Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Cashew nuts (Anacardium occidentale) are a source of various nutrients, including antioxidants such as vitamin E, carotenoids, and certain polyphenols. Scientific studies have indicated that cashews possess antioxidant properties, which means they can help neutralize free radicals—unstable molecules that can cause cellular damage. Research has shown that extracts of cashew nuts and their shells can scavenge free radicals in vitro (test tube experiments) and may reduce markers of oxidative stress in animal studies. For example, some lab studies have demonstrated that cashew nut phenolic extracts exhibit free radical scavenging activity and may contribute to decreased lipid peroxidation.

However, direct clinical evidence in humans specifically linking cashew consumption to reduced free radical damage or improved health outcomes related to oxidative stress is limited. Most available studies are preclinical or observational, and they generally support the idea that including nuts like cashews as part of a balanced diet can contribute to overall antioxidant intake. While there is a scientific basis for the antioxidant properties of cashews, the strength of evidence directly supporting their use to treat or prevent free radical damage in humans is moderate at best, and does not reach the level of robust clinical validation (hence, a rating of 2 out of 5).

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