According to Wikipedia, amygdalin is defined as “a glycoside initially isolated from the seeds of the tree Prunus dulcis, also known as bitter almonds, by Pierre-Jean Robiquet and Antoine Boutron-Charlard, in 1830” and was later studied by Liebig and Wöhler in the same year.
The compound appears naturally in several plant species within the Prunus genus, notably including:
- Apricot (Prunus armeniaca)
- Black cherry (Prunus serotina)
Amygdalin is a naturally occurring chemical compound found in many plants, most notably in the seeds (kernels) of apricots, bitter almonds, apples, peaches, and plums. It is classified as a cyanogenic glycoside because it contains a nitrile group that can release hydrogen cyanide through enzymatic action.