IngredientsThe apricot belongs to the genus Prunus L. (family Rosaceae; subfamily Prunoideae), under the section of Armeniaca (Lam.), which consists of eight species including P. armeniaca L. Its synonymous Latin name is Armeniaca vulgaris L., formerly supposed to come from Armenia, where it is long cultivated. Its precise taxonomy is: Kingdom Plantae, Order Rosales, Family Rosaceae, Genus Prunus, Species armeniaca.
The plant can be botanically described as a hardy tree 2–10 m in height with stone fruits. The fruit is a smooth-skinned drupe, approximately 2–4 cm in diameter, with yellow to orange flesh and a single hard stone. The apricot is categorized into three categories due to its seed taste: sugary apricot, partially bitter apricot, and bitter apricot.
Apricot is believed to have originated in China, close to the Russian border, in the area of the Great Wall, and not from Armenia as supposed by its botanical name (Prunus armeniaca). Other possible areas of origin include the central Asian center (from Tien-Shan to Kashmir) or the Near-Eastern center (Iran, Caucasus, Turkey). The cultivation in China dates back almost 3,000 years, although there is a report that apricot was cultivated during the years of Emperor Yu (2205–2198 BC). From China, it spread through Central Asia, Armenia, and Anatolia, and then to Europe, probably by the Romans.
Among the Armeniaca species, P. armeniaca L., widely known as "apricot," is one of the most popular of the temperate fruit trees for its delicious fruits; it may be used fresh, dried, for nectar, juice, and jam, and also is used generally in desserts. Furthermore, apricot kernel oil may be used in perfumery, cosmetics, and pharmaceuticals. The kernel oil, cold-pressed from the seed, is widely used for external applications. The applications of the apricot kernel extend across various industries including food, cosmetics, and pharmaceuticals, where it is used in making skin and hair products; in the food industry it is used for making cookies, biscuits, and many other products; and in the pharmaceutical industry it is used for making medicines.
The apricot, cultivated in China and Central Asia as early as 2000 B.C., migrated with the country's traders who traveled the Great Silk Road. Chinese merchants, according to botanist Berthold Laufer, very probably introduced the fruit to the Persians. The Chinese associate the apricot with education and medicine. Chuang Tzu, a Chinese philosopher in the 4th century BCE, told a story that Confucius taught his students in a forum among the wood of apricot. In classical Chinese medicine, apricot kernels (known as xìng rén) were first documented in the Shennong Bencao Jing (circa 200 CE) as an expectorant and mild laxative. In Traditional Chinese Medicine, the fruit pits (also called seeds or mature kernels) are used as a medicine to treat coughs, wheezing, and to moisten the bowels. The sweet southern variety (Tian/Nan Xing Ren) is not toxic and is preferred for treating asthma, coughs, and dry constipation. The Shennong Bencaojing (Han Dynasty, China) lists apricot seeds (Xing Ren) as a medicinal herb for coughs and respiratory ailments.
Along the Silk Road, dried apricots became prized goods, easy to transport and valuable for traders traveling between China, Persia, India, and the Mediterranean. In ancient Persia, apricots — fresh or dried — were more than food; they were cultural treasures. In 13th-century Persian manuscripts, apricot oil was mixed with ghrita (ghee) and applied to soothe inflamed joints — an early example of topical anti-inflammatory therapy. Passionate about sweets, the Arabs exploited the apricot for sugary confections. A medieval syrup that blended its juice with sweet almonds was a forerunner of the apricot drinks later hawked in the Middle East.
The introduction of apricot to Greece is attributed to Alexander the Great, and the Roman General Lucullus (106–57 BCE) also exported apricot trees from Armenia to Europe. The De Materia Medica (Pedanius Dioscorides, 60 CE) describes apricots as a cooling fruit with mild laxative properties, used to soothe fevers. Introduced to Europe by the 1st century BCE, apricots were called praecocia (early-ripening) in Latin, reflecting their quick maturation.
Prunus armeniaca holds a special place in certain Ayurvedic traditions for its edible fruit and nutrient-rich kernels. What sets it apart is its dual role as both Rasayana (rejuvenative tonic) and natural anti-inflammatory agent when its oil is applied externally. Trade routes from Central Asia to India facilitated the introduction of both the fresh fruit and dried kernels.
