Almond oil

PRUNUS DULCIS

Many species of prunus are used for several medicinal purposes, to prepare a wide range of therapeutic products, such as emollient, remedies for cough and laxatives. The Chinese species, in particular, are used for centuries: P. Armeniaca and P. Mune are cited in the medical literature, while the references to P.japonica, typical forests of central China, Korea and Japan, trace origin to the days of Han’s Empire. Most of the medicinal properties is linked to the presence of the "amigdalina and prunasina", two substances which dissolve in water to form of hydrogen cyanide, which, in small quantities, stimulates breathing, improves digestion and a sense of well-being. All species contain benzaldeide, which gives the classic aroma of almond. Prunus African assumed importance in the 1960, when it was discovered that contains fat-soluble substances to cure the prostate. Currently, this species is cultivated to meet the growing demand. Although little used today, the peduncles of P. Avium (cherry) and several other species were used in infusionsn of diuretics and tonic-astringent in cases of cystitis, diarrhea and oedema. P. Serotina, which was used by Cherokee Indians to relieve fatigue, was listed in the pharmacopoeia of the United States in 1820, as a sedative. P. Thorny (blackthorn) uns plant is grown for hedges in the cold and exposed areas or along the coast, which produces small astringent fruit and also used to flavor the liquor of blackthorn.
Prunus dulcis used parties: oil and seeds. Properties: calming herb, laxative action. Culinary herbs: fresh fruits, dried fruits used in various preparations of pastry. In Medicine: for internal use, in case of kidney stones or bile and constipation. For external use in case of dry skin. Other uses: the sweet almond oil is used in the manufacture of emulsions for medicine, massage oils, preparations for the cosmetics. The bitter almond oil is used commercially as flavoring food, especially cakes, biscuits, sweets, ice cream, cherries and marzipan.
(Text from the book "The Encyclopedia of Herbs" by Dani Bown).