Detection of Abnormally High Amygdalin Content in Food by an Enzyme Immunoassay
2006
Cho, A.Y. (Seoul National University College of Medicine, Seoul, Republic of Korea) | Yi, K.S. (Seoul National University College of Medicine, Seoul, Republic of Korea) | Rhim, J.H. (Seoul National University College of Medicine, Seoul, Republic of Korea) | Kim, K.I. (Chonbuk National University, Jeonju, Republic of Korea) | Park, J.Y. (Ewha Womans University, Seoul, Republic of Korea) | Keum, E.H. (Ewha Womans University, Seoul, Republic of Korea) | Chung, J.H. (Seoul National University College of Medicine, Seoul, Republic of Korea), E-mail: [email protected] | Oh, S.S. (Ewha Womans University, Seoul, Republic of Korea), E-mail: [email protected]
Amygdalin is a cyanogenic glycoside compound which is commonly found in the pits of many fruits and raw nuts. Although amygdalin itself is not toxic, it can release cyanide (CN) after hydrolysis when the pits and nuts are crushed, moistened and incubated, possibly within the gastrointestinal tract. CN reversibly inhibits cellular oxidizing enzymes and cyanide poisoning generates a range of clinical symptoms. As some pits and nuts may contain unusually high levels of amygdalin such that there is a sufficient amount to induce critical CN poisoning in humans, the detection of abnormal content of amygdalin in those pits and nuts can be a life-saving measure.
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