Structural Characterization and In Vitro and In Silico Studies on the Anti-α-Glucosidase Activity of Anacardic Acids from Anacardium occidentale DOI Creative Commons

Ana Priscila Monteiro da Silva,

Gisele da Silva, Francisco Oiram Filho

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(24), P. 4107 - 4107

Published: Dec. 19, 2024

The growing focus on sustainable use of natural resources has brought attention to cashew nut shell liquid (CNSL), a by-product rich in anacardic acids (AAs) with potential applications diabetes treatment. In this study, three different AAs from CNSL, monoene (15:1, AAn1), diene (15:2, AAn2), and triene (15:3, AAn3), mixture the (mix) were evaluated as α-glucosidase inhibitors. samples characterized by combining 1D 2D NMR spectroscopy, along ESI-MS. vitro assays revealed that AAn1 had strongest inhibitory effect (IC50 = 1.78 ± 0.08 μg mL−1), followed AAn2 (1.99 0.76 AAn3 (3.31 0.03 (3.72 2.11 mL−1). All significantly outperformed acarbose 169.3 silico docking suggested polar groups aromatic ring are key for enzyme–ligand binding. double bond at C15, while not essential, enhanced effects. Toxicity predictions classified category IV, pharmacokinetic analysis moderately favorable drug-like properties. These findings highlight promising option search new hypoglycemic compounds.

Language: Английский

An efficient electrolyte additive of quaternized hardwood kraft lignin enabling dendrite-free aqueous zinc-ion batteries DOI
Qiyuan Xie, Xiaofang Li, Lele Wang

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: 307, P. 142020 - 142020

Published: March 12, 2025

Language: Английский

Citations

1
Upcycling commercial nut byproducts for food, nutraceutical, and pharmaceutical applications: A comprehensive review DOI

Cesarettin Alasalvar,

Guangwei Huang, Bradley W. Bolling

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 467, P. 142222 - 142222

Published: Nov. 26, 2024

Language: Английский

Citations

5
Inhibitory effects of cashew Anacardium occidentale L. kernel, apple, and shell extracts on lipid accumulation and adipogenesis in 3T3-L1 adipocytes DOI Creative Commons

Munkhzul Ganbold,

Shinya Takahashi,

Osamu Kakui

et al.

Scientific Reports, Journal Year: 2025, Volume and Issue: 15(1)

Published: Jan. 10, 2025

Obesity, a major risk factor for various metabolic diseases, often results in dysfunctional white adipose tissue and altered adipogenesis leading to ectopic fat accumulation, inflammation, insulin resistance. On the other hand, cashew (Anacardium occidentale L.) nut worldwide consumption production is increasing steadily, which augments mass of byproducts be discarded. Indeed, apples shells have shown potent effects lower adiposity weight human animal models. However, direct effect on adipocyte differentiation still remains unexplored. Therefore, this study aimed investigate biological or kernel (CK), dried apple (DA), shell (SH) ethanolic extracts 3T3-L1 lipid accumulation. SH showed strong inhibition by downregulating transcription factors, PPARγ, C/EBPα, SREBP-1. DA also inhibited factors accompanied reduced while proteins de novo lipogenesis were unchanged. Finally, CK did not alter any markers differentiation, however, interestingly adiponectin level was significantly increased. Concisely, our findings that ameliorates without interfering adipogenesis, lowers accumulation suppresses adipogenesis.

Language: Английский

Citations

0
The edible lotus (Nelumbo nucifera Gaertn.) and its byproducts as valuable source of natural antioxidants: A review of phytochemicals, health benefits, safety and food applications DOI Creative Commons

Jingxian Huang,

Guohao He, Liyun Wu

et al.

Future Foods, Journal Year: 2025, Volume and Issue: unknown, P. 100603 - 100603

Published: March 1, 2025

Language: Английский

Citations

0
Implicit and Explicit Consumer Perceptions of Cashews: A Neuroscientific and Sensory Analysis Approach DOI Creative Commons
Rocio Lopez-Navarro, Luis Montero-Vicente, Carmen Escribá Pérez

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(7), P. 1213 - 1213

Published: March 30, 2025

This study investigated consumer perceptions of raw cashew nuts from two different private labels (private label A, PLA, and B, PLB), employing a combination explicit (sensory analysis) implicit (consumer neuroscience) methods. The objective was to analyse both conscious unconscious responses understand preferences. Participants (n = 80) evaluated the samples, with electroencephalography (EEG) electrodermal activity (EDA) as methods, hedonic scales, JAR EsSense25 questionnaire used for evaluations. results revealed clear preference PLB, supported by higher global scores significant majority (65%) choosing PLB over PLA. EEG metrics calculated participants' valence, frontal alpha asymmetry (FAA) flavour indicated greater in left lobe associated positive emotions. Task engagement (TE) measurements during evaluation. Penalty analysis identified that PLA mainly penalised "too weak" aroma flavour. showed consumption evoked predominantly emotions such "pleasant", "satisfied", "calm". In conclusion, methods provided comprehensive understanding preferences, highlighting value approaches importance sensory attributes driving overall liking cashews. findings have implications product optimisation, market segmentation, development marketing strategies industry.

Language: Английский

Citations

0
Cashew Apple Pomace: Chemical Composition and Applications in Functional Food Product Development—A Review DOI Creative Commons
Emmanuel Duah Osei, Anthony Amotoe‐Bondzie, Abigail Ataa Pokuah

et al.

