Cyanogenic glycosides are a class of natural plant secondary metabolites characterized by a cyanohydrin moiety stabilized by a sugar group, typically glucose. Upon tissue damage or enzymatic hydrolysis by beta-glucosidases, they release hydrogen cyanide (HCN), serving as a defense mechanism against herbivores and pathogens. Common examples include amygdalin in almonds, linamarin in cassava, and dhurrin in sorghum. They are found in over 2600 plant species, particularly in families like Fabaceae, Rosaceae, and Poaceae. In food contexts, improper processing of crops like cassava can lead to acute cyanide poisoning. Chemically, they vary in aglycone structure but share the core feature enabling HCN liberation. Their presence in foods requires careful preparation to mitigate toxicity risks while preserving nutritional value.