European herbalists in the 16th century, influenced by Arabian traders, recorded recipes for "apricocke" medicinal syrups and cosmetics, noting their skin-softening effects. Throughout history, both apricots and the oil derived from them have been employed to treat various ailments such as asthma, constipation, cough, vaginal infections, furuncles, and acne.
The plant is rich in mono- and polysaccharides, polyphenols, fatty acids and sterol derivatives, carotenoids, cyanogenic glucosides, and volatile components due to its appealing smell. The main phenolics in apricots are chlorogenic, gallic, ferulic, caffeic, 4-aminobenzoic, procatechin, salicylic, and p-coumaric acid, and the major flavonols are quercetin, glycoside rutin, resveratrol, and vanillin. These fruits are also rich in carotenoids, including β-carotene, γ-carotene, lycopene, β-cryptoxanthin, phytoene, phytofluene, and lutein.
Sucrose, glucose, and fructose are identified as the dominant sugars contributing to the nutritional quality of the fruits. The phenolic composition is characterized by high levels of flavonoids and phenolic acids, which are strongly associated with antioxidant activity. Sucrose accounts for more than 60% of total sugars in most genotypes, followed by glucose and fructose. Citric acid accounts for more than 50% of the total organic acids present, followed by malic and succinic acids.
The main flavonoids in apricots are chlorogenic acids, catechins, and quercetin. Apricots are known for their diverse phenolic content, including compounds such as catechin, epicatechin, p-coumaric acid, caffeic acid, ferulic acid, and their esters. Apricot is known to contain selenium, an element of huge medicinal importance due to its active participation in selenoprotein formation.
Apricot kernel is a great source of oil, mainly composed of fatty acids, especially unsaturated fatty acids. This oil also presents high concentrations of triterpenoids, carotenoids, vitamin E active compounds, phytosterols, and polyphenols. The total oil contents of apricot kernels ranged from 40.23 to 53.19%. Oleic acid contributed 70.83% to the total fatty acids, followed by linoleic (21.96%), palmitic (4.92%), and stearic (1.21%) acids. Oils of all varieties used in one study had higher oleic acid content (between 53.06% and 70.90%) than those of other fatty acids.
Results of chemical screening revealed the presence of different phytochemical constituents comprising steroids, flavonoids, terpenoids, alkaloids, and cardiac glycosides. Total phenolic and flavonoid contents of bitter apricot seed kernel oil were reported at 10.6 ± 1.32 mg GAE/g and 4.75 ± 0.11 mg QE/g, respectively. The apricot kernel has a very high fixed oil content (27.7–66.7%), contains protein (14–45%), sugar, minerals such as potassium, magnesium, and iron, essential amino acids like arginine and leucine, and various phenolic compounds.
Amygdalin is composed of two molecules of glucose, benzaldehyde, and hydrogen cyanide, and can exist in the form of two R and S epimers. Apricot kernels contain amygdalin (D-mandelonitrile-ß-D-gentiobioside), which is metabolised via hydrolysis to form hydrogen cyanide and two molecules of glucose. Certain varieties, referred to as bitter apricots, exhibit elevated levels of these cyanogenic compounds, with concentrations ranging from around 240–350 mg of hydrocyanic acid per 100 g. Conversely, sweet apricots contain minimal amounts of these compounds.
Comparison of different polyphenolic extracts of P. armeniaca cultivar leaves revealed them to be exceptional sources of hydroxycinnamic acids, and to a lesser extent as sources of flavonols. Online ABTS radical analysis clearly demonstrated that the three predominant compounds of polyphenol-rich apricot leaf extract are quercetin-3-O-rutinoside, 5-O-, and 3-O-caffeoylquinic acid, which basically contribute to antioxidant potential.
β-carotene has potent antioxidant activity and is proven to provide important health benefits such as reducing oxidative stress, boosting the immune system, decreasing the risk of heart disease and some forms of cancer, and protecting against age-related macular degeneration. Carotenoids are recognized as powerful antioxidants by both intercepting free radicals in lipid bilayers (scavenging activity) and suppressing or quenching the excitatory energy of singlet oxygen. β-carotene has a strong antioxidant effect through scavenging free radicals and physically quenching singlet oxygen.
