In Ayurveda, pure ghee is used as one of the components for the treatment of pain caused by the bone fracture. In this study, novel nanocomposites based on polyurethane (PU), ghee and propolis were ...developed using the electrospinning technique. Morphology analysis revealed that the novel developed PU/ghee (817 ± 138.39 nm) and PU/ghee/propolis (576 ± 144.96 nm) nanocomposites possessed smaller fiber diameter than the pure PU membrane (890 ± 116.911 nm). The presence of ghee and propolis in PU was confirmed by hydrogen bond formation as revealed in Fourier infrared analysis. The contact angle was found to be increased in PU/ghee (122° ± 1°) indicating the hydrophobic nature while the angle was decreased in PU/ghee/propolis (55° ± 1°) suggesting the hydrophilic nature. The surface roughness of electrospun nanocomposites was found to decrease while thermal stability was observed to be enhanced for the nanocomposite as indicated in atomic force microscopy and thermogravimetric analysis. Further, the blood compatibility assessments revealed the delayed activation of blood clots in the electrospun scaffolds suggesting better blood compatibility. Moreover, the hemolytic assay suggested the developed nanocomposites (PU/ghee – 1.61% and PU/ghee/propolis – 1.52%) as non-hemolytic material and also enhanced safety to RBCs. The cytocompatibility studied revealed the better proliferation rates of human fibroblast cells in the developed nanocomposites (PU/ghee – 148.3% ± 6.028% and PU/ghee/propolis – 156.7% ± 5.686%) indicating its non-toxicity. So, the newly developed PU/ghee and PU/ghee/propolis nanocomposites were found to possess desirable characteristics such as better physicochemical, improved blood compatibility and non-toxic behavior which might be utilized as an appropriate candidate for bone tissue engineering.
Ghee is a dairy product widely consumed in India, north-Africa, and Middle East countries, having beneficial pharmacological effects. This study aims to characterize the effects of aromatic plants ...addition (rosemary and clove) on the nutritional, volatile and oxidative profile of cow ghee and to evaluate the effect of flavored ghee on the fibroblasts migration during wound healing in vitro assay. Two flavored ghee products were obtained by adding clove (CG) and rosemary (RG) as aromatic plants through maceration in cattle traditional ghee (BT). It was revealed that enriched ghee samples had significantly lower peroxide values (6.76 and 6.80 meqO2 /kg) compared to control samples (8.20 meqO2 /kg). Moreover, the addition of rosemary and clove change the volatile profile, and increased the retinol levels of ghee (BT: 1.3 mg/kg; CG: 1.9 mg/kg; and RG: 3.05 mg/kg). Liquid-chromatography analyses revealed the presence of targeted phenolic compounds such as carnosic acid, rutin and gallic acid in CG and RG, showing thus, the transfer of polyphenols from aromatic plants into the ghee matrix. On the other hand, the fatty acid composition of ghee remained unchanged. The major components of the prepared ghee samples contributed to rising significantly the human fibroblast migration in wound healing in vitro assay. The results obtained underline that the flavored ghee samples could improve skin regeneration, making them potentials therapeutic ingredients in skincare formulations.
The scientific view on dairy fats is undergoing a change. While at one time they were associated with negative health effects, recent scientific research has provided new insights into the functional ...benefits of dairy fats and their fatty acids. This changing scientific view on dairy fats is also resulting in a scientific interest in Ghee, the clarified butter obtained from milk. Ghee, besides being a traditional milk product of cultural importance in India and finding extensive use in its cuisines, is also one of the most important ingredients of the materia medica of Ayurveda, the traditional system of medicine that originated in India. While modern scientific literature has limited studies on functional benefits of ghee, Ayurveda literature extensively catalogues the therapeutic potential of ghee and details different types of ghee based on source of milk, manufacturing method, maturation and physical phase. This work reviewed the Ayurveda literature on health benefits of ghee and examined the complementarity and gaps between Ayurveda literature and modern scientific literature to identify research questions and hypotheses for further exploring the therapeutic potential of ghee. The Ayurveda literature review involved curation of references to ghee in eleven important Ayurvedic texts spanning over 3000 years. 4000 references to milk and milk products were curated from these texts, of which 2913 mentions were in the context of therapeutic benefits of milk products. Of these, ghee had 774 mentions, the highest amongst milk-based products. These mentions were grouped into 15 benefit clusters. A review of ghee in modern literature published between 1990 and 2023 was also conducted. A comparison of this with the Ayurveda literature showed that there were major differences in the focus areas of health between the two. While recent research primarily focused on ghee's connection with cardiovascular health, wound healing and skin health, Ayurveda prioritized cognitive benefits, gastrointestinal health, and nourishing. These later areas are of growing importance to human health as global population ages, and chronic and brain related diseases start dominating public health concerns. As scientists search for solutions to these, ghee, its usage and formulations in Ayurveda and the detailed associations between ghee's animal source, processing, maturation, phases and health benefits, may have scientific insights to offer that can guide future research.
