Cyanogenic glycosides

Cyanogenic glycosides are plant compounds that can release hydrogen cyanide when enzymatically broken down, often after tissue damage brings them into contact with hydrolyzing enzymes.

Amygdalin: A cyanogenic glycoside found in bitter almonds and the seeds of some other plants. It is a well-known example whose breakdown can release hydrogen cyanide.
Glycoside: A compound in which a sugar is bonded to another chemical group through its anomeric carbon. Cyanogenic glycosides belong to this broad class of sugar-containing compounds.
Cassava processing: The preparation of cassava roots to improve edibility and reduce naturally occurring toxins. Soaking, fermenting, drying, or cooking can reduce cyanide derived from cassava glycosides.
Cassava: A tropical root crop whose edible storage roots can contain cyanogenic glycosides. Linamarin in cassava makes processing essential for reducing cyanide exposure.
Linamarin: A cyanogenic glycoside found in cassava, lima beans, and other plants. Its enzymatic breakdown is a major source of cyanide in inadequately processed cassava.
Cyanohydrin: A compound containing hydroxyl and cyano groups attached to the same carbon atom. Cyanohydrins commonly form as intermediates during cyanogenic glycoside breakdown.
Konzo: A sudden-onset, non-progressive paralysis associated with sustained high cyanide exposure from cassava-based diets. It is linked to severe dietary exposure when cassava processing and nutrition are inadequate.
Bitter almond: The seed of a bitter variety of almond tree, containing amygdalin and other compounds. Its amygdalin can release hydrogen cyanide when the seed is crushed and digested.
β-Glucosidase: An enzyme that cleaves glucose from β-linked glycosides. Plant β-glucosidases hydrolyze cyanogenic glycosides after tissue disruption.
Enzyme: A biological catalyst that accelerates a chemical reaction without being consumed by it. Enzymes initiate and complete the reactions that release cyanide from these compounds.

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