Argan nut oil, derived from the kernels of the Argan tree (Argania spinosa), has been traditionally used in Moroccan cuisine and folk medicine, but its use for cardiovascular disease is primarily supported by emerging scientific evidence rather than deep-rooted traditional claims. The oil is rich in unsaturated fatty acids, particularly oleic and linoleic acids, and contains antioxidant compounds such as tocopherols (vitamin E), sterols, and polyphenols.

Several small-scale animal and human studies have investigated the cardiovascular effects of Argan oil. Results suggest that regular consumption may help lower LDL cholesterol and total cholesterol, while potentially increasing HDL cholesterol levels. These effects are hypothesized to stem from the oil’s fatty acid profile and antioxidant content, which may reduce oxidative stress and improve lipid metabolism. Some studies also indicate anti-inflammatory properties, which are relevant to cardiovascular health.

However, the overall quality and scale of clinical trials remain limited. Most studies are short-term, involve small sample sizes, and are often conducted in specific populations, such as healthy volunteers or those with mild hyperlipidemia. There is a lack of large, long-term randomized controlled trials directly linking Argan oil consumption to reduced cardiovascular events or mortality. Thus, while there is scientific rationale and preliminary evidence supporting its potential cardiovascular benefits, the strength of the evidence is considered modest (2/5).