•A fourth phase of water, termed Exclusion Zone, or EZ, forms next to many hydrophilic surfaces.•Main properties include exclusion of colloidal and molecular solutes and light absorption at ...270 nm.•EZ forms next to membranes, organelles, and macromolecules and is vital for cellular functions.•Several fats, such as ghee, build EZs, as confirmed by microsphere exclusion and light absorption.•EZ buildup may be a critical feature underlying the health-promoting function of fats such as ghee.
A fourth phase of water, labeled exclusion-zone or “EZ,” extends from hydrophilic surfaces. Salient features include exclusion of colloidal and molecular solutes, and characteristic light absorbance at 270 nm. In cell systems, EZ water interfaces with membranes, macromolecules, and organelles, and its buildup appears to be vital for function. For years thought to build health, fats have gained a negative reputation over the last few decades. While their exact role in health remains unclear, now they have become more accepted. We tested several fats for their capacity to generate EZ water. Large EZs formed next to ghee, coconut oil, lard, organic clarified butter, and ‘Brain Octane®’ oil. Cold ghee surfaces produced especially large EZs. Thus, EZ growth, confirmed by microsphere exclusion and UV–VIS absorbance spectroscopy of samples flanking the fat, may be an important factor in cellular hydration and might well underlie the health-promoting function of fats.
Cow's milk, urine, dung, ghee, and curd (together known as "Panchgavya") have incomparable medicinal value in Ayurveda and ancient Indian clinical methods. Panchgavya is also known as Cowpathy in ...Ayurveda. In India, the cow is revered as a goddess known as "Gaumata" because of its nurturing qualities similar to those of a mother. Almost no adverse effects are associated with using Panchgavya, which is why it is recommended in Ayurveda for treating disorders affecting numerous body systems. Its possible antimicrobial effects have piqued the curiosity of medical researchers and practitioners. Cow milk is widely regarded as a nutritious diet and has been shown to effectively treat various medical conditions, including high body temperature, pain, cancer, diabetes, kidney diseases, and weakness. Milk can prevent the growth of microorganisms, has erotic qualities when combined with the leaves of medicinal herbs, and the fat in milk has anticancer characteristics. Toned and skim milk, lassi, yoghurt, cottage cheese, and khoa all come from milk and have important medicinal characteristics. Curd (dahi) is recommended as a blood purifier for conditions such as hemorrhoids, piles, and gastrointestinal issues. Ghee made from cows has been shown to boost immunity. It is important to highlight the use of cow dung as an antifungal and for treating malaria and tuberculosis. It has the potential to aid in the development of a populace free from disease, the creation of sustainable energy systems, the fulfilment of all nutritional needs, the elimination of poverty, the promotion of organic farming culture, and the like. Cow urine is a powerful remedy for numerous medical conditions, including but not limited to epileptic convulsions, diabetes, hepatitis, inflammation, fever, and anaemia. The current review article explores how the Panchgavya ingredients can be employed to safeguard human and animal health.
Withania somnifera (L.) (family-Solanaceae), known as ‘Indian ginseng’ or ‘Ashwagandha’ is acclaimed as an effective adaptogen, immunomodulator, aphrodisiac and sedative. Ashwagandhaghrita is a ...recognized ghee based Ayurvedic formulation. Few ancient texts suggest murcchana process for preparation of Ashwagandha ghrita.
