Definitions for "Amygdalin"
A glucoside extracted from bitter almonds as a white, crystalline substance.
a bitter cyanogenic glucoside extracted from the seeds of apricots and plums and bitter almonds
Amygdalin (from Greek: , almond), C20H27NO11, is a glycoside isolated from bitter almonds by H. E. Robiquet and A. F. Boutron-Charlard in 1830, and subsequently investigated by Liebig and Wöhler, and others.