The antioxidant activity comes from the phenolic compounds derived from CNSL (Cashew Nutshell Liquid): Cardanol and Cardol (Amorati, 2001).
These phenol derivatives have proved capacity of preventing the production of peroxides by inhibition of the xanthine oxidase enzyme (Trevisani, 2005).
These phenolic active compounds also inhibit several types of pro-oxidant enzymes involved in the formation of ROS (Reactive Oxygen Species), and are capable of chelating divalent metal ions such as Fe2+ and Cu2+ that act as potent free radicals (Kubo, 2006; Nagabhushana, 1995).