Polyphenol-rich apricot leaf extract showed the most effective anti-obesity action through inhibition of pancreatic lipase, COX-1, and antioxidant capacity, especially oxygen radical absorbance capacity, which was particularly correlated with polyphenolic compounds. Research has indicated that apricot kernels possess numerous pharmacological benefits, demonstrating properties such as anti-inflammatory, antimicrobial, antiparasitic, anticancer, antioxidant, hepatoprotective, and cardioprotective effects.
Cyanide — produced from amygdalin metabolism — inhibits aerobic metabolism by binding to the ferric ion in the cytochrome oxidase a-a3 complex. In the context of proposed anticancer activity, in vitro studies demonstrated that a purified fraction of apricot kernel oil showed significant antiproliferative effects against colorectal cancer (LoVo, HT29) and hepatocarcinoma (Hep3B) cell lines, with GI50 values ranging from 0.06 to 0.09 mg/mL. The fraction induced cell cycle arrest and significantly inhibited cancer cell migration, effects mediated through PPAR-γ expression modulation.
In addition to their nutritional value, apricots are associated with health benefits such as antioxidant, antimicrobial, anti-inflammatory, anti-hypertensive, anti-tumor, and anti-amyloidogenic effects. Findings from cultivar research demonstrate substantial biochemical variability among apricot cultivars and highlight specific cultivars as promising candidates for functional food and nutraceutical applications due to their rich bioactive compound content and strong antioxidant potential. However, it is important to note that most antioxidant assessments in apricots have been conducted using in vitro assays (DPPH, FRAP, CUPRAC) and do not directly translate to established clinical outcomes in humans.
Apricots are a great source of many antioxidants, including beta-carotene and vitamins A, C, and E. Other important apricot carotenoids include lutein and zeaxanthin, which are found in the lenses and retinas of the eyes, safeguarding against oxidative stress. Rich in vitamin A, beta-carotene, and other carotenoids, apricots are excellent for promoting eye health. Lutein helps to support retina and lens health, while carotenoids and vitamin E support overall vision. Apricot nutrients also help to reduce the risk of macular degeneration and cataracts. The evidence for eye-health benefits from apricot consumption as a whole food, however, is largely mechanistic and observational, extrapolated from studies on individual carotenoids rather than direct interventional trials using apricot specifically.
A study demonstrated that dietary intake of apricot could reduce the risk of hepatic steatosis and damage caused by free radicals. Apricot is a fruit that has a high content of carotenoids, largely β-carotene. Markers of oxidative stress — MDA, total GSH levels, catalase, superoxide dismutase and GSH peroxidase activities — were significantly altered in carbon tetrachloride-induced hepatic steatosis and damage in Wistar rats. Oxidative stress was decreased and hepatic steatosis and damage were ameliorated in rats by β-carotene-rich apricot feeding. The provitamin A carotenoid β-carotene has been demonstrated to increase alcohol-induced hepatic injury when given in high doses, while low-dose supplementation provides protection against hepatic injury. These hepatoprotective findings are predominantly from animal models; human clinical evidence specifically for apricot fruit's effect on the liver remains limited.
Apricot fruits are a rich source of fibres that prevents constipation and stimulates normal gastric motility. Soluble fibre keeps blood sugar levels stable by lowering blood cholesterol and helps in reducing body weight. Frequent consumption of dried fruits benefits cardiovascular, gut microbiota, and bone health due to their unique composition of nutrients, bioactives/phytochemicals, and fibre. There is little epidemiological evidence about the association of dried fruit consumption with cardiovascular disease incidence and mortality. Clinical trial evidence for the effects of dried fruit consumption on cardiovascular risk factors, including glycaemic control, is mixed. In a small human study referenced in secondary literature, participants who consumed 200 grams of apricot fruit daily for three weeks showed a moderate reduction in total cholesterol, LDL, and triglycerides, along with an increase in HDL levels; however, this study has not been independently replicated at scale and should be interpreted cautiously.
Apricots offer good dietary fibre to support the digestive tract. Their total fibre content is about half soluble fibre and half insoluble fibre. The bioactives/phytochemicals, gut microbiota, and bioavailability as well as health benefits of dried fruits have been less explored compared to their fresh counterparts. Limited evidence suggests that dried fruits affect human gut microbiota composition in a potentially beneficial manner. Further studies are needed to increase understanding of the health effects of dried fruits and the underlying biological mechanisms.
