Sign in to use this feature.

Years

Between: -

Subjects

remove_circle_outline
remove_circle_outline

Journals

Article Types

Countries / Regions

Search Results (1)

Search Parameters:
Authors = Ali Mahmoud Muddathir

Order results
Result details
Results per page
Select all
Export citation of selected articles as:
34 pages, 1004 KiB  
Review
Anacardium Plants: Chemical,Nutritional Composition and Biotechnological Applications
by Bahare Salehi, Mine Gültekin-Özgüven, Celale Kırkın, Beraat Özçelik, Maria Flaviana Bezerra Morais-Braga, Joara Nalyda Pereira Carneiro, Camila Fonseca Bezerra, Teresinha Gonçalves da Silva, Henrique Douglas Melo Coutinho, Benabdallah Amina, Lorene Armstrong, Zeliha Selamoglu, Mustafa Sevindik, Zubaida Yousaf, Javad Sharifi-Rad, Ali Mahmoud Muddathir, Hari Prasad Devkota, Miquel Martorell, Arun Kumar Jugran, Natália Martins and William C. Choadd Show full author list remove Hide full author list
Biomolecules 2019, 9(9), 465; https://doi.org/10.3390/biom9090465 - 9 Sep 2019
Cited by 63 | Viewed by 14733
Abstract
Anacardium plants are native to the American tropical regions, and Anacardium occidentale L. (cashew tree) is the most recognized species of the genus. These species contain rich secondary metabolites in their leaf and shoot powder, fruits and other parts that have shown diverse [...] Read more.
Anacardium plants are native to the American tropical regions, and Anacardium occidentale L. (cashew tree) is the most recognized species of the genus. These species contain rich secondary metabolites in their leaf and shoot powder, fruits and other parts that have shown diverse applications. This review describes the habitat and cultivation of Anacardium species, phytochemical and nutritional composition, and their industrial food applications. Besides, we also discuss the secondary metabolites present in Anacardium plants which display great antioxidant and antimicrobial effects. These make the use of Anacardium species in the food industry an interesting approach to the development of green foods. Full article
Show Figures

Figure 1

Back to TopTop