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.
"amygdalin." A Dictionary of Food and Nutrition. . Encyclopedia.com. (February 24, 2018). http://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/amygdalin
"amygdalin." A Dictionary of Food and Nutrition. . Retrieved February 24, 2018 from Encyclopedia.com: http://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/amygdalin
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amygdalin (əmĬg´dəlĬn): see benzaldehyde.
"amygdalin." The Columbia Encyclopedia, 6th ed.. . Encyclopedia.com. (February 24, 2018). http://www.encyclopedia.com/reference/encyclopedias-almanacs-transcripts-and-maps/amygdalin
"amygdalin." The Columbia Encyclopedia, 6th ed.. . Retrieved February 24, 2018 from Encyclopedia.com: http://www.encyclopedia.com/reference/encyclopedias-almanacs-transcripts-and-maps/amygdalin