“The Hunza are said to not suffer from cancer, due to their consumption of vitamin b-17, also known as amygdalin, found in apricot seeds.” Gaia
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THE POTENTIAL BENEFITS IF APRICOT SEEDS AND APRICOT OIL
- Antioxidant
- Anticancer
- Antimicrobial
The dried seed of Apricots are employed for:
- Gynecological conditions and
- Unbending pain, including
- Headache,
- Tetanus, and
- Skin hyperpigmentation
- The apricot seed oil is specially used for skin diseases like:
- Acne vulgaris and
- Ear Infection
- Vaginal Infections,
- Ulcers
- Anorexia has also been reported
- Protection from UV Light
The bioactive compounds in apricot seed and oil show promising antibacterial activity against Gram-positive and Gram-negative bacteria as well as against fungi. This review highlights the nutritional value of apricot fruit, seed, and oil and describes the potential uses of bioactive agents in the fruit, seed, and oil.
What are the Health Secrets to the Hunza People’s Longevity?
SCIENTIFIC PROOF APRICOT SEEDS:
- Antioxidant
- Anticancer
- Antimicrobial
- M.I. Bhanger et al.Cold pressed apricot (Prunus armeniaca L.) kernel oil
- M. Carunchia et al.19 – the use of antioxidants in the preservation of snack foods
- Y. Chen et al.Phytochemical profiling, antioxidant and HepG2 cancer cells’ antiproliferation potential in the kernels of apricot cultivarsSaudi Journal of Biological Sciences(2020)
- N. Dhen et al.Physicochemical and sensory properties of wheat- Apricot kernels composite breadLebensmittel-Wissenschaft & Technologie(2018)
- M. Dimitrov et al.Phytochemical characterization and biological activity of apricot kernels’ extract in yeast-cell based tests and hepatocellular and colorectal carcinoma cell linesJournal of Ethnopharmacology(2021)
- X. Fan et al.Sugar and organic acid composition of apricot and their contribution to sensory quality and consumer satisfactionScientia Horticulturae(2017)
- H. Ghorab et al.Proteomic analysis of sweet algerian apricot kernels (Prunus armeniaca L.) by combinatorial peptide ligand libraries and LC–MS/MSFood Chemistry(2018)