Apricot kernels
Apricot Kernels
Apricot kernels (/ˈæprɪkɒt ˈkɜːrnəlz/), are the small seeds found inside the stone of an apricot fruit. The term is derived from the Middle English "apricock" and Latin "praecocia", which means early ripening.
Description
Apricot kernels are known for their strong, bitter taste, which is due to the presence of a compound called amygdalin. This compound is a cyanogenic glycoside, which means it can release cyanide when consumed in large quantities. Despite this, apricot kernels are used in traditional medicine and as a flavoring agent in certain foods and beverages.
Uses
In Traditional Chinese Medicine, apricot kernels are often used to treat respiratory disorders like bronchitis and asthma. They are also used in the production of Amaretto, an Italian liqueur, and in the preparation of certain types of marzipan, a confection made from sugar and almond meal.
Safety Concerns
The Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) have issued warnings about the consumption of raw apricot kernels due to the potential release of cyanide. It is recommended that adults consume no more than two small apricot kernels per day to avoid cyanide poisoning.
See Also
External links
- Medical encyclopedia article on Apricot kernels
- Wikipedia's article - Apricot kernels
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