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Amygdalin is a cyanogenic glycoside derived from the aromatic amino acid phenylalanine. Amygdalin and prunasin are common among plants of the family Rosaceae, particularly the genus Prunus, Poaceae (grasses), Fabaceae (legumes), and in other food plants, including flaxseed and manioc. Within these plants, amygdalin and the enzymes necessary to ...
Human brain in the coronal orientation. Amygdalae are shown in dark red. The amygdala (/ ə ˈ m ɪ ɡ d ə l ə /; pl.: amygdalae / ə ˈ m ɪ ɡ d ə l i,-l aɪ / or amygdalas; also corpus amygdaloideum; Latin from Greek, ἀμυγδαλή, amygdalē, 'almond', 'tonsil' [1]) is a paired nuclear complex present in the cerebral hemispheres of vertebrates.
Apricot kernels (seeds) contain amygdalin, a poisonous compound. On average, bitter apricot kernels contain about 5% amygdalin and sweet kernels about 0.9% amygdalin. These values correspond to 0.3% and 0.05% of cyanide. Since a typical apricot kernel weighs 600 mg, bitter and sweet varieties contain, respectively, 1.8 and 0.3 mg of cyanide. [28]
Emulsin also decomposes amygdalin directly into these compounds without the intermediate formation of mandelic nitrile glucoside. [5] Several other glucosides of this nature have been isolated. The saponins are a group of substances characterized by forming a lather with water; they occur in soap-bark.
Examples include amygdalin and prunasin which are made by the bitter almond tree; other species that produce cyanogenic glycosides are sorghum (from which dhurrin, the first cyanogenic glycoside to be identified, was first isolated), barley, flax, white clover, and cassava, which produces linamarin and lotaustralin. [6]
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The origin of cyanide content in bitter almonds is via the enzymatic hydrolysis of amygdalin. [21] P450 monooxygenases are involved in the amygdalin biosynthetic pathway. A point mutation in a bHLH transcription factor prevents transcription of the two cytochrome P450 genes, resulting in the sweet kernel trait.
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