“Cerrado” cashew (Anacardium othonianum Rizz.) juice improves metabolic parameters in women: A pilot study

Abstract

Abstract This study aimed to evaluate the impact of 30-day “Cerrado” cashew juice consumption in women. “Cerrado” cashew juice was produced through enzymatic clarification after maceration of Anacardium othonianum pseudofruit. The “Cerrado” cashew juice was clarified, pasteurized, and evaluated for its chemical characteristics, and a daily intake of 400 mL was used in the pilot study of nine women. The “Cerrado” cashew juice showed high vitamin C content (30 mg 100 mL−1), and consumption of “Cerrado” cashew juice increases the recommended daily intake of manganese (56 %), zinc (22 %), iron (14 %), and copper (13 %). Consumption of “Cerrado” cashew juice improved the time to reach the maximum glucose value in the glycemic curve, the cholesterol levels (triglycerides, total and low-density lipoprotein cholesterol) and systolic blood pressure in women.