Food Science & Nutrition, Journal Year: 2025, Volume and Issue: 13(4)

Published: April 1, 2025

ABSTRACT Cashew nut production and fruit processing generate significant by‐products, particularly cashew apple pomace (CAP), which are often treated as waste. However, CAP is a valuable source of nutrients bioactive compounds that can be repurposed to develop functional food products. Valorizing this by‐product represents pivotal advancement toward achieving sustainability circularity in the industry. This review aimed highlight chemical composition potential applications development. The shows enriched with compounds, including phenolic acids, carotenoids, flavonoids, alongside essential such fiber, minerals, carbohydrates, proteins. incorporation into products may confer myriad health benefits, antioxidant, antimicrobial, antidiabetic, antiobesity, gastroprotective properties. elucidates approaches effectively integrate formulations while preserving their sensory attributes. Utilizing significantly reduce waste enhance overall nutritional profile food, contributing more sustainable circular system.

Language: Английский

Citations

0
Process optimization of thermosonicated modhusuleng (polygonum microcephalum) leaf juice for quality enhancement using response surface methodology DOI Creative Commons

Punam Sri Das,

Puja Das, Prakash Kumar Nayak

et al.

Measurement Food, Journal Year: 2024, Volume and Issue: 15, P. 100181 - 100181

Published: June 29, 2024

The present study investigated the impacts of pasteurization and thermosonication on various aspects modhusuleng (Polygonum microcephalum) leaf juice, including its physico-chemical, functional, microbial attributes (total plate count, yeast mold count). Juices underwent thermosonic treatments at varied durations (30, 45, 60 min) temperatures 40, 50 °C), utilizing two distinct frequencies (33 44 kHz). application (PS) (TS) did not exhibit any noticeable effects pH, total soluble solids (TSS), or titratable acidity (TA). Post TS, there were enhancements in antioxidant activity, phenolic content (TPC), flavonoid (TFC), cloudiness value, browning index, carotenoid content, chlorophyll content. However, ascorbic acid juices decreased post TS. Process optimization was carried out through response surface methodology (RSM). For 33 kHz, predicted values - Antioxidant 68.23 %, TPC 183.11 mg GAE/100 mL, TFC 3.15 QE/mL, Ascorbic 24.45, while for obtained as 60.80 212.97 3.40 25.53. model's suitability is highlighted by small difference between expected actual values. results revealed that juice samples treated °C with a frequency kHz min exhibited higher TPC, TFC, activity when compared to subjected alternative temperature conditions. TS also led significant reduction bacterial populations juices. While thermal treatment rendered microbes inert, it adversely impacted quality indices. suggests features can be preserved even after undergoing processing. suggested favorable technique processing, given potential enhance preserve features, reduce populations.

Language: Английский

Citations

1
Metabolomic profiling reveals taste development in tomatoes during cold storage with vacuum packaging DOI

Wenqiang Cai,

Jia-bo Huang,

Jing Li

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 198, P. 115395 - 115395

Published: Nov. 16, 2024

Language: Английский

Citations

1
Slaughter yield, organ weight, abdominal fat, and consumer preference of noiler chicken on a diet with cashew kernel waste meal DOI Creative Commons
Taiwo Kayode Ojediran, Olajide Samuel Olofintuyi,

Blessing Ruth Fasola

et al.

Brazilian Journal of Science, Journal Year: 2024, Volume and Issue: 3(7), P. 126 - 137

Published: June 12, 2024

The cashew nut industry produces kernel waste meal (CKWM), a nutrient-rich by-product high in protein. CKWM has shown promise as feed component for laying hens and broiler chickens. This study aimed at determining the slaughter yield, organ weight, abdominal fat, consumer preference of noiler chicken on diets with meals. 270-day-old chicks were randomly separated into five groups, six replicates 9 birds each. treatment groups (W2, W3, W4, W5) fed 5.0%, 10.0%, 15.0%, 20.0% inclusion meal, while control group (W1) received diet devoid CKWM. boilers slaughtered 56th (last) day study, their organoleptic attributes assessed. outcome revealed that significantly affected (p < 0.05) overall acceptability. Except live eviscerated neck, shank, results yield showed significant differences 0.05). All weights differ except pancreas. properties acceptability not influenced > Comparing obtained different levels, 5.0% had higher bled dressing drumstick, breast, back up to was tolerable gizzard spleen acceptance. Thus 5.00% is recommended improved acceptable fat

Language: Английский

Citations

0
Nutritional potential of the Brazilian Cerrado: greek yogurt with cashew jelly enriched with pequi almond DOI Creative Commons

O. C. P. De Silva,

Anderson da Silva Gonçalves,

Juliana de Andrade Mesquita

et al.

Contribuciones a las Ciencias Sociales, Journal Year: 2024, Volume and Issue: 17(8), P. e9399 - e9399

Published: Aug. 13, 2024

Innovation in the food industry is essential to meet growing demand for healthy products. Utilizing natural resources, fruits of Brazilian Cerrado, particularly pequi (Caryocar brasiliense) and cashew (Anacardium occidentale), stand out. This study aimed develop Greek yogurt with addition jelly different concentrations almond extracted from pequi, characterize physicochemical composition, calculate nutritional value final product. Three formulations were developed: standard 0% (FP) almonds, one 8.33% (FI), 16.66% (FII) almonds. The parameters showed highest average values FII formulation lipid content 6.2±0.0%; dry extract at 33.42±0.46%; ash 1.08±0.08%. Regarding value, total fats ranged 2.7 5.8%, FII, while saturated decreased For macronutrients micronutrients, there was an increase mineral content: magnesium, phosphorus, potassium, zinc, iron yogurt. Compared (FP), stood out its enhanced value. research demonstrates potential use Cerrado products enrich them. It concluded that incorporation like not only improves but also contributes agro-industrial waste, adding commercial meeting consumer by offering more complete options.

Language: Английский

Citations

0