Nutritional value and health benefits of cashew apple

Abstract

Cashew (Anacardium occidentale) has received both local and international recognition due to its expanding production capacity, trading, and nut utilization. The cashew apple, which forms about 90% of the total fruit weight, is left on the farmers' fields as agricultural waste owing to limited knowledge of its health benefits, a lack of technical know-how and processing equipment, and its high perishability and astringent taste. Numerous studies have been conducted exploring the nutrients and contribution of the apple to human nutrition. This paper reviewed recent articles on the nutritional composition and health benefits of cashew apples for easy accessibility and readership. Cashew apple contains good amounts of vitamin C, sugars (fructose and sucrose), fibers, flavonoids, carotenoids, total polyphenols, volatile components, flavanols, amino acids, and minerals, such as potassium, magnesium, sodium, and iron, which are good for maintaining strong immunity, scavenging free radicals, neuropathic functioning, cardiac functioning, and maintenance of body and skin integrity. Cashew apple is associated with weight loss, and is good for diabetic patients due to its high content of flavonoids (myricetin and quercetin). Consumption of cashew apple and its value-added products confer good health, therapeutic effects in the management of diabetics and cardiovascular diseases, and also ensure food and nutrition security. It is hoped that this review will contribute significantly to the expanding body of knowledge aimed at promoting cashew apple utilization globally.