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Amygdalin, also known as amygdaloside or bitter almond glycoside, is a naturally occurring compound found in the kernels of certain fruits and nuts, such as apricots, almonds, peaches, cherries, and plums. It belongs to a class of compounds called cyanogenic glycosides, which can be hydrolyzed to release cyanide. Amygdalin has various potential applications and benefits, including its ability to act as an antitumor agent, anti-inflammatory agent, and analgesic.