Nutritional value of apricot kernel oil

Apricot kernel oil is obtained in a process of cold mechanical extraction from the kernels, which enables complete preservation of all of its nutrients in their natural form. It has a pleasant bitter sweet aroma which offers the possibility of the oil to be used in the diet, particularly for preparation of sweets and desserts, aside of its therapeutic use.

A spoonful of cold pressed apricot kernel oil (13.6 g) contains 120 calories, 14 gr of fatty acids, 0 gr of proteins and 0 gr of carbohydrates. The unsaturated fatty acids dominate its content, having the oleic acid (monounsaturated omega 9 fatty acid) with 67%, linoleic acid (polyunsaturated omega 6 fatty acid) with 24.6% and α-linoleic acid ALA (polyunsaturated omega 3 fatty acid) present in traces in its total fatty acid content. The saturated fatty acids are present in insignificant amounts, out of which the palmitic and stearic acid count for 4.63% and 1.22% of its fatty acid content respectively. This combination of fatty acids in the apricot kernel oil, and in particular the high concentration of the oleic acid makes this oil an excellent component of the diet that enables good regulation of the fat metabolism, i.e. maintenance of a favorable fatty acids’ balance, as well as stabile HDL and LDL concentration in the blood.

In addition to the beneficial fatty acids content, what is truly remarkable in the nutritional value of the apricot kernel oil is the exceptional concentration of specific micronutrients, such as vitamin E and B17. In comparison with other plant oils, this oil has the highest concentration of active vitamin E components of above 330 mg per kilo, out of which up to 300 mg of γ-tocopherol per kilo, as well as traces of α and δ-tocopherols. Vitamin E is one of the most powerful antioxidants that protect the cells from the free radical damage thus prevents cancer development.

Along with its high vitamin E content, the apricot kernel oil is the most potent natural source of the vitamin B17, also known as the compound amygdalin with outstanding anti-carcinogenic properties highly recognized in the prevention and treatment of cancer in the alternative, folks medicine. The molecule of amygdalin is a cyanogenic glycoside, which means that it binds a molecule of cyanide in its molecular structure and exudes selective cytotoxic properties. More specifically, only the malignant cells, due to the difference in their cellular metabolism, are capable of separating the molecule of cyanide from the molecular structure of amygdalin, which in turn kills the malignant cell. The scientific studies confirm the selective cytotoxicity of the amygdalin, i.e. its ability to harm only the malignant cells, living no effect to the healthy cells. The study performed on albino mice for a period of 13 weeks demonstrated no toxicity (cyanide poisoning by the amygdalin) of the healthy mice (Реф. Safety evaluation of wild apricot oil, Food and Chemical Toxycology, 1997, 35, 583-587).

The apricot kernel oil is also very high in phytosterols. Phytosterols are organic compounds that have structure and functions similar to those of cholesterol. They are integrated in the plants’ cellular membranes and show potent antioxidant properties, help to reduce the cholesterol levels in the body, and prevent collagen breakout in the connective tissue and the skin. The total concentration of phytosterols in cold pressed apricot kernel oil is between 4.000 and 4.500 mg per kilo of oil, out of which the concentration of sitosterol is 3400 mg/kg oil, ∆-5 avenasterol is 350/mg/kg oil, while of campesterol and sotostanolis stand at 200mg/kg. Other phytosterols such as campestanol, ∆-7 campesterol, и ∆5,24-stigmastadienol have smaller concentration of 50mg/kg.