Amygdalin is a substance extracted from bitter almonds, commonly known as vitamin B17. Amygdalin is mainly found in bitter apricots, bitter almonds, peaches, nectarines, loquats, plums, apples, black cherries and other nuts and In the leaves, the bark of bitter almonds does not contain amygdalin.
Bitter Apricot Kernel Extract Amygdalin is composed of two molecules of glucose and one molecule of amygdalin nitrile, molecular formula: C20H27NO11, molecular weight: 457.43.
The content of amygdalin in bitter almonds is about 3%, which is 20-30 times higher than that of sweet almonds.
The tip content is slightly higher, and the skin does not contain amygdalin.
Amygdalin can specifically inhibit the increase of blood sugar caused by alloxan, and the intensity of action is related to the concentration of amygdalin in the blood; amygdalin also has anticoagulant effect;
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