Amygdalin (Vitamin B17) is a glucoside derived from almonds and apricot kernals and is structurally related to vitamin B17. In the 1950s, amygdalin was a proposed anti-cancer agent; however, because of its cyanogenic properties, its use is highly avoided. Amygdalin is freely soluble in water at 83 mg/mL.
|Mechanism of Action||After ingestion of amygdalin, β-glucosidase enzymes in the digestive system metabolize amygdalin producing hydrogen cyanide. Some of the hydrogen cyanide produced can find its way to tumor cells which is thought to have a potent cytotoxic effect.|
|Cancer Applications||Amygdalin can be used to study cytotoxic effects of cyanide on cancerous cells.|
|References||Miazzo, S., et al. "Laetrile Treatment for Cancer." Cochrane Database of Systematic Reviews 9.11 (2011): n. pag. Ncbi.gov. Web. 5 Nov. 2012.|