Argan oil>What is Argan oil ?> Culinary Argan oil

CULINARY ARGAN OIL 

There are two types of argan oil for food use: The natural, and "Berber" type"

While in Morocco are usually used two types of oil, both natural, unroasted seeds, and Berber, with toasted seeds, it is this last one that is achieving great demand and acceptance in the 'Nouvelle cuisine', given its aroma, smoothness, texture and exquisite taste of nuts.

The great chefs of European cuisine, used argan oil as a condiment and accompaniment of sophisticated dishes such as carpaccio, Tartars, fish, salads, etc ... Argan oil is used in Moroccan cuisine to season and give flavor to plates, similar to what is done with olive oil. Used as a condiment in salads, in preparing tagines, couscous, grilled vegetables, desserts and food in general.

Culinary Argan oil properties

Argan oil contains 80% of unsaturated fat and up to 35% linoleic acid, an essential acid which can not be synthesized by the organism. Although it has certain resemblance to the olive oil and in fact has much in common, but is more stable than this and almost three times richer in vitamin E.

Its high content of linoleic acid makes it desirable to reduce the rate of cholesterol and prevent cardiovascular disease. It neutralizes free radicals and protects body tissue, prevents oxidation and aging, stimulates and boosts brain power and facilitates digestion, increasing the concentration of pepsin in gastric juice.

Culinary Argan oil benefits 

  • Anti-oxidant
  • Stimulates the brain capacity
  • Reduce the rate of cholesterol 
  • Reduces joint and rheumatism pain 
  • Reduces hypertension 
  • Facilitates digestion 

Benefits of Culinary Argan oil for health

Argan oil contains 80% of unsaturated fat and up to 35% linoleic acid, an essential acid which can not be synthesized by the organism. Although it has certain resemblance to the olive oil and in fact has much in common, but is more stable than this and almost three times richer in vitamin E.

Its high content of linoleic acid makes it desirable to reduce the rate of cholesterol and prevent cardiovascular disease. It neutralizes free radicals and protects body tissue, prevents oxidation and aging, stimulates and boosts brain power and facilitates digestion, increasing the concentration of pepsin in gastric juice.

Argan oil and cholesterol 

Argan oil is particularly interesting for the regulation of cholesterol by his content of oleic acid. Studies show that 2 tablespoons of argan oil daily for a month can significantly reduce level of cholesterol on blood. Argan oil is rich in tocopherols (620 mg / kg in the Argan oil versus 320 mg / kg in olive oil) having a vitamin E activity. This vitamin is a powerful antioxidant that captures free radicals and neutralizes destructive oxidation. 

Argan oil as anti-diabetic 

Researchers of Universities in Canada and Morocco recently demonstrated that Argan oil has a potent insulin synthesizer in the saponin rich fraction of the oil. So the conclusion of the experts is that the chemicals contained in argan oil and its extracts may be useful in preventing chronic diseases like diabetes and cancer. Our studies confirm in part the fight against diabetes and cancer thanks to chemopreventive potential of Argan oil.


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