Are Apricot Kernels Poisonous?

As with almonds, a distinction is made between sweet and bitter apricot kernels. The bitter varieties are poisonous because they contain amygdalin. The body converts this into toxic hydrocyanic acid during digestion. It depends on the dose how toxic the apricot kernels are. Adults can usually cope with one to a maximum of two seeds a day. Life-threatening symptoms of poisoning can occur in children and when consuming large quantities.

Prussic acid prevents oxygen uptake in the cells. Since the cells then suffocate, too high a dose is deadly. Symptoms of mild poisoning include symptoms of paralysis, nausea and headaches. If adults do not exceed the maximum limit of two cores a day, the health risk is low. Nevertheless, it is recommended not to eat it at all, especially for children.

The bitter apricot kernels are often advertised for direct consumption as part of alternative cancer therapies. Amygdalin, which is often also called Laetrile or incorrectly called vitamin B 17, is said to kill cancer cells. However, this effect has not been scientifically proven. On the contrary: Due to the high amygdalin content, bitter apricot kernels are classified as harmful.

Persipan is also made from apricot kernels. It is used as a substitute for almond-derived marzipan in baked goods. If Persipan is used in products that are usually made with marzipan, this must be labeled. However, the apricot kernels are not poisonous in this form: they are deprived of amygdalin before processing.