Cashew Seed Extract Could be Developed for Diabetes Treatment
Cashew seed that comes from the leaves, apples, bark, and seeds of the tree was studied for development of nutraceuticas that could treat diabetes. Scientists explored the effect of cashew seed extract to find that the seed stimulates muscle absorption of glucose needed for energy, making the seed a potential diabetes treatment.
Diabetes destroys the body’s ability to use glucose. The researchers studied the health benefits of cashew seed that is the nut that grows from the end of the apple. The nut contains oleic acid that is the heart healthy ingredient in olive oil. Cashews are also rich with minerals such as copper, zinc, phosphorous and magnesium that has also been shown to reduce the risk of metabolic syndrome that contributes to diabetes development.
The nut of the cashew, also known as cashew seed, contains B vitamins and is a good source of protein and fiber. Now researchers find that cashew nuts, seeds have anti-diabetic properties after studying the leaves, apple and bark and nuts.
According to senior author Pierre S. Haddad, a pharmacology professor at the University of Montreal's Faculty of Medicine, "Of all the extracts tested, only cashew seed extract significantly stimulated blood sugar absorption by muscle cells. Extracts of other plant parts had no such effect, indicating that cashew seed extract likely contains active compounds, which can have potential anti-diabetic properties."
The researchers say they have validated the anti-diabetic effect of cashew seed. The findings could lead to different treatments for diabetes that could be developed from the cashew nut. In addition to the other health benefits of the nut, they are loaded with antioxidants and low in saturated fat.
Some of the natural components of cashews make diabetes treatment a possibility. The authors also point out that cashew seed has anti-inflammatory properties. The study authors concluded that cashew seed extract “may be a potential anti-diabetic nutraceutical.”
Molecular Nutrition & Food Research: 10.1002/mnfr.201000045
This page is updated on May 9, 2013.