Amygdalin
Amygdalin is a naturally occurring compound found in the seeds of certain fruits, such as apricots, peaches, and almonds. It is a cyanogenic glycoside, which means it can release cyanide when metabolized. Amygdalin is often used in laboratory settings for research purposes, but its specific applications and functions may vary depending on the research context.
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20 protocols using amygdalin
Amygdalin-Based Cyanogenesis Verification
Osteogenic Differentiation Protocol for Stem Cells
Analytical Extracts Preparation
Amygdalin Cytotoxicity and Cell Death
Quantification of Herbal Marker Compounds in GJBRHE
HPLC chromatograms of (
Extraction and Quantification of Cyanogenic Glycosides
Cytotoxicity and Oxidative Stress Assays
Amygdalin, Prunasin, and Sambunigrin Analysis
Quantification of Amygdalin in Almond Samples
High-performance liquid chromatography (HPLC) assays were carried out on a Waters 2650, 2487 UV detector, and a 4.6 × 250 mm C18 column (Waters Sunfire, MA, United States). The mobile phase used was CH3OH:H2O (20:80, v/v) under isocratic conditions at a flow rate of 1.0 ml/min. A 10-μl sample was injected for analysis. Detection was recorded at 210 nm. The amygdalin used as a standard was purchased from Sigma-Aldrich (MO, United States). The method produced a good separation chromatogram with excellent linearity (correlation r2 = 0.9999,
Quantification of Bioactive Compounds
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