Cyanogenic compounds are natural substances found in certain plants that can release cyanide when they are metabolized. These compounds serve as a defense mechanism against herbivores and pests. Common sources include bitter almonds, cassava, and some fruit seeds. When consumed, cyanogenic compounds can be toxic, as cyanide interferes with the body's ability to use oxygen. However, many plants containing these compounds can be safely consumed after proper preparation, which often involves cooking or soaking to reduce toxicity. Understanding these compounds is important for food safety and nutrition.