Apricot kernel oil is widely used in the cosmetic industry and is also being investigated for pharmaceutical applications. Its ability to fight microbial infections has been demonstrated, acting as an antibiofilm agent and inhibiting biofilm formation and acting against mature biofilm of five different pathogens. Other health benefits associated with the apricot kernel include anti-inflammatory and antioxidant activities. In an industrial clinical study involving 25 subjects, a cream composition containing apricot kernel oil as a component increased skin hydration by over 40% within 15 minutes of topical application, with hydration still more than 12% higher than baseline after 24 hours. These findings were statistically significant (p < 0.001); however, as the oil was part of a multi-ingredient formulation, its isolated contribution to skin hydration cannot be definitively established from this data alone.
Both aqueous kernel extracts induced a dose-dependent cytotoxicity in MCF7 (breast cancer) cells, with decoction effects evident at 100 µg/mL. Conversely, no signs of toxicity were detected in non-cancerous MCF-10A cells. For amygdalin specifically, a decline in cell viability was detected in MCF7 cells treated with concentrations ≥50 µM, while MCF-10A cells did not show any changes in cell viability. It has been evidenced that apricot seed oil contains metabolites with chemopreventive and antitumorigenic properties, making it a promising candidate for exploration as a functional food ingredient. Good results have already been achieved in the chemoprevention of colon cancer and tongue squamous cell carcinoma after cell-based assays.
Evidence strength: To date, there have been numerous cases of cyanide poisoning resulting from the ingestion of too many seeds containing amygdalin and as the result of the Laetrile treatment, but there are no reports of people cured of cancer by consuming the seeds containing amygdalin. The FDA (USA) considers Laetrile not approved and unsafe. EFSA has issued strong consumer warnings. The World Health Organization and American Cancer Society oppose its use due to lack of efficacy and documented toxicity. The anticancer evidence for amygdalin and apricot kernel extracts remains exclusively at the preclinical (in vitro and animal) level; no credible human clinical trials have demonstrated therapeutic efficacy against any cancer.
In vitro biological potency of apricot leaf polyphenols was screened for antidiabetic activity via α-amylase and α-glucosidase inhibition, anti-obesity activity via pancreatic lipase inhibition, anti-cholinesterase activity via AChE and BChE inhibition, and anti-inflammatory activity via COX-1 and COX-2 inhibition. This work is preliminary and in vitro; no human clinical trials specifically evaluating apricot-derived preparations for diabetes management have been identified in the peer-reviewed literature.
The following dosages are reported in the cited scientific literature and regulatory assessments; they do not constitute recommendations.
Amygdalin is the major cyanogenic glycoside present in apricot kernels and is degraded to cyanide by chewing or grinding. Cyanide is of high acute toxicity in humans. The lethal dose is reported to be 0.5–3.5 mg/kg body weight. Cyanide poisoning can cause nausea, fever, headaches, insomnia, thirst, lethargy, nervousness, joint and muscle aches and pains, and falling blood pressure. In extreme cases it is fatal.
Mild-to-moderate symptoms of acute cyanide toxicity from the ingestion of kernels containing amygdalin include difficulty breathing (dyspnea), bluish discoloration of the skin or mucous membranes (cyanosis), weakness, and lightheadedness.
EFSA has reminded the public that eating even a small amount of raw apricot kernels can cause cyanide poisoning and can be fatal in extreme cases. EFSA notes that consuming more than three small raw apricot kernels, or less than half of one large one, in a single serving can exceed safe levels. Toddlers consuming even one small apricot kernel risk being over the safe level. EFSA adds that normal consumption of apricots (the fruit itself) does not pose a health risk to consumers.
The U.S. FDA does not approve of apricot kernels for treating any medical condition and has issued warnings about products containing toxic levels of amygdalin. The agency advises consumers to stop using and dispose of certain raw apricot seed products due to cyanide risk. The FDA classifies raw apricot kernels as unapproved drugs when marketed for cancer treatment and has historically issued multiple consumer alerts and warning letters to manufacturers making unlawful therapeutic claims.
