Amygdalin is a naturally occurring compound primarily found in the seeds of fruits such as apricots, almonds, and peaches. This glycoside is recognized for its potential applications in the health and wellness industry, particularly in alternative medicine. Researchers have explored its use in cancer therapies, as it is believed to release cyanide when metabolized, which some proponents claim may target cancer cells. Additionally, Amygdalin has been studied for its antioxidant properties, which can contribute to overall health by combating oxidative stress.

In the food industry, Amygdalin is also of interest for its flavoring potential and as a natural preservative. Its unique structure allows it to interact with various biological systems, making it a subject of ongoing research in pharmacology and nutrition. With its diverse applications, Amygdalin stands out as a compound of interest for both researchers and industry professionals seeking innovative solutions in health and food science.