Linamarin (Cyanogenic Glycoside · Cassava Food Safety · HCN · Informational Reference)
| Compound | Linamarin |
| Chemical class | Cyanogenic Glycoside (Acetone cyanohydrin glucoside) |
| CAS | 554-35-8 |
| Primary source | Manihot esculenta (cassava/manioc root), Linum usitatissimum (linseed/flax) |
| Key applications | Informational reference — primary cassava cyanogen; food safety; HCN risk from inadequate processing |
| Claim strength | Emerging (after safe processing); Informational only (raw cassava risk) |
| Typical form | No supplement application — food safety and processing context only |
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Name origin: From Linum (flax genus), where it was first isolated. Linamarin is the acetone cyanohydrin glucoside — the simplest aliphatic cyanogenic glycoside, consisting of a cyanohydrin of acetone linked to glucose. Hydrolysis by β-glucosidase releases HCN and acetone cyanohydrin, which further decomposes to HCN and acetone. Traditional use and food safety context: Cassava (Manihot esculenta, also known as tapioca, manioc, or yuca) is the primary staple food for over 800 million people globally — particularly in sub-Saharan Africa, South America, and Southeast Asia. Raw or insufficiently processed cassava contains linamarin at concentrations that can cause acute or chronic HCN toxicity. Traditional processing methods (soaking, fermenting, drying, cooking) reduce linamarin to safe levels. However, in food-insecure populations consuming large amounts of poorly processed bitter cassava, chronic low-level HCN exposure causes “Konzo” (epidemic spastic paraparesis) — a devastating neurological condition. Supplement context: Linamarin is not a supplement ingredient. Its significance for the HerbIQ Compound Index is: (1) food safety education for formulators working with cassava-derived ingredients; (2) context for cyanogenic glycoside class understanding alongside amygdalin; (3) documentation of one of the most significant plant-derived food safety concerns globally. Commercial source: Linamarin is not available as a supplement ingredient. Cassava/tapioca products for food use are available but regulated for linamarin content.
Linamarin — Food Safety and Research Context
Cassava food safety — HCN toxicity mechanism: Raw cassava root contains 20–300 mg linamarin per 100 g (bitter varieties higher than sweet varieties). Enzymatic hydrolysis by linamarase (an endogenous β-glucosidase in cassava) releases HCN upon tissue damage. The WHO safe threshold for total cyanide in processed cassava is <10 mg HCN equivalent per 100 g dry weight. Traditional processing methods (peeling, soaking in water 24–48 hours, fermenting, or sun-drying) achieve this threshold by volatilising HCN and enzymatically destroying linamarin. Cooking alone (without prior soaking) is insufficient. This is a food safety reference, not a pharmacological claim.
Konzo — chronic linamarin toxicity: Konzo is a non-progressive upper motor neuron disease affecting thousands of people, primarily in sub-Saharan Africa (Democratic Republic of Congo, Tanzania, Mozambique), caused by chronic dietary HCN exposure from poorly processed bitter cassava. Characterised by abrupt onset of permanent spastic paraparesis in previously healthy individuals. Konzo disproportionately affects women and children during food crises when cassava is consumed in excess without adequate processing. This is a significant global food security and public health issue with no known treatment. Informational reference.
Flaxseed linamarin — food safety: Flaxseed (Linum usitatissimum) contains linamarin and linustatin (related cyanogenic diglycoside) at approximately 200–500 mg/100 g raw seed. However, the endogenous linamarase in flaxseed has low activity compared to cassava, and the majority of flaxseed cyanogenic glycosides are not hydrolysed during normal digestion. The resulting HCN exposure from normal flaxseed consumption (1–3 tablespoons/day) is considered well within safe limits. Roasting flaxseed reduces cyanogenic glycoside content further.
This compound is documented for research and formulator education purposes. For commercially available botanical ingredients, explore the HerbIQ Compound Index →
Frequently Asked Questions — Linamarin
Is cassava/tapioca safe to eat?
Properly processed cassava and commercial tapioca (which is processed cassava starch) are entirely safe — linamarin is reduced to below detectable limits in commercial tapioca starch by the wet processing (soaking and washing) used in production. Fresh cassava root requires proper preparation: peel, soak in water (24–48 hours, changing water daily), drain, then cook. Cassava flour and cassava starch from reputable commercial producers are tested for cyanide content and are safe. Raw cassava consumed without processing, particularly in food crisis contexts with bitter varieties, is the primary risk scenario.
What is the difference between sweet and bitter cassava?
Cassava cultivars are broadly classified as sweet (low linamarin, <50 mg HCN/100 g fresh weight) and bitter (high linamarin, 100–300 mg HCN/100 g). Sweet cassava varieties can be safely eaten after simple cooking without extensive processing. Bitter cassava varieties require thorough soaking and fermentation to reduce linamarin to safe levels — they are typically cultivated for their higher starch yield but require more careful processing. Bitter cassava is widely cultivated in sub-Saharan Africa where food insecurity and limited processing facilities create linamarin toxicity risk.
Is linamarin from flaxseed a concern for supplement formulators?
At normal flaxseed consumption (1–3 tablespoons/day = 10–30 g), linamarin exposure from flaxseed is well within safe limits. Commercial ground flaxseed, flaxseed oil, and flaxseed extract products are safe. The primary flaxseed safety concerns are about maximum consumption levels (Health Canada advises maximum 4 tablespoons/day for adults) rather than linamarin-specific toxicity at normal doses. Formulators should note the cyanogenic glycoside content in flaxseed if using high-dose flaxseed concentrates.
How does linamarin differ from amygdalin in clinical significance?
Both are cyanogenic glycosides releasing HCN upon hydrolysis, but different in context: amygdalin (bitter almonds/apricot kernels) is a deliberate supplement marketing issue — the Laetrile cancer controversy involved intentional high-dose amygdalin consumption for claimed therapeutic benefit, causing documented HCN deaths. Linamarin (cassava) is primarily a food safety issue — populations consuming cassava as a staple food face unintentional HCN exposure from inadequate processing due to food insecurity and limited resources. Both are serious but in completely different population and intentionality contexts.
Related compounds: Amygdalin, Sinigrin, Glucoraphanin, Allicin
Claim-strength scale – High = multiple human RCTs; Moderate = limited trials or strong preclinical convergence; Emerging = early-stage lab or animal data.
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