It comes from the heart of Morocco, a product increasingly widespread around the world, versatile and rich in active ingredients, capable of encapsulating centuries of tradition and promises of well-being. This is argan oil, a precious ingredient in many fields: whether found in a face cream, a fragrant seasoning, or a hair lotion, it tells a story of craftsmanship, innovation, and sustainability.
Argan oil is a plant-based product obtained by pressing the seeds of the Argania spinosa, a tree endemic to the southwest of Morocco, the world’s leading producer of this oil. Despite the scarcity of groundwater, the argan tree is very long-lived—it can reach 150 to 200 years of age and grow over 10 meters tall.
Golden yellow in color, argan oil has a chemical composition rich in unsaturated fatty acids, particularly oleic acid (about 45%) and linoleic acid (about 35%), along with tocopherols (vitamin E), polyphenols (flavonoids), triterpenes, and phytosterols. This combination gives argan oil strong antioxidant properties and high oxidative stability, making it particularly suitable for use in the cosmetic, nutraceutical, and pharmaceutical sectors.
There are two methods for extracting argan oil. The traditional method, used primarily by Berber women in Morocco, involves collecting the fruits, drying them, removing the pulp, cracking the nuts to extract the seeds, roasting, grinding, and finally pressing to obtain the oil. The industrial method, by contrast, uses machinery to crush the nuts and extract the oil using solvents, resulting in a much higher yield. At an industrial level, the production of food-grade argan oil requires controlled roasting, decantation, and filtration processes to ensure the purity and preservation of its organoleptic qualities.
From a nutritional and dietary perspective, argan oil is appreciated for its nutty flavor, high concentration of vitamin E, and the presence of essential fatty acids. It can be used as a dressing for bread, couscous, and salads. Additionally, a product mainly found in Morocco, known as Amlou, is made from ground roasted almonds and argan oil: a thick brown paste with a consistency similar to peanut butter, typically eaten with bread. The essential fatty acids in argan oil help lower LDL cholesterol and raise HDL cholesterol, while also exerting a protective effect on the cardiovascular system. Thanks to its anti-inflammatory and antioxidant properties, it has been studied for its potential preventative effects on certain metabolic and degenerative diseases.
Without the roasting process, argan oil is mainly used in cosmetics, where it stands out for its emollient and regenerating properties. Its molecular structure facilitates transdermal absorption, making it ideal for treating dry skin. It is widely used in creams, lotions, and serums for face and body, and more recently in products targeting the male market, such as beard waxes.
Its richness in tocopherols and phytosterols stimulates cell regeneration and protects the skin from free radicals, slowing skin aging caused by oxidative stress. Argan oil has also gained popularity in the hair care sector: formulations containing this ingredient are used in restructuring treatments for damaged or brittle hair.
In pharmacology, argan oil is being studied for its therapeutic potential in dermatology and rheumatology, in diets targeting dyslipidemia (such as high cholesterol and triglycerides), hypertension, metabolic syndrome, and complications from diabetes and cardiovascular conditions. Its anti-inflammatory and antimicrobial properties make it a promising candidate for the development of adjunct products in the treatment of inflammatory skin conditions such as eczema, psoriasis, or acne, as well as for supporting the healing of small wounds or minor burns. Some preliminary studies also suggest positive effects on joint and muscle pain, thanks to its ability to penetrate tissues and improve the elasticity of skin and tendons.
Overall, it is a versatile product, generally considered safe and well-tolerated, with no major contraindications. However, individuals with allergies or intolerances to nuts and tree nuts have sometimes reported adverse reactions, such as rashes, irritation, and redness after topical application. A more thorough evaluation is needed when the oil is ingested, either on its own or within supplements, as hypersensitive individuals may experience digestive issues, diarrhea, vomiting, nausea, trouble sleeping, general malaise, or restlessness.
