Argan oil is thought to be the most expensive edible oil worldwide. It is difficult to produce and the argan tree only grows in a limited geographical area, notably Morocco and Algeria. Because it is produced by mechanical means, argan oil contains “minor” components that might be endowed with healthful effects. We investigated in vivo the anti-inflammatory activities of argan oil and its unsaponifiable fraction, using diclofenac as the control, in a carrageenan-induced rat model of inflammation. Rats were given different amounts of argan oil or its unsaponifiable fraction, by gavage. We report that argan oil and its “minor” components effectively lessen the inflammatory actions of carrageenan. Far from being “pharmacological” the actions of argan oil are comparable with those of diclofenac in the short, i.e. 4 h term. Sustained consumption of argan oil might, therefore, contribute to lessen the burden of degenerative diseases associated with higher inflammatory status.

Figs are the edible fruits of the fig tree, Ficus carica L., that have been used for centuries for human consumption and in traditional medicine, to treat skin problems, inflammation, and gastrointestinal disorders. Our previous study investigated the presence of phenolic compounds in aqueous extracts of two Algerian popular fig varieties, azendjar (Az) and taamriouth (Ta), as well as their in vitro antioxidant activity. In this study, we assessed hydroethanolic extracts of these fig varieties. The total phenolic content was measured, along with the phenolic profile. Rutin was determined to be the dominant phenolic compound, followed by vanillic acid, 3,4-dihydroxybenzoic acid, quercetin, 4-hydroxybenzoic acid, rosmarinic acid (in Az only), and cinnamic acid. The antioxidant activity of the extracts was evaluated both in vitro (DPPH and FRAP assays) and in vivo, in rats intoxicated with carbon tetrachloride. In all assays, the fig extract—especially the dark-peeled fig variety azendjar—showed antioxidant potency. The administration of fig extract resulted in a reduction in liver damage, expressed by both different biochemical markers and histopathological study (less degraded liver architecture, reduced fibrosis, and only mild inflammation). A dose-dependent therapeutic effect was observed. The extract from the dark-peeled fig variety, Az, was characterized by a higher phenolic content and a stronger antioxidant activity than the extract from the light-peeled variety—Ta. Our study justifies the use of figs in traditional healing and shows the potential of using fig extracts in natural medicines and functional foods.

The purpose of this study was to investigate the phytochemical proprieties, antioxidant and antibacterial activities of different extracts of Pistacia lentiscus on two pathogenic bacteria. The concentration of total phenols was analyzed using Folin-Ciocalteu’s method. Exracts of plant were evaluated for their antimicrobial activities against Staphylococcus aureus and Esherichia coli using the agar disk diffusion method and the minimal inhibitory concentration. The phytochemical study revealed the presence of major bioactive chemical constituents in different extracts of P. lentiscus (flavonoids, alkaloids, saponins, tannins, terpenoids, glycosides and steroids). Results showed that this plant has antioxydant activity and high quantity of total phenols and flavonoids. Antibacterial activity of the aerial parts of P. lentiscus against tested bacteria has shown that Gram-negative strains were more resistant compared to the Gram- positive ones. We can conclude that Pistacia lentiscus from Dahra region under investigation can be a potential source of useful drugs. Keywords: Pistacia lentiscus; Phytochemicals; total phenol; Flavonoids; Antibacterial activity