Bottle of Vitamin B17 100mg capsules suplement facts

Bottle of Vitamin B17 100mg capsules Suggested use

Novodalin vitamin b17 100mg capsule size

Novodalin 100mg Capsules

Authentic Amygdalin, extracted from raw bitter
apricot seeds.

100 Capsules Dietary Supplement

Content per tablet

100 mg Amygdalin (D-mandelonitrilo-beta-D-gentiobioside)
1.01 mg Magnesium Stearate

Tested for potency, purity, and integrity.

(D-mandelonitrilo-beta-D-gentiobioside) Our active ingredient, it is pure Amygdalin also known as "Vitamin B17" extracted from Apricot Kernels (P. Armeniaca) with a purity of 99.5% it is a very stable compound with a melting point of 200°C - 220°C, pH in saturated water solution about 7.

Used as a lubricant to ensure that the tableting powder does not adhere to the processing equipment, also to ensure that the flow of the powder mixes through the presses and minimize friction, we use Magnesium Stearate because Magnesium is a mineral that supports bone mineralization, heart function and many enzyme systems. Magnesium is essential to the body's use of glucose, which gives energy to the body. Magnesium is essential to the body's use of glucose, which gives energy to the body. Magnesium is found abundantly in legumes, nuts, seafood, chocolate and green leafy vegetables, and in "hard" water. Our tablets are formed solely by our active ingredient, a filler and a lubricant, our active ingredient Amygdalin is an extract of the apricot kernels with a purity of 99.5% , white crystalline, bitter powder; our excipients are chosen among a range of excipients which have been appropriately evaluated for safety and are included in the delivery system to aid in the manufacture, protect, support, enhance stability, bioavailability and consumer acceptability.

What is amygdalin?

AMYGDALIN is an herbal constituent derived from the kernel of various fruits of the genus “Prunus” which includes: Apricot, Cherry, Peach, Plum, Apples and Almonds among others. According to the Merck Index, and the Chemical Abstracts Service AMYGDALIN is a white, crystalline, inodorous powder with an intensely bitter taste. In order to obtain such a remarkable product and to ensure the highest quality extract of correct chemical composition, temperature and pressure must be monitored very closely, too much heat can change the extract's composition and potency. As important as the carefully controlled extraction process is, the careful selection of the correct kernels harvested at the right time is also required for a successful extraction. This complex process is as much of an art form as it is science and requires experienced growers and manufacturers to ensure a quality product. The extraction conditions of amygdalin from apricot kernels seeds have been optimized by Orthogonal Design in order to attain the optimum extraction condition. The purification and crystallization process that together assure the formation of a pure crystalline white powder that complies with the physical and chemical properties of amygdalin exactly as described in the Merck index.

Supplements Facts

Serving size 1 Capsule

Serving per container: 100

Amount per serving		%DV
Calories	12.499	*
Total carbohydrates	0.0038 g	*
Protein	0.0224 g	*
Lipids	0.0546 g	*
Sodium	0 g	*

* Percent daily value (DV) based on a 2000 calorie diet.

Suggested Use

Take one (1) Capsule daily as a dietary supplement, preferably before meal, unless otherwise directed.

Caution: Do not exceed recommended dose. Pregnant or nursing mothers, children under 18 should consult a healthcare practitioner before using this or any dietary supplement.

Ingredients

Amygdalin (apricot kernel extract)

Magnesium stearate

Apricot sweet and bitter almonds.
Why bitter is better?

The origins of Apricot (Prunus Armeniaca) included in the genus Prunus in the subfamily Prunoideae in the family Rosaceae are the Central Asia, Western Asia, Iran and Caucasus. Apricot is quite a valuable fruit that can be processed into numerous different products. Not only apricot is consumed in fresh and dried forms throughout the year, but also the seeds of its kernels are utilized in various ways. The bitter almond is slightly broader and shorter than the sweet almond, and contains about 50% of the fixed oil that occurs in sweet almonds. Cooking oil, benzaldehyde, activated carbon, amygdalin and hydrocyanic acid are obtained from the seeds of apricot. The apricot kernels that are sweet are consumed as dried fruits, whereas those that are bitter are used as raw materials in cosmetic and pharmaceutical industries. Known as a cyanogenic glycoside, amygdalin, d-mandelonitrile-β-glucuronide, is found abundantly in many tissues, and especially seeds of species Prunus.

Apricot seeds contain various amounts of amygdalin depending on cultivars. It is reported that bitter contain higher amygdalin that sweet cultivars (Gomez et al., 1998). Femenia et al(1995) reported that a high amount of amygdalin was found in bitter aprico cultivars, but not in seeds of sweet ones. These differences in amygdalin content are considered to be due to the differences in the harvest time when the fruit was collected. As a matter of fact, Frehner et al. (1990) reported that the cyanogenic content of seeds might vary significantly throughout maturation and that an increase occurred with maturation in almond seeds. The conclusion was that seeds of bitter cultivars contained quite a high level of amygdalin than seeds of sweet cultivars, in this case Paviot and Karacabey contained the highest amygdalin content among all apricot cultivars.