Prunus dulcis

Native to the Middle East, particularly Iran and surrounding regions. Now cultivated in the Mediterranean, California, and other temperate regions worldwide.

- Phenolic compounds (e.g., quercetin, kaempferol)
- Flavonoids
- Fatty acids (mainly monounsaturated fats like oleic acid)
- Vitamin E
- Phytosterols

- Antioxidant and anti-inflammatory properties
- Supports heart health due to high levels of unsaturated fats and Vitamin E
- May help lower cholesterol and manage diabetes

- Rich in Vitamin E (alpha-tocopherol)
- Good source of magnesium, calcium, and potassium
- High in healthy fats, mainly monounsaturated fatty acids

Seeds (almonds are consumed raw, roasted, or processed into almond milk, oil, and flour)

Bitter almonds contain amygdalin, which can release cyanide. Sweet almonds, commonly consumed, are safe, but bitter almonds can be toxic if eaten in large amounts.

- Used in Ayurvedic, Unani, and traditional Mediterranean medicine for skin health, boosting brain function, and treating digestive and respiratory ailments

- Almond oil is widely used in cosmetics, skincare products, and pharmaceuticals
- Almond flour is a gluten-free alternative used in baking
- Used in milk alternatives

Almonds are rich in antioxidants, particularly Vitamin E, which helps combat oxidative stress and supports skin health.

- Antimicrobial and anti-inflammatory properties
- Potential cancer-preventive activities due to the presence of phytochemicals and antioxidants

- Eaten raw, roasted, or added to dishes and desserts
- Processed into almond butter, almond milk, or almond flour used in gluten-free cooking