Effects of Roasting on the Antioxidant and Lipid‐Modulating Activities of Argania spinosa Oil Under Diabetic Conditions

ABSTRACT Argania spinosa L. is endemic to a small region in southwestern Morocco and has been used for food and medicinal purposes for decades. This study evaluates the hepatoprotective and potential cardioprotective effects of roasted Argan seed oil (HGAT) and non‐roasted Argan seed oil (HGANT) in a streptozotocin‐induced experimental diabetic model. An experimental approach in diabetic rats treated with HGAT or HGANT was used to assess oxidative stress, liver enzymes, and lipid metabolism. Diabetic rats were administered 2 mL/kg body weight/day of HGAT or HGANT. Biochemical analyses measured blood glucose levels, liver enzyme activity (ALT, AST, LDH), oxidative stress markers (MDA, GSH, CAT), lipid profiles, and hepatic glycogen content. Histopathological examinations assessed collagen deposition and fibrosis in liver and heart tissues. Both HGAT and HGANT significantly reduce oxidative stress and improve lipid profiles in diabetic rats. Notably, 2 mL/kg body weight/day of HGAT treatments decreased blood sugar levels to values comparable to those observed with metformin ( p > 0.05). Histopathological analysis revealed that both oils improved hepatic architecture, reduced lipid droplet accumulation, and decreased collagen deposition in the liver. In cardiac tissue, HGAT and HGANT improved myocardial structure and significantly reduced collagen deposition, indicating attenuation of cardiac fibrosis. The roasting process did not affect total cholesterol, triglycerides, hepatic glycogen, or oxidative stress markers. Argan oil demonstrates promising hepatoprotective and lipid‐modulating effects in diabetic conditions, with additional cardioprotective potential, supporting its ethnomedicinal use in metabolic disorders. Further studies are warranted to clarify its underlying mechanisms, long‐term effects, and potential interactions with standard antidiabetic therapies.