amygdalin

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a·myg·da·lin

 (ə-mĭg′də-lĭn)
n.
A glycoside, C20H27NO11, commonly found in seeds and other plant parts of many members of the rose family, such as kernels of the apricot, peach, and bitter almond, which breaks down into hydrocyanic acid, benzaldehyde, and glucose.

[From Late Latin amygdalus, almond tree, from Greek amygdalos.]

amygdalin

(əˈmɪɡdəlɪn)
n
(Pharmacology) a white soluble bitter-tasting crystalline glycoside extracted from bitter almonds and stone fruits such as peaches and apricots. Formula: C6H5CHCNOC12H21O10

a•myg•da•lin

(əˈmɪg də lɪn)

n.
a white, bitter-tasting, water-soluble, glycosidic powder, C20H27NO11, used chiefly as an expectorant.
[1645–55; < Latin amygdal(a) almond (from which it is obtained) + -in1]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.amygdalin - a bitter cyanogenic glucoside extracted from the seeds of apricots and plums and bitter almonds
laetrile - a substance derived from amygdalin; publicized as an antineoplastic drug although there is no supporting evidence
glucoside - a glycoside derived from glucose
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