Apricot Kernel Oil

Most research on apricot kernel oil comes from laboratory and animal studies, not large human trials. That distinction matters — it means the biological mechanisms look plausible, but we cannot yet say with confidence that a daily tablespoon will produce measurable health outcomes in people. Here is what the current evidence suggests. Heart health and circulation Apricot kernel oil's high oleic acid content is its strongest cardiovascular calling card. Diets that swap saturated fats for monounsaturated-rich oils like this one are broadly associated with better blood lipid profiles in human dietary research. No well-controlled trial has tested apricot kernel oil as a standalone intervention for cholesterol or blood pressure, so any benefit is inferred from its fatty acid profile and the wider evidence base for unsaturated plant oils. In animal models, however, apricot kernel oil has shown protective effects on heart tissue under conditions of experimentally induced injury — encouraging preclinical findings that need human follow-up. Digestive health and microbiome At typical culinary amounts, apricot kernel oil behaves like other neutral vegetable oils in the digestive tract — it contributes calories and fat without fibre or fermentable compounds. In vitro (test-tube) experiments suggest that apricot fruit and seed extracts may reduce cholesterol gallstone formation, but these have not been tested in people. As a refined fat, it should be used in moderation within your overall calorie needs, particularly if you have gallbladder issues or a fat-malabsorption condition. Blood sugar and metabolism There is no direct human evidence that apricot kernel oil improves blood glucose, insulin sensitivity, or diabetes outcomes. Preclinical work has focused more on lipid metabolism than glucose control. People with diabetes can use it as they would other plant oils, staying mindful that all fats are calorie-dense and need to fit within an individualised meal plan. Inflammation and recovery Animal and cell studies report that apricot kernel oil and related seed extracts reduce markers of oxidative stress (cell damage from free radicals) and inflammation. One rat study found that the oil reduced pain hypersensitivity in a neuropathic pain model. These results support biological plausibility but cannot be assumed to translate directly to human chronic pain or inflammatory conditions without clinical trial evidence. Skin health (topical use) For external use, the evidence is stronger through practical application than clinical trial. Apricot kernel oil's combination of oleic and linoleic acids supports skin barrier function, and its light texture absorbs quickly without leaving a heavy residue — qualities that make it well tolerated on the face, body, and scalp. Controlled head-to-head trials against other plant oils for conditions like eczema or skin ageing are scarce; benefits are currently inferred from fatty acid composition and widespread traditional use.

The flavour-conscious home baker Needs a neutral plant-based fat that won't overpower delicate cakes, muffins, or pastry. Wants a one-to-one swap for vegetable oil in recipes without changing the final taste profile. Appreciates a slightly elevated ingredient with a subtle almond note for specialty baking projects. The skin-care minimalist Looks for a lightweight, fast-absorbing facial or body oil that can double as a makeup-removal oil. Has dry or maturing skin and wants linoleic acid support for barrier repair without greasy residue. Prefers a single multitasking oil that works as a hair serum, massage base, and moisturiser in one.

| Use case | Recommended form | Notes | | --- | --- | --- | | Delicate baking (cakes, muffins) | Cold-pressed sweet culinary grade | Subtle almond note enhances rather than competes | | Salad dressings and vinaigrettes | Cold-pressed sweet culinary grade | Light body emulsifies well; flavour stays fresh | | Light sautéing and stir-frying | Lightly refined sweet grade | Higher smoke point than unrefined; neutral flavour | | Finishing drizzle | Cold-pressed sweet culinary grade | Delicate aroma comes through best added after cooking | | Skin, hair, and massage | Cosmetic-grade cold-pressed | Not intended for ingestion; may contain additives unsuitable for cooking | | Avoid entirely | Bitter kernel oil, laetrile | Cyanide risk; not a culinary product | Cold-pressed oils retain more of their natural tocopherols and aroma compounds. Refined versions have a slightly higher smoke point (the temperature at which an oil begins to burn and smoke) and a longer shelf life, making them practical for everyday cooking. The smoke point of apricot kernel oil is approximately 215–220 °C (420–430 °F), which is suitable for light to medium-heat cooking but not deep-frying.

No evidence-based therapeutic dose has been established for apricot kernel oil because the human clinical trial data are limited. For everyday culinary use, the practical guidance is the same as for any unsaturated plant oil: 1–2 tablespoons (15–30 mL) per day spread across meals is a reasonable range for most adults following general healthy-eating guidelines. This fits the broader recommendation that dietary fat should account for roughly 20–35% of total calories, with most of that coming from unsaturated sources. If you are already using olive oil, avocado oil, or another plant oil generously, replacing rather than adding is usually the smarter move. Start low if you are introducing it for the first time — as with any new food, individual digestive tolerance varies. For topical use, amounts depend on the product formulation; it is commonly used as 5–100% of the oil phase in cosmetic preparations with no specific upper safety limit established for healthy skin.

Culinary sweet apricot kernel oil is safe to eat because the cyanide-releasing compound amygdalin is water-soluble and does not readily move into the oil during processing. Food safety regulators in the UK, Australia, and New Zealand consider the cyanide risk from this oil negligible.

Apricot kernel oil contains high levels of oleic acid (omega-9), linoleic acid (omega-6), vitamin E tocopherols, and phytosterols. Oleic acid makes up 50–60% of the fatty acids, while linoleic acid provides 15–35%, supporting both heart health and skin barrier function.

Sweet apricot kernel oil is a safe, culinary-grade product, whereas bitter apricot kernels contain high levels of amygdalin that can cause fatal cyanide poisoning. You should only use the sweet variety for cooking and avoid bitter kernel extracts or "vitamin B17" supplements.

You can use apricot kernel oil as a light salad dressing, a 1:1 substitute for butter in almond cakes, or as a finishing drizzle over roasted stone fruits. Its mild almond undertone pairs particularly well with herbs like tarragon and basil or fresh lemon zest.

Apricot kernel oil works as a facial moisturizer, a hair treatment for dry ends, or a carrier oil for diluting essential oils. Because it contains linoleic acid, it is quick-absorbing and supports the skin's natural barrier function.

People with allergies to stone fruits or tree nuts, such as almonds, peaches, or cherries, should exercise caution with apricot kernel oil. Additionally, children and pregnant women should strictly avoid bitter kernels and laetrile due to the high risk of cyanide toxicity.

You can find culinary-grade apricot kernel oil at major U.S. retailers like Whole Foods Market, Sprouts Farmers Market, and through online specialty vendors like Amazon or Thrive Market. Look for "Sweet" or "Culinary" labels in the specialty oil or natural beauty aisles.

The FDA does not recognize "Vitamin B17" as a vitamin and has banned the interstate sale of Laetrile due to its potential for cyanide poisoning and lack of proven medical benefit. Culinary apricot kernel oil, however, is legal when sold as a food-grade vegetable oil.

In the U.S., most apricot kernels are sourced from California, which produces about 90% of the nation's apricots, typically harvested between May and August. While the fruit is seasonal, the shelf-stable oil is available year-round across all 50 states.

To ensure the highest quality in the U.S., look for the USDA Organic seal and labels indicating "Cold-Pressed" and "Non-GMO Project Verified." These certifications help confirm the oil was extracted without high heat or harsh chemical solvents like hexane.