Docosahexaenoic acid content is significantly higher in ghrita prepared by traditional Ayurvedic method

Joshi, Kalpana

doi:10.4103/0975-9476.131730

Cited by 29 publications

(17 citation statements)

References 12 publications

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“…Also, the Docosahexaenoic acid (DHA) content has been found to be significantly higher in ghee prepared by traditional Ayurvedic method. 1 DHA contributes to reduced risk of conditions like myocardial infarction, cancer, insulin resistance and arthritis. Krishna"'s gut and blood was saturated with butter.…”

Section: Sirmentioning

confidence: 99%

Ghee: the much maligned cooking medium, now slowly reclaiming its therapeutic reputation

Bali¹,

Utaal²

2019

Int J Sci Rep

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<p>Ghee or clarified butter has been gloriously extolled for its virtues in Ancient Indian Medical Systems. For thousands of years, ghee was the cooking medium of choice in North Indian homes, and was also severally used as a drug carrier for delivering phytonutrients and lipid-soluble phytochemicals from herbs. The onset of cardio-vascular diseases in the industrial era brought the focus on cholesterol and saturated fatty acids as causative agents, and led to the sudden and dramatic decline in the use of ghee in Indian homes, beginning 1970s. The recent removal of the daily restrictions imposed on cholesterol by the FDA has reversed the derogatory narrative against cholesterol and cholesterol-rich fats like ghee. There is need to study the various properties of Ghee in a new light, including its role as a carrier for hydrophobic phyto-nutraceuticals and also as a cardio-protective agent.</p>

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Section: Sirmentioning

confidence: 99%

Ghee: the much maligned cooking medium, now slowly reclaiming its therapeutic reputation

Bali¹,

Utaal²

2019

Int J Sci Rep

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“…Preparation of ghee by traditional ayurvedic method contains higher amount of DHA. This method involves preparing ghee from curd (Joshi et al, 2014). DHA is an omega-3 acid and considered good for eyes, heart and brain.…”

Section: Issues and Concernsmentioning

confidence: 99%

Fats and oils: The health concerns and issues- A review

Singh¹

2018

AJDFR

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Hydrogenated vegetable oils became popular for cooking in 1950s. Soon it became established that eating food cooked in hydrogenated oils (trans fats) could be the risk factors for cardio vascular diseases. Refined oils were recommended for cooking. It was believed that refined oils are rich in monounsaturated fatty acids (MUFA or omega-6) and will help maintain low cholesterol levels. Further research proved that omega-6 rich diet reduced HDL(High density lipoprotein) as well as LDL (low density lipoprotein). World health organization recommended that we should increase omega-3 i.e. poly unsaturated fatty acids (PUFA). PUFA help in keeping healthy HDL/LDL ratio. A number of reports also suggested that natural saturated fatty acids (nSFA) were not risk factors for coronary heart disease (CHD). In this mini review an account of developments concerning these issues has been presented.

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“…So the drugs which are given in the form of ghee which are lipids rapidly absorbed in the target areas of central nervous system 32 . Traditionally prepared ghee contains DHA, an omega 3 long chain poly unsaturated fatty acid 33 . This is seen in high concentration in brain cells too.…”

Section: Action Of Ghrita Over Brainmentioning

confidence: 99%

A Critical Review on the Usage of Ghrita in Unmada

Savitha¹,

Shetty²,

H³

et al. 2016

J Biol Sci Opin

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In Ayurveda, the broad spectrum of psychiatric disorders is discussed under Unmada. The affected person has a hampered higher mental function and distorted perception of reality. Among the various herbal and herbo-mineral preparations explained for the treatment of Unmada, majority are made of Ghrita (cow's ghee/clarified butter). Ghrita, the best drug of oleation, assimilates the properties of the substance which accompanies it. Ghrita is capable of treating the disease as a single drug and in combination with several nootropic and mood stabilizing drugs. Ghrita opposes each of the etiology of Unmada at the level of constitution, diet and lifestyle. It is supposed to attenuate each stage of pathogenesis of the disease. It enhances the quality of diet. The anti-oxidant property of clarified butter is able to repair the degenerative changes in brain. The DHA, an omega 3 long chain poly unsaturated fatty acid is abundant in ghee which is seen in retinal and brain cells. The chemical changes in the brain due to the disorder are also corrected by the ghee. So Ghrita and its various combinations can be the appropriate medicine in diseases where higher mental functions and psyche is grossly impaired.

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Docosahexaenoic acid content is significantly higher in ghrita prepared by traditional Ayurvedic method

Cited by 29 publications

References 12 publications

Ghee: the much maligned cooking medium, now slowly reclaiming its therapeutic reputation

Ghee: the much maligned cooking medium, now slowly reclaiming its therapeutic reputation

Fats and oils: The health concerns and issues- A review

A Critical Review on the Usage of Ghrita in Unmada

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