Vitamin B17 – Origin & Sources

In 1830 Amygdalin, commonly known as “Vitamin B17”, was originally isolated by two French chemists (Robiquet and Boutron), whose use has been known in Russia since 1845. The first usage of amygdaline reported in the United States happened in the 20’s, and even in the 50’s, since then, its many consumptions have been studied in humans and also in animals, specially dogs. It is currently available in various forms and is mainly extracted from several natural sources.

There are plenty of sources of vitamin b17 food, but a few of them may not be common in people’s diet. That is the case with the fruit seeds which have a higher concentration of vitamin b17 than any other food.

The soil type and climate play a significant role in the level of vitamin B17 that may be present in a particular food, so it may be difficult to determine the exact amounts of that vitamin for comparison. However, some foods have been described as a good source of B17, (Vitamin B17 supplements) as is the case:

Seeds

Multiple seeds and fruit hearts contain a large amount of vitamin b17, primarily the heart or apricot seed, while other seeds with high amounts of vitamin b17 are apple, pear and plum. Likewise, it is found in small fruit seeds like berries, grapes, strawberries and raspberries.

Fruits and berries

Lots of berries are a great source of these nutrients. One portion (one glass) of gooseberry, blackberries, raspberries and elderberries contains as much as 500 milligrams of vitamin B17. Some other fruits which are a good source of this vitamin are peaches, plums, nectarines, cherries and prunes, however, it is worth considering that the seeds of these fruits are the real sources of tonsil.

Walnuts

The bitter almonds have the most vitamin B17, followed by cashew nuts and macadamia.

Leaves and Leafy Greens

Although leaves and vegetables are not very common in people’s diet, but they are a good source of b17. If you can find some little known grass such as Johnson grass, Tunisia grass and arrow grass, they are good herbs to eat. Alfalfa and eucalyptus are the best sources of B17. In addition, spinach and watercress have moderate amounts of this vitamin.

Selecting the best brand of B17 will require a number of things to consider, including; the product shape, cost and effectiveness of the amygdaline that depends on its extraction method. Likewise, some brands offer dried apricot or apricot seeds that, despite having a pleasant taste, have a very low percentage of vitamin B17 (Amygdalin), other companies offer tablets or capsules composed of a white powder with an extremely bitter taste extracted by a vacuum process, and obtained after a series of purifications, (Vitamin b17 tablets) with physicochemical characteristics that allow its identification, as melting point of 220 to 226 degrees Celsius, solubility 1g / 12 mL of water, among others, including intravenous or intramuscular forms, for greater absorption of vitamin b17 at a given time.