Apple seeds contain amygdalin.
Amygdalin is a part of the seeds' chemical defenses. It is harmless when intact, but when the seeds are damaged, chewed or digested, amygdalin degrades into hydrogen cyanide. This is very poisonous and even lethal in high doses.
So seeds must not be chewed while eating apple. Children must be given apple by cutting and removing seeds.
Dear Dr. Jagmohan
Yes, in the composition of the seeds of apples , apricots and peaches in which toxic substances such as hydrogen cyanide and with the knowledge of the components of theses seeds in which important vitamins such as V. B12
Best regards
Dear Dr. Jagmohan
Yes, in the composition of the seeds of apples , apricots and peaches in which toxic substances such as hydrogen cyanide and with the knowledge of the components of theses seeds in which important vitamins such as V. B12
Best regards
Dear Jagmohan Sharma and Dlshad Ali Omer,
Thank you both for passing on this very interesting information which is so relevant to our health.
Warm regards Tina
It is true that apple seeds are poisonous when chewed but you need to eat and really chew apple seeds from about 20 apples for the dose to be dangerous. I think your stomach will say no thanks to more apples way before you have eaten that many. In small doses the body can handle it.
I do not think that there is a need to worry about small children, or grown ups for that part to be poisoned by apple seeds unless consuming them purposively. I anyhow recommend that the seeds are removed before giving apple to small children since they are difficult and sharp to swallow.
Apples is known for its high nutritional value, it contains vitamin C, high dietary fiber, and flavonoids. All these ingredients fight cancer, Alzheimer's, Parkinson's, gallstones, high blood pressure, diabetes, and heart disease. It is also known for its ability to lower cholesterol, get rid of diarrhea and constipation. But there is one part where you should avoid eating it
Apple seeds contain toxins
If you're thinking of eating the whole apple to get the best benefits, you're probably wrong. When you reach the heart of the apple, you end up with black seeds, which are the center of the cyanide, containing amygdalin, a glycoside producing hydrogen cyanide.
If these seeds are swallowed by mistake, there is no harm, since their husks are solid, preventing amygdalin from interacting with digestive juices. But the risk lies in chewing these seeds, so there is a connection between amygdalin, digestive juices and enzymes, which triggers the release of toxic cyanide.
No, I didn't new that , thanks for frightening me , thanks also for all collegians specialty dr. Åsa Rejnö who broke my restrictions to eat apple.
Now I came to know about this fact.
Nice query and information @ Jagmohan Sharma
Thanks
Yes it is true. Please have a look at this useful link.
https://www.medicalnewstoday.com/articles/318706.php
Chemical analysis shows that the seeds of apples contain a small percentage of highly toxic cyanide, and this poisonous compound earns bitter taste seeds, which is also found in bitter almonds containing cyanide compound.
Experts show that swallowing the seeds of apples does not cause any harm to the body as it is surrounded by a thick brown crust, where the apple seeds pass through the digestive system without being digested and without being dismantled and absorbed.
Apple seeds contain a plant compound known as amygdalin.
It is found in relatively high amounts in the seeds of fruits in the rose family, which includes apples, almonds, apricots, peaches and cherries .
Amygdalin is a part of the seeds' chemical defenses. It is harmless when intact, but when the seeds are damaged, chewed or digested, amygdalin degrades into hydrogen cyanide. This is very poisonous and even lethal in high doses .
Cyanide has been used as a poison throughout history. It works by interfering with cells' oxygen supplies, and may lead to death within minutes at a sufficiently high dose. Consuming 0.2-1.6 mg of cyanide for each pound of body weight (0.5-3.5 mg/kg) may lead to severe poisoning, causing a coma, paralysis, heart and lung failure or even death.
Please also take a look at this useful RG link.
Article Cyanide Toxicity of Freshly Prepared Smoothies and Juices Fr...
Vitamin C increases the in vitro conversion of amygdalin to cyanide and reduces body stores of cysteine, which detoxifies cyanide .
https://www.sciencedirect.com/topics/neuroscience/amygdalin
Amygdalin and Cancer
Amygdalin, also referred to as laetrile, is a cyanogenic glucoside found in fruit pits, raw nuts, and some other plants such as lima beans and sorghum.1 Although they are often used interchangeably, laetrile is a purified form of amygdalin. Though sometimes called vitamin B-17, amygdalin is not officially recognized as a vitamin.
Amygdalin became popular in the 1970s as an anticancer therapy, but after a phase 2 clinical trial demonstrated both no antitumor activity and a risk of cyanide poisoning, the U.S. Food and Drug Administration banned its use.
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