Amygdalin

The Student's Medical Dictionary · 1896 · p. 53

{am-igf -dal-in) [auvydaAri, almond], C20H27NOU -(- 3H20. A glucosid formed in bitter almonds, in various plants, and in the leaves of the cherry laurel. Under the influence of emulsin, contained in the almond, it splits up into glucose and hydrocyanic acid. 53