Anapricot kernel is theapricotseed located within the fruitendocarp, which forms a hard shell around the seed called thepyrena (stone or pit).[1][2]
The kernel containsamygdalin, a poisonous compound, in concentrations that vary between cultivars. Together with the related synthetic compoundlaetrile, amygdalin has been marketed as analternativecancer treatment. However, studies have found the compounds to be ineffective for treatingcancer.[3]
The kernel is an economically significant byproduct of fruit processing and the extracted oil and resultingpress cake have value.[4] Apricot kernel oil givesDisaronno and some other types ofamaretto their almond-like flavor.[5] They are also used inAmaretti di Saronno.[citation needed]
InMandarin Chinese, the termxìngrén (杏仁) can refer to either apricot kernels or almonds. Two varieties of apricot kernels are used inChinese cuisines; a more bitter northern variety and a sweeter southern one. InCantonese cuisine the two are often mixed, while inTaiwanese cuisine, the southern variety is often mixed with peanuts.[6]
Sweet apricot kernel milk or powdered sweet apricot kernels are used as a main ingredient in annin tofu or "almond tofu", acustard-like dessert dish from China and Japan that does not necessarily contain almonds orsoy. Almonds oralmond milk is often used as an alternative to apricot kernels in the recipe.[6][7]
They contain amygdalin, which is also known as laetrile. Amygdalin is made up of three components: glucose, benzaldehyde, and cyanide. The amygdalin found in apricot seeds has been marketed as analternative cancer treatment; however, studies have shown it to be ineffective in treating cancer.[3]Cancer Council Australia have commented that "eating apricot kernels in large amounts is not only ineffective for treating cancer, but could also be very dangerous".[8]
Apricot kernels can cause potentially fatalcyanide poisoning when consumed. Symptoms includenausea,fever,headaches,insomnia, increasedthirst,lethargy,nervousness, various aches and pains in joints and muscles, and a drop inblood pressure.[9][10][11]
In 2016, theEuropean Food Safety Authority reported that eating three small bitter apricot kernels or half of a large bitter kernel would exceed safe consumption levels of amygdalin and potentially cause cyanide poisoning.[12] TheFood Safety Authority of Ireland advises against eating either bitter or sweet varieties of apricot kernel due to the risk of cyanide poisoning and advises consumption be limited to one to two kernels a day for an adult. They also advise against consumingbitter almond for the same reasons.[13]
In 1993, theNew York State Department of Agriculture and Markets tested the cyanide content of two220 gram (8 oz) packages of bitter apricot kernels imported from Pakistan that were being sold in health-food stores as a snack. The results showed that each package, if consumed entirely, contained at least double the minimum lethal dosage of cyanide for an adult human; the product was removed from stores.[14]There was one reported case in the medical literature of cyanide toxicity from apricot kernels from 1979 to 1998 in the United States, a non-fatal poisoning by purchased apricot kernels.[15]
