Amygdalin is a cyanide-containing diglucoside derived from bitter almonds (Prunus dulcis) and apricot pits and is structurally related to Vitamin B17 but it is not a vitamin. The monoglucoside prunasin is the precursor to Amygdalin. In the 1950s, Amygdalin was a proposed anti-cancer agent; however, its use is avoided due to its cytotoxicity. In fact, amygdalin consumption will cause it to release cyanide and may cause cyanide poisoning. It may be used as a substrate to characterize enzymes such as maltase(s), emulsin(s), and β-glucosidase(s).
Amygdalin is freely soluble in water.
