Amygdalin

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Amygdalin

Amygdalin (pronounced: /əˈmɪɡdəlɪn/) is a naturally occurring chemical compound, famous for its prominence in the seeds of many fruits and plants, notably in the kernels of apricots, peaches, and almonds.

Etymology

The term "Amygdalin" comes from the Ancient Greek word "ἀμυγδαλή" (amygdálē), which means 'almond'. It was first isolated in 1830 by two French chemists, Pierre-Jean Robiquet and Antoine Boutron-Charlard.

Chemical Structure and Properties

Amygdalin is a cyanogenic glycoside derived from the aromatic amino acid phenylalanine. It consists of two molecules of glucose, one molecule of benzaldehyde, and one molecule of cyanide. The cyanide and benzaldehyde are responsible for the bitter taste of amygdalin.

Related Terms

  • Cyanogenic glycosides: A class of compounds found in certain plants that can produce cyanide when broken down by enzymes.
  • Phenylalanine: An essential amino acid that is used in the biosynthesis of proteins.
  • Benzaldehyde: An organic compound consisting of a benzene ring with a formyl substituent, the simplest aromatic aldehyde.
  • Cyanide: A rapidly acting, potentially deadly chemical that can exist in various forms.

Uses and Potential Risks

Amygdalin is used in the manufacturing of cosmetics, and it has been used as a flavoring agent due to its almond-like taste. However, it is also known for its controversial use in alternative medicine, particularly in the treatment of cancer, despite the lack of scientific evidence supporting its effectiveness and safety.

Ingesting amygdalin can lead to cyanide poisoning, as the compound can release cyanide in the human body. Symptoms of cyanide poisoning include headache, dizziness, fast heart rate, shortness of breath, and vomiting.

See Also

  • Laetrile: A purported anti-cancer agent that is chemically related to amygdalin.
  • Vitamin B17: A name sometimes given to amygdalin or laetrile, although it is not a recognized vitamin.

External links

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