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. Together with the related synthetic compound laetrile, amygdalin has been marketed as an alternative cancer treatment. However, studies have found the compounds to be ineffective for treating cancer. [3]
The kernel is an economically significant byproduct of fruit processing and the extracted oil and resulting press cake have value. [4] Apricot kernel oil gives Disaronno and some other types of amaretto their almond-like flavor. [5] They are also used in Amaretti di Saronno.[ citation needed ]
In Mandarin Chinese, the term xìngrén (杏仁) can refer to either apricot kernels or almonds. Two varieties of apricot kernels are used in Chinese cuisines; a more bitter northern variety and a sweeter southern one. In Cantonese cuisine the two are often mixed, while in Taiwanese cuisine, the southern variety is often mixed with peanuts. [6]
Sweet apricot kernel milk or powdered sweet apricot kernels are used as a main ingredient in annin tofu or "almond tofu", a custard-like dessert dish from China and Japan that does not necessarily contain almonds or soy. Almonds or almond milk is often used as an alternative to apricot kernels in the recipe. [6] [7]
They contain amygdalin, which is also known as laetrile. Amygdalin is made up of three components: glucose, benzaldehyde, and cyanide. The amygdalin found in apricot seeds has been marketed as an alternative cancer treatment; however, studies have shown it to be ineffective in treating cancer. [3] Cancer Council Australia have commented that "eating apricot kernels in large amounts is not only ineffective for treating cancer, but could also be very dangerous". [8]
Apricot kernels can cause potentially fatal cyanide poisoning when consumed. Symptoms include nausea, fever, headaches, insomnia, increased thirst, lethargy, nervousness, various aches and pains in joints and muscles, and a drop in blood pressure. [9] [10] [11]
In 2016, the European Food Safety Authority reported that eating three small bitter apricot kernels or half of a large bitter kernel would exceed safe consumption levels of amygdalin and potentially cause cyanide poisoning. [12] The Food Safety Authority of Ireland advises against eating either bitter or sweet varieties of apricot kernel due to the risk of cyanide poisoning and advises consumption be limited to one to two kernels a day for an adult. They also advise against consuming bitter almond for the same reasons. [13]
In 1993, the New York State Department of Agriculture and Markets tested the cyanide content of two 220 gram (8 oz) packages of bitter apricot kernels imported from Pakistan that were being sold in health-food stores as a snack. The results showed that each package, if consumed entirely, contained at least double the minimum lethal dosage of cyanide for an adult human; the product was removed from stores. [14] There was one reported case in the medical literature of cyanide toxicity from apricot kernels from 1979 to 1998 in the United States, a non-fatal poisoning by purchased apricot kernels. [15]
The almond is a species of tree from the genus Prunus. Along with the peach, it is classified in the subgenus Amygdalus, distinguished from the other subgenera by corrugations on the shell (endocarp) surrounding the seed.
Amygdalin is a naturally occurring chemical compound found in many plants, most notably in the seeds of apricots, bitter almonds, apples, peaches, cherries and plums, and in the roots of manioc.
An apricot is a fruit, or the tree that bears the fruit, of several species in the genus Prunus.
Prunus is a genus of trees and shrubs in the flowering plant family Rosaceae that includes plums, cherries, peaches, nectarines, apricots, and almonds. The genus has a cosmopolitan distribution, being native to the North American temperate regions, the neotropics of South America, and temperate and tropical regions of Eurasia and Africa, There are about 340 accepted species as of March 2024. Many members of the genus are widely cultivated for their fruit and for decorative purposes. Prunus fruit are drupes, or stone fruits. The fleshy mesocarp surrounding the endocarp is edible while the endocarp itself forms a hard, inedible shell called the pyrena. This shell encloses the seed, which is edible in some species, but poisonous in many others. Besides being eaten off the hand, most Prunus fruit are also commonly used in processing, such as jam production, canning, drying, and the seeds for roasting.
Prunus laurocerasus, also known as cherry laurel, common laurel and sometimes English laurel in North America, is an evergreen species of cherry (Prunus), native to regions bordering the Black Sea in southwestern Asia and southeastern Europe, from Albania and Bulgaria east through Turkey to the Caucasus Mountains and northern Iran.
