Potential of Herbal Nutraceuticals in Ghee: A Review

Journal of Dairy Science and Technology Pub Date : 2018-04-20 DOI:10.37591/RRJODST.V4I2.412

Kamal Gandhi, D. Lal

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引用次数: 4

Abstract

Food industries have rather high demand for the products that meet the consumer’s demand for a healthy life style. In this context functional food fortified with the plant ingredients plays an important role. Ghee is widely used as carrier for herbs for efficient absorption of their functional components in ayurvedic medicines. Herbs like Vidarikand, Shatavari, Ashwagandha, Arjuna etc had been incorporated in ghee and were observed to have enhanced absorption of the active components present in them in the body increasing their therapeutic and functional benefits. Ayurvedic medicines being natural are devoid of any side effects and therefore capturing the attention of the researchers all over the world. The purpose of this review is to summarize the studies conducted so far on the ghee incorporated with herbs as the source of functional, therapeutic and antioxidant benefits. Keywords: Ghee (Butter oil), Vidarikand (Pueraria tuberosa), Shatavari (Asparagus racemosus, Ashwagandha (Withania somnifera),Tulsi (Ocimum sanctum L.), Arjuna(Terminalia arjuna), antioxidant activity Cite this Article Kamal Gandhi, Darshan Lal. Potential of Herbal Nutraceuticals in Ghee: A Review. Research & Reviews: Journal of Dairy Science and Technology . 2015; 4(2): 1–5p.

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草药营养制剂在酥油中的潜力:综述

食品工业对满足消费者对健康生活方式需求的产品有相当高的需求。在这种情况下，强化植物成分的功能性食品起着重要的作用。在阿育吠陀药物中，酥油被广泛用作草药的载体，以有效吸收其功能成分。像Vidarikand, Shatavari, Ashwagandha, Arjuna等草药被掺入酥油中，并被观察到增强了体内活性成分的吸收，增加了它们的治疗和功能益处。阿育吠陀药物是天然的，没有任何副作用，因此引起了全世界研究人员的注意。这篇综述的目的是总结迄今为止关于将草药掺入酥油作为功能性、治疗性和抗氧化性的来源的研究。关键词:酥油，葛根，总状芦笋，Ashwagandha，土尔西，阿朱那，抗氧化活性草药营养制剂在酥油中的潜力:综述。研究与评述:乳品科学与技术杂志。2015;4 (2): 1-5p。

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Journal of Dairy Science and Technology

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