Can you eat a peach pit? (+3 potential risks)

By Dr Andrei da Silva Alexandre (PhD) | Reviewed by Dr Anny Manrich (PhD)

Page last updated: 28/08/2023 | Next review date: 28/08/2025

verified

The contents of this article are fact-based except otherwise stated within the article.

Author bio

Dr Andrei da Silva Alexandre PhD is a Bachelor of Biotechnology with expertise in Bioprospecting and Chemistry of Natural Products, Isolation and Identification of Secondary Metabolites from Plants and Microorganisms, and Antimicrobials. He writes and reviews content on these topics.

Dr Andrei da Silva Alexandre’s Highlights:

Research Collaborator at the Laboratory of Bioprospecting and Biotechnology of the National Institute of Amazonian Research/ Brazil
PhD in Biotechnology with a focus on Phytochemistry at the Federal University of Amazonas/ Brazil
Master’s degree in Biotechnology and Natural Resources at the University of Amazonas State/ Brazil
Bachelor of Biotechnology at the Federal University of Amazonas/ Brazil

Professional Experience:

Dr Andrei da Silva Alexandre has been working for more than 10 years in the area of Biotechnology and Chemistry of Natural Products.

During his master’s degree he developed research that studied the production of secondary metabolites from endophytic fungi, aiming to isolate and identify substances against pathogenic microorganisms, using analytical techniques such as Chromatography, NMR and Mass Spectrometry.

In his PhD thesis Dr Andrei da Silva Alexandre isolated and identified bioactive substances from plant extracts using analytical techniques, against pathogenic bacteria.

Finally, Dr Andrei da Alexandre has already co-directed undergraduate students in scientific initiation projects. He also participates as a reviewer of scientific articles in international journals.

2016, Bachelor in Biotechnology at the Federal University of Amazonas, Brazil
2018, Master in Biotechnology and Natural Resources at the University of Amazonas State, Brazil
2023, PhD in Biotechnology at the Federal University of Amazonas, Brazil

The main publications of Dr. Anny Manrich are:

Articles

Alexandre, A. S.; Fachin-Espinar, M. T.; Nunez, C. V. Triterpenos, esteroides e fenólico isolados de Minquartia guianensis Aubl (Coulaceae) e atividade antibacteriana. (2023). Concilium, 23, 3, 883-895.

Alexandre, A. S., Rocha, W. C. Perfil cromatográfico por TLC do óleo e dos extratos das folhas e caule de andiroba, Carapa guianensis Aubl. (2017). Scientia Amazonia, 6, 2, 117-125.

Book

Alexandre, A. S. Perfil cromatográfico da Andiroba: análise por CCD do óleo e dos extratos orgânicos de folhas e caule. 1. ed. Riga: Novas Edições Acadêmicas, 2018. 52p .

Conference Papers

Alexandre, A. S., Nunez, C. V. Triterpenos do extrato metanólico dos galhos de Minquartia Guianensis Aubl. (Coulaceae). In Livro de Resumos: 3º SIMPÓSIO REGIONAL NORTE DE FARMACOGNOSIA, INPA, 2021.

Albuquerque, F. H. S. ; Meliciano, N. V.; Alexandre, A. S. Frequência relativa dos grupos sanguíneos ABO e Rh da população do município de Coari-Am.. In: 11º Congresso Brasileiro de Saúde Coletiva, 2015, Goiânia. Anais do 11º Congresso Brasileiro de Saúde Coletiva, 2015.

You can view some of Dr Andrei’s work below and links to her professional profile.

Linkedin: https://www.linkedin.com/in/andrei-alexandre/

Research Gate: https://www.researchgate.net/profile/Andrei-Alexandre

Google Scholar: https://scholar.google.com/citations?user=YT4sTmsAAAAJ&hl=pt-BR

Orcid: https://orcid.org/my-orcid?orcid=0000-0001-7789-3714

Dr Andrei da Silva Alexandre (PhD)

View More north_east

Reviewer bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

View More north_east

In this short article, we will answer the question, “Can you eat a peach pit?” and will also discuss if there are any potential health benefits of eating peach pit, the risks of eating peach pit and how you can use it.

Can you eat a peach pit?

Yes, you can eat a peach pit. However, it is not recommended to eat due to the presence of toxic substances like amygdalin. That’s why it is not suggested that you consume pits or an excessive amount of them, since it can be harmful to your health (1).

What is the benefit of peach pit?

According to studies, peach pits are a good source of sodium, potassium, zinc, copper, iron, also fatty acids, such as (linoleic, oleic, and palmitic). Additionally, peach seeds contain fibre and carbohydrates, like sucrose, glucose, and fructose (1,2).

Preliminary studies have demonstrated that the seeds of peaches contain high amounts of protein and bioactive peptides (2).

Some activities of the extract of peach seed reported include anti-inflammatory, anti-ageing, protection against oxidative stress, inhibition of type II diabetes, Alzheimer’s disease and others (2,3,4,5).

However, you should keep in mind that those results were reported based on in-vitro and in-vivo studies, additional investigation is needed to understand more about the potential effects of peach pits through clinical trials.

What are the risks of eating peach pit?

The main risk of eating peach pits is associated with their cyanide content, this is because peach pits, likely cherry pits, contain compounds like amygdalin that can release a potent toxin named cyanide when metabolized by the body (6,7).

Cyanide interferes with cellular respiration, which is essential for energy production in cells. Given that, the cells can’t make enough energy in the form of ATP, which they need to do practically everything in the body (6,7).

Additionally, peach pits can also pose a significant choking hazard, especially if they are bitten or chewed improperly. So, make sure that the pit is removed and disposed of safely to prevent any choking incidents (9).

What are the symptoms of ingesting cyanide?

Some symptoms you may feel after ingesting a low amount of cyanide include (7):

Dizziness
Headaches
Nausea
Abdominal cramps

Excessive ingestion of cyanide can cause dyspnoea, respiratory depression, hypotension, coma, and seizure. Additionally, other common signs seen in cyanide poisoning include elevated blood lactate and high venous oxygen (7).

If you believe you have ingested cyanide-containing substances, it is very important to seek immediate medical attention, as cyanide poisoning can be life-threatening and requires prompt treatment (7).

How can you use peach pit?

If you want to use a peach pit, you should consider some potential risks. While some people suggest methods like roasting, boiling, or grinding peach pits for culinary purposes, it’s essential to acknowledge that these processes might not effectively eliminate their cyanide content, posing a health risk (8).

That said, it’s not recommended to consume peach pits, instead consider using them for non-consumable purposes such as decoration. They can be used creatively in various DIY projects, making them both safe and environmentally friendly.

What fruit pit/kernel can you eat?

In some fruits like cherries, apricots, peaches, and plums, the pits contain a compound called amygdalin, which breaks into hydrogen cyanide after ingestion and is a poison. That’s why you should avoid ingesting those seeds (6,10).

However, Certain seeds, such as those found in watermelons, cucumbers, and papayas, are safe for consumption as they are soft and pose no harm. Other edible fruit seeds include guava, jackfruit, melons, avocado seeds and many more (11).

Nonetheless, not all fruit pits or kernels are edible; some contain toxic compounds, like apple seeds that contain cyanide and should be avoided (10).

Conclusion

In this short article, we answered the question, “Can you eat a peach pit?” and we also discussed if there are any potential health benefits of eating peach pit, the risks of eating peach pit and how you can use it.