promoted as an alternative cancer treatment. Claims about amygdalin's medical value often conflate it with laetrile.