Cashew apple (Anacardium occidentale L.) extract from a by-product of juice processing: assessment of its toxicity, antiproliferative and antimicrobial activities

Cashew apple extract (CAE) is a product with intense yellow color obtained from residual fibers of juice processing. Although CAE is known to be rich in carotenoids and anacardic acids, the biological activities of this potential natural food colorant remain unexplored. The present study is the firs...

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Veröffentlicht in:J Food Sci Technol
Hauptverfasser: Sousa, Jessica Maria Silva, de Abreu, Fernando Antonio Pinto, Ruiz, Ana Lúcia Tasca Goes, da Silva, Gisele Goulart, Machado, Sandra Lira, Garcia, Carolina Peixoto Girão, Filho, Francisco Oiram, Wurlitzer, Nedio Jair, de Figueiredo, Evânia Altina Teixeira, Magalhães, Francisco Ernani Alves, Muniz, Celli Rodrigues, Zocolo, Guilherme Julião, Dionísio, Ana Paula
Format: Artigo
Sprache:Inglês
Veröffentlicht: Springer India 2020
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Original Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7847839/
https://ncbi.nlm.nih.gov/pubmed/33568870
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04594-0
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