amígdalina

Amigdalina is a chemical compound found naturally in the seeds of many plants, particularly in bitter almonds, apricots, cherries, and peaches. It belongs to a class of compounds known as cyanogenic glycosides. When amigdalina is broken down by enzymes in the body or by certain bacteria, it can release hydrogen cyanide, a toxic substance.

Historically, amigdalina, often in a processed form called laetrile, was promoted as an alternative cancer treatment. Proponents claimed it could selectively kill cancer cells. However, this has been extensively studied and is not supported by scientific evidence. Major medical organizations and regulatory bodies worldwide have concluded that laetrile and amigdalina are ineffective for treating cancer and can be harmful.

The U.S. Food and Drug Administration (FDA) has stated that laetrile is not approved for any medical use in the United States due to its lack of proven efficacy and potential toxicity. Consuming foods rich in amigdalina, especially in large quantities, can lead to cyanide poisoning. Symptoms of cyanide poisoning can include nausea, vomiting, dizziness, headaches, and in severe cases, respiratory failure and death. Due to these risks, the consumption of raw bitter almonds and apricot kernels is generally discouraged.