ABSTRACT
Cyanogenic glycosides are a widespread class of anti-nutrients which are classified as phyto-anticipins, water-soluble, and heat-stable secondary metabolites that are widely distributed among the species of plant kingdom. They are a unique class of amino acid- derived metabolites featuring a nitrile moiety, which upon enzymatic hydrolysis releases hydrocyanic acid. Exposure to cyanide from the consumption of cyanogenic plants may lead to acute intoxication, characterized by chronic and acute health problems. The potential toxicity of a cyanogenic plant primarily depends on their ability to release lethal concentrations of hydrogen cyanide. Processing methods have been reported to degrade the cyanogenic glycosides and minimize the risk of cyanide poisoning. The efficiency of cyanide removal to acceptably safer levels depends upon the processing technique employed and the extent of processing. Understanding the appropriate processing methods prior to the utilization of edible parts of plants containing cyanogenic glycosides for human nutrition requires adequate detoxification to attain the reduction under the allowed limits as set by different regulation authorities. This chapter discusses the distribution of cyanogenic glycosides, mechanism of action, toxicology, safety precautions, regulations, and effects of processing on cyanogenic glycosides of edible plant foods with updated information gathered from the recent published reports.
