Apricot Kernels 100 g, 50 g, 25 g

Apricot Kernels – 100 g ($17.99), 50 g ($11.99), 25 g ($7.99)

Benefits:
Nutrients and Compounds
The fresh apricot fruit contains carbohydrates, vitamins C and K, beta-carotene, thiamine, niacin, and iron. Organic acids, phenols, volatile compounds (ie, benzaldehyde), some esters, norisoprenoids, and terpenoids have also been isolated. (1, 2, 3) When apricot seed oil was evaluated under spectroscopy, benzaldehyde was the predominant compound; lesser amounts of benzoic acid and the cyanogenic glycoside amygdalin were also identified.(1, 2, 4) Oleic acid, sterols (including campesterol, beta-sitosterol, and others), and squalene have been identified in the seed oil.(5, 6)

Amygdalin, a cyanogenic glycoside from the apricot kernel, can be hydrolyzed to form glucose, benzaldehyde, and hydrocyanic acid. Enzymatic release of cyanide occurs in the presence of beta-glucuronidase, an enzyme found in human intestines.(7) “Laetrile” is a term often used interchangeably with “amygdalin,” but these are not the same chemical entity. Laetrile is a purified form of amygdalin. Both laetrile and amygdalin have a common structural component (mandelonitrile) that contains cyanide.(8) The US patent for laetrile specifies a semisynthetic derivative of amygdalin that is different from the Mexican laetrile/amygdalin made from crushed apricot seeds.(8) Amygdalin may also be referred to as vitamin B₁₇ or amygdaloside.(9)

Chemical and nutritional components present in apricot kernels.

Composition	Amount/100 g	Reference
Protein content	14.6–27.1	[23,24]
Carbohydrate	17.5–35.6	[18,25]
Vitamin E	0.003–0.040	[26]
Vitamin B17	0.003–0.0058	[27]
Mineral (Ca, Fe, P, Na, Mg, Cu, & Mn)	0.0076, 0.0042, 0.0028, 0.0011, 0.003, 0.007, and 0.001	[7,28]
Crude fiber	11.85–13.6	[24,29]
Crude fat Oleic acid	2.1–3 54.1–61.91	[20,30,31] [16]
Linolieic acid Palmatic acid Ash content	25.13–35.81 1.58–2.27 1.3–2.23	[16] [16] [30,32,33]
Moisture content	27.4–38.8	[34,35]
Hydro cyanide	0.009–0.012	[36,37]
Anthocyanin	0.005–0.002	[20,38]
Total phenol content Gallic acid	0.036–0.072 2.1–4.1	[39,40] [41]
Flavonoid content	0.012–0.034	[40,42]
Carotenoid content	0.005–0.012	[40]
Ascorbic acid Caffiec acid	0.010–0.022 1.01–2.5	[39] [41]

Alzheimer’s  The carotenoid fraction, especially lutein, from apricot fruit exerted antiamyloidogenic properties in vitro, suggesting a potential application as a food source for the prevention of amyloid-associated diseases such as Alzheimer disease.(10)

Anti-inflammatory  Anti-inflammatory effects of the kernel extract and/or oil were demonstrated in rats with induced ulcerative colitis.(11) In rats with induced benign prostatic hyperplasia administered an extract of P. armeniaca bark, histological and biochemical parameters were improved, possibly due to reduced inflammation from phytosterol activity.(12)

Antimicrobial  Preliminary findings on the antimicrobial activity of the essential oil have been reported.(13, 4)

Antioxidant effects  Apricots are consumed as a dietary source of vitamins A and C.(2, 14)

In a study evaluating the antioxidant activity of foods, including fruits, containing phenolic compounds, the total antioxidant activity of apricots was lower than that of grapes, raisins, plums, and cherries.(2) Protective antioxidant effects of apricot kernel oil were demonstrated in a reperfusion injury study in rats.(15)

Cancer  Amygdalin demonstrated activity against renal cell carcinoma in vitro (17) and inhibited the growth of implanted tumors in rats.(18) When fed to rats with induced hepatic carcinogenesis, apricot fruit demonstrated protective qualities by increasing the resistance of healthy cells.(19)

One experiment reported a potential effect of apricot extract on intestinal P-gp substrates, suggesting a possible role in multidrug-resistant cancer.(20)

