tsüanioglükosiidi

Tsüanioglükosiid is a type of naturally occurring chemical compound found in certain plants. These compounds are characterized by the presence of a cyanide group (-CN) attached to a sugar molecule. The sugar component is typically glucose, hence the "glukosiidi" part of the name. When certain enzymes within the plant, or when the plant material is damaged, these enzymes can interact with the tsüanioglükosiid molecule. This interaction can lead to the release of hydrogen cyanide (HCN), which is a toxic gas.

The presence of tsüanioglükosiids in plants is often a defense mechanism against herbivores. The release of cyanide can deter animals from consuming the plant. Many plants contain these compounds, including various fruits, seeds, and roots. Examples of plants known to contain tsüanioglükosiids include cassava, sorghum, flaxseed, and certain fruit kernels like those of apples and apricots.

The level of tsüanioglükosiids can vary significantly between plant species and even within different parts of the same plant. Processing methods, such as cooking, soaking, or fermentation, are often employed to reduce or eliminate the toxic cyanide content in edible plants before consumption. This detoxification is crucial for safe human and animal consumption of certain plant-based foods.