AMYGDALINIC ACID Meaning and
Definition
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Amygdalinic acid is a chemical compound that belongs to a class of substances known as cyanogenic glycosides. It is derived from the bitter almond plant (Prunus dulcis), as well as other members of the Rosaceae family, including peach, cherry, and apricot trees. Amygdalinic acid is particularly abundant in the seeds and kernels of these plants.
This acid is characterized by its ability to release hydrogen cyanide (HCN) when exposed to enzymes or acids. It is formed by the combination of glucose, benzaldehyde, and hydrocyanic acid. The presence of this compound serves as a natural defense mechanism for a variety of plants against pests and herbivores.
In traditional medicine, amygdalinic acid has been used for its perceived medicinal properties. It is believed to possess anti-inflammatory, analgesic, and anticancer activities. However, scientific studies have indicated that these claims lack evidence, and the use of amygdalinic acid as a cancer treatment has been debunked.
Furthermore, ingestion of products containing amygdalinic acid can be dangerous. The release of hydrogen cyanide upon its breakdown can lead to toxicity and adverse effects on human health. Symptoms associated with cyanide poisoning include headache, dizziness, nausea, vomiting, and even respiratory failure.
Due to its potential toxicity, Amygdalinic acid is regulated or banned in some countries, and caution should be exercised when handling or using products that contain it.
Common Misspellings for AMYGDALINIC ACID
- zmygdalinic acid
- smygdalinic acid
- wmygdalinic acid
- qmygdalinic acid
- anygdalinic acid
- akygdalinic acid
- ajygdalinic acid
- amtgdalinic acid
- amggdalinic acid
- amhgdalinic acid
- amugdalinic acid
- am7gdalinic acid
- am6gdalinic acid
- amyfdalinic acid
- amyvdalinic acid
- amybdalinic acid
- amyhdalinic acid
- amyydalinic acid
- amytdalinic acid
- amygsalinic acid
Etymology of AMYGDALINIC ACID
The word "Amygdalinic acid" is derived from the combination of two main components:
1. Amygdalin: The term "Amygdalin" comes from the Greek word "amygdalē" which means "almond". Amygdalin is a naturally occurring compound found in the seeds of various plants such as apricots, peaches, and bitter almonds. It was first isolated from bitter almonds in the early 19th century by a French chemist named Pierre-Jean Robiquet.
2. Acid: The term "acid" comes from the Latin word "acidus", which means "sour" or "sharp". In chemistry, an acid refers to a substance that has a sour taste and can react with other compounds by donating protons or accepting electrons.
Combining these two components, "Amygdalinic acid" represents the acidic form of the compound amygdalin.
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