Author : Zarqa Iqbal, Muhammad Akram, Muhammad Muddasar Saeed
Page No: 1 - 10
Abstract : The cashew nut is essential for physical and emotional well-being. It is an energetic diet and the best food medication for many illnesses. Nuts protects from malignant growth, coronary illness, circulatory strain, and various degenerative infirmities connected to aging. It can be used for several medicinal purposes. Every part of cashew has some important medicinal properties. Cashew kernel contains proteins, carbohydrates, vitamins, and fats which help gain energy. Cashew nuts are used for many purposes like blood sugar, weight loss, cancer, cold and flu, aging, urinary disorders, digestive disorders, and bone relaxation. In comparing cashew with other nuts, Cashew kernels have good properties, including proteins, carbohydrates, fibers, and minerals, then almond, hazelnut, and walnuts. Cashew kernels contain the highest number of proteins (21%) when compared with Almonds (20.8%), Hazelnuts (15.6%), and Macadamia Nuts (60.9%). Cashew contain large amount of carbohydrate (22%) compared to other nuts like almonds, walnuts, etc. There are some strong benefits of Cashew for health. They boost the immune system, act as an antioxidant, remove gallstones, and beneficial for anemia. They are good sources of healthy fats that are necessary for our body to absorb fat-soluble vitamins.
Keyword Antihypertensive, coronary illness, protein, carbohydrate, fiber
Reference:

1. Allen, K. G., L. M. Klevay, et al. (1977). “The zinc and copper content of seeds and nuts.”
2. Bes‐Rastrollo, M., J. Sabaté, et al. (2007). “Nut consumption and weight gain in a Mediterranean cohort: the SUN study.” Obesity 15(1): 107-107.
3. Cardoso, B. R., G. B. S. Duarte, et al. (2017). “Brazil nuts: Nutritional composition, health benefits and safety aspects.” Food Research International 100: 9-18.
4. Cordeiro, T. A. “A REVIEW ON THE NUTRITIONAL ASPECTS AND HEALTH BENEFITS OF CASHEW (ANACARDIUMOCCIDENTALE).” Principal’s Message: 85.
5. Davis, C. D. (2003). “Low dietary copper increases fecal free radical production, fecal water alkaline phosphatase activity and cytotoxicity in healthy men.” The Journal of nutrition 133(2): 522-527.
6. de Oliveira, E. F., H. C. Paula, et al. (2014). “Alginate/cashew gum nanoparticles for essential oil encapsulation.” Colloids and Surfaces B: Biointerfaces 113: 146-151.
7. Dendena, B. and S. Corsi (2014). “Cashew, from seed to market: a review.” Agronomy for sustainable development 34(4): 753-772.
8. Allen, K. G., L. M. Klevay, et al. (1977). “The zinc and copper content of seeds and nuts.”
9. Bes‐Rastrollo, M., J. Sabaté, et al. (2007). “Nut consumption and weight gain in a Mediterranean cohort: the SUN study.” Obesity 15(1): 107-107.
10. Cardoso, B. R., G. B. S. Duarte, et al. (2017). “Brazil nuts: Nutritional composition, health benefits and safety aspects.” Food Research International 100: 9-18.
11. Cordeiro, T. A. “A REVIEW ON THE NUTRITIONAL ASPECTS AND HEALTH BENEFITS OF CASHEW (ANACARDIUMOCCIDENTALE).” Principal’s Message: 85.
12. Davis, C. D. (2003). “Low dietary copper increases fecal free radical production, fecal water alkaline phosphatase activity and cytotoxicity in healthy men.” The Journal of nutrition 133(2): 522-527.
13. Fetuga, B., G. Babatunde, et al. (1975). feedingstuff potential of cashewnut scrap kernel meal. Proceedings of the Conference on Animal Feeds of Tropical and Subtropical Origin.
14. Fraser, G. E. (1994). “Diet and coronary heart disease: beyond dietary fats and low-density-lipoprotein cholesterol.” The American journal of clinical nutrition 59(5): 1117S-1123S.
15. Hu, F. B., J. E. Manson, et al. (2001). “Types of dietary fat and risk of coronary heart disease: a critical review.” Journal of the American college of Nutrition 20(1): 5-19.
16. Layokun, S., A. Obawole, et al. (1986). “Investigation of cashew apple juice as a substrate for single cell protein production.” Journal of Food science 51(1): 237-238.
17. Maia, J. G. S., E. H. A. Andrade, et al. (2000). “Volatile constituents of the leaves, fruits and flowers of cashew (Anacardium occidentale L.).” Journal of food composition and analysis 13(3): 227-232.
18. Nagaraja, K. (1987). “Lipids of high-yielding varieties of cashew (Anacardium occidentale L.).” Plant Foods for Human Nutrition 37(4): 307-311.
