Amygdalin

A beta-cyanogenic glycoside of bitter almonds, bound to the cyanide group (CN) in the molecule. After eating bitter almonds, the free cyanide group is released, so that the eater is poisoned; Amygdalin is a product of phenylalanine metabolism in bitter almonds. There are β-glucosidase and mandelonitrile hydrolase in bitter almonds (refer to related literature)