A beta-cyanogenic glycoside of bitter almonds, bound to the cyanide group (CN) in the molecule. After eating bitter almonds, the free cyanide group is released, so that the eater is poisoned; Amygdalin is a product of phenylalanine metabolism in bitter almonds. There are β-glucosidase and oxynitrilase in bitter almonds, the former catalyzes the hydrolysis of amygdalin to two molecules of glucose and one molecule of amygdalitrile, and the latter catalyzes the hydrolysis of amygdalitrile to cyanide (HCN) and benzaldehyde. Amygdalin is found in seeds such as almonds (see related literature)
