Amigdalin

Amigdalin is a cyanogenic glycoside found in various plants, particularly in the kernels of the apricot and peach pits. It is a glucoside composed of glucose and amygdalin, a cyanogenic compound. When amigdalin is metabolized by the body, it releases hydrogen cyanide, a highly toxic substance. This process is facilitated by the enzyme beta-glucosidase, which breaks down the glycoside into glucose and amygdalin. Amygdalin is then further metabolized by the enzyme rhodanese, which converts it into mandelonitrile, a compound that releases hydrogen cyanide upon hydrolysis.

Amigdalin has been used in traditional medicine for its potential anti-inflammatory and antimicrobial properties. However, its toxicity due to the release of hydrogen cyanide has limited its use in modern medicine. The toxic effects of amigdalin are primarily due to the inhibition of cellular respiration, which occurs when hydrogen cyanide binds to cytochrome oxidase, a key enzyme in the electron transport chain.

Amigdalin is also used in the production of hydrogen cyanide, a chemical used in various industrial applications. The extraction of hydrogen cyanide from amigdalin involves a series of chemical reactions that convert the glycoside into the toxic gas. This process is carefully controlled to ensure the safety of workers and the environment.

In summary, amigdalin is a cyanogenic glycoside found in the kernels of apricot and peach pits. It is metabolized by the body to release hydrogen cyanide, a highly toxic substance. While it has been used in traditional medicine, its toxicity has limited its use in modern medicine. Amigdalin is also used in the production of hydrogen cyanide for industrial applications.