Physicochemical Characteristics, Nutritional Properties, and Health Benefits of Argan Oil: A Review
Abdelilah El‐Abbassia, Nauman Khalidb c, Hanaâ Zbakhd, Asif Ahmade f
- aa Food Sciences Laboratory, Department of Biology, Faculty of Sciences-Semlalia , Cadi Ayyad University , Marrakech , Morocco
- bDepartment of Global Agricultural Sciences, Graduate School of Agriculture and Life Sciences, University of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan
- cDepartment of Global Agricultural Sciences, Graduate School of Agriculture and Life Sciences , University of Tokyo , 1-1-1, Yayoi, Bunkyo-ku , Tokyo , 113-8657 , Japan
- dDepartment of Pharmacology, Faculty of Pharmacy, University of Seville, Seville, Spain
- eDepartment of Food Technology, PMAS-Arid Agriculture University Rawalpindi 46300, Pakistan
- fDepartment of Food Technology, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan
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Abstract
The argan tree (Argania spinosa L. Skeels), an endemic tree in Morocco, is the most remarkable species in North Africa, due to its botanical and bioecologic interest as well as its social value. Argan oil is traditionally well known for its cardioprotective properties and it is also used in the treatment of skin infections. This paper gives an overview of scientific literature available on nutritional and pharmacologic properties of argan oil. Owing to its unique organoleptic properties associated with its cardioprotective properties, argan oil has found, recently, its place in the highly competitive international edible oil market. This success is a very positive sign for the preservation of the argan tree, the argan forests and, therefore, in general, the biodiversity.