Abstract
Ghee is identified as valuable natural source of food which has several health benefits entirely beneficial to the human population. It is one of the popular ingredients in the Indian diet and takes prevalent position in the dairy industry market. The focus of the present review paper is the demonstrated and potential health benefits associated with the consumption of ghee. Consumption of ghee in an adequate amount, imparts various health benefits such as binds toxins, enhances complexion and glow of the face and body, an amazing rejuvenator for the eyes, increases physical and intellectual stamina etc. in addition to imparting sustaining energy.
Highlights
Ghee is one of the most popular traditional dairy products in India
They concluded that dietary cow ghee opposed to soyabean oil attenuates mammary carcinogenisis induced by dimethylbenz (a)–anthracene (DMBA); and the impact is mediated by decreased expression of cyclooxygenase -2 and improved expression of cyclooxygenase -2 and increased expression of peroxisome proliferators activated receptors-γ (PPAR-γ) in the former group. 56
The present review briefly describes the potential health benefits associated with ghee
Summary
Ghee (butter oil) is one of the most popular traditional dairy products in India. Since Vedic era, it has been used for religious rites, cooking, cosmetic, and medicinal purposes. 1 The importance of ghee in Indian diets has been recognized from prehistoric days because of its excessive nutritive value, pleasant aroma, and textural properties. 1 The importance of ghee in Indian diets has been recognized from prehistoric days because of its excessive nutritive value, pleasant aroma, and textural properties It is made from butter, cream, or milk of numerous animal species. 6. Cow Ghee is recognized to be digested 96% which is very best as compared to all different vegetable or animal supply fats.[6] Ghee is nutritionally more reliable to other oils/fats due to the fact of its medium chain fatty acids content, which are absorbed directly by the liver and burned to supply energy.[7] It is fairly shelf stable due to low moisture and natural antioxidants contents. The glutamic acid recorded the absolute best proportion (5.26), while cystine registered the lowest share (0.35) among amino acids in ghee residue He concluded that ghee residue is a wealthy source of fats, protein, unsaturated fatty acids and amino acids. Have published that ghee residue incorporates natural carbonyls, lactones, and FFAs apart from its nutritional and antioxidant properties 20
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
