What does amygdalin mean?
Amygdalin is a naturally occurring chemical compound known as a cyanogenic glycoside, found in the seeds and kernels of many plants in the rose family—most notably bitter almonds, apricot kernels, peach pits, and apple seeds. When chewed or otherwise broken down, amygdalin releases hydrogen cyanide, which is why eating a large number of these seeds can cause genuine cyanide poisoning. The compound was first isolated from bitter almonds in the early nineteenth century and has since been studied both as a toxicological hazard and as a subject of medical controversy: a semi-synthetic derivative marketed under the name Laetrile was promoted in the twentieth century as an alternative cancer treatment despite lacking proven benefit. Today the word appears mainly in chemistry, food-safety guidance, and reporting on unproven remedies, making it a useful term for anyone interested in how ordinary foods can harbor potent chemistry.
nounA cyanogenic glycoside found naturally in the seeds and kernels of many stone fruits—most famously bitter almonds and apricot kernels—which breaks down to release hydrogen cyanide when ingested.
- A cyanogenic glycoside occurring in bitter almonds, apricot kernels, peach pits, and related seeds, which yields glucose, benzaldehyde, and hydrogen cyanide upon hydrolysis.
"Bitter almonds owe their characteristic flavor to amygdalin, which the body converts into hydrogen cyanide."
"Chemists isolated amygdalin from bitter almonds in the early nineteenth century."
"Health authorities warn that consuming large quantities of apricot kernels can cause cyanide poisoning because of their high amygdalin content."
As a chemical compound, amygdalin is usually treated as an uncountable mass noun; a plural form is rare and would appear only when referring to distinct preparations or variants.
"Laboratories may analyze different amygdalins extracted from various plant sources."
A handful of apricot kernels can contain enough amygdalin to produce a lethal dose of cyanide—the same compound once sold as a bogus cancer cure called Laetrile.
Reviewed by Deb Chak, Editor. AI-assisted content curated by RJS Tech Solutions LLP.
Etymology of amygdalin
Amygdalin takes its name ultimately from the Greek word for the almond, 'amygdale', which passed into Latin as 'amygdala'; the compound was first isolated from bitter almonds by chemists in the early nineteenth century, giving the substance its almond-derived name. The same Greek root underlies related terms such as 'amygdala' (the brain structure) and 'amygdaloid' (resembling an almond), reflecting how deeply the almond has shaped scientific vocabulary.
How amygdalin is actually used
Strictly a technical term used in chemistry, toxicology, nutrition science, and discussions of alternative medicine; rarely encountered in everyday conversation. It carries no emotional connotation but is often mentioned in warnings about cyanide toxicity in stone-fruit seeds.
Easily confused with amygdalin
The amygdala is an almond-shaped structure in the brain involved in emotion, whereas amygdalin is a chemical compound found in fruit seeds.
Laetrile is a semi-synthetic derivative of amygdalin marketed as an unproven cancer treatment, while amygdalin is the natural compound itself.