Argan Oil and Health

The use of Argan Oil for cholesterol reduction

Moroccan Argan Oil is rich in fatty acids.

Argan Oil containsfatty acids classified in three groups: saturated, mono unsaturated and polyunsaturated.

Mono unsaturated fatty acids reduce blood levels of LDLs ("bad cholesterol") without

affecting HDLs ("good cholesterol") as long as they are used as replacement of saturated fatty acids.

Polyunsaturated fatty acids reduce blood levels of LDLs but HDLs too. However they must be part of our diet since they provide the essential fatty acids: linoleic acid and alpha linolenic acid.

Argan oil is rich in linoleic acid which increases the production of prostaglandins 1

and thus may be of beneficiql for people with rheumatologic conditions and cardio vascular problems. It is active in the maintainance and repair of the membrane that encloses the cells.

Argan Oil's high oleic acid content makes this oil particularly interesting in the regulation of blood cholesterol. It is reported that some studies are being done and it seems that 2 Tbsp per day of this oil during a month could considerably lower cholesterol levels.

Other Cholesterol reducing factors may include saponins which can also lower blood cholesterol thereby reducing heart disease.

The following is an extract of a scientific report into cholestoral.

"In a recent study Hyperlipidemia was induced by high calorie and cholesterol (HCC) diet administration in 16 rats . Eight rats were treated with argan oil (1 ml/100 g weight) daily by oral route during 7 weeks (treated group). Control animals were also fed with HCC diet for 7 weeks. After 7-week treatment with argan oil, blood lipoproteins were significantly reduced. Total cholesterol decreased

with 36.67% (P<0.01), low density lipoprotein (LDL)-cholesterol in 67.70% (P<0.001), triglycerides in 30.67% (P<0.05) and body weight in 12.7% (P<0.05). High density lipoprotein (HDL)-cholesterol concentration remained unaltered. These results indicate the beneficial effect of argan oil in the treatment of the hyperlipidemia and hypercholesterolemia. This effect will be related with the

polyunsaturated fatty acids and other constituents of studied oil"