The study was undertaken to evaluate probable effects of murcchana process on ghrita preparation with reference to time and storage conditions.
Ashwagandha ghrita samples were prepared separately using plain ghee (Indian cow's ghee) and murcchana ghee. These formulations were stored separately in different glass bottles at room temperature and 400C/75%RH. Organoleptic characters (colour, odour, taste, texture and touch) and physicochemical parameters (acid value, peroxide value, iodine value, saponification value, unsaponifiable matter, refractive index and specific gravity) were determined after 3, 6, 9 and 12 months. Plain ghee and prepared ghrita were subjected for antioxidant evaluation by various in vitro methods.
Changes were observed in organoleptic characters and physicochemical parameters of plain ghee and Ashwagandha ghrita formulations. Alterations in these parameters were more pronounced at high temperature and on long storage. Ashwagandha ghrita prepared with murcchana process exhibited better antioxidant potential in all in vitro methods.
The murcchana process was found to be beneficial towards quality of ghrita. Hence, Ashwagandha ghrita may be prepared along with murcchana herbs and stored in a good quality glass bottle to ensure improved shelf life of ghrita.
Branched-chain fatty acids (BCFAs) are natural components with a variety of biological activities. However, the regulation of lipid metabolism by BCFAs is unknown. It was dedicated to examining the ...impacts of BCFAs inferred from yak ghee on the expression of qualities related to lipid metabolism, natural pathways, and intestinal microbiota in mice. The treatment group (purified BCFAs from yak ghee) exhibited a decrease in cholesterol levels; a decrease in HMGCR levels; downregulation of FADS1, FADS2, ACC-α, FAS, GAPT4, GPAM, ACSL1, THRSP, A-FABP, and PPARα gene expression; and upregulation of SCD1, ACSS1, FABP1, CPT1, and DGAT-1 gene expression. Gut microbiota 16S rDNA sequencing analysis showed that the treatment group improved the gut microbiota by increasing the relative abundances and increasing the short-chain fatty acid levels produced by the genera Akkermansia, Clostridium, Lachnospiraceae, Lactobacillus, Anaerotaenia, and Prevotella. After adding BCFAs to cultured breast cancer cells, pathways that were downregulated were found to be related to fatty acid degradation and fatty acid metabolism, while 20 other pathways were upregulated. Our results suggest that BCFAs reduce body fat in mice by modulating intestinal flora and lipid metabolism and modulating fatty acid metabolism in breast cancer cells.
For thousands of years, lipid based Ayurvedic formulations have been made in India, and the craft has survived down the millennia up to the present time. Some of these deliciously potent ...phytonutrient preparations are very popular and have sustained the test of time pertaining to their efficacy. Recent researches on the role of phytonutrients in promoting cardio-pulmonary, brain and immune health substantially buttress the philosophy underlying the use of lipids in preparing these emulsions, since a large number of these bioactives are lipophilic. Being lipoidic, they are absorbed through the lacteals in the small intestine, and are then transported through the thoracic duct directly to the heart, bypassing the liver. The formulations utilizing ghee (clarified butter) or sesame oil as the carrier lipid, either while frying the myrobalams or as Anupana (adjuvant), have special significance in modulating bodily immunity, since the immune system is housed in lymphatics which are lipid rich.
Amla and lipid based Ayurvedic rasayans (rejuvenating formulations) are a popular and highly palatable group of phytonutraceutical preparations. This group of polyherbal adaptogenic formulations is classified separately from other formulations in Ayurvedic therapeutics. Several of these health-promoting rasayans are suitable to be consumed by all age-groups in the recommended season and dose. Current research on endothelial and immune cell receptor mediated uptake of lipoidic molecules, together with the knowledge of lipid absorption pathways, lends credence to the usefulness of rasayans in targeting the cardio-pulmonary and immune systems. An attempt has been made in this paper to elucidate the mechanisms underpinning the complex interplay between lipid delivered hydrophobic phyto-molecules, systemic lymphatics and the Immune system.
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