amygdalin

views updated May 29 2018

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.