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Argan oil
The fruits of the Argan tree are green. They look like an olive but are larger and rounder.
Inside, there is a hard shell nut which represents about one quarter of the flesh fruit weight. The nut can contain up to three kernels from which the argan oil is extracted.
The production of this oil is a demanding and laborious process which was until recently completely realized by hand.

The manual method consisted in first, extracting the nut of the fruit then cracked the hard nut's shell to collect the kernels. These were roasted by mild heating and once cooled, ground in a stone rotary quern.
Latter the kernels were hand-mixed with mild water to form a dough. It was from the dough that had been obtained that the oil would be extracted by hand.

Recently mechanical presses have been introduced to extract argan oil. This process reduces considerably the time needed to extract 1 liter of oil.
Once the kernels are roasted, the mechanical press takes care of the grinding and extraction. More oil is extracted and since no water is added to press the dough, the oil can be stocked longer.

The most consuming time of the process, cracking the nuts, is still realized by hand.

Neither solvant nor heat is used for this oil extraction. This oil is a cold first pressed oil which means a high nutritive quality.

The argan oil is slightly darker than olive oil and has a nutty flavor.

The composition of argan oil is quite alike peanut oil's composition: predominately monounsaturated fat with omega-6 fatty acids but no omega-3.

Its high content in oleic acid makes this oil particularly interesting in the regulation of blood cholesterol. Some studies are being done and it seems that 2 Tbsp per day of this oil during a month could considerably lower cholesterol levels.

Argan oil is rich in the essential fatty acid, linoleic acid. This acid is converted in the body in other fatty acids which lead to the production of series 1 prostaglandins.

Arachidonic acid leads to the production of series 2 prostaglandins whereas alpha linolenic acid and its derivatives produce series 3 prostaglandins.

Prostaglandins participate in many body's functions, including immune, inflammatory process as well as blood clotting.

Prostaglandins 1 (from linoleic acid) and 3 (from alpha linolenic acid) have similarly effects which are stimulating circulation (vaso-dilatation, reducing blood clot...), strengthening the body's natural defenses, and suppressing inflammation.

Prostaglandins 2 have the opposite effects which we want to limit.

A diet rich in linoleic acid increases the production of prostaglandins 1 and thus is benefic for people with rheumatologic conditions and cardio vascular problems.

Oil rich in polyunsaturated fatty acids have greater tendency than other oil toward oxidation and rancidity. Oxidized oil contain free radicals that promote arterial damage, cancer, inflammation, premature aging of cells and tissues.

Argan oil is rich in polyunsaturated fatty acids but fortunately also contains large amounts of vitamin E . This vitamin is a powerful antioxidant that quenches free radicals and neutralizes destructive oxidation.

The negative point about argan oil is that it does not contain alpha linolenic acid. This essential fatty acid is as important as the others and must be part of the diet. Argan oil cannot be the only oil in your kitchen. It is important to rely on rape seed and soybean oil for this acid.

How to use this oil
Oils high in polyunsaturated fatty acids must not be heated.
Instead, we recommend steaming or broiling your food and adding the oil afterwards, for flavor only. You can also use it sparingly in salad dressing.
It is better to keep the oil refrigerated and consume it quickly once you open the bottle.
Prefer small and opaque bottles.
Argan oil is also used in the preparation of Amlou (which has aphrodisiac virtues), a mix of almonds, honey and argan oil. It is delicious on toasts.

This oil is also used for its cosmetic properties.

http://www.dietobio.com/aliments/en/argan.html

Consumption of argan oil (Morocco) with its unique profile of fatty acids, tocopherols, squalene, sterols and phenolic compounds should confer valuable cancer chemopreventive effects

F Khallouki 1; C Younos 1; R Soulimani 1; T Oster 1; Z Charrouf 2; B Spiegelhalder 3; H Bartsch 3; R W Owen 3

The aim of this study was to evaluate the fatty acids, tocopherols, squalene, sterols and phenolic antioxidants in three types of argan oil (Moroccan food, Moroccan aesthetic and a French commercial variety) along with a basic comparison with extra virgin olive and sunflower oil.

The fatty acid profiles in the argan oils were very similar, with oleic acid (43%) and linoleic acid (36%) and their respective monoacylglycerols predominating.

The major vitamer identified was ã-tocopherol with a mean of 483±11 mg/kg, in contrast to á-tocopherol, which is the major vitamer in olive (190±1 mg/kg) and sunflower oil (532±6 mg/kg).

The squalene content of the argan oils was very similar with a mean of 313±4 mg/100 g, which is lower than that of the olive oil (499 mg/100 g) but significantly higher than in the sunflower oil (6 mg/100 g).

In contrast to olive and sunflower oils in which â-sitosterol is predominant, the major sterols detected in the argan oils were schottenol (mean 147±10 mg/kg) and spinasterol (mean 122±10 mg/kg).

The only phenolic compounds other than the tocopherol vitamers which could be readily detected and quantitated were vanillic, syringic and ferulic (probably conjugated to glucose) acids along with tyrosol. In contrast to the extra virgin olive oil (793 mg/kg), the concentration of total phenolic compounds is extremely low (<5.0 mg/kg).

Nevertheless, argan oil with its high content of the vitamer ã-tocopherol, squalene and oleic acid is likely to enhance the cancer prevention effects of the Moroccan diet.

European Journal of Cancer Prevention 2003; 12(1):67-75

http://www.annieappleseedproject.org/aroilinmorch.html