Despite promising in vitro experiments, the efficacy of amygdalin to treat cancer has not been validated by any rigorous clinical trials. The National Cancer Institute sponsored phase 1 and 2 clinical trials in the 1980s but found no evidence to support the use of laetrile in cancer treatment.(21)

Although interest in the efficacy of laetrile/amygdalin in cancer treatment continues, a Cochrane meta-analysis found no controlled clinical trials to form an opinion regarding this use.(8) The FDA and the European Commission have banned use of laetrile in cancer therapy due to lack of effectiveness and risk of adverse effects; laetrile remains an unapproved drug product in the United States.(9, 22, 8)

Cardiovascular  In 12 healthy volunteers who consumed bitter apricot seeds (60 mg/kg) for 12 weeks, a significant improvement was observed in some but not all lipid and other cardiovascular risk factors from baseline to the end of the study. Average total cholesterol decreased by 0.24 mmol/L (P<0.05), and low-density lipoprotein (LDL) decreased by 0.62 mmol/L (P<0.001); however, triglycerides increased from 0.84 to 1.17 mmol/L (P<0.001). Although AST and gamma-glutamyltransferase increased significantly, all liver enzyme values remained within normal limits; changes in high-density lipoprotein (HDL), high-sensitivity C-reactive protein, and creatinine kinase were nonsignificant.(23) In contrast, no significant changes were observed in total cholesterol, HDL, or triglycerides in 18 healthy women of reproductive age (mean age, 41.6 years) following consumption of bitter apricot seeds (60 mg/kg) for 42 days. However, LDL improved significantly after 42 days (P<0.05). While day 21 assessments documented significant increases in both total cholesterol and triglycerides, levels had returned to near baseline by day 42 (P<0.05).(23)

Endocrine (Secretion)  In 18 healthy women of reproductive age (mean age, 41.6 years), consumption of bitter apricot seeds (60 mg/kg) for 42 days led to significant increases in follicle-stimulating hormone, testosterone, and androstenedione (P<0.05) but not in luteinizing hormone, prolactin, progesterone, or 17 beta-estradiol.(23)

Glycemic  In an acute-feeding randomized, multiple crossover trial in 10 healthy adults, dried apricots were the only fruit tested that significantly lowered postprandial glycemic response when half the carbohydrates in a white bread test meal were replaced with dried fruit (displacement effect). The displacement effect with dried dates, raisins, and sultanas was not significant. When compared with the high-glycemic white bread test meal alone, each of the dried fruits had a lower glycemic index and provided a lower postprandial glycemic response.(24)

Liver Disease  Studies in rats with induced hepatic fibrosis suggest positive effects of ground apricot kernel due to its fatty acid content.(25) A protective effect of beta-carotene from apricot fruit was also demonstrated on the livers of ethanol-fed rats.(26)

Clinical data are limited regarding the use of apricot seed extract in liver disease. However, small clinical trials have reported improvement in enzyme activity, as observed with ultrasound, in participants with fatty liver disease.(27)

Immune system effects  In a rat model of cyclophosphamide-induced immunosuppression, dietary apricot seed oil appeared to have positive effects on immune system functions.(28)

Psoriasis  Apricot seed oil inhibited keratinocyte proliferation and induced apoptosis in an in vitro study evaluating potential applications in psoriasis.(29)

Botanical Name: Prunus Armeniaca
English: Apricot Kernels
Also Known As:
Habitat: Indonesia
Origin: India
Harvested: Cultivated
Parts Used: Seeds

General Information:
Apricot trees grow up to 9 m in height. The plant leaves are oval and finely serrated, and the 5-petaled white flowers grow in clusters. The downy, orange-red drupe (fruit) ripens in late summer and has a fleshy outer layer and inner hard stone containing the seed (kernel). The apricot is native to China and Japan but is also cultivated in warmer, temperate regions of the world, including Turkey, Iran, southern Europe, South Africa, Australia, and California. The many varieties and species of apricot differ in flavor, color, and size, and are related to other members of the plum genus, including the peach.(33, 34, 32) Synonyms include P. armeniaca L. var. vulgaris Zabel, Armeniaca vulgaris Lam., and Amygdalus armeniaca (L.) Dumort.

