Argania spinosa

Native to southwestern Morocco and the Algerian region of the Sahara. The argan tree is endemic to this region and grows in semi-arid environments.

- Fatty acids (e.g., oleic acid, linoleic acid)
- Tocopherols (Vitamin E)
- Polyphenols (e.g., ferulic acid, caffeic acid)
- Squalene
- Sterols (e.g., beta-sitosterol, schottenol)

- Antioxidant and anti-inflammatory properties
- Promotes skin health and anti-aging due to high Vitamin E content
- May reduce cholesterol and improve heart health
- Used to treat dry skin and hair

- Rich in monounsaturated and polyunsaturated fats (especially oleic and linoleic acids)
- High in tocopherols (Vitamin E)
- Contains sterols and squalene, which contribute to its anti-inflammatory properties

The oil extracted from the kernels is used in culinary applications (especially in traditional Moroccan dishes) and for cosmetic purposes.

Argan oil is generally safe for consumption and topical application, but allergic reactions can occur in sensitive individuals. The raw seeds or kernels are not typically consumed directly due to their bitter taste.

- Argan oil is used in Moroccan folk medicine to treat skin diseases, rheumatism, and joint pain
- Used topically for healing wounds and alleviating skin inflammation

- Argan oil is widely used in the cosmetic industry for hair and skin care products
- Used in high-end cosmetics, moisturizers, and anti-aging creams
- Culinary-grade argan oil is used in gourmet cooking

Argan oil is rich in tocopherols and polyphenols, which contribute to its antioxidant properties, helping reduce oxidative stress and prevent cellular damage.

- Antimicrobial and antifungal properties
- Wound-healing effects
- Possible neuroprotective activity due to its bioactive compounds

- Culinary-grade argan oil is used in traditional Moroccan dishes, including tagines and salads
- It has a nutty flavor and is often used as a dip for bread or to drizzle on food