Are apple seeds actually poisonous, and if so, how many apple seeds would someone need to consume to experience harmful or deadly effects, considering factors like body weight and the variety of apple the seeds came from? Also, does cooking or processing the apple affect the toxicity of the seeds?

Answer

Yes, apple seeds contain amygdalin, a cyanogenic glycoside, which can release hydrogen cyanide when metabolized. Hydrogen cyanide is a poisonous compound. However, the amount of amygdalin in apple seeds is relatively small, and the seeds have a tough outer coating that resists digestion.

To be poisoned by apple seeds, a person would need to consume a very large quantity of seeds, and they would need to be thoroughly chewed or crushed to release the amygdalin. Estimates vary, but some sources suggest that consuming hundreds of apple seeds at once could potentially be toxic to an adult. The exact number depends on factors such as body weight and individual sensitivity.

Children are more vulnerable to cyanide poisoning due to their lower body weight. Therefore, caution should be exercised with children consuming apples, although the risk remains low if they only ingest a few seeds occasionally.

Cyanide interferes with the body’s ability to use oxygen, and symptoms of cyanide poisoning can include headache, dizziness, confusion, nausea, vomiting, rapid breathing, increased heart rate, and seizures. In severe cases, cyanide poisoning can be fatal.

While the risk of cyanide poisoning from eating apple seeds is generally considered low, it is still advisable to avoid deliberately consuming large quantities of apple seeds.