A cyanogenic glycoside found in the seeds of Rosaceae. Bitter glycoside of the Rosaceae, found esp. in kernels of cherries, peaches and apricots. Present in cold pressed bitter almond oil from the above sources prior to enzymic hydolysis and steam distillation for food use [DFC]

Amygdalin is found in almond. Bitter glycoside of the Rosaceae, found especially in kernels of cherries, peaches and apricots. Amygdalin is present in cold pressed bitter almond oil from the above sources prior to enzymic hydolysis and steam distillation for food use Amygdalin , C20H27NO11, is a glycoside initially isolated from the seeds of the tree Prunus dulcis, also known as bitter almonds, by Pierre-Jean Robiquet and A. F. Boutron-Charlard in 1803, and subsequently investigated by Liebig and Wohler in 1830, and others. Several other related species in the genus of Prunus, including apricot (Prunus armeniaca) and black cherry (Prunus serotina), also contain amygdalin. It was promoted as a cancer cure by Ernst T. Krebs under the name Vitamin B17, but studies have found it to be ineffective. Amygdalin is sometimes confounded with laevomandelonitrile, also called laetrile for short; however, amygdalin and laetrile are different chemical compounds. Amygdalin has been shown to exhibit anti-nociceptive and apoptotic functions (A7778, A7779). Amygdalin belongs to the family of Dihexoses. These are disaccharides containing two hexose carbohydrates.