Amygdalin is hydrolysed by two enzymes (amygdalin hydrolase and prunasin hydrolase) most correctly in crushed, moistened kernels, causing the formation of HCN and glucose It has descriptions and evaluations of toxicological reports and epidemiological investigations and offers conclusions, where achievable, about the relevance of toxicity and toxicokinetic facts to public https://erniem863kki2.salesmanwiki.com/user