19. Nayudamma, Y. and C. Koteswara Rao (1967). “Cashew testa: its use in leather industry.” Industrial Cashew Journal 4: 12-13.
20. Odunsi, A. (2002). “Effect of feeding reject cashew kernel meal on pre and early-laying performance of pullet.” Archivos de Zootecnia 51(196): 423-429.
21. Oliveira, N., R. Leal, et al. (2015). “The importance of the cashew nut (Anacardium occidentale L.) coat: a review.” American International Journal of Contemporary Scientific Research 2(8): 09-41.
22. Patil, P. (2017). “Indian cashew food.” Integr Food Nutr Metab 4(2): 1-5.
23. Rani, T. J., K. Prasad, et al. (2017). “Evaluation of antiobesity activity of ethanolic extract of cashew apple against high fat diet induced obesity in rodents.” The FASEB Journal 31: lb565-lb565.
24. Rico, R., M. Bulló, et al. (2016). “Nutritional composition of raw fresh cashew (Anacardium occidentale L.) kernels from different origin.” Food science & nutrition 4(2): 329-338.
25. Santos, B., G. Juliano, et al. (2013). “Modelling the acidification curve of tropical fruits: cashew apple, coconut, kiwi, mango, papaya, red guava, watermelon and yellow melon.” International Food Research Journal 20(2): 763.
26. Schirato, G. V., F. M. F. Monteiro, et al. (2006). “O polissacarídeo do Anacardium occidentale L. na fase inflamatória do processo cicatricial de lesões cutâneas.” Ciência Rural 36(1): 149-154.
27. Karthick, R., et al. “Overcome the challenges in bio-medical instruments using IOT–A review.” Materials Today: Proceedings (2020). https://doi.org/10.1016/j.matpr.2020.08.420
28. Karthick, R., et al. “A Geographical Review: Novel Coronavirus (COVID-19) Pandemic.” A Geographical Review: Novel Coronavirus (COVID-19) Pandemic (October 16, 2020). Asian Journal of Applied Science and Technology (AJAST)(Quarterly International Journal) Volume 4 (2020): 44-50.
29. Sathiyanathan, N. “Medical Image Compression Using View Compensated Wavelet Transform.” Journal of Global Research in Computer Science 9.9 (2018): 01-04.
30. Karthick, R., and M. Sundararajan. “SPIDER-based out-of-order execution scheme for Ht-MPSOC.” International Journal of Advanced Intelligence paradigms 19.1 (2021): 28-41. https://doi.org/10.1504/IJAIP.2021.114581
31. Sabarish, P., et al. “An Energy Efficient Microwave Based Wireless Solar Power Transmission System.” IOP Conference Series: Materials Science and Engineering. Vol. 937. No. 1. IOP Publishing, 2020. doi:10.1088/1757-899X/937/1/012013
32. Vijayalakshmi, S., et al. “Implementation of a new Bi-Directional Switch multilevel Inverter for the reduction of harmonics.” IOP Conference Series: Materials Science and Engineering. Vol. 937. No. 1. IOP Publishing, 2020. doi:10.1088/1757-899X/937/1/012026
33. Karthick, R., and M. Sundararajan. “Hardware Evaluation of Second Round SHA-3 Candidates Using FPGA (April 2, 2014).” International Journal of Advanced Research in Computer Science & Technology (IJARCST 2014) 2.2.
34. Karthick, R., et al. “High resolution image scaling using fuzzy based FPGA implementation.” Asian Journal of Applied Science and Technology (AJAST) 3.1 (2019): 215-221.
35. P. Sabarish, R. Karthick, A. Sindhu, N. Sathiyanathan, Investigation on performance of solar photovoltaic fed hybrid semi impedance source converters, Materials Today: Proceedings, 2020, https://doi.org/10.1016/j.matpr.2020.08.390
36. Karthick, R., A. Manoj Prabaharan, and P. Selvaprasanth. “Internet of things based high security border surveillance strategy.” Asian Journal of Applied Science and Technology (AJAST) Volume 3 (2019): 94-100.
37. Karthick, R., and M. Sundararajan. “A novel 3-D-IC test architecture-a review.” International Journal of Engineering and Technology (UAE) 7.1.1 (2018): 582-586.
38. Karthick, R., and M. Sundararajan. “Design and implementation of low power testing using advanced razor based processor.” International Journal of Applied Engineering Research 12.17 (2017): 6384-6390.
39. Karthick, R., and M. Sundararajan. “A Reconfigurable Method for TimeCorrelatedMimo Channels with a Decision Feedback Receiver.” International Journal of Applied Engineering Research 12.15 (2017): 5234-5241.
