Linamarin

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Linamarin

Linamarin (pronounced: li-na-ma-rin) is a naturally occurring cyanogenic glucoside found in various plants, most notably in cassava (Manihot esculenta). It is named after the Linum genus, from which it was first isolated.

Etymology

The term "Linamarin" is derived from the Latin Linum usitatissimum, the scientific name for the flax plant, from which it was first isolated. The suffix "-in" is commonly used in biochemistry to denote substances related to or derived from the preceding element.

Biochemical Structure and Function

Linamarin is a cyanogenic glucoside, a type of compound that can release hydrogen cyanide when metabolized by the body. It is synthesized from valine and glucose in the plant. The enzyme linamarase, found in the plant cell wall, hydrolyzes linamarin into glucose and acetone cyanohydrin, which spontaneously decomposes to produce hydrogen cyanide.

Health Implications

Ingestion of linamarin can lead to cyanide poisoning, especially when consumed in large amounts or when the body's ability to detoxify cyanide is impaired. However, proper processing of plants containing linamarin, such as boiling or fermenting, can significantly reduce its levels and the risk of poisoning.

Related Terms

  • Cyanogenic glucosides: A group of compounds, including linamarin, that can release hydrogen cyanide when metabolized.
  • Cassava: A tropical plant that is a major source of linamarin.
  • Linamarase: An enzyme that hydrolyzes linamarin into glucose and acetone cyanohydrin.
  • Hydrogen cyanide: A toxic compound produced from the metabolism of linamarin.

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