Amigdalina

Amigdalina, known in English as amygdalin, is a naturally occurring cyanogenic glycoside found in seeds of several Prunus species, notably bitter almonds, apricot kernels, and the seeds of peaches, plums, and cherries. It is also present in smaller amounts in apple and pear seeds. It functions as a plant defense compound.

Chemically, amygdalin is a disaccharide bound to mandelonitrile. When plant material is damaged or metabolized by intestinal enzymes, amygdalin can be hydrolyzed to glucose, glucose, benzaldehyde, and hydrogen cyanide. The released cyanide is the source of its toxicity in humans.

Historically, amigdalina has been promoted as a cancer therapy under names such as laetrile or vitamin B17. There is no credible evidence that amygdalin or laetrile improves cancer outcomes, and major health authorities consider it unsafe. Ingestion can cause cyanide poisoning, with symptoms including headache, dizziness, confusion, nausea, rapid breathing, seizures, and, in severe cases, death. Because of safety concerns and lack of proven benefit, many countries regulate or restrict its sale as a medicinal product; it is not approved as a drug for cancer treatment in most jurisdictions.

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