In chemistry, a glycoside is a molecule in which a sugar is bound to another functional group via a glycosidic bond. Glycosides play numerous important roles in living organisms. Many plants store chemicals in the form of inactive glycosides. These can be activated by enzyme hydrolysis, which causes the sugar part to be broken off, making the chemical available for use. Many such plant glycosides are used as medications. Several species of Heliconius butterfly are capable of incorporating these plant compounds as a form of chemical defense against predators. In animals and humans, poisons are often bound to sugar molecules as part of their elimination from the body.
Amaretto is a sweet Italian liqueur originating from the comune (municipality) of Saronno. Depending on the brand, it may be made from apricot kernels, bitter almonds, peach stones, or almonds, all of which are natural sources of the benzaldehyde that provides the almond-like flavour of the liqueur. It generally contains 21 to 28 percent alcohol by volume.
Crème de Noyaux is an almond-flavored crème liqueur, although it is actually made from apricot kernels or the kernels of peach or cherry pits, which provide an almond-like flavor. Both Bols and Hiram Walker produce artificially colored red versions of the liqueur while Noyau de Poissy from France is available in both clear (blanc) and barrel-aged amber (ambre) versions.
Ratafia is a broad term used for two types of sweet alcoholic beverages, a flavouring essence whose taste resembles bitter almonds, later to a ratafia flavoured biscuit, a biscuit to be eaten along with ratafia, and later still, to a cherry variety.
Ernst Theodore Krebs Jr. was an American promoter of various substances as alternative cures for cancer, including pangamic acid and amygdalin. He also co-patented the semi-synthetic chemical compound closely related to amygdalin called laetrile, which was also promoted as a cancer preventative and cure. His medical claims about these compounds are not supported by scientific evidence and are widely considered quackery.
Clafoutis, sometimes spelled clafouti in Anglophone countries, is a French dish of fruit, traditionally unpitted black cherries, arranged in a buttered dish, covered with a thick but pourable batter, then baked to create a crustless tart. The clafoutis is traditionally dusted with powdered sugar and served lukewarm, sometimes with cream, as a dessert. It can also be served as a breakfast or brunch main or side dish. It originates in the Limousin region.
Ernesto Contreras (1915–2003) served as a Mexican medical doctor. He operated the Oasis of Hope Hospital in Tijuana for over 30 years, claiming to "treat" cancer patients with amygdalin (also called "laetrile" or, erroneously, "vitamin B17") which has been found completely ineffective. His practices have been widely condemned.
Persipan is a material used in confectionery. It is similar to marzipan but, instead of almonds, is made with apricot or peach kernels. 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 otherwise, originally making persipan lower-priced than marzipan. It also has a somewhat different taste. Persipan often contains 0.5% starch so that it can be easily differentiated from marzipan with an iodine test.
Benzaldehyde (C6H5CHO) is an organic compound consisting of a benzene ring with a formyl substituent. It is among the simplest aromatic aldehydes and one of the most industrially useful.
Nespolino is an Italian liqueur made from the seeds of the loquat fruit. It has a bitter taste reminiscent of other Italian seed-based bitter liqueurs such as amaretto and nocino, both prepared from nuts and apricot kernels. Both the loquat seeds and the apricot kernels contain cyanogenic glycosides, but the drinks are prepared from varieties that contain only small quantities, so there is no risk of cyanide poisoning.
(R)-prunasin is a cyanogenic glycoside related to amygdalin. Chemically, it is the glucoside of (R)-mandelonitrile.
The Oasis of Hope Hospital is a clinic in Tijuana, Mexico providing alternative cancer treatments to its customers. The clinic was founded by the physician Ernesto Contreras. After his death in 2003, the management of the hospital was taken over by his son, Francisco Contreras, and nephew, Daniel Kennedy.
Almond tofu is a soft, jellied dessert made of apricot kernel milk, agar, and sugar popular throughout East Asia.
Bitter almond liqueur is a Portuguese sweet alcoholic liquor, more specifically from the Algarve region. Clear light yellow in colour and with roughly 20% alc/vol, it is one of the most well-known liqueurs in its country of origin. It is made from the seeds of the bitter almond, and is similar in flavour to the Italian amaretto.
Pixtle is the name given to the processed seed of the mamey sapote, a tropical tree native to Mexico and Central America. The seed is encased within the mamey sapote fruit, which is known for its sweet, creamy flesh. The term "pixtle" comes from the Nahuatl word "pitztli," meaning "bone" or "seed."
