amyglydy

Amygdalin is a cyanogenic glycoside found in various plants, including apple seeds, apricot pits, and peach kernels. It is responsible for the bitter taste of these seeds and pits. Amygdalin is composed of a sugar molecule (glucose) attached to a cyanide-containing molecule (mandelonitrile). When the plant tissue is damaged, such as during chewing or digestion, amygdalin is broken down by enzymes, releasing hydrogen cyanide (HCN) and mandelonitrile. This process is known as hydrolysis.

The release of HCN is toxic to animals, including humans, and can cause symptoms such as nausea, vomiting, and in severe cases, respiratory failure and death. Therefore, it is generally recommended to avoid consuming the seeds and pits of these fruits, as they contain amygdalin.

Amygdalin has been studied for its potential medicinal properties. It has been used in traditional medicine to treat various ailments, including coughs, colds, and digestive issues. However, the use of amygdalin as a medicinal substance is controversial due to its potential toxicity. Some studies suggest that amygdalin may have anti-inflammatory and antimicrobial properties, but more research is needed to fully understand its potential benefits and risks.

In summary, amygdalin is a cyanogenic glycoside found in certain plants that can release toxic hydrogen cyanide when broken down. It has been used in traditional medicine but its use is controversial due to its potential toxicity.