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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
medicine
Evidence of hypolipemiant and antioxidant properties of argan oil derived from the argan tree (Argania spinosa)
Clinical Nutrition, Volume 23, No. 5, Year 2004
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Description
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 LDL oxidation susceptibility were analyzed. In vitro LDL oxidation by phenolic and apolar 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 non-consumers (8.8±1.0 vs. 6.6±0.9 g, P <0.05). Subjects consuming argan oil have lower levels of plasma LDL cholesterol (12.7%, P <0.05) and Lp(a) (25.3%, P <0.05) compared with the non-consumers. In argan oil consumers, plasma lipoperoxides were lower (58.3%, P <0.01) and molar ratio α-tocopherol/total cholesterol (21.6%, P <0.05) and α-tocopherol concentration (13.4%, P<0.05) were higher compared with the non-consumers group. In spite of higher levels of plasma antioxidant and lower 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. © 2004 Elsevier Ltd. All rights reserved.
Authors & Co-Authors
Drissi, Anas
Morocco, Casablanca
Faculté Des Sciences Ben M’sick
Girona, Josefa
Spain, Reus
Sant Joan de Reus University Hospital
Cherki, Mounia
Morocco, Casablanca
Faculté Des Sciences Ben M’sick
Godàs, Gemma
Spain, Reus
Sant Joan de Reus University Hospital
Dérouiche, Abdelfettah F.
Morocco, Casablanca
Faculté Des Sciences Ben M’sick
El Messal, Mariame
Morocco, Casablanca
Faculté Des Sciences Aïn Chock
Saile, Rachid
Morocco, Casablanca
Faculté Des Sciences Ben M’sick
Kettani, Anass Ech Cherif
Morocco, Casablanca
Faculté Des Sciences Ben M’sick
Solà, Rosa M.
Spain, Reus
Sant Joan de Reus University Hospital
Masana, Lluis L.
Spain, Reus
Sant Joan de Reus University Hospital
Adlouni, Ahmed
Morocco, Casablanca
Faculté Des Sciences Ben M’sick
Statistics
Citations: 129
Authors: 11
Affiliations: 3
Identifiers
Doi:
10.1016/j.clnu.2004.03.003
ISSN:
02615614
Research Areas
Food Security
Noncommunicable Diseases
Participants Gender
Male
Female