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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

amygdalin (əmĬg´dəlĬn): see benzaldehyde.

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"amygdalin." The Columbia Encyclopedia, 6th ed.. . Encyclopedia.com. 23 May. 2018 <http://www.encyclopedia.com>.

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"amygdalin." The Columbia Encyclopedia, 6th ed.. . Retrieved May 23, 2018 from Encyclopedia.com: http://www.encyclopedia.com/reference/encyclopedias-almanacs-transcripts-and-maps/amygdalin

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