Natural Apricot Seed P.E with Amygdalin Powder Vtamin B17,China Huike price supplier

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Plant Source

Amygdalin is a glycoside initially isolated from the seeds of the tree Prunus dulcis,

also known as bitter almonds, by Pierre-Jean Robiquet and Antoine Boutron-Charlard,

in 1830 and subsequently investigated by Liebig and Wöhler in 1830. Several other related species in the genus of Prunus, including apricot (Prunus armeniaca) and black cherry (Prunus serotina), also contain amygdalin.

Amygdalin is extracted from almond or apricot kernel cake by boiling in ethanol;

on evaporation of the solution and the addition of diethyl ether, amygdalin is precipitated as white minute crystals.

Liebig and Wöhler were already able to find three decomposition products of the newly discovered amygdalin: sugar, benzaldehyde, and prussic acid (hydrogen cyanide).

Later research showed that sulfuric acid decomposes it into D-glucose, benzaldehyde, and prussic acid; while hydrochloric acid gives mandelic acid, D-glucose, and ammonia

Chemistry

Amygdalin is sometimes confused with laevomandelonitrile, also called laetrile for short;

however, amygdalin and laetrile are different chemical compounds.

Laetrile, which was patented in the United States, is a semi-synthetic molecule sharing part of the amygdalin structure, while the "laetrile" made in Mexico is usually amygdalin, the natural product obtained from crushed apricot pits, or neoamygdalin

Anti-Cancer

Amygdalin was first isolated in 1830. In 1845 it was used as a cancer treatment in Russia, and in the 1920s in the United States, but it was considered too poisonous.

In the 1950s, a purportedly non-toxic, synthetic form was patented for use as a meat preservative,and later marketed as laetrile for cancer treatment.

The U.S. Food and Drug Administration prohibited the interstate shipment of amygdalin and laetrile in 1977.

Thereafter, 27 U.S. states legalized the use of amygdalin within those states