Amygdalin, popularly known as “Vitamin B17”, was initially isolated in 1830 by two French chemist (Robiquet and Boutron), its use known in Russia since 1845. The first use described for amygdalin in the United States occurred in the 1920s, and even in the 1950s since then it’s multiple consumptions in humans have been studied and even in animals especially dogs. (Vitamin B17 supplements) The substance is currently available in several forms and is extracted mainly from various natural sources.
There are many food sources of vitamin b17, but some of them may not be common in people’s diets. Such is the case of fruit seeds that have a higher concentration of vitamin b17 than any other food.
Soil type and climate play an important role in the amount of vitamin B17 that may be present in a particular food, so it can be difficult to determine the exact levels of that vitamin for comparison. However, some foods have been described as a good source of vitamin b17, such is the case:
Multiple seeds and fruit hearts have a large amount of vitamin b17, the main one is the apricot heart or seed, other seeds with significant amounts of vitamin b17 are apple, pear and plum. Similarly, it is found in the small seeds of fruits such as berries, grapes, strawberries, and raspberries.
Fruits and berries
Many types of berries are a good source of this vitamin. One serving (one cup) of gooseberries, blackberries, raspberries, and elderberries have up to 500 milligrams of vitamin B17. Other fruits that are a good source of this vitamin are peaches, plums, nectarines, cherries, and prunes, however, it is important to consider that the seeds of these fruits are the true sources of amygdalin.
Bitter almonds have the highest amount of vitamin B17, followed by cashews and macadamia nuts.
Leaves and Leafy Greens
Many leaves and vegetables are a good source of b17, but they are not very common in people’s diets. Some of them are scarcely known, Johnson grass, Tunis grass, and arrow grass are good herbs to eat if you can find them. Alfalfa and eucalyptus are better sources of B17. Also, spinach and watercress have moderate amounts of this vitamin. Choosing the right brand of vitamin B17 product requires several factors to take into account, including; the form of the product, the cost, and the effectiveness of amygdalin that depends on its extraction method. Likewise, some brands offer dried apricot or apricot seeds that, although they have a pleasant taste, have a fairly low percentage of vitamin B17 (Amygdalin), other companies offer tablets or capsules made up of a white powder with an extremely bitter taste extracted by a vacuum process, and obtained after a series of purifications, (B17 tablets) with physical-chemical characteristics that allow its identification such as Melting point of 220 to 226 degrees Celsius, solubility 1g / 12 mL water, among others, including intravenous or intramuscular forms, for increased absorption of vitamin b17 at a given time.