Apricot has been used medicinally for more than 2,000 years in India and China. The Greeks wrongly assumed that the apricot originated in Armenia, hence its botanical name P. armeniaca. The Romans named apricot praecocium, meaning “precocious,” which refers to the fruit’s early ripening. From this word, the name “apricot” evolved.(30, 31)

In Chinese medicine, the amygdalin present in apricot kernels has been used traditionally in very small amounts for treating asthma, cough, and constipation. (30, 31) A decoction of the plant’s bark has been used as an astringent to soothe irritated skin. In folk medicine, other uses include the treatment of hemorrhage, infertility, eye inflammation, and spasms. Apricot kernel paste has been used in vaginal infections. The oil has been used in cosmetics and as a vehicle in certain pharmaceutical formulations.(30, 32)

 

How to use:
We make these suggestions to help you get the best benefit from the herbs that you’re choosing to improve your health. Also, we make these ideas and recommendations to make consuming them easier and better fit into your lifestyle by adding them to the food that you already eat.

For the full health benefit, it is best to consume (or use in poultices) the whole herb. All of the compounds in the herb act best together, as nature intends. Extracting is a process to draw out the most prominent beneficial compound(s) and may also concentrate it to unnatural levels of strength. What is not extracted is thrown away, since it is depleted. These solids are ‘leftovers’ of the extraction process and essentially treated as worthless. However, these can be beneficial in ways scientists have not yet recognized or understand. Another aspect to consider (which is not identified) is if the extraction process, which varies from one herb to the next, causes additional drawbacks. Taking the whole herb avoids these detrimental possibilities. Concentration of beneficial compounds can be important in some cases to increase the health effect of the compound and/or be a good alternative to consuming unrealistically large amounts of the herb for the desired benefit. However, this does not apply to many herbs, so concentrating should be done as needed, not applied to all herbs.

Extracting (tea, tinctures, oils, some capsules, powders, tablets, etc.) is very common and often more convenient for the user, which is often their main appealing feature. However, it also can lead to problems, like liver and other issues, that as far as we know by the current state of research don’t occur in the natural herb form.

Cut Pieces or Powdered Herb:
There are different ways to use cut pieces or powdered herb.
Food Preparation: You can add powdered or pieces of herb (if the pieces you buy are bigger than you like, a coffee or herb grinder will quickly reduce) to any yogurt, smoothie, apple or other sauces, spreads, salads or other foods more familiar to you that don’t use heat. Heat can be damaging to the beneficial compounds in the herb. Other options like oatmeal, scrambled eggs, pasta sauce, soup, cookies and anything else that fits your lifestyle, but minimizing (by adding near the end of cooking) the heat is helpful.
Also, for children, you can mix powdered herb with honey or glycerin to make paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help medicine go down. The resulting liquid is called an electuary.
For seeds in general, but especially small seeds, it’s best to grind these to break the protective hulls a short time before consumption. This makes all the benefits available, rather than some remaining locked inside the hulls that are unbroken by insufficient chewing.
To make adding herbs even easier, you could add a week’s worth of your chosen herb(s) to an amount of, for example, yogurt that you would eat in a week. Mix thoroughly and eat this each day of the week. So you make once /week and just eat each other day.
Hot Infusion: The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. The heat from making tea can degrade some of the beneficial compounds in the herb. This method minimizes this effect. For the full health benefit, it is recommended to consume what is left over after making tea.
Decoctions: Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water, Bring the water to boil, reduce heat and simmer for 30-60 minutes with the pot covered. Squeeze out as much as liquid as possible. Best practice is to drink the liquid and also consume the solid material that remains. Herb pieces can also be used.
Powdered Herb:
There are different ways to use powdered herb.
Capsules: HerbsCrafters makes capsules guaranteed to be filled with the pure herb with no filler or any other products. You can also use powdered herb to make your own capsules at home. These capsules are best taken with liquid to aid in digestion and absorption and to ensure it doesn’t stick in your throat.
Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.
Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot.

Tips:
You can sweeten your herbal decoctions with bit of honey, natural fruit juice, stevia leaves powder or licorice root powder.

Precautions:
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
All information on this website is for educational purpose ONLY.
This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.

How Much To Take