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amygdalin

amygdalin
1. A glycoside in almonds and apricot and cherry stones which is hydrolysed by the enzyme emulsin to yield glucose, hydrocyanic acid, and benzaldehyde. It is therefore highly poisonous, although it has been promoted, with no evidence, as a nutrient, laetrile or so‐called vitamin B17. Unfounded claims have been made for its value in treating cancer.

2. French name for cakes and sweets made with almonds.

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"amygdalin." A Dictionary of Food and Nutrition. . Encyclopedia.com. 20 Oct. 2017 <http://www.encyclopedia.com>.

"amygdalin." A Dictionary of Food and Nutrition. . Encyclopedia.com. (October 20, 2017). http://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/amygdalin

"amygdalin." A Dictionary of Food and Nutrition. . Retrieved October 20, 2017 from Encyclopedia.com: http://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/amygdalin

amygdalin

amygdalin (əmĬg´dəlĬn): see benzaldehyde.

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"amygdalin." The Columbia Encyclopedia, 6th ed.. . Encyclopedia.com. 20 Oct. 2017 <http://www.encyclopedia.com>.

"amygdalin." The Columbia Encyclopedia, 6th ed.. . Encyclopedia.com. (October 20, 2017). http://www.encyclopedia.com/reference/encyclopedias-almanacs-transcripts-and-maps/amygdalin

"amygdalin." The Columbia Encyclopedia, 6th ed.. . Retrieved October 20, 2017 from Encyclopedia.com: http://www.encyclopedia.com/reference/encyclopedias-almanacs-transcripts-and-maps/amygdalin