Since "Amygdalina" can refer to a few specific things—most commonly the cyanogenic glycoside (often associated with Laetrile or Vitamin B17), or taxonomically to species like Vernonia amygdalina (Bitter Leaf)—I have structured this as a comprehensive post covering the most prominent definition: the controversial compound Amygdalin.

Several studies have investigated the potential health benefits and risks of amygdalin. A 2015 review of 15 studies on amygdalin found that:

Amygdalin is a cyanogenic glycoside, a type of compound that contains cyanide, a toxic substance. It is found in the pits, seeds, and leaves of certain fruit-bearing plants, such as apricots, peaches, and plums. Amygdalin is responsible for the bitter taste and potential toxicity of these plant parts.