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Cellular injury associated with oxidative stress has been related in the etiology and progression of many diseases, including neurodegenerative diseases and cancer. Shell of cashew nut releases the alkylphenols oil, known as cashew nut shell liquid (CNSL), which can be characterized according to the method of production such as technical (tCNSL) and in natural (iCNSL) types. This study aimed to characterize the chemical constituents in both liquids by gas chromatography coupled to mass spectrometry (GC-MS), and to evaluate the net effect of them in proficient (SODWT) and deficient (Sod1∆, Sod2∆, Cat1∆, Sod1∆Sod2∆, Sod1∆Cat1∆) Saccharomyces cerevisiae oxidative damaged induced by hydrogen peroxide (H2O2 (10 mM); stressor) at concentrations of 17.37, 34.7 and 69.5 µg/ml in pre-, co- and post-treatment. Both iCNSL and tCNSL produced no oxidizing effect to the tested yeast strains, otherwise they protected against damage induced by stressor (STR). However, tCNSL was found more prominent than the iCNSL in restorative activity. In conclusion, CNSLs (iCNSL/tCNSL) exhibited excellent protective, antioxidant and repair capabilities compared to the damage induced by STR in S. cerevisiae cells, thus may be a suggestion for its biotechnological production especially for pharmaceutical account

Net effects of cashew nuts in Saccharomyces cerevisiae front to damage induced by hydrogen peroxide