Cyanoglucosides

Cyanoglucosides are a class of compounds that contain a glucose moiety attached to a cyanogenic glycoside. These compounds are found in various plant species, particularly in the family Rosaceae, which includes apple, pear, and cherry trees. They are also present in almonds, where they contribute to the emission of cyanide gas when the almonds are crushed or bruised.

Cyanoglucosides have an ester bond between the glucose unit and the cyanogenic glycoside. This bond is a biological source of cyanide, which is released when the ester bond is hydrolyzed by the enzyme beta-glucosidase. The resulting cyanide gas can be toxic to humans and animals if inhaled in high concentrations.

Some common cyanoglucosides include amygdalin and prunasin. These compounds are found in various fruits, such as cherries, apricots, and apples. In almonds, amygdalin is responsible for the toxic reaction that occurs when almonds are ground or exposed to heat. The molecule is released from the almond kernel, and the cyanide is liberated.

Research on cyanoglucosides has shown that they have potential uses in the development of cancer treatments. Because of the cyanide found within these compounds, they have the ability to selectively kill cancer cells without harming healthy cells. As research continues, these compounds hold promise for the creation of new cancer therapeutics.