A case report describes unusual cyanide poisoning due to ingestion of large quantities of apricot kernels containing amygdalin, a compound which forms hydrogen cyanide when metabolised in the intestine and thus induces typical symptoms observed with cyanide poisoning. The case concerned a 35-year-old woman who consumed more than 20 apricot kernels; published literature suggests each kernel would have contained cyanide concentrations ranging from 0.122 to 4.09 mg/g (average 2.92 mg/g).
A case of severe cyanide poisoning arising from complementary and alternative medicine use involved a severely agitated, encephalopathic, unresponsive 4-year-old boy with a history of metastatic ependymoma who was brought to an emergency department. Initial blood gas analysis demonstrated severe metabolic/lactic acidosis. On questioning of the parents, the use of complementary and alternative medicine including intravenous and oral "vitamin B17" (amygdalin) and oral apricot kernel was reported. Cyanide poisoning can be the cause of severe encephalopathy in children receiving complementary and alternative medicine treatment with substances containing cyanogenic glycosides.
An investigation of 19 apricot varieties from northern Pakistan found that the Balaani variety has the highest amount of amygdalin while Staa Chuli contains the lowest content of amygdalin. Amygdalin content commonly appears high in less sweet cultivars.
More than 40% of total apricot production is processed by drying (sun, hot air, or microwave), freezing, or canning. Carotenoids appear to be better retained in fruits than polyphenols after both industrial canning and domestic cooking, but they decrease during storage. The edible flesh of the apricot fruit — as distinct from the bitter kernel — has an established safe consumption profile and is recognized by food safety authorities as posing no significant acute cyanide risk.
No specific drug-herb interactions for whole apricot fruit have been formally established in the reviewed literature. However, the provitamin A carotenoid β-carotene has been demonstrated to increase alcohol-induced hepatic injury when given in high doses, while low-dose supplementation provides protection against hepatic injury. Individuals receiving cancer chemotherapy who use amygdalin or apricot kernel preparations should be aware of the well-documented cyanide toxicity risk documented by regulatory bodies, as described above.
Health conditions that Apricot may help support.
Apricots are rich in beta-carotene, lutein, zeaxanthin, vitamins C and E, and polyphenols (quercetin, chlorogenic acid, catechin), all of which are demonstrated free-radical scavengers. Multiple studies confirm high total antioxidant activity in both fruit and kernel fractions. These compounds protect cells from oxidative stress and are linked to reduced risk of chronic disease. Evidence is primarily from in vitro and compositional analyses, with supporting epidemiological data.
Apricots are a meaningful dietary source of potassium, which is well-established to reduce systolic blood pressure in hypertensive individuals. Dried apricots in particular are among the richest fruit sources of potassium. The anti-inflammatory polyphenols in apricots may also contribute to vascular health. Evidence is primarily from potassium intervention studies and nutritional epidemiology.
Apricots have a low glycemic index and contain soluble fiber that slows carbohydrate absorption. Polyphenols including chlorogenic acid and quercetin have demonstrated glucoregulatory properties. Animal studies show apricot kernel administration significantly reduces blood glucose and glycated hemoglobin in diabetic models. Human clinical evidence is limited but supportive at a nutritional level.
Two human clinical studies on bitter apricot seeds showed significant reductions in total cholesterol and LDL-C in adults with elevated cholesterol. A 42-day controlled trial found that atherogenic LDL subfractions progressively decreased in the elevated-cholesterol group. The soluble fiber in apricot fruit also contributes to cholesterol lowering via bile acid sequestration. Evidence is strongest for the seed/kernel fraction.
Apricot fruit and kernel extracts have demonstrated anti-inflammatory activity in multiple in vitro and animal studies. Polyphenols such as quercetin and chlorogenic acid inhibit inflammatory signaling pathways. A 2024 study on bitter apricot kernel extract showed 77.4% inhibition of inflammation in an animal model. Traditional medicine systems also cite apricots for inflammatory and rheumatic conditions.
Apricots are a significant dietary source of beta-carotene (provitamin A), lutein, and zeaxanthin—compounds with well-established roles in supporting retinal and macular health. Beta-carotene is converted to vitamin A, which is essential for rod photoreceptor function and prevention of night blindness. Lutein and zeaxanthin accumulate in the macula and protect against age-related macular degeneration.
