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Bioavailability of cyanide from marzipan (human study)
Project
Project code: BfR-LMS-08-1322-467
Contract period: 01.03.2011
- 31.12.2011
Purpose of research: Applied research
Cyanogenic glycosides are contained in many plants (e.g. bitter almond and apricot kernels as amygdalin) as a mechanism of self-protection to herbivorous animals. In order to give a bitter taste, the kernels mentioned are in part used for the production of marzipan and persipan. In the European Union, a long-standing maximum level for cyanide of 50 mg/kg is allowed (sum of free and glycoside-bound cyanide). The consumption of a large amount of marzipan (100 g) with this level leads to an intake of 5 mg cyanide, corresponding to one tenth and four-tenth of the minimally lethal dose of free cyanide in adults and children(4 years old, body weight 15 kg), respectively. Without further data available, the maximum level mentioned is too high. In this regard, bioavailability of cyanide from marzipan is acrucial issue, e.g. the degree of intestinal liberation of glycoside-bound cyanide through glucosidase. More important than the total amount of cyanide absorbed after consumption of marzipan is the peak level of cyanide in the body directly correlating with the acute-toxic effect (blockage of cellular energy generation). The time course of cyanide levels measurable directly in blood will be investigated in a human study with volunteers (consumption of increasing amounts of marzipan with high cyanide levels). This will answer the question whether toxicologically relevant levels of cyanide can be reached in blood.
Section overview
Subjects
- Physiology of Nutrition
