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Amygdalin (from Ancient Greek: ἀμυγδαλή amygdalē 'almond') is a naturally occurring chemical compound found in many plants, most notably in the seeds (kernels, pips or stones) of apricots, bitter almonds, apples, peaches, cherries and plums, and in the roots of manioc.
apple: Rosaceae: The seeds are mildly poisonous, containing a small amount of amygdalin, a cyanogenic glycoside. [13] The quantity contained in the seeds of a single apple is usually not enough to be dangerous to humans, but it is possible to ingest enough seeds to provide a fatal dose. [14] [15] [16] Mangifera indica: mango: Anacardiaceae
An apricot kernel is the apricot seed located within the fruit endocarp, which forms a hard shell around the seed called the pyrena (stone or pit). [ 1 ] [ 2 ] The kernel contains amygdalin , a poisonous compound, in concentrations that vary between cultivars.
Apple seeds contain small amounts of amygdalin, a sugar and cyanide compound known as a cyanogenic glycoside. Ingesting small amounts of apple seeds causes no ill effects, but consumption of extremely large doses can cause adverse reactions .
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They can be follicles, capsules, nuts, achenes, drupes , and accessory fruits, like the pome of an apple, the hip of a rose, or the receptacle-derived aggregate accessory fruit of a strawberry. Many fruits of the family are edible, but their seeds often contain amygdalin, which can release cyanide during digestion if the seed is damaged. [18]