Finding:

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   Amygdalin

   Amygdalin (from Greek: ἀμυγδάλη amygdálē “almond”), C20H27NO11, is a glycoside initially isolated from the seeds of the tree Prunus dulcis, also known as bitter almonds, by Pierre-Jean Robiquet and A. F. Boutron-Charlard in 1803, and subsequently investigated by Liebig and Wöhler in 1830, and others.
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   Amygdalin beta-glucosidase

   In enzymology, an amygdalin beta-glucosidase (EC 3.2.1.117) is an enzyme that catalyzes the chemical reaction ... Thus, the two substrates of this enzyme are (R)-amygdalin and H2O, whereas its two products are (R)-prunasin and D-glucose.
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   Apricot kernel

   It is commonly known for containing amygdalin, a toxic cyanogenic glycoside, sometimes incorrectly referred to as "vitamin B17".
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   Almond

   The fruit of the wild forms contains the glycoside amygdalin, "which becomes transformed into deadly prussic acid (hydrogen cyanide) after crushing, chewing, or any other injury to the seed."
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   Prunus serotina

   Like apricots, the seeds of black cherries contain compounds that can be converted into cyanide, such as amygdalin.
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   Ernst T. Krebs

   In the presence of certain enzymes, amygdalin breaks down into glucose, benzaldehyde, and hydrogen cyanide (which is poisonous).
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   Black Cherry

   Like apricots, the seeds of black cherries contain compounds that can be converted into cyanide, such as amygdalin.
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   Phytotoxin

   Examples of phytotoxins include ricin, crotin, and amygdalin, the latter of which is present in harmless levels in apple seeds.
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   Hydrogen cyanide

   Many of these pits contain small amounts of cyanohydrins such as mandelonitrile (CAS#532-28-5) and amygdalin.
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    Apricot

    Amygdalin (or Laetrile)

Explore the following pages on Powerset:

• Amygdalin,
• Amygdalin beta-glucosidase,
• Apricot kernel,
• Almond,
• Prunus serotina,
• Ernst T. Krebs,
• Black Cherry,
• Phytotoxin,
• Hydrogen cyanide,
• Apricot