Sources of Vitamin B17

“Vitamin B17” is not a formally recognized vitamin in conventional nutrition science. Instead, it is a commonly used name referring to a natural plant compound known as Amygdalin.

In scientific and industrial contexts, understanding its natural sources and forms of occurrence is more important than the name itself.

Vitamin B17 (Amygdalin) is widely found in certain plants, particularly in the kernels of plants belonging to the Rosaceae family.

In nature, this compound is produced as part of the plant’s own metabolic system.

Among various plants containing Amygdalin, bitter apricot kernels (Prunus armeniaca L.) are considered one of the most representative natural sources.

Their kernels contain relatively concentrated levels of Amygdalin, making them a focus of both traditional use and modern research.

n addition to bitter apricot kernels, Vitamin B17 can also be found in varying amounts in other plant seeds and kernels.

However, the concentration differs significantly depending on species, growing conditions, and maturity.

Because Amygdalin content varies naturally in plant sources, direct use of raw materials is not suitable for standardized applications.

As a result, Vitamin B17 is typically obtained through extraction, purification, and standardization processes to meet consistency and stability requirements.

When selecting Vitamin B17-related ingredients, clear information about plant origin and processing pathways is essential.

Transparent sourcing improves traceability and provides a solid foundation for quality management and compliant use.

Discussions about Vitamin B17 should be grounded in a clear understanding of its natural sources and forms of occurrence.

From plant origin to standardized processing, transparency and consistency remain key considerations.