amygdalin

n. vitamin B17, glycoside found in the seeds and other parts of certain plants belonging to the rose family (i.e. almond and cherries)

Amygdalin (from Greek: , almond), C20H27NO11, is a glycoside isolated from bitter almonds by Pierre-Jean Robiquet  and A. F. Boutron-Charlard in 1830, and subsequently investigated by Liebig and Wöhler, and others. Some sources claim Ernst T. Krebs was the discoverer of the substance, and Krebs is generally credited with popularizing it as a purported cancer cure and as "Vitamin B17."
See more at Wikipedia.org...

Noun
1. a bitter cyanogenic glucoside extracted from the seeds of apricots and plums and bitter almonds
(hypernym) glucoside
(hyponym) laetrile

n. amygdalin, glycoside found in the seeds and other parts of certain plants belonging to the rose family (i.e. almond and cherries)

(n.)
A glucoside extracted from bitter almonds as a white, crystalline substance.