The amyrins are three closely related natural chemical compounds of the triterpene class.

They are widely distributed in nature and have been isolated from a variety of plant sources such as epicuticular wax.

In plant biosynthesis, α-amyrin is the precursor of ursolic acid and β-amyrin is the precursor of oleanolic acid.

[5] All three amyrins occur in the surface wax of tomato fruit.

[citation needed] A study demonstrated that α,β-amyrin exhibits long-lasting antinociceptive and anti-inflammatory properties in 2 models of persistent nociception via activation of the cannabinoid receptors CB1 and CB2 and by inhibiting the production of cytokines and expression of NF-κB, CREB, and cyclooxygenase 2.