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The seeds of apricots, also known as bitter almonds, contain a material called amygdalin. Originally extracted in 1830 by French scientists Pierre-Jean Robiquet and Antoine Boutron-Charlard, amygdalin is a cyanogenic glycoside that can break down into hydrogen cyanide. Though cyanide is harmful, amygdalin’s capability as both a cancer therapy and dietary supplement has ignited continuous research and discussion.
Russian scientists first found amygdalin’s possible cancer-fighting properties in 1845. In the 1920s, amygdalin was presented in the United States as “Laetrile”, a semi-synthetic version of the compound. Dr. Ernst T. Krebs Sr. and his son Ernst Theodore Krebs Jr. played a key role in developing and patenting Laetrile in the 1970s. Laetrile gained popularity as an alternative cancer treatment, though its efficacy and safety were controversial. Despite a 1971 effort to patent Laetrile, the FDA did not approve it as there was no scientific evidence it was effective or safe.
Although Laetrile stays controversial, examination into amygdalin’s health advantages persists. Some view it as a hopeful alternative or complementary treatment. Others remain doubtful owing to an absence of scientific agreement and conceivable dangers. As with any supplement or different therapy, it is essential to consider both prospective benefits and hazards. Here’s the link to learn more about the awesome product here.
Nutritionally, amygdalin breaks down into vitamin B17, also known as laetrile. Some claim laetrile supports the immune system and has antioxidant properties. However, there is no scientific evidence it is an essential nutrient. Amygdalin is also being researched for its anti-inflammatory and immune-boosting effects, though more studies are still needed.
In skin care, amygdalin’s antioxidant properties have led to its use in some facial masks and serums. Proponents believe it may help reduce signs of aging by protecting skin from environmental damage. However, as with internal use, safety concerns surround its breakdown into cyanide when topically applied. You can read more on the subject here!
Amygdalin’s bitter taste also renders it a prospective food additive. It has witnessed some employment to boost flavors like almonds in baked items and sweets. Some scents also include amygdalin to mimic the aroma of bitter almonds.
While amygdalin research continues, both benefits and risks remain uncertain. More evidence is still is still is still needed on its potential anti-cancer mechanisms. Additionally, oral consumption poses cyanide toxicity risks, especially in large amounts. Drug interactions are another concern that requires further investigation. Overall, amygdalin appears promising but controversial as either a nutritional supplement or alternative cancer treatment until more is understood about both its efficacy and safety. Continued unbiased research may help determine if and how amygdalin could be developed as a viable alternative health solution. Click here to get even more info on the subject!
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