A surreal image of edible plants and herbs with a cyanide symbol, representing the potential danger of cyanogenic compounds.

Is Your Herbal Remedy a Hidden Danger? Understanding Cyanide in Edible Plants

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Rhea Morgan in Health & Wellness December 2025 • 4 min read.

"Many edible and medicinal plants contain cyanogenic compounds that release cyanide. Learn how to identify these risks and protect your health."


Many plants, crucial to both our diets and traditional medicine, naturally harbor hidden dangers: cyanogenic compounds. These compounds, found in over 2650 plant species, release hydrogen cyanide (HCN) upon breakdown—a potent and rapidly acting poison. While some plants like apricot kernels, cassava, and almonds have long been recognized for their potential toxicity, the presence of these compounds in other common foods and herbal remedies often goes unnoticed.

Hydrogen cyanide can interfere with cellular respiration, potentially leading to severe health issues. Although various methods exist for analyzing cyanogenic compounds, accurately measuring total cyanide content remains challenging due to factors like compound volatility and interfering substances. The analysis is further complicated by the variety of cyanogenic glycosides, such as amygdalin and linamarin, each with differing toxic potentials.

Given the increasing interest in natural remedies and the globalization of food supplies, understanding the distribution and impact of cyanogenic compounds in edible plants is crucial for public health. This article explores the presence of cyanogenic compounds in common Korean foods and herbal medicines, emphasizing the importance of informed consumption and proper preparation to minimize health risks.

Which Common Foods Contain Cyanogenic Compounds?

A surreal image of edible plants and herbs with a cyanide symbol, representing the potential danger of cyanogenic compounds.

A recent study investigated the total cyanide content in nine genera of edible plants, including Dolichos, Ginkgo, Hordeum, Linum, Phaseolus, Prunus, Phyllostachys, Phytolacca, and Portulaca. The researchers used ion chromatography after acid hydrolysis and distillation to measure cyanide levels. This method aimed to provide a more accurate assessment by preventing interference from other compounds.

The study revealed that kernels of the Prunus genus, which includes apricots, peaches, and plums, contain the highest levels of total cyanide. Specifically, apricot kernels showed alarming concentrations, reaching up to 2259.81 µg CN¯/g dry weight. While trace amounts were detected in foods like mung beans and bamboo shoots, the high levels in Prunus kernels raise concerns about their medicinal and dietary use.

  • Apricot Kernels: Contain the highest levels of cyanide, especially in the skin.
  • Peach Kernels: Also contain significant amounts of cyanide.
  • Mung Beans and Bamboo Shoots: Contain trace amounts of cyanide.
  • Flaxseed: A commonly consumed seed with increasing popularity, also contains notable levels of cyanide.
It's important to note that cyanide levels can vary significantly within the same species, depending on factors such as cultivation, harvest time, and storage conditions. This variability underscores the need for careful handling and preparation to reduce cyanide content. The study also highlighted that peeled apricot kernels contain much less cyanide than intact kernels, suggesting that most cyanogenic compounds are concentrated in the skin.

Protecting Yourself from Cyanide Exposure

While the presence of cyanogenic compounds in some foods and herbal remedies is a concern, simple precautions can significantly reduce the risk of cyanide exposure. Proper processing methods, such as soaking, boiling, and fermentation, can effectively lower cyanide levels in foods like cassava. Consuming a balanced diet and ensuring adequate iodine intake can also mitigate the effects of cyanide exposure. Finally, be mindful of the amount and frequency with which you consume apricot kernels and other high-risk foods. By staying informed and taking these steps, you can enjoy a variety of foods and herbal remedies while minimizing potential health risks.

About this Article -

This article was crafted using a human-AI hybrid and collaborative approach. AI assisted our team with initial drafting, research insights, identifying key questions, and image generation. Our human editors guided topic selection, defined the angle, structured the content, ensured factual accuracy and relevance, refined the tone, and conducted thorough editing to deliver helpful, high-quality information.See our About page for more information.

This article is based on research published under:

DOI-LINK: 10.5487/tr.2013.29.2.143, Alternate LINK

Title: Determination Of Cyanogenic Compounds In Edible Plants By Ion Chromatography

Subject: Health, Toxicology and Mutagenesis

Journal: Toxicological Research

Publisher: The Korean Society of Toxicology

Authors: Hye-Jeon Cho, Byung-Kyung Do, Soon-Mi Shim, Hoonjeong Kwon, Dong-Ha Lee, Ahn-Hee Nah, Youn-Ju Choi, Sook-Yeon Lee

Published: 2013-06-30

Everything You Need To Know

1

What are cyanogenic compounds?

Cyanogenic compounds are naturally occurring substances found in over 2650 plant species that release hydrogen cyanide (HCN) upon breakdown. HCN is a potent poison that interferes with cellular respiration, potentially leading to severe health issues. These compounds are present in many edible plants and herbal medicines, making it crucial to understand their distribution and impact for public health.

2

What foods commonly contain cyanogenic compounds?

Several common foods contain cyanogenic compounds. The Prunus genus, which includes apricot kernels, peach kernels, and plums, contains the highest levels. Apricot kernels, specifically, can have alarming concentrations of cyanide. Other foods like mung beans, bamboo shoots, and flaxseed also contain notable levels, although typically in smaller amounts. The levels can vary significantly based on factors like cultivation and storage conditions, highlighting the need for careful handling and preparation.

3

What are the potential dangers of cyanide exposure?

The risks of cyanide exposure stem from its ability to disrupt cellular respiration, which can lead to severe health problems. The severity depends on the amount of cyanide consumed. High concentrations of cyanide can cause rapid and significant damage. Therefore, understanding which foods and herbal remedies contain cyanogenic compounds, and in what amounts, is essential for making informed dietary choices and minimizing potential health risks.

4

How can I protect myself from cyanide exposure?

To mitigate the risks of cyanide exposure, several precautions can be taken. Proper processing methods, such as soaking, boiling, and fermentation, can effectively lower cyanide levels in foods like cassava. Consuming a balanced diet and ensuring adequate iodine intake can also help. Finally, it is important to be mindful of the quantity and frequency of consuming high-risk foods like apricot kernels, which have high cyanide levels.

5

How was the cyanide content in edible plants measured, and why is it important?

The study used ion chromatography after acid hydrolysis and distillation to measure total cyanide content in different edible plants. This method was chosen to provide a more accurate assessment by preventing interference from other compounds. It revealed the highest levels of total cyanide in the kernels of the Prunus genus. These findings are significant because they highlight the variability of cyanide levels and the importance of understanding these levels for food safety and informed dietary choices.

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