Figure 2 - available via license: Creative Commons Attribution 4.0 International
Content may be subject to copyright.
Citations
... Urushiol is also found in mangoes, pistachios, and poison ivy and may result in cross-sensitivity. [1] e use of barrier www.cosmoderma.org CosmoDerma Figure 1: (a and b) Well-demarcated brownish macules over palms suggestive of cashew nut dermatitis. ...
CosmoDerma 2023 • 3(139) | 1 is is an open-access article distributed under the terms of the Creative Commons Attribution-Non Commercial-Share Alike 4.0 License, which allows others to remix, transform, and build upon the work non-commercially, as long as the author is credited and the new creations are licensed under the identical terms. A 45-year-old male presented with complaints of asymptomatic brownish-black discoloration over his left hand for a 4-year duration. He was a farmer by occupation and gave the history of coming into contact with raw cashew nuts and shell oil that he used to sell by hand. Cutaneous examination revealed well-demarcated brown macules over his fingers [Figure 1a]. e rest of the cutaneous examination was noncontributory. He also shared with us an image showing a similar picture in the hands of one of his coworkers [Figure 1b]. Based on the occupational history and examination, a diagnosis of cashew nut dermatitis was made, and the patient was counseled regarding the same. e cashew tree, Anacardium occidentale, belongs to the Anacardiaceae family of plants. e cashew nut is composed of an inner kernel and a double-layered outer shell. Between the layers of the shell is a highly caustic brown oily liquid. is cashew nut shell liquid contains anacardic acid and cardanol, which corrode the skin, leading to irritation and chemical burns. It also contains urushiol, which can lead to allergic/irritant contact dermatitis. Urushiol is also found in mangoes, pistachios, and poison ivy and may result in cross-sensitivity. [1] e use of barrier www.cosmoderma.org CosmoDerma Figure 1: (a and b) Well-demarcated brownish macules over palms suggestive of cashew nut dermatitis. b a
... They are, however, very prominent as ingredients in PBCA. Moreover, the mostly manual post-harvest processing of cashew nuts has a disastrous impact on the health of the workers, who are mostly uneducated women whose voices are rarely heard in mainstream attention [29]. Therefore, to achieve a new cheese alternatives which can truly be considered sustainable, the ingredients for PBDA should be carefully selected in the perspectives of low environmental and social impact as well as local production. ...
With increasing awareness of the impact of food on the climate, consumers are gradually changing their dietary habits towards a more plant-based diet. While acceptable products have been developed in meat analogues and non-fermented dairy products, alternative fermented dairy products such as yogurt and particularly ripened hard and semi-soft cheese products are not yet satisfactory. Since the cheese category has such a broad range of flavors and applications, it has proven complicated to find plant-based sources able to mimic them in terms of texture, meltability, ripening and flavor. Moreover, plant-based dairy alternatives do not provide the same nutritional supply. New technological approaches are needed to make cheese production more sustainable, which should be integrated in the already existing conventional cheese production to ensure a fast and cost-efficient transition. This can be tackled by incorporating plant-based components into the milk matrix, creating so-called “hybrid cheeses”. This review will discuss the challenges of both animal- and plant-based cheese products and highlight how the combination of both matrices can associate the best properties of these two worlds in a hybrid product, reviewing current knowledge and development on the matter. Emphasis will be drawn to the selection and pre-processing of raw materials. Furthermore, the key challenges of removing the off-flavors and creating a desirable cheese flavor through fermentation will be discussed.
... In a study conducted by Anjana et al found that 17.6% of female cashew workers were suffering from genitourinary infections. 24 Jayakumar reported that as the work increases, the occurrence of urinary infection increases especially in shelling and peeling group women. 16 Current study showed that Respiratory disorders like chronic obstructive pulmonary disease or asthma is frequently seen in shelling group due to increased smoke released while working. ...
Background: The cashew processing is a labour-intensive work with a significant number of female workers. Majority belong to low socioeconomic status and so they join this sector to meet up their daily living. Long hours of work, greater work load and increased family burden lead to increase in morbidity status among workers. As comorbidities gets unnoticed and ignored, there is occurrence of early morbidity as well as mortality in these working groups and this is one of the major concerns. Methods: Cross-sectional study was conducted among female cashew workers in Kollam district, Kerala. Data was collected using interviewer administered questionnaire using stratified multistage cluster sampling method. Seven workers each were selected from shelling, peeling and grading processing units from eight private and two government factories. Data entered in micrososft excel, coded and analyzed using SPSS software version 25. Descriptive statistics for qualitative data were expressed as frequency and percentages and quantitative data as mean and standard deviation Results: Out of 210 participants, 95.4% workers were suffering from one or the other morbidities. Arthralgia was the major concern followed by allergy, hypertension and thyroid. Prehypertensive state was found to be present among all participants. Anxiety noticed in majority of participants. Conclusions: Frequent medical check-ups, recreational activities and health education sessions needs to be implemented in all cashew factories to lessen the morbidity and to up bring the health status of workers.
... Generally, the CNS comprises 20-35% of CNSL, which constitutes phenolic lipids having versatile industrial applications [1]. However, it is corrosive and causes skin health issues in the persons working in cashew nut industries [3]. Characterization of germplasm with unique traits plays an important role in breeding for novel traits. ...
