Amit Ashok Gajarmal , Sandipkumar Baheti , Santosh Mane , Sudipt Rath
{"title":"全面回顾乳制品行业奶制品中使用的草药：阿育吠陀的启示","authors":"Amit Ashok Gajarmal , Sandipkumar Baheti , Santosh Mane , Sudipt Rath","doi":"10.1016/j.prenap.2024.100074","DOIUrl":null,"url":null,"abstract":"<div><h3>Introduction</h3><p><em>Ayurveda</em>, a traditional Indian medicinal system, possesses extensive knowledge regarding the therapeutic attributes of herbs and their synergistic interactions with various substances. Within <em>Ayurveda</em> literature, numerous formulations incorporate herbs into dairy products such as medicated ghee (<em>Ghrita</em>), curd (<em>Dadhi</em>), buttermilk (<em>Takra</em>), etc. This review delves into the pharmacological properties of over 65 medicinal herbs, their natural habitats in India, and their integration into contemporary milk products and the dairy industry, emphasizing the potential synergistic advantages they offer.</p></div><div><h3>Aim of the review</h3><p>To provide insights into the utilization of herbs in dairy products, bridging ancient <em>Ayurveda</em> knowledge with contemporary scientific understanding. The review targets researchers, industry stakeholders, and healthcare professionals interested in harnessing the health benefits of herb-infused dairy products.</p></div><div><h3>Materials and methods</h3><p>A systematic literature search across databases and official dairy industry websites identified relevant studies on <em>Ayurveda</em> herbs in dairy. Keywords like <em>'Ayurveda</em>,' ‘herbs', ‘pharmacology’ and 'dairy,' guided the search, excluding <em>Ayurveda</em> medicated ghee products to streamline focus.</p></div><div><h3>Results</h3><p>The review reveals the immunomodulatory, antioxidant, antimicrobial, and anti-inflammatory properties of herbs like turmeric, holy basil, <em>Ashwagandha</em>, ginger, and others when integrated into dairy. These herbs enhance dairy product quality, overall nutritional value, and shelf life. Incorporating more than 65 <em>Ayurveda</em> herbs into dairy products offers a promising avenue for augmenting their therapeutic potential and enhancing consumer health. The synergistic effects of herbs with dairy constituents contribute to the development of innovative products with enhanced functionality and nutritional value.</p></div><div><h3>Conclusion</h3><p>While previous research has explored the application of herbs in dairy products, further investigation is warranted to optimize their effects and promote consumer well-being. Continued research endeavours are imperative to unlock the full potential of herbs in the dairy industry and leverage their benefits on a global scale. Furthermore, individuals are encouraged to incorporate dairy products infused with <em>Ayurveda</em> herbs to enhance immunity and maintain overall health and fitness, aligning with the fundamental principle of <em>Ayurveda</em> literature that, \"<em>Prevention is always better than cure</em>.\"</p></div>","PeriodicalId":101014,"journal":{"name":"Pharmacological Research - Natural Products","volume":"4 ","pages":"Article 100074"},"PeriodicalIF":0.0000,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"A comprehensive review of herbs utilized in milk products of dairy industry: Insights from Ayurveda\",\"authors\":\"Amit Ashok Gajarmal , Sandipkumar Baheti , Santosh Mane , Sudipt Rath\",\"doi\":\"10.1016/j.prenap.2024.100074\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><h3>Introduction</h3><p><em>Ayurveda</em>, a traditional Indian medicinal system, possesses extensive knowledge regarding the therapeutic attributes of herbs and their synergistic interactions with various substances. Within <em>Ayurveda</em> literature, numerous formulations incorporate herbs into dairy products such as medicated ghee (<em>Ghrita</em>), curd (<em>Dadhi</em>), buttermilk (<em>Takra</em>), etc. This review delves into the pharmacological properties of over 65 medicinal herbs, their natural habitats in India, and their integration into contemporary milk products and the dairy industry, emphasizing the potential synergistic advantages they offer.</p></div><div><h3>Aim of the review</h3><p>To provide insights into the utilization of herbs in dairy products, bridging ancient <em>Ayurveda</em> knowledge with contemporary scientific understanding. The review targets researchers, industry stakeholders, and healthcare professionals interested in harnessing the health benefits of herb-infused dairy products.</p></div><div><h3>Materials and methods</h3><p>A systematic literature search across databases and official dairy industry websites identified relevant studies on <em>Ayurveda</em> herbs in dairy. Keywords like <em>'Ayurveda</em>,' ‘herbs', ‘pharmacology’ and 'dairy,' guided the search, excluding <em>Ayurveda</em> medicated ghee products to streamline focus.