Argan Oil Improves Heart Health

by | Dec 12, 2016 | 2012, Cardiovascular Health, Fats and Oils - General

Written by Greg Arnold, DC, CSCS. Participants who consumed 15 grams of Argan oil daily for 30 days had significant decreases in total cholesterol, LDL cholesterol, triglycerides and cell damage levels; however, their vitamin D blood levels increased significantly.

Mediterranean DietThe Mediterranean diet has been consistently shown in research to be an effective way to maintain heart health and minimize the risk of developing cardiovascular disease and cancer 1,2. Although the exact components of a Mediterranean diet can vary in different regions 3,4, a common component is olive oil, which is associated with helping to maintain heart health 5.

There is a region in northern Africa, called the Maghreb area, where argan oil is frequently used in place of olive oil 6, with research starting to show its healthful properties 7,8. Argan oil contains 45% monounsaturated fat, 35% polyunsaturated fat, and 20% saturated fat, with significant levels of antioxidants called phenols and phytosterols 9,10.

A 2012 study 11 involved 40 healthy subjects (no metabolic diseases, diabetes, or high blood pressure, taking no medications and non-smokers) aged 34 to 41 (male/female breakdown not provided). They consumed either 15 grams of argan oil on toasted bread (20 subjects) or a placebo (20 subjects) for 30 days. Blood samples were obtained before and after the supplementation period and the 15-gram dose of argan oil was used because it has been safely tolerated in previous research 7.

After 30 days, researchers noted the following results in the argan oil group:

  • A 12.5% decrease in total cholesterol levels (1640 to 1400 milligrams/liter, p < 0.05)
  • A 16.1% decrease in LDL cholesterol levels (810 to 680 mg/L, p < 0.001)
  • A 21% decrease in triacylglycerol levels (1240 to 980 mg/L, p < 0.05)
  • An 18% decrease in levels of cell damage (TBARS 12) (1.45 to 1.19 micromoles/liter, p < 0.05).
  • A 42.8% increase in vitamin E blood levels (21.46 to 30.66 micrograms/milliliter, p < 0.001).

Unfortunately, the researchers only provided data in the control group before the supplementation period began. They did not provide the data after 30 days, but stated that the data for what was being measured “did not significantly change in the control group.” 

The researchers cited the 42.8% increase in vitamin E levels as the primary factor for the beneficial results, along with the aforementioned phenols and phytosterols. They added that “the precise nature of the cumulative positive effects on antioxidant profile, however, is still elusive and requires investigations.”

For the researchers, “Algerian argan oil is able to positively modulate some surrogate markers of cardiovascular disease through mechanisms which warrant further investigation.

Source: Souad Sour, Meriem Belarbi, Darine Khaldi et al. Argan oil improves surrogate markers of CVD in humans. British Journal of Nutrition (2012), 107, 1800–1805 doi:10.1017/S0007114511004958

© The Authors 2011 francesco.visioli@imdea.org

Posted December 12, 2016.

Greg Arnold, DC, CSCS, practices in Hauppauge, NY. As a Certified Strength and Condition Specialist and certified baseball pitching coach with the National Pitching Association, Dr. Arnold specializes in nutrition, conditioning, and injury prevention of baseball pitchers and student-athletes from all athletic backgrounds. Dr. Arnold completed his Chiropractic studies at the National University of Health Sciences in Lombard, IL. Visit his web site at www.pitchingdoc.com.

References:

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  2. Bédard A, Goulet J, Riverin M, Lamarche B, Lemieux S. Effects of a dietary intervention promoting the adoption of a Mediterranean food pattern on fast-food consumption among healthy French-Canadian women. British journal of nutrition. 2010;104(11):1662-1665.
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