Drissi Anas, Girona Josefa, Cherki Mounia, Godàs Gemma, Derouiche Abdelfettah, El Messal Mariame, Saile Rachid, Kettani Anass, Solà Rosa, Masana Luis, Adlouni Ahmed
Laboratoire de Recherche sur les Lipoprotéines, Faculté des Sciences Ben M'sik, BP 7955 Sidi Othman, Casablanca, Morocco.
Clin Nutr. 2004 Oct;23(5):1159-66. doi: 10.1016/j.clnu.2004.03.003.
Virgin argan oil is of interest in cardiovascular risk prevention due to its fat composition and antioxidant compounds.
We investigated with Moroccan subjects the effect of regular virgin argan oil consumption on lipid profile and antioxidant status and the in vitro effect of argan oil minor compounds (tocopherols, sterols and polyphenols) on LDL peroxidation.
Healthy subjects (20 men, 76 women) were studied. Sixty-two were regular consumers of argan oil and 34 were non-consumers.
Fasting plasma lipids, antioxidant vitamins and LDL oxidation susceptibility were analyzed. In vitro LDL oxidation by phenolic and apolar compounds of virgin argan oil were performed.
Diet composition of argan oil consumers has a higher significant content of polyunsaturated fatty acids than that of non-consumers (8.8 +/- 1.0 vs. 6.6 +/- 0.9 g, P < 0.05). Subjects consuming argan oil have lower levels of plasma LDL cholesterol (12.7%, P < 0.05) and Lp(a) (25.3%, P < 0.05) compared with the non-consumers. In argan oil consumers, plasma lipoperoxides were lower (58.3%, P < 0.01) and molar ratio alpha-tocopherol/total cholesterol (21.6%, P < 0.05) and alpha-tocopherol concentration (13.4%, P < 0.05) were higher compared with the non-consumers group. In spite of higher levels of plasma antioxidant and lower levels of lipoperoxides in argan oil consumers, LDL oxidation susceptibility remained fairly similar. A strong positive correlation was observed between increasing phenolic extract, sterol and tocopherol concentrations and the LDL-Lag phase (P < 0.05).
Our findings suggest for the first time that regular consumption of virgin argan oil induces a lowering of LDL cholesterol and has antioxidant properties. This oil offers an additional natural food to reducing cardiovascular risk.
由于其脂肪成分和抗氧化化合物，初榨摩洛哥坚果油在预防心血管疾病风险方面备受关注。
我们对摩洛哥受试者进行了研究，以探讨定期食用初榨摩洛哥坚果油对血脂谱和抗氧化状态的影响，以及摩洛哥坚果油中的次要化合物（生育酚、甾醇和多酚）对低密度脂蛋白（LDL）氧化的体外影响。
对健康受试者（20名男性，76名女性）进行研究。其中62人经常食用摩洛哥坚果油，34人不食用。
分析空腹血脂、抗氧化维生素和LDL氧化易感性。对初榨摩洛哥坚果油中的酚类和非极性化合物进行体外LDL氧化实验。
食用摩洛哥坚果油者的饮食组成中多不饱和脂肪酸含量显著高于不食用者（8.8±1.0克对6.6±0.9克，P<0.05）。与不食用者相比，食用摩洛哥坚果油的受试者血浆LDL胆固醇水平较低（12.7%，P<0.05），脂蛋白（a）水平较低（25.3%，P<0.05）。在食用摩洛哥坚果油的人群中，血浆脂质过氧化物水平较低（58.3%，P<0.01），α-生育酚/总胆固醇摩尔比（21.6%，P<0.05）和α-生育酚浓度（13.4%，P<0.05）高于不食用者组。尽管食用摩洛哥坚果油的受试者血浆抗氧化剂水平较高，脂质过氧化物水平较低，但LDL氧化易感性仍相当相似。酚类提取物、甾醇和生育酚浓度增加与LDL延迟期之间存在强正相关（P<0.05）。
我们的研究结果首次表明，定期食用初榨摩洛哥坚果油可降低LDL胆固醇水平并具有抗氧化特性。这种油为降低心血管疾病风险提供了一种额外的天然食品。
