The kernel (bottom) and broken seed shell of an apricot

An apricot kernel (Prunus armeniaca, "Armenian plum" in Latin) refers to the kernel of a species of Prunus, classified with the plum in the subgenus Prunus. It is known for containing amygdalin, a toxic cyanogenic glycoside.

Apricot kernels can sometimes be strong-tasting and bitter. They feature in recipes for apricot jam, and Italian amaretto cookies and liqueur.^{[citation needed]} Taken in excess, they may produce symptoms of cyanide poisoning, including nausea, fever, rash, headaches, insomnia, increased thirst, weakness, lethargy, nervousness, various aches and pains in joints and muscles, a drop in blood pressure. Amygdalin, also referred to as laetrile or vitamin B17, was popularized as a cancer treatment by the chemist Ernst T. Krebs.^{[1] [2]} A clinical trial of amygdalin was carried out in 1982 by the Mayo Clinic and three other US cancer centers under National Cancer Institute sponsorship, and found that, "No substantive benefit was observed in terms of cure..." and more than 2 of the 178 patients suffered from cyanide toxicity.^[3]

In 1993, The State Department of Agriculture and Markets of New York tested the cyanide content of two 8oz. packages of the bitter kernel which were being sold in health food stores as a health snack. The results returned showed that each package, if consumed entirely, contained at least double the lethal dosage of cyanide needed to kill a human being.^[4] In spite of this, there were no USA deaths and only 1 serious toxicity from apricot kernels reported from 1979 to 1998.^[5] On average, an apricot kernel contains about 0.5 mg of cyanide.

Apricot seeds (kernels are inside)

[edit] Nutritional content

• Calories from fat: 100
• Cholesterol: 0 mg

[edit] References

[edit] External links

• Acute cyanide toxicity caused by apricot kernel ingestion