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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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Cite this article
DAVID A. BENDER. "amygdalin." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>. DAVID A. BENDER. "amygdalin." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1O39-amygdalin.html DAVID A. BENDER. "amygdalin." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-amygdalin.html |
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amygdalin
amygdalin : see benzaldehyde . |
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Cite this article
"amygdalin." The Columbia Encyclopedia, 6th ed.. 2011. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>. "amygdalin." The Columbia Encyclopedia, 6th ed.. 2011. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1E1-X-amygdali.html "amygdalin." The Columbia Encyclopedia, 6th ed.. 2011. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1E1-X-amygdali.html |
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