Consumption of cashew nut induced anxiolytic-like behavior in dyslipidemic rats consuming a high fat diet

de Castro Querino Dias, Celina; Madruga, Marta Suely; Almeida, Gabriel Henrique Oliveira; de Melo, Marília Ferreira Frazão Tavares; Viera, Vanessa Bordin; de Menezes Santos Bertozzo, Camila Carolina; Dutra, Larissa Maria Gomes; Alves, Ana Paula Vilar; Dantas, Francileide Amaro; Bezerra, Jéssyka Kallyne Galvão; Soares, Juliana Késsia Barbosa

doi:10.1016/j.bbr.2023.114634

Cited by 2 publications

(1 citation statement)

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“…Moreover, it was found that a cashew nut diet enhanced the inhibitory impact on activities of AChE and MAO in cisplatin-induced oxidative damage to brain rats, and also boosted redox equilibrium and exhibited protection by increasing SOD, CAT, GST, and GPx activities [44]. A study by Dias et al [45] demonstrated that cashew nut, rich in fatty acids and phenolic and flavonoid compounds, reduced the anxiogenic-like behavior caused by dyslipidemia in rats without altering brain fatty acids.…”

Section: Discussionmentioning

confidence: 97%

A Comparison of Phenolic, Flavonoid, and Amino Acid Compositions and In Vitro Antioxidant and Neuroprotective Activities in Thai Plant Protein Extracts

Polyiam,

Thukhammee

2024

Molecules

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The leaves of mulberry, Azolla spp., sunflower sprouts, cashew nut, and mung bean are considered rich sources of plant protein with high levels of branched-chain amino acids. Furthermore, they contain beneficial phytochemicals such as antioxidants and anti-inflammatory agents. Additionally, there are reports suggesting that an adequate consumption of amino acids can reduce nerve cell damage, delay the onset of memory impairment, and improve sleep quality. In this study, protein isolates were prepared from the leaves of mulberry, Azolla spp., sunflower sprouts, cashew nut, and mung bean. The amino acid profile, dietary fiber content, phenolic content, and flavonoid content were evaluated. Pharmacological properties, such as antioxidant, anticholinesterase, monoamine oxidase, and γ-aminobutyric acid transaminase (GABA-T) activities, were also assessed. This study found that concentrated protein from mung beans has a higher quantity of essential amino acids (52,161 mg/100 g protein) compared to concentrated protein from sunflower sprouts (47,386 mg/100 g protein), Azolla spp. (42,097 mg/100 g protein), cashew nut (26,710 mg/100 g protein), and mulberry leaves (8931 mg/100 g protein). The dietary fiber content ranged from 0.90% to 3.24%, while the phenolic content and flavonoid content ranged from 0.25 to 2.29 mg/g and 0.01 to 2.01 mg/g of sample, respectively. Sunflower sprout protein isolates exhibited the highest levels of dietary fiber (3.24%), phenolic content (2.292 ± 0.082 mg of GAE/g), and flavonoids (2.014 mg quercetin/g of sample). The biological efficacy evaluation found that concentrated protein extract from sunflower sprouts has the highest antioxidant activity; the percentages of inhibition of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) and 2,2′-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical were 20.503 ± 0.288% and 18.496 ± 0.105%, respectively. Five plant-based proteins exhibited a potent inhibition of acetylcholinesterase (AChE) enzyme activity, monoamine oxidase (MAO) inhibition, and GABA-T ranging from 3.42% to 24.62%, 6.14% to 20.16%, and 2.03% to 21.99%, respectively. These findings suggest that these plant protein extracts can be used as natural resources for developing food supplements with neuroprotective activity.

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Section: Discussionmentioning

confidence: 97%