02147naa a2200361 a 450000100080000000500110000800800410001902400560006010000270011624501210014326000090026452011070027365000170138065000130139765000240141065000160143465000270145065000090147765000120148665300190149865300180151770000220153570000220155770000190157970000180159870000220161670000190163870000200165770000250167770000240170270000180172677300410174421766222025-06-18       2025    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1021/acsfoodscitech.5c000742DOI1 aXAVIER FILHO, R. R. B.  aChemical Composition and Antidiabetic Potential of a Phenolic-Rich Extract from Cashew Fiber.h[electronic resource]  c2025  aCashew fiber is a byproduct used as an ingredient in food products; however, little is known about its functional properties. Therefore, we evaluated the chemical composition and antidiabetic potential of a phenolic-rich extract from the cashew fiber (PECF) using spectrometric techniques and experiments with C57BL/6 mice to assess its effect on glycemia and insulin resistance. In the glucose tolerance test, fasted animals received PECF (1−100 mg/kg i.p.) followed by a glucose load of 2 g/kg. Dexamethasone was used to induce insulin resistance, and the animals received PECF daily for 5 days. As a result, PECF (1 mg/kg) reduced blood glucose, triglycerides, and total cholesterol levels; meanwhile, HDL levels and insulin sensitivity were increased. Its mechanism of action seems to be related to α-glucosidase inhibitory and antioxidant activities of phenolic acids and flavonol glycosides by increasing glutathione and reducing TBARs. Thus, cashew fiber was shown to be a good source of hypoglycemic compounds for plant-based foods and nutraceuticals potentially useful for diabetes control.  aCashew fruit  aDiabetes  aHypoglycemic agents  aPolyphenols  aAnacardium Occidentale  aCaju  aDiabete  aAnacardic acid  aHipoglicemico1 aRIBEIRO, P. R. V.1 aSILVA, L. M. A. e1 aPEREIRA, L. L.1 aFREIRE, G. A.1 aMARTINS, C. B. R.1 aWONG, D. V. T.1 aDIONISIO, A. P.1 aALENCAR, N. M. N. DE1 aFREDERICO, M. J. S.1 aCANUTO, K. M.  tACS Food Science & Technology, 2025.