Both raw and roasted argan oil reduced blood sugar, organ damage and oxidative stress in diabetic rats, but human trials are still needed.
A new study in Food Science & Nutrition suggests that Morocco’s argan oil may do more than flavour food or nourish skin: in diabetic rats, it appeared to protect the heart and liver from some of the damage associated with chronically high blood sugar. The research, led by Nour Elhouda Daoudi of Mohammed First University in Oujda, also found that roasting the kernels before pressing did not erase those effects, an important point for a product that is traditionally made from roasted seeds.
According to the report, the team compared oil pressed from raw argan kernels with oil made after roasting the seeds at 100C for about 20 minutes. Both oils were rich in unsaturated fats, especially oleic and linoleic acids, and both were tested in rats whose diabetes had been induced with streptozotocin, a compound commonly used in laboratory models because it damages insulin-producing beta cells. Over six weeks, rats given either version of the oil showed much lower blood glucose than untreated diabetic animals, alongside improvements in cholesterol and triglyceride levels.
The liver results were particularly striking. The study found that both oils brought down enzymes that rise when liver cells are injured, reduced bilirubin, and restored liver glycogen, the body’s stored form of glucose. Under the microscope, the researchers also saw less fat build-up and less tissue damage in treated animals than in untreated diabetic rats. The paper said metformin, a standard diabetes drug used as a comparison, did not improve some of the liver markers as much as the argan oil did in this model.
The heart findings pointed in the same direction. Oxidative stress, a form of chemical damage linked to diabetes, was lower in animals given argan oil, while antioxidant defences such as glutathione and catalase recovered. Tissue staining also showed less fibrosis, or scarring, in both the heart and liver. That matters because fibrosis can stiffen organs and, in the heart, contribute to rhythm problems and heart failure.
The results fit with earlier research suggesting argan oil may have cardiovascular benefits. A study published in the International Journal of Endocrinology found that argan oil could improve lipid profiles and reduce LDL oxidation in people with type 2 diabetes, while work in Nutrition, Metabolism & Cardiovascular Diseases found favourable effects on antioxidant status in healthy men. More recent animal research indexed in PubMed has also linked argan oil with lower oxidative stress in several organs. Even so, the new study remains an animal experiment, so it cannot show that roasted or unroasted argan oil would have the same benefits in people. The authors note the need for human trials, longer follow-up and a clearer picture of the mechanisms involved. Still, the findings add to growing evidence that a traditional food oil may have biologically meaningful effects beyond the kitchen.
Disclaimer: This content is for informational purposes only and is not intended to be a substitute for professional medical judgment, advice, diagnosis, or treatment.