Cashew is the third most important edible tree nut in the global market. The edible portion of cashew nut (kernel) is covered by cashew nutshell. Cashew nutshell contains dark brown viscous oil called cashew nutshell liquid (CNSL). Interestingly, we observed rare CNSL free mutant in our germplasm. Hence, the present study was carried out to understand the morphological and biochemical differences between the CNSL free mutant (NRC-116) and CNSL containing (Bhaskara) genotype. Morphologically, NRC-116 differed from Bhaskara in leaf shape and dimensions, and reproductive characteristics like sex ratio and yield-related traits. The nutshell thickness of NRC-116 was significantly less compared to Bhaskara. Biochemical analysis showed that NRC-116 is absolutely free of CNSL and significantly differed from Bhaskara in kernel FAs, proteins, oils and phenolics. Thus, the CNSL free nature of NRC-116 presents it as a unique genetic material for understanding CNSL biosynthetic pathway.
... Cashew kernels could be employed in food composition as solution to the current food crisis. Moreover, the kernel of the cashew nut is used in cooking under several forms and in cosmetics [16]. ...
... The fat contents in our samples in this study (47.68% and 42.62%) were close to those reported by Lautié et al. [17] which was 46.1%. Fat is a major macronutriment in cashew kernel [5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20][21][22]. These fats, 79% of which are in the form of mono-unsaturated fatty acids, as reported by Rico et al. [5], they are involved in the prevention of cardiovascular diseases by eliminating LDL cholesterol (bad cholesterol) [5]. ...
Background: Ivory Coast is the first country producer and the third exporter cashew kernel in world. Consumption of cashew kernels remains popular and present in Ivorian eating habits. However, the form, moment, nutritional and microbiological characteristics have not been explored much. Aim of Study: This study aimed to determine the form, moment, nutriment, and microbial content of cashew kernels consumed. Materials and Methods: A survey has been carried out to determine the most widely consumed form and moment of consumption of cashew kernel. The physicochemical, biochemical, and microbiological parameters of roasted cashew kernels were analyzed. Results: The results showed that 74.5% of respondents consumed cashew kernels under roasted form and 87.5% used it as snack. The energy, carbohydrate, fat, moisture, fiber, Iron and Magnesium showed significant difference (P<0.05) between the samples. The microbiological analysis of the roasted cashew kernels samples showed that only mesophilic aerobic germ wers were found with a load of 2.46 ±0.05 (Log CFU/g) and 2.51±0.07 (Log CFU/g) for cashew supermarket (CKS) and cashew kernel local market (CKM) respectively. Conclusion: In sum, from the microbiological point of view, the roasted cashew kernels samples both were acceptable quality.
... Cashew kernels could be employed in food composition as solution to the current food crisis. Moreover, the kernel of the cashew nut is used in cooking under several forms and in cosmetics [16]. ...
... The fat contents in our samples in this study (47.68% and 42.62%) were close to those reported by Lautié et al. [17] which was 46.1%. Fat is a major macronutriment in cashew kernel [5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20][21][22]. These fats, 79% of which are in the form of mono-unsaturated fatty acids, as reported by Rico et al. [5], they are involved in the prevention of cardiovascular diseases by eliminating LDL cholesterol (bad cholesterol) [5]. ...
Cashew nut is a profitable cash crop and cashew nut shell liquid (CNSL) also has industrial applications. However, CNSL contains cardanol and cardol that reportedly affect the skin as well as the internal structures of the workers of cashew processing units. This study was undertaken to determine the adverse effect of CNSL in the hepatic tissue of male Wistar rats by chronic topical application. CNSL were applied topically for 45 days in the second group of Wistar rats while the first group did not receive any treatment (control) and the third group received Sunflower oil (SFO, positive control). Compared with control and SFO-treated groups, rats exposed to CNSL showed marked reduction in body weight with enlarged liver and altered serum glutamic-pyruvic transaminase (SGPT), serum glutamic-oxaloacetic transaminase (SGOT), urea and creatinine. The lactate dehydrogenase (LDH) was higher along with elevated level of interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α). In contrast, the levels of antioxidant enzymes superoxide dismutase (SOD) and catalase were downregulated. A higher expression of tumor protein P53 and Protein kinase-B or Akt (PKB/Akt) gene followed by comparatively feeble expression of B-cell lymphoma-2 (Bcl2) was detected. Possible interaction of cardanol and cardol with Bcl2-homology domain (BH1 and BH4) of Bcl2 may exhibit inhibitory action following the CNSL exposure. Our study explored that CNSL application on the skin could also develop a metabolic injury with altered oxidative, inflammatory, necrotic and apoptotic status in the affected animals besides skin damage.
Uttaradit province is the largest area of cashew nut (Anacardium occidentale) production in Thailand. The average yield of cashew nut is 5,000 ton in each year. Cashew nut shell, is a waste of community derived after shelling process, produced 3,700-4,000 ton annually. Presently, some of cashew nut shell has been exported for industrial use or compressed for cashew nut shell liquid commonly known as CNSL. Although, the crude of cashew nut shell still remained problematic and should be upcycled. Biochar obtained from cashew nut shell was studied about its benefits for agricultural application such as a soil conditioner or plant nutrients resource. Therefore, the chemical properties of cashew nut shell biochar (CNSC) was characterised. The effect of CNSC on changing of soil pH, EC and mineralization of some nutrients was also investigated employing liming material and FGD gypsum as a benchmark. The study showed that CNSC has pH of 10.3 and contains mainly stable carbon (57.71 %) and 3.24 % of K. The efficacy of CNSC is inferior to lime considering from the rate of CNSC between 10-50 times of LR were applied in order to rise soil pH. Potassium was the main component of CNSC that play a key role in decrease of soil acidity. Moreover, available P and exchangeable K were increased after CNSC application which has not effect EC values.