</p></div><div><h3>Results</h3><p>The review reveals the immunomodulatory, antioxidant, antimicrobial, and anti-inflammatory properties of herbs like turmeric, holy basil, <em>Ashwagandha</em>, ginger, and others when integrated into dairy. These herbs enhance dairy product quality, overall nutritional value, and shelf life. Incorporating more than 65 <em>Ayurveda</em> herbs into dairy products offers a promising avenue for augmenting their therapeutic potential and enhancing consumer health. The synergistic effects of herbs with dairy constituents contribute to the development of innovative products with enhanced functionality and nutritional value.</p></div><div><h3>Conclusion</h3><p>While previous research has explored the application of herbs in dairy products, further investigation is warranted to optimize their effects and promote consumer well-being. Continued research endeavours are imperative to unlock the full potential of herbs in the dairy industry and leverage their benefits on a global scale. Furthermore, individuals are encouraged to incorporate dairy products infused with <em>Ayurveda</em> herbs to enhance immunity and maintain overall health and fitness, aligning with the fundamental principle of <em>Ayurveda</em> literature that, \\\"<em>Prevention is always better than cure</em>.\\\"</p></div>\",\"PeriodicalId\":101014,\"journal\":{\"name\":\"Pharmacological Research - Natural Products\",\"volume\":\"4 \",\"pages\":\"Article 100074\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-08-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Pharmacological Research - Natural Products\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2950199724000624\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Pharmacological Research - Natural Products","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2950199724000624","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
A comprehensive review of herbs utilized in milk products of dairy industry: Insights from Ayurveda
Introduction
Ayurveda, a traditional Indian medicinal system, possesses extensive knowledge regarding the therapeutic attributes of herbs and their synergistic interactions with various substances. Within Ayurveda literature, numerous formulations incorporate herbs into dairy products such as medicated ghee (Ghrita), curd (Dadhi), buttermilk (Takra), etc. This review delves into the pharmacological properties of over 65 medicinal herbs, their natural habitats in India, and their integration into contemporary milk products and the dairy industry, emphasizing the potential synergistic advantages they offer.
Aim of the review
To provide insights into the utilization of herbs in dairy products, bridging ancient Ayurveda knowledge with contemporary scientific understanding. The review targets researchers, industry stakeholders, and healthcare professionals interested in harnessing the health benefits of herb-infused dairy products.
Materials and methods
A systematic literature search across databases and official dairy industry websites identified relevant studies on Ayurveda herbs in dairy. Keywords like 'Ayurveda,' ‘herbs', ‘pharmacology’ and 'dairy,' guided the search, excluding Ayurveda medicated ghee products to streamline focus.
Results
The review reveals the immunomodulatory, antioxidant, antimicrobial, and anti-inflammatory properties of herbs like turmeric, holy basil, Ashwagandha, ginger, and others when integrated into dairy. These herbs enhance dairy product quality, overall nutritional value, and shelf life. Incorporating more than 65 Ayurveda herbs into dairy products offers a promising avenue for augmenting their therapeutic potential and enhancing consumer health. The synergistic effects of herbs with dairy constituents contribute to the development of innovative products with enhanced functionality and nutritional value.
Conclusion
While previous research has explored the application of herbs in dairy products, further investigation is warranted to optimize their effects and promote consumer well-being. Continued research endeavours are imperative to unlock the full potential of herbs in the dairy industry and leverage their benefits on a global scale. Furthermore, individuals are encouraged to incorporate dairy products infused with Ayurveda herbs to enhance immunity and maintain overall health and fitness, aligning with the fundamental principle of Ayurveda literature that, "Prevention is always better than cure."
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