Evidence of hypolipemiant and antioxidant properties of argan oil derived from the argan tree (Arganial spinosa)

Background: Virgin argan oil is of interest in cardiovascular risk prevention due to its fat composition and antioxidant compounds. Aims: We investigated with Moroccan subjects the effect:of regular virgin argan oil consumption on lipid profile and antioxidant status and the in vitro effect of argan oil minor compounds (tocopherols, sterols and polyphenols) on LDL peroxidation. Design: Healthy subjects (20 men, 76 women) were studied. Sixty-two were regular consumers of argan oil and 34 were non-consumers. Methods: Fasting plasma lipids, antioxidant vitamins and LQL oxidation susceptibility Were analyze. In vitro LDL oxidation by phenolic and compounds of virgin argan oil were performed. Results: Diet composition of argan oil consumers has a higher significant content of Polyunsaturated fatty acids than that of (0.8 +/- 10 vs. 6.6 +/- 0.9g, P < 0.05). Subjects consuming argan oil have lower level of plasma LDL-cholesterol (12.7%, P < 0.015) and Lp(a) (25.3%, P < 0.0.5) compared with the non-consumers. In argan oil consumers, plasma lipoperoxides were lower (58.3%, P < 0.01) and molar ratio alpha-tocopherol/total cholesterol (21.6%, P < 0.05) and alpha-tocopherol concentration (13.4%, P < 0.05) were higher compared with the non-consumers group. In spite of higher levels of plasma antioxidant and tower levels of lipoperoxides in argan oil consumers, LDL oxidation susceptibility remained fairly similar. A strong positive correlation was observed between increasing phenolic extract, sterol and tocopherol concentrations and the LDL-Lag phase (P < 0.05). Conclusions: Our findings suggest for the first time that regular consumption of virgin argan oil induces a lowering of LDL cholesterol and has antioxidant properties. This oil offers an additional natural food to reducing cardiovascular risk. (C) 2004 Elsevier Ltd. All rights reserved.