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Ghee : Its Properties, Importance and Health Benefits
Abstract
Ghee is a type of clarified butter fat that has been
produced and utilized in India from antiquity. It is used in
Ayurveda as a therapeutic agent and also for religious
rituals. It is popular in India because of its nutritional
attributes and characteristic flavor and aroma and is
considered as sacred food. It is made from milk, cream,
or butter of several animal species. Ghee processing
may be achieved by drawing fat from milk, cream or
butter using direct heat with or without fermentation.
Ghee is unique type of fat by its characteristic flavor
which is basic criterion for its acceptance and is greatly
influenced by the processing methods i.e. fermentation
of cream, butter or milk and even heating processes. It is
fairly shelf stable because of low moisture content as
well as possible natural antioxidants contents. As a
human food, ghee has been accepted universally as
superior fat to other fats, mainly because of its
characteristic short chain fatty acids content, which are
responsible for its better digestibility and anti-cancer
properties. Ghee is also an important carrier of fat soluble
vitamins (A, D, E, K) and essential fatty-acids
(linolenic acid and arachidonic acid), apart from having
rich and pleasant sensory properties. Ghee is believed to
be a coolant, capable of increasing mental power,
physical appearance, curative of ulcers and eye diseases.
... Interesting properties of butter oil that contribute to its applicability include long shelf life (about 6-8 months)-even at tropical temperatures [5,6], high flash point (>200°C) [7], characteristic flavor (favored by many), ability to solubilize essential and nutritional molecules (e.g., vitamins), its own antioxidant [7] and therapeutic properties and easy availability at commercial as well as household level. Although it is a dairy-based product, the non-fat components are removed during its production, hence it is considered to be suitable for lactose and casein intolerant people [7]. ...
... Interesting properties of butter oil that contribute to its applicability include long shelf life (about 6-8 months)-even at tropical temperatures [5,6], high flash point (>200°C) [7], characteristic flavor (favored by many), ability to solubilize essential and nutritional molecules (e.g., vitamins), its own antioxidant [7] and therapeutic properties and easy availability at commercial as well as household level. Although it is a dairy-based product, the non-fat components are removed during its production, hence it is considered to be suitable for lactose and casein intolerant people [7]. ...
... Interesting properties of butter oil that contribute to its applicability include long shelf life (about 6-8 months)-even at tropical temperatures [5,6], high flash point (>200°C) [7], characteristic flavor (favored by many), ability to solubilize essential and nutritional molecules (e.g., vitamins), its own antioxidant [7] and therapeutic properties and easy availability at commercial as well as household level. Although it is a dairy-based product, the non-fat components are removed during its production, hence it is considered to be suitable for lactose and casein intolerant people [7]. ...
Butter oil is derived from butter and constitutes of triglycerides along with small amounts of other lipids and fat-soluble components. Food grade lipids can be easily sourced from butter oil which finds a great potential in various ancient, modern as well as emerging applications. Due to almost “all fat” content, butter oil is not soluble in water, but it can be emulsified or combined with other components to enhance its applicability. In order to develop and optimize various applications, it is vital to identify self-assembled nanostructures formed within the butter oil. This report involves nanostructural studies by small (SAXS) and wide (WAXS) angle X-ray scattering and microstructural analysis of butter and butter oil using microscopic techniques. Both butter and butter oil display various polymorphs, detected by WAXS, but in general, the self-assembled nanostructure was identified to be a lamellar phase with the lattice parameter of about 41.8 Å. Physicochemical properties of butter oil, namely solubility, density, thermal behavior, functional groups and molecular structure elucidation also contribute to this report.
... Clarified butter prepared from cow milk is identified to be digested by almost 96%, which is splendid as contrasted with various animal or vegetable supplies of fats (Sindhuja et al., 2020). With respect to the nutritional aspect, clarified butter is more dependable than other fats/oils because of its content of medium-chain FAs, which are directly absorbed by the liver and burned to provide energy (Kumar et al., 2018). It is reasonably shelf-stable because of natural antioxidants and minimum moisture contents. ...
... Because of the characteristic of short-chain FAs content, clarified butter has been universally accepted as the best fat, responsible for its better absorption and anticancer properties (A. Kumar et al., 2018). ...
Milk is a rich source of vitamins, minerals and proteins. It consists of essential amino acids, and its products have different nutritious and therapeutic values. Calcium from the source of dairy products is believed to be at least as productive for the health of bones as calcium supplements, and perhaps to a greater extent. However, supplementation with calcium should only be suggested to those who can’t get an adequate amount of calcium from their dietary sources and those who are susceptible to developing osteoporosis and/or getting fractures. Fermented milk products are also loaded with numerous minerals and vitamins; they demonstrate a significant amount of calcium, magnesium, potassium iodide, phosphorus, vitamin D and zinc as well as niacin, folic acid, pantothenic acid, vitamins A, B12, B6, B2, B1 and some probiotics. This chapter will discuss the nutritional values of milk and its products, the composition, importance and uses of milk, medicinal values of milk and its products. Moreover, therapeutic aspects of some clarified butter and some of the medicated ghee (clarified butter) will be discussed.
