Glucose-based glycosides form a large family of plant compounds known as glucosides, in which the sugar portion is glucose. Food technologists value them as aroma precursors that release fragrance on hydrolysis, as pigments, and as surfactants; some also show antioxidative activity. The family has a dangerous branch, though: cyanogenic glucosides in plants such as cassava, almonds and stone-fruit kernels can release cyanide and are therefore potentially toxic. Processing methods like soaking, fermentation and thorough cooking exist precisely to disarm these compounds before the food reaches the table.