Surendra Kumar Verma1, Nita Sahi1 and Vartika Jain2*
1Department of Medicine and Department of Biochemistry, Pacific Medical College and Hospitals,
Udaipur, Rajasthan, India
2Department of Botany, Government Meera Girls College, Udaipur, Rajasthan, India
*Corresponding Author: Vartika Jain, Department of Botany, Government Meera Girls College, Udaipur, Rajasthan, India.
Received: September 12, 2021; Published: October 26, 2021
Nuts are part of Indian diet as luxurious and nutritious food items and Anacardium occidentale L. (Cashew nuts) is one such important nut consumed raw or in various sweet dishes Thirty, male healthy individuals was selected for the present study. After taking initial fasting blood samples, they were administered 10g of Cashew nuts daily for four weeks and again the blood samples were collected. The Cashew nuts administration was discontinued and the blood samples were again collected after four weeks. There was decrease in total cholesterol (3.2%), Triglycerides (7.9%), LDL-C (6.58%), VLDL-C (7.8%) but the reduction was not statistically significant (p = NS). HDL-C was also not altered significantly. On further analysis of the data based on the levels of total cholesterol (less than or more than 200 mg/dl), the effect of Cashew nuts was more pronounced and statistically significant (p < 0.05) on individuals with higher lipids. This is probably first report highlighting the significant hypolipidemic effects of Cashew nut in a small dose. However, further studies on larger number of individuals in different doses are warranted.
Keywords: Cholesterol; LDL-C; Non HDL-C; Atherogenic Lipids; Nuts
Citation: Vartika Jain., et al. “Effect of Anacardium occidentale L. (Cashew Nuts) on Blood Lipids in Indian Subjects”.Acta Scientific Medical Sciences 5.11 (2021): 154-159.
Copyright: © 2021 Vartika Jain., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.