amygdalin /amyg·da·lin/ (-lin) a glycoside (l -mandelonitrile-β-gentiobioside) found in bitter almonds and other members of the same family; it is split enzymatically into glucose, benzaldehyde, and hydrocyanic acid. See also Laetrile and laetrile.
amygdalin.
amygdalin [ah-mig´dah-lin]
amygdalin (
·migˑ·d·lin),
amygdalin
a·myg·da·lin ( -m g d-ln)n. A glycoside found in seeds and other plant parts of many members of the rose family, such as kernels of the apricot, peach, and bitter almond. Also called amygdaloside. |
amygdalin.
See Laetrile.
amygdalin [ah-mig´dah-lin]
a glycoside from kernels and pits of bitter almonds, apricots, cherries, peaches, and apples, as well as certain other plant parts. Crushed and moistened residues release an enzyme that catalyzes a chemical reaction leading to release of hydrogen cyanide, so that excessive ingestion can be toxic. Preparations of amygdalin have been alleged to be anticancer agents, but this has never been scientifically proven. See also laetrile.
amygdalin (
·migˑ·d·lin),n drug derived from fruit pits and used as an anticancer medication under the name Laetrile. See also laetrile.
amygdalin
the cyanogenetic glycoside in bitter almonds.
amygdalin
A β-cyanogenic glycoside structurally related to the semisynthetic laetrile, derived from the seeds of certain fruits. See Laetrile.
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