Amygdalin

Amygdalin is a plant glucoside isolated from the stones of rosaceous fruits, such as apricots, peaches, almond, cherries, and plums. In Vitro: Amygdalin has antitumor activity. Some advances had been made on the antitumor mechanism of amygdalin^[1]. Amygdalin downregulates especially genes belonging to cell cycle category: exonuclease 1, ATP-binding cassette, sub-family F, member 2, MRE11 meiotic recombination 11 homolog A, topoisomerase (DNA) I, and FK506 binding protein 12-rapamycin-associated protein 1. RT-PCR analysis reveals that mRNA levels of these genes are also decreased by amygdalin treatment in SNU-C4 human colon cancer cells^[2]. In Vivo: Amygdalin is effective at alleviating inflammatory pain and that it can be used as an analgesic with anti-nociceptive and anti-inflammatory activities. The intramuscular injection of amygdalin significantly reduced the formalin-induced tonic pain in both early (the initial 10 min after formalin injection) and late phases (10-30 min following the initial formalin injection). During the late phase, amygdalin reduces the formalin-induced pain in a dose-dependent manner in a dose range less than 1 mg/kg^[3].