40. Karthick, R., and M. Sundararajan. “PSO based out-of-order (ooo) execution scheme for HT-MPSOC.” Journal of Advanced Research in Dynamical and Control Systems 9 (2017): 1969.
41. Karthick, R. “Deep Learning For Age Group Classification System.” International Journal Of Advances In Signal And Image Sciences 4.2 (2018): 16-22. 42. Karthick, R., and P. Meenalochini. “Implementation of data cache block (DCB) in shared processor using field-programmable gate array (FPGA).” Journal of the National Science Foundation of Sri Lanka 48.4 (2020). http://doi.org/10.4038/jnsfsr.v48i4.10340
43. Suresh, Helina Rajini, et al. “Suppression of four wave mixing effect in DWDM system.” Materials Today: Proceedings (2021). https://doi.org/10.1016/j.matpr.2020.11.545 44. M. Sheik Dawood, S. Sakena Benazer, N. Nanthini, R. Devika, R. Karthick, Design of rectenna for wireless sensor networks, Materials Today: Proceedings, 2021. https://doi.org/10.1016/j.matpr.2020.11.905
45. M. Sheik Dawood, S. Sakena Benazer, R. Karthick, R. Senthil Ganesh, S. Sugirtha Mary, Performance analysis of efficient video transmission using EvalSVC, EvalVid-NT, EvalVid, Materials Today: Proceedings,2021. https://doi.org/10.1016/j.matpr.2021.02.287

Abstract: The cashew nut is essential for physical and emotional well-being. It is an energetic diet and the best food medication for many illnesses. Nuts protects from malignant growth, coronary illness, circulatory strain, and various degenerative infirmities connected to aging. It can be used for several medicinal purposes. Every part of cashew has some important medicinal properties. Cashew kernel contains proteins, carbohydrates, vitamins, and fats which help gain energy. Cashew nuts are used for many purposes like blood sugar, weight loss, cancer, cold and flu, aging, urinary disorders, digestive disorders, and bone relaxation. In comparing cashew with other nuts, Cashew kernels have good properties, including proteins, carbohydrates, fibers, and minerals, then almond, hazelnut, and walnuts. Cashew kernels contain the highest number of proteins (21%) when compared with Almonds (20.8%), Hazelnuts (15.6%), and Macadamia Nuts (60.9%). Cashew contain large amount of carbohydrate (22%) compared to other nuts like almonds, walnuts, etc. There are some strong benefits of Cashew for health. They boost the immune system, act as an antioxidant, remove gallstones, and beneficial for anemia. They are good sources of healthy fats that are necessary for our body to absorb fat-soluble vitamins. Its bark is known as the antihypertensive and glucose-lowering part. It has beneficial effect on the eyes and skin. This is rich in vitamin C, so it can be used for skin problems like acne, flawless freckles, skin lines and protects from aging.

Keywords: Antihypertensive, coronary illness, protein, carbohydrate, fiber
Introduction:
Cashew is an evergreen perennial plant belonging to the family Anacardiaceae. This family consists of 400-600 species. Among the eight species in the genus Anacardium, the only cashew is valuable due to its nutritious kernel. Cashew is a tropical tree present in South America and Brazil. Plant height varies from 5 to 14 m. The trunk is usually short and irregular, starting branches close to the ground. Leaves are green that are placed in a spiral pattern towards the end of the stem. Leaves become mature after 20-25 days. Flowering can occur at any time; individual flowers are short in size consisting of five yellowish-green sepals and five white to reddish petals. In 2011, about 4.7million tons of raw nuts were produced worldwide, which were distributed between Asia and Africa, where 1.8 million cashew apples were produced [1].
Cashew has been cultured essentially, and whole fruit is used for medicinal and food purposes, e.g., apple and kernel. Cashew gained its importance during World War II due to the utilization of its significant by-product, the cashew nut shell liquid (Cordeiro ; Rico, Bulló et al. 2016). The Cashew nut has nutritious properties with a pleasant flavor. Cashew kernels have shown low-density lipoprotein cholesterol levels and coronary risk diseases. Cashew part contains proteins and fats. The proteins include lysine, cysteine, arginine tyrosine, valine, and many vitamins like vitamin C, E, D [2].
Cashew gum has been used widely for many health-related issues. These are less in saturated fatty acids and more in unsaturated fatty acids. Its health benefits have been used to decrease the risk of cardiovascular diseases, oxidative stress, inflammation, high cholesterol, and diabetes [3].
Cashew nuts are used for several medicinal purposes and have great importance related to health, as evidenced by research [4]. These are used for obesity, diabetes, heart disease, urinary disorders, digestive disorders, and many other clinical applications like bone relaxation, cold and flow, etc. It also has importance in Cancer, and protects from aging [5].