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.
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Amygdalin in the context of Plum
A plum is a fruit of some species in Prunus subg. Prunus. Dried plums are usually called prunes.
Plums are likely to have been one of the first fruits domesticated by humans, with origins in Eastern Europe, the Caucasus Mountains and China. They were brought to Britain from Asia, and their cultivation has been documented in Andalusia, southern Spain. Plums are a diverse group of species, with trees reaching a height of 5–6 metres (16–20 ft) when pruned. The fruit is a drupe, with a firm and juicy flesh. Plums can be eaten fresh, dried to make prunes, used in jams, or fermented into wine and distilled into brandy. Plum seeds (also called kernels) contain the cyanide-like poison, amygdalin, a cyanogenic glycoside.
Amygdalin in the context of Apricot kernel
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).
The kernel contains amygdalin, a poisonous compound, in concentrations that vary between cultivars. Together with the related synthetic compound laetrile, amygdalin has been marketed as an alternative cancer treatment. However, studies have found the compounds to be ineffective for treating cancer.