amygdalin

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Explanation of the Word "Amygdalin"

Definition: "Amygdalin" is a noun that refers to a bitter chemical substance found in the seeds of certain fruits, such as apricots, plums, and bitter almonds. It can release cyanide when it is broken down in the body, which is why it is considered toxic in large amounts.

Usage Instructions:

• Context: You might come across "amygdalin" in discussions about food, nutrition, or health, particularly when talking about the safety of consuming certain fruit seeds.
• Form: It's used as a noun, so you can say "the amygdalin in apricot seeds" or "consuming amygdalin can be dangerous."

Example Sentence:

• "Some people believe that amygdalin can help treat cancer, but it's important to be cautious because it can be toxic."

Advanced Usage:

In scientific or medical contexts, "amygdalin" might be discussed regarding its potential health effects or its chemical properties. You might encounter phrases like "amygdalin metabolism" or "amygdalin toxicity."

Word Variants:

• There are no direct variants of the word "amygdalin," but related terms include:
  • "Cyanogenic" (an adjective describing substances that can produce cyanide).
  • "Glucoside" (a type of compound formed from a sugar and another substance).

Different Meanings:

• "Amygdalin" specifically refers to this chemical compound. It does not have other meanings like some words do.

Synonyms:

There are no direct synonyms for "amygdalin," but you might find terms like: - "Bitter almond extract" (which contains amygdalin).

Idioms and Phrasal Verbs:

• There are no idioms or phrasal verbs that specifically include "amygdalin," as it is a specialized term used mainly in scientific discussions.

Important Note:

While some people may refer to "amygdalin" in the context of alternative medicine, it is very important to be careful with substances that can release cyanide. Always consult a healthcare professional before considering any treatments involving amygdalin.

Conclusion:

Understanding "amygdalin" helps you recognize its importance in discussions about food safety and health.

Academic

Noun

1. a bitter cyanogenic glucoside extracted from the seeds of apricots and plums and bitter almonds