ArticleFrontiers in plant science2021
Variation in Amygdalin Content in Kernels of Six Almond Species (
Article in Frontiers in plant science, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 26 citations in OpenAlex.
- Novel UHPLC-(+ESI)MS/MS Method for Determining Amygdalin, Prunasin and Total Cyanide in Almond Kernels and Hulls (Journal of agricultural and food chemistry · 2025Article
- Amygdalin inhibits endometrial stromal cell proliferation, migration, and invasion in endometriosis mice via inhibiting Wnt/β-catenin signaling.Journal of molecular histology · 2024Article
- Changes in Quality Characteristics and Metabolite Composition of Low-Temperature and Nitrogen-Modified Atmosphere in Indica Rice during Storage.Foods (Basel, Switzerland) · 2024Article
- Mandelonitrile lyase MDL2-mediated regulation of seed amygdalin and oil accumulation of Prunus Sibirica.BMC plant biology · 2024Article
- A Chromosome-Level Genome of 'Xiaobaixing' (Plants (Basel, Switzerland) · 2023Article
- Antioxidant, Anti-Inflammatory, and Anti-Cancer Properties of Amygdalin Extracted from Three Cassava Varieties Cultivated in Benin.Molecules (Basel, Switzerland) · 2023Article
- Synthesis, Characterization, and Antiproliferative Effect of CuO-TiOBioinorganic chemistry and applications · 2022Article
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Amygdalin, a naturally occurring compound, is one of the main active ingredients of the Chinese raw bitter almond. The variation in amygdalin composition of seed kernels among the six almond species was determined, and relationships with geoenvironmental factors were analyzed. The amygdalin content exhibited great diversity, ranging from 0.0004 to 9.73 g/100 g. The highest level of amygdalin was detected in Tangut almond, with 5.45-9.73 g/100 g. The other kernels showed a range from 3.14 to 6.80 g/100 g in wild almond and from 3.00 to 4.22 g/100 g in longstalk almond. Amygdalin in common almond was almost undetectable. Factor analysis showed that amygdalin content in
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