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Apple seeds, however, contain a plant compound called amygdalin, which can have a toxic effect.
Amygdalin is a part of the seeds’ chemical defenses. It is harmless when a seed is intact, but when a seed is chewed or otherwise damaged, the amygdalin degrades into hydrogen cyanide. This is very poisonous and even lethal in high doses.
Amygdalin exists in relatively high amounts in the seeds of fruits in the Rosaceae family, which includes apples, almonds, apricots, peaches, and cherries.
People have used cyanide as a poison throughout history. It works by interfering with cells’ oxygen supplies, and high doses may lead to death within minutes.
Cyanide poisoning
Eating or drinking cyanogenic plant compounds can cause cyanide poisoning in humans. These compounds exist in apricot seeds, almonds, cassavas, and apple seeds.
Mild symptoms of cyanide poisoning can include:
anxiety
headaches
dizziness
confusion
Acute poisoning can lead to decreased consciousness, high blood pressure, paralysis, and coma. In some cases, it is fatal.
The exact amount needed to make someone sick depends on their body weight. Young children have a greater risk.
For the toxic compounds in apple seeds to be lethal, the number of seeds would depend on a person’s body weight, their tolerance, and the type of apple.
The amount of amygdalin in an apple varies, depending on the variety of apple and its growing environment.
It is important to keep in mind that when amygdalin is not lethal, smaller amounts can still make a person sick.
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