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The Compound Hidden in Apricot 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 […]
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