Abstract
Argan oil is a natural vegetable oil, harvested from the fruit of the argan tree (Argania spinosa), an endemic species located in the south-west of Morocco, it is an oil rich in monounsaturated fats by 45% (oleic and linoleic), as well as polyunsaturated in 35% and 20% of saturated fats in addition to containing important amounts of tocopherols, sterols and polyphenols. The consumption of argan oil occupies 25% of the daily diet of lipids of the Moroccan population. Currently, its use has increased for therapeutic and cosmetic purposes. Due to its chemical composition, as well as the experimental evidences, it demonstrates a beneficial effect on cardiovascular diseases, as well as alterations in the metabolism of fats. The objective of this work is to know the properties of food grade argan oil, its physicochemical characteristics, as well as to present the existing scientific evidence on the beneficial effects of the consumption of this oil in the health field.
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