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Seeds contain polyhydric alcohols (volemitol, perseitol, arabinitol, galactitol, myoinositol, d-erythro-d-galacto-octitol, glycerol), rare sugars (d-mannoheptulose, etc.); avocatins (avocadene, avocadyne, avocadenone acetate, avocadynone acetate, avocadenofuran, avocadynofuran, avocadienofuran, isoavocadienofuran, etc.); 4,8″-biscatechin (a condensed flavanol); C17oxygenated aliphatic unsaturated compounds (1,2,4-trihydroxyheptadeca-16-ene, etc.), some of which have an unpleasant bitter flavor, and more common constituents, including protein and fats.

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Q: What is the chemical composition of avocado seed?
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