Unveiling the health benefits of argan oil: Bioactive molecules and phytochemical insights for food applications

Argan oil (AO) is a valuable functional lipid due to its rich content of unsaturated fats and minor bioactive compounds with significant functional and physiological benefits. Despite its potential, comprehensive reviews on its role as dietary lipids and biological indicators are limited. This study evaluates recent findings on AO's bioactive molecules, nutritional profile, phytochemical composition, pharmacological effects, and underlying mechanisms. It highlights AO’s potential as a food ingredient and emphasizes the need for further research. AO contains bioactive compounds like phytosterols, flavonoids, vitamins, pigments, polyphenols, and trace metals, contributing to its health benefits. It aids in preventing cardiovascular diseases, diabetes, and cancer and helps reduce acne-related issues, thanks to compounds like syringic, ferulic, and caffeic acids. Widely used in food, pharmaceutical, and cosmetic industries, AO also exhibits antioxidant, antimicrobial, antidiabetic, and cardioprotective properties. Additionally, triterpenoids like lupenone, ursane, and oleanane enhance their anticancer and antidiabetic potential. AO's promising health benefits call for expanded research into its nutritional applications, particularly in food systems. Due to the limited studies on the utilization of AO in foods, further research is highly recommended based on the current findings of this study. Future studies should explore the application of AO across various food prodcuts. Collaboration between academia and industry is essential to optimize AO's use for both domestic and industrial purposes, thereby unlocking its full potential.