ALMOND EXTRACT

The almond plant is a species that varies greatly in terms of tree form and fruit shape. It has fruits containing both sweet and bitter seeds.

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Active Ingredients Fatty acids (oleic acid, linoleic acid), vitamin E, proteins, Aromatic compounds, benzaldehyde, amygdalin

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Prunus amygdalus, more commonly known as Almond, is an elegant and fragrant tree species belonging to the Rosaceae family. Almond trees, which herald spring with pink and white flowers in spring, are an important source of pollen for bees and other insects during this period. The hard-shelled fruits, which develop after flowering, contain nutritious and tasty almond kernels. Usually between 4 and 6 metres high, almond trees prefer the Mediterranean climate and grow best in sunny, well-drained soils. This species, which is highly resistant to drought, can grow even in hot and dry conditions, making it an ideal plant for regions with water shortage.

The almond plant is a species that varies greatly in terms of tree form and fruit shape. It has fruits containing both sweet and bitter seeds. The size and shape of the fruits vary greatly according to different types. Almond is one of the earliest flowering fruit species in spring. The fruit shells of the plant, which can grow in all kinds of climates, can be very hard or have very thin shells that can be broken by hand.

Major Active Ingredients and Proportions

Almonds have a rich content of nutritious fats, proteins and various vitamins and minerals. Almonds, which contain about 40-55% fat, are rich in monounsaturated fatty acids (oleic acid), polyunsaturated fatty acids (linoleic acid) and saturated fatty acids (palmitic acid).

The protein content in almonds varies between 20-25% and these proteins contains important amino acids.

Important vitamins and minerals such as vitamin E (25-35%), magnesium (15-25%) and potassium (7-9%) are also important components of almonds. Almonds also contain certain amounts of amygdalin (1-3%).

This compound can produce hydrogen cyanide when metabolised and when consumed in high quantities may have a toxic effect.

Other Molecules: Flavonoids (1-2%), fibre (10-15%), phenolic compounds (0.5-1%), phytosterols (0.1-0.2%).