4 Common Foods That Contain Cyanide and can be Toxic

TEMPO.CO, Jakarta - Cyanide is a toxic chemical compound and is one of the fastest-acting poisons known to men. Even in small doses, cyanide can cause rapid breathing, seizures, and possibly death. It is found in some foods, particularly in the form of cyanide compounds called cyanogenic glycosides.

Cyanogenic glycosides are natural plant toxins that are present in several plants, they are are phytotoxins or toxic chemicals produced by plants, most of which are consumed by humans.

Cyanide is formed following the hydrolysis of cyanogenic glycosides that occur during crushing of the edible plant material either during consumption or during processing of the food crop. However, cyanide levels in foods are usually low and not dangerous when consumed in reasonable amounts.

According to the World Health Organization (WHO), at least 2,000 plant species contain cyanogenic glycosides. Some of them are used as food in some parts of the world. Here are four foods that contain cyanide, as follows:

1. Apple

Apple is one of the fruits that contain cyanide, which is found in its seeds. Fortunately, apple seeds have a protective coating that prevents cyanide from entering the body system if accidentally eaten.

However, it is suggested to be careful when eating apples. Cyanide can cause rapid breathing, seizures, and possibly death even in small doses.

2. Cherries

According to WebMD, the hard seeds in the center of a cherry contain prussic acid or poisonous cyanide. If accidentally swallowed, avoid chewing or crushing the pit. The intact hard seeds will pass through your digestive system and out of your excretory system.

3. Elderberries

Elderberries contain substances that boost the immune system and treat symptoms of colds, flu, and even constipation. However, raw elderberries can be poisonous due to their lectins and cyanide, which can cause nausea, vomiting, and diarrhea.

4. Green Potatoes

The leaves, sprouts, and underground stems or tubers of potatoes contain toxic substances called glycoalkaloids. Glycoalkaloids cause potatoes to appear green when exposed to light, damaged, or aging. Eating potatoes with high levels of glycoalkaloids can cause nausea, diarrhea, confusion, headaches, and even death.

KAKAK INDRA PURNAMA

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