The argan oil is known for its use in cosmetics for both skin care and hair because it contains fatty acids that make a moisturizing product, soothing, healing and antiseptic. But did you know that it also has great nutritional value? It is a healthy food and its benefits have been scientifically proven.
Its nutritional properties come mainly from the type of fats it provides and from a set of substances that act as antioxidants.
Composition and Properties of Argan Oil
It’s content in unsaturated fats such as oleic acid reduces LDL (bad cholesterol) levels and increases HDL (good cholesterol), also contains omega 6, which improves the lipid profile, which helps in fighting oxidative stress.
Regular consumption of virgin argan oil contributes to the regulation of cholesterol levels. It contains more oleic acid than that of sunflower but less than that of extra virgin olive.
It contributes twice as much vitamin E as olive oil, which gives it greater antioxidant properties.Its high percentage of vitamin E is associated with improved insulin resistance and, in the case of extra virgin olive oil with ferulic acid, could regulate glucose levels, all of which are used for diabetes prevention.
It is also included in diets of patients with psoriasis for the essential acids present in its composition and is effective in diseases of the digestive tract as it facilitates digestion by increasing the production of pepsin.
How to include Argan oil in the diet?
There are two types of food use: the natural, cold pressed, and the roasted seeds, the latter is highly valued in high cuisine for its nut flavor. Although, it is best to take it in raw form, so as not to alter the nutritional properties.
You can use it in the breakfast toast although due to its strong flavor sometimes can be mixed with previously toasted almonds and honey. This mixture is called amlou and, once made, can be preserved in a glass jar.
