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cyanogenic glycosides

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cyanogenic glycosides
[sī′ənōjənet′ik]
chemical compounds contained in foods that release hydrogen cyanide when chewed or digested. The act of chewing or digestion leads to hydrolysis of the substances, causing cyanide to be released. Cyanogenetic glycosides are present in apples, apricots, cherries, peaches, plums, and quinces, particularly in the seeds of such fruits. The chemicals are also found in almonds, sorghum, lima beans, cassava, corn, yams, chick-peas, cashews, and kirsch. Although human poisoning by cyanogenetic glycosides is rare, cases of cyanide poisoning by certain varieties of lima beans, cassava, and bitter almonds have been reported.


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The research has shown that the concentration of cyanogenic glycosides, which break down to release toxic hydrogen cyanide, increased in plants in elevated CO2.
Apricot seeds are an essential source of cyanogenic glycosides and laetrile that is considered to be a sort of treatment or cancer.
Cyanogenic glycosides may release cyanide; however, the body only metabolizes these to a certain extent.
 
 
 
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