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Overview
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Amygdalin (Vitamin B17) is a cyanide-containing diglucoside derived from bitter almonds (Prunus dulcis) and apricot pits and is structurally related to Vitamin B17. The monoglucoside prunasin is the precursor to Amygdalin. In the 1950s, Amygdalin was a proposed anti-cancer agent; however, because of its cytotoxic properties, its use is highly avoided. It may be used as a substrate to characterize enzymes such as maltase(s), emulsin(s), and β-glucosidase(s). Amygdalin is freely soluble in water.
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Background
Amygdalin is metabolized in the gut by β-glucosidase prunasin hydrolase (PH) enzyme with hydrogen cyanide (along with benzaldehyde and glucose) as a byproduct. Some of the hydrogen cyanide produced can be cytotoxic to tumor cells.
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