Multiple pharmacological reviews cite cardioprotective activity as a primary documented effect of Prunus armeniaca. Apricot melanoidins have been shown to protect human endothelial cells against oxidative injury in cell-based studies. Clinical data on bitter apricot seeds demonstrate improvements in atherogenic lipid fractions. Dietary apricot provides potassium, fiber, and polyphenols with established cardiovascular benefits.
Apricots are a major dietary source of beta-carotene, which is converted to vitamin A—the parent compound of retinoids, which have the most rigorous clinical evidence base of any compound for reducing fine wrinkles and improving skin texture. Dietary carotenoids also deposit in skin and protect against UV-induced photoaging. The antioxidants in apricots neutralize free radicals that accelerate dermal collagen degradation.
Human clinical data on apricot seeds and triglycerides are mixed: a 12-week study found a significant increase in triglycerides, while a 42-day study found no significant change. Animal studies with apricot kernels show reductions in triglycerides in diabetic models. The net effect on triglycerides in humans requires further study, but apricot seeds have been specifically studied in this context.
A 2024 peer-reviewed study demonstrated that topical application of an ointment with 10% bitter apricot kernel (BAK) extract produced significant wound and burn healing in rats. The extract's polyphenols showed analgesic and anti-inflammatory activity alongside wound-healing efficacy. Traditional medicine also documents apricot's use as a vulnerary (wound-healing) agent.
Dried apricots are traditionally recommended as a dietary intervention for iron-deficiency anemia due to their non-heme iron content (~2.7–6.0 mg per 100 g depending on variety). The co-presence of vitamin C in fresh apricots enhances non-heme iron absorption. Beta-carotene (provitamin A) may also support iron mobilization from tissue stores. This is a nutritional/dietary tradition rather than a pharmacological one.
Apricot kernel (xing ren) is a key ingredient in TCM anti-asthmatic formulas, particularly Ma Xing Shi Gan Tang. TCM pharmacology describes its ability to relax bronchial smooth muscles and calm wheezing. Amygdalin from the kernel has demonstrated anti-asthmatic activity, and the enzyme amygdalase stimulates the respiratory center. Traditional use is well-documented; clinical RCT evidence for the kernel alone is limited.
Bitter apricot kernel (xing ren) is used in TCM for bronchitis as an antitussive and expectorant. TCM clinical use lists bronchitis among its primary indications. The kernel promotes mucus clearance from the respiratory tract and has been incorporated in herbal preparations for bronchial conditions. Traditional use spans Chinese, Persian, and other Asian medical systems.
Dried apricots have a long-standing traditional use as a gentle laxative in TCM, Ayurveda, and Mediterranean folk medicine, attributed to their dietary fiber and sorbitol content. The PMC review of apricot confirms that apricot fruits are 'a rich source of fibres that prevents constipation and stimulates normal gastric motility.' Specific clinical trials on apricot for constipation are lacking, but the mechanism is consistent with general fiber evidence.
Apricot kernel oil is a traditional topical emollient used for centuries in Central and South Asian cosmetic traditions to soften and moisturize dry skin. The oil is rich in oleic and linoleic acids, which support skin barrier function. Vitamin A precursors in the fruit support epithelial cell turnover. Commercial apricot kernel oil remains widely used in cosmetic formulations for dry skin.
Apricot and related Prunus species (especially Japanese apricot, Prunus mume) have documented hepatoprotective properties in pharmacological reviews, including effects studied in liver disease patients. The Prunus armeniaca review (PMC9325146) lists hepatoprotective activity among the confirmed pharmacological effects. Traditional medicine uses apricot for liver support. Most human evidence relates to MK615, a Prunus mume extract.
Bitter apricot kernel (xing ren) is one of the most frequently used herbs in TCM for lung health, appearing in classic formulas for cough, wheezing, and respiratory infections. Its use is documented from the Shennong Bencao Jing. TCM pharmacology attributes its effects to moistening the lungs and descending Lung Qi. Modern phytochemical analysis supports an antitussive mechanism via amygdalase and respiratory center stimulation.
Apricot kernel (xing ren) is classified in TCM as an expectorant that promotes mucus clearance from the respiratory tract. It is described as 'moistening the lungs' and is used for both dry and productive coughs with phlegm. This expectorant use is among the oldest and most consistently cited applications of the herb across Chinese medical texts.
Body systems that Apricot may help support.
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