... The prementioned MB was prepared from cow´s milk, whereas Ras cheese whey was used for making WB. Data of MG agree -in generalwith many previous types of research (Abd El-Aziz, 2008;Kumar et al., 2018;Zommara et al., 2018) which reported that MG had much higher LCFA followed by MCFA than SCFA. In addition, the concentration of saturated fatty acids in MC was significantly higher compared to unsaturated fatty acids (Hae-Soo et al., 2013;Zommara et al., 2018). ...
Ras cheese whey is a by-product produced during cheese making. It has healthy nutritional contents that are nearly equal to half of the nutritional value of milk. However, it is completely wasted.The objective of this study is to utilize Ras cheese salt whey (W) in manufacturing cream (WC), butter (WB), and ghee (WG). The prepared products were analyzed and compared with those made from cow´s milk [milk cream,(MC), milk butter (MB) and milk ghee (MG),]. The attained results revealed that the yield of WB was significantly higher (82.12%) than in MB (65.84%), and almost the same in WG, and MG. The WC had lower values, protein, and lactose but contained higher acidity total solids, fat and ash than MC. Insignificant differences were observed in total solids, and fat contents in WB compared to MB, while acidity and ash in WB were higher compared to MB. Profiles of fatty acids (FA) were different in the prepared ghee since WG was richer in short and medium-chain FA than MG, while the opposite was recorded concerning long-chain FA. The prepared WG was characterized by much higher values for saponification No., acid value, Reichert, and Polenske values while slightly lower values for ester and thiobarbituric acid (TBA) than MG. The total sensory properties of WG and MG were very close and did not differ in the case of WG and MG. Counts of total bacteria, yeast, and moulds were higher in cream, and butter prepared from whey than those prepared from milk.
... Ghee, also known as clarified butter is a complex lipid consisting of glycerides (majorly triglycerides-98%), free fatty acids(1-10mg/100g), phospholipids (0-80mg/100), sterols, fat soluble vitamins, carbonyls (4-6ug/g), glyceryl ethers (0.8Um/g) and alcohols (1.8-2.3Um/g). [5] It contains 46-47.8% Saturated Fatty Acids (SFA), 36% Mono Unsaturated Fatty Acid (MUFA), 18% of Poly Unsaturated Fatty Acid (PUFA) and a significant quantity of ruminant Trans-Fatty Acids (r TFA) [6] . ...
Metabolism is a complex process involving all the chemical reactions in the body to maintain life and is controlled by various hormones and enzymes. Carbohydrate, lipid and protein metabolism are the processes by which the body converts nutrients into energy and other essential molecules. According to Ayurveda, the overall metabolism of the body depends upon proper functioning of Agni and improper dietary habits cause deranged functioning of Agni leading to various metabolic disorders. Maintaining a strong Agni, balancing the Doshas, nourishing the Dhathu through a healthy diet is a key way to optimize metabolism. Goghrta (Cow’s ghee) has been given foremost importance and has been an inevitable part of diet in the Indian cuisine. Ayurveda considers Goghrta as the best among all fats. Ghrta can act on various levels of metabolism correcting the functions of Agni, Doshas and Dhathus. When digestion becomes normal Poshaka dhathu is formed from excellent Ahara rasa which enhances Bala, Varna, Ojas etc. The Rasayana effect of Ghrta helps to maintain the quality of Dhathus formed thereby promote health and longevity by improving metabolism and provides a healthy body. So it is good to include Goghrta in our daily diet in small quantities but large quantity may cause difficulty in digestion leading to Ama formation. Due to the Samskarasya Anuvarthana and Yogavahi property, medicated Ghrta makes it wider application in different diseased conditions. This review is to highlight the potential health benefits of Goghrta in metabolism and the role of medicated Ghrta in managing metabolic disorders.
... A cohort study on the Iranian population also complemented this conclusion by showing a significant decrease in the atherogenic plasma index in butter and oil users [29]. Furthermore, desi ghee also possesses other health benefits, such as increasing physical and intellectual stamina [30], sustained energy supply, and strengthened immune system [31]. ...
The intake of various types and amounts of dietary fats influences metabolic and cardiovascular health. Hence, this study evaluated the impact of routinely consumed Pakistani dietary fats on their cardiometabolic impact. For this, we made four groups of mice, each comprising 5 animals: (1) C-ND: Control mice on a normal diet, (2) HFD-DG: High-fat diet mice on a normal diet plus 10% (w/w) desi ghee, (3) HFD-O: Mice on normal diet plus 10% (w/w) plant oil (4) HFD-BG: Mice on normal diet plus 10% (w/w) banaspati ghee. Mice were fed for 16 weeks, and blood, liver, and heart samples were collected for biochemical, histological, and electron microscopic analysis. The physical factors indicated that mice fed on HFD gained more body weight than the C-ND group. Blood parameters do not show significant differences, but overall, the glucose and cholesterol