Indian Dairy AssociationIDA

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Swetha J
M.Tech Research Scholar, Dairy Chemistry Division, ICAR-NDRI, Karnal
Jessica Pahsyntiew
M.Tech Research Scholar, Dairy Chemistry Division, ICAR-NDRI, Karnal
Kamal Gandhi
Scientist (SS), Dairy Chemistry Division, ICAR-NDRI, Karnal
kamalgandhindri@gmail.com		Rajan Sharma
Joint Director (Research),ICAR-NDRI, Karnal

ABSTRACT

Ghee, a clarified butter extensively used in Indian cuisine and traditional Ayurvedic medicine, has gained recognition as a functional food with significant health benefits. This article examines ghee's nutritional composition and therapeutic properties through ancient Ayurvedic wisdom and modern scientific research. Ghee is rich in short-chain fatty acids (particularly butyric acid), medium-chain triglycerides, conjugated linoleic acid (CLA), fat-soluble vitamins (A, D, E and K), and beneficial omega-3 and omega-6 fatty acids. These bioactive compounds contribute to numerous health benefits, including enhanced gut health and digestion, improved cognitive function, strengthened immunity, and potential support for bone and joint health. Studies demonstrate ghee's anti-inflammatory and antioxidant properties, with emerging evidence suggesting cardiovascular and anticarcinogenic benefits when consumed in moderation.
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