Olive and argan oil

Olive and argan oils protect the same way, but olive oil protects better..



The biodisponibility of polyphenols and the antioxidant power of argan oil are analysed and compared to that of olive oil.
A high quantity of polyphenols found in argan oil is absorbed by bowel cells.

Argan oil, considered luxury food with healthy properties is more and more popular on the market of edible oils.

The study conducted by the Spanish science research high council analyses the biodisponibility of polyphenols and the antioxidant properties of extra virgin argan oil (EVA) by combining in-vitro digestion and absorption of Caco-2 cells.
It also analyses the protective role of the biodisponible fraction (BF) of the oil against generated stress.

The results were compared to those obtained with extra virgin olive oil. (EVOO)

Larger quantities of polyphenols and higher antioxidant activity were found in the BF after the in-vitro digestion of the oils compared to the initial chemical samples.
The increase was higher for EVA but the absolute data of the BF were lower for the EVOO.

Polyphenols available in EVA were more absorbed by Caco-2 cells than those in the EVOO and minor differences were observed for the antioxidant activity.

The preincubation of cells with the BF of both oils successfully protected against oxidation, limiting cell damages et decreasing the production of oxygen reactive derivatives.