**2. Oxidative stress and inflammation**

Nuts are sources of phenolic compounds and tocopherols with anti-inflammatory and antioxidant activities. The beneficial effects of cashew nuts on oxidative stress and acute and chronic inflammatory processes have recently been investigated in various in vivo experimental models on mice, such as ischemic injury, lung injury, pancreatic injury induced by cerulean, paw edema induced through carrageenan, osteoarthritis induced through monosodium iodoacetate (MIA), and colitis induced by dinitrobenzene sulfonic acid (DNBS) [37]. Antioxidative, anti-inflammatory, and analgesic activities of cashew nuts have been highlighted and hypothesized that these beneficial effects have correlation with the high phenolic contents in cashews mediating the 5-LOX COX pathway activation [37]. The effectiveness of Brazil nut and pistachio against inflammation and oxidative stress has also been demonstrated through *in vivo* studies [38].

Published study findings suggest that intake of nuts may contribute in the protection against inflammatory processes and oxidative stress, which is mainly because of the abundantly present bioactive metabolites such as carotenoids, flavonoids, and phenolic compounds found in the kernel and skin as reported in published studies.

Clinical and epidemiological studies suggested that antioxidant vitamins, ω-3 PUFA, magnesium, L-arginine, and dietary fiber may play an essential role in the modulation of inflammation. The relationship observed between inflammatory markers and frequent nut consumption has reported mixed results when investigated in controlled feeding intervention [39].

#### **3. Prevention of cardiovascular diseases**

Association between nut consumption and decreased risk of ischemic heart disease (IHD), cardiovascular disease (CVD), and the incidence and mortality of CVD has been consistently proven by the epidemiological studies [40]. Consumption of nuts also increases longevity in addition to protection against CVD [41]. Nuts being the dense source of energy due to the high content of bioactives play significant role in decreasing the risk of CVD through multiple mechanisms: by having positive influence on lipid and/or glucose homeostasis [42], hypercholesterolemia [43], obesity [44], oxidative and inflammatory biomarkers, and antioxidant defenses.

Nuts consumption has positive effects on various CVD risk factors including improvements in lipoprotein cholesterol, total cholesterol (TC), and triglycerides [45]. The authors of the published studied attributed that cardioprotective potential of almonds is due to their dense bioactive contents such as phytosterols, dietary fiber, and high poly-unsaturated fatty acids contribute to their conserving HDL-C and LDL-C lowering effects [46]. Later on, it was reported that almonds incorporated [47]. Additionally, walnut supplementation increases the HDL-C after treatment for 6 months possibly due to the higher intake of PUFA.

The reduced risk of CVD through almond snacking by increasing variation in heart rate in healthy adults during mental stress and the consumption of whole almond was linked with better quality diet and reduced CVD risks in the adult population of UK have been demonstrated in a randomized controlled trial study [48]. The authors also reported the association of almond snacks consumption with significant endothelial function improvement, in addition to the lowering LDL-C among adults with above average risk of CVD.

Numerous studies have indicated that eating nuts reduces the risk of heart disease and stroke, due to the fact that they contain polyphenol compounds that reduce the level of bad cholesterol and work to reduce the rate of inflammation in the body by reducing inflammatory markers C-reactive protein (CRP) and interleukin 6 (IL-6) [49].

Also, in one study of five people who took cashews, lower blood pressure was observed in addition to lower triglyceride levels [50].
