98%
921
2 minutes
20
Background: Apricot seeds are recommended online for their alleged cancer-fighting and energy-boosting properties. However, they contain high levels of cyanogenic glycosides. Ingesting just a few apricot pits (1-3) can result in severe symptoms and fatalities have been reported after consuming more than 20 pits.
Case Description: A 43-year-old man arrived at the Emergency Department after consuming apricot seeds. He had eaten them in the hope of gaining energy. Shortly after consuming the patient experienced palpitations, dizziness, nausea, and ataxia. He had a tachycardia and was acidotic on evaluation. The patient was promptly treated, including the administration of hydroxocobalamin and gastric lavage, and he eventually stabilized.
Conclusion: Cyanogenic glycosides are commonly found in apricot seeds and can cause life-threatening intoxication. Treatment should be prompt and involves supportive therapy, gastric emptying (<2 hours) and administration of antidotes (Cyanokit, sodium thiosulfate).
Download full-text PDF |
Source |
---|
Food Chem
August 2025
Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, FC, 47023, Italy; Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Cesena, FC, 47023, Italy.
Ingredients and processing conditions influence the content of volatile compounds and heat-generated contaminants in baked products including biscuits. However, limited research has focused on the effect of specific ingredients. Hence, the present study investigated the influence of various added ingredients in sweet and savory biscuits - including dried plums and apricots, roasted pistachios and peeled almonds for sweet biscuits; and black olives (with and without brine), sunflower and sesame seeds for savory biscuits - on the contents of furan derivatives and 3-methylbutanal, analyzing the final products, raw doughs and individual ingredients by HS-SPME-GC-MS instrument.
View Article and Find Full Text PDFJ Food Sci
July 2025
Department of Food Engineering, Inonu University, Malatya, Türkiye.
The study comprises the production, optimization, and shelf-life assessment of a paste made from apricot kernel press cake, which is a by-product obtained during the extraction of apricot kernel oil. The product formulation was optimized using the response surface method, and physicochemical, microbiological, textural, sensory, and accelerated shelf-life tests were performed during storage at different temperatures (22°C, 35°C, and 45°C). As a result of the optimization, the software designed two different paste formulations, including A: shelled press cake paste containing 1.
View Article and Find Full Text PDFSci Rep
July 2025
Department of Agronomy and Plant Breeding, Faculty of Agriculture, Azarbaijan Shahid Madani University, Tabriz, 5375171379, Iran.
Cold pressing is one of the most common methods of extracting oil from seeds, generating by-products in the form of meals that are often discarded as waste. Given the large quantities of these meals and the presence of valuable compounds, a thorough investigation of their nutritional value and potential applications is essential. The aim of this study was to evaluate and compare the residual oil, total phenol and flavonoid content, phenolic compounds, antioxidant activity, as well as the ash, carbohydrate, protein, and mineral nutrient content of 15 commercial and non-commercial oilseed meals.
View Article and Find Full Text PDFSci Rep
July 2025
Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
This study compared apricot, walnut, and hazelnut kernel proteins (AKP, WKP, HKP) to whey protein concentrate (WPC) for stabilizing pomegranate seed oil-in-water emulsions before and after spray-drying. AKP demonstrated the most favorable emulsification properties, yielding an emulsion with a particle size of 262 nm, a PDI of 0.43, and a zeta potential of - 25 mV.
View Article and Find Full Text PDFChem Sci
June 2025
Centre for Systems Chemistry, Stratingh Institute for Chemistry, Faculty for Science and Engineering, University of Groningen Nijenborgh 4 9747 AG Groningen The Netherlands
Amygdalin is a natural glycosidic compound found in bitter almonds and apricot seeds. After enzymatic hydrolysis, amygdalin forms a cyanohydrin which spontaneously decays to release toxic hydrogen cyanide in a process called cyanogenesis. Due to this capacity to release cyanide, it has a long and controversial history of use as an anticancer therapeutic in alternative medicine.
View Article and Find Full Text PDF