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Amygdalin: A Substance Within Bitter Almond Seeds

Apricot seeds, also referred to as bitter almonds, hold a substance called amygdalin. Initially isolated in 1830 by French chemists Pierre-Jean Robiquet and Antoine Boutron-Charlard, amygdalin is a cyanogenic glycoside that can degrade into hydrogen cyanide. While cyanide is toxic, amygdalin’s potential as both a cancer treatment and a nutritional supplement has sparked ongoing research and debate.

Russian scientists first found amygdalin’s possible cancer-fighting properties in 1845. In the 1920s, amygdalin was presented in the United States as “Laetrile”, a semi-synthetic version of the compound. Dr. Ernst T. Krebs Sr. and his son Ernst Theodore Krebs Jr. played a key role in developing and patenting Laetrile in the 1970s. Laetrile gained popularity as an alternative cancer treatment, though its efficacy and safety were controversial. Despite a 1971 effort to patent Laetrile, the FDA did not approve it as there was no scientific evidence it was effective or safe.

Even though Laetrile remains controversial, investigation into amygdalin’s health gains proceeds. Some perceive it as a promising alternative or complementary therapy. Others stay skeptical because of the lack of scientific consensus and possible dangers. As with any supplement or complementary treatment, it is important to contemplate both the potential advantages and risks. View here for more info on this product.

Nutritionally, amygdalin breaks down into vitamin B17, also called laetrile. Some allege laetrile supports the immune system and possesses antioxidant properties. However, no scientific proof establishes it as an essential nutrient. Amygdalin is also being investigated for its anti-inflammatory and immune-enhancing effects, though further research is still needed.

In skincare, amygdalin’s antioxidant characteristics have resulted in its application in certain facial masks and serums. Advocates think it could assist diminish signs of aging by shielding skin from environmental harm. However, as with internal usage, safety issues encompass its degradation into cyanide when externally administered. You can read more on the subject here!

Amygdalin’s bitter flavor also positions it as a possible food additive. It has seen some usage to intensify flavors like almonds in baked goods and treats. Some fragrances also contain amygdalin to emulate the odor of bitter almonds.

While research on amygdalin continues, both the benefits and risks remain ambiguous. More evidence is still needed concerning its potential anti-tumor mechanisms. Additionally, oral ingestion poses cyanide poisoning dangers, especially in large amounts. Drug interactions are another concern requiring additional investigation. Overall, amygdalin appears promising yet controversial as either a nutritional supplement or alternative cancer treatment until more is understood about both its effectiveness and safety. Continued unbiased research may help determine whether and how amygdalin could be developed as a viable complementary health solution. Click here to get even more info on the subject!