amygdalincontaining

Amygdalin-containing refers to substances or foods that contain amygdalin, a naturally occurring cyanogenic glycoside. Amygdalin is found in seeds of several Prunus species, including bitter almonds and the kernels of apricots, peaches, plums, and cherries. It also occurs in smaller amounts in some apple and pear seeds, and in other plants.

Chemically, amygdalin is a diglycoside comprising mandelonitrile linked to glucose units. When the seed tissue is damaged and enzymes such as beta-glucosidase act on it, amygdalin can be hydrolyzed to produce hydrogen cyanide, which is toxic in sufficient doses. The actual cyanide release depends on factors like the plant source, processing, and how the product is consumed; chewing or grinding seeds increases exposure.

Toxicity and safety: Cyanide release presents a risk of poisoning, with symptoms ranging from headache and dizziness to more severe outcomes at high doses. Regulatory guidance varies by country; many authorities caution against consuming amygdalin-containing seeds in large amounts. In some markets, products marketed as amygdalin-containing, including certain dietary supplements and so-called cancer therapies, are regulated or discouraged because the claimed benefits are not supported by robust evidence and there is potential harm.

Evidence and regulation: The medical use of amygdalin or its derivative laetrile is not approved as a cancer treatment by major health authorities, and warnings about toxicity and lack of proven benefit are common. Research is limited and inconclusive, with emphasis on safety concerns rather than therapeutic efficacy.