Cyanide
In nature

Cyanides are produced by certain bacteria, fungi, and algae. It is an antifeedant in a number of plants. Cyanides are found in substantial amounts in certain seeds and fruit stones, e.g., those of bitter almonds, apricots, apples, and peaches. Chemical compounds that can release cyanide are known as cyanogenic compounds. In plants, cyanides are usually bound to sugar molecules in the form of cyanogenic glycosides and defend the plant against herbivores. Cassava roots (also called manioc), an important potato -like food grown in tropical countries (and the base from which tapioca is made), also contain cyanogenic glycosides.

The Madagascar bamboo Cathariostachys madagascariensis produces cyanide as a deterrent to grazing. In response, the golden bamboo lemur, which eats the bamboo, has developed a high tolerance to cyanide.

The hydrogenase enzymes contain cyanide ligands attached to iron in their active sites. The biosynthesis of cyanide in the NiFe hydrogenases proceeds from carbamoyl phosphate, which converts to cysteinyl thiocyanate, the CN donor.
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