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An apricot kernel is the apricot seed located within the fruit endocarp, which forms a hard shell around the seed called the pyrena (stone or pit). [ 1 ] [ 2 ] The kernel contains amygdalin , a poisonous compound, in concentrations that vary between cultivars.
The European Food Safety Agency's Panel on Contaminants in the Food Chain has studied the potential toxicity of the amygdalin in apricot kernels. The Panel reported, "If consumers follow the recommendations of websites that promote consumption of apricot kernels, their exposure to cyanide will greatly exceed" the dose expected to be toxic.
Apricot kernels (seeds) contain amygdalin, a poisonous compound. On average, bitter apricot kernels contain about 5% amygdalin and sweet kernels about 0.9% amygdalin. These values correspond to 0.3% and 0.05% of cyanide. Since a typical apricot kernel weighs 600 mg, bitter and sweet varieties contain, respectively, 1.8 and 0.3 mg of cyanide. [28]
"Potentiates digitalis activity, increases coronary dilation effects of theophylline, caffeine, papaverine, sodium nitrate, adenosine and epinephrine, increase barbiturate-induced sleeping times" [3] Horse chestnut: conker tree, conker Aesculus hippocastanum: Liver toxicity, allergic reaction, anaphylaxis [3] Kava: awa, kava-kava [4] Piper ...
Apricot seed oil in a clear glass vial. Apricot oil or apricot kernel oil is pressed from the kernels of the Prunus armeniaca (). Apricot kernels have an oil content of 40-50%. . The oil is similar to almond oil and peach oil, both of which are also extracted from the kernels of the respective fr
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Prunus armeniaca is a small tree, 8–12 m (26–39 ft) tall, with a trunk up to 40 cm (16 in) in diameter and a dense, spreading canopy. The leaves are ovate, 5–9 cm (2.0–3.5 in) long and 4–8 cm (1.6–3.1 in) wide, with a rounded base, a pointed tip and a finely serrated margin.
It is similar to marzipan but, instead of almonds, is made with apricot or peach kernels. [2] Persipan consists of 40% ground kernels and 60% sugar. The kernels have a strong bitter flavour caused by the presence of amygdalin, a toxic cyanogenic glycoside which has to be detoxified before the kernels can be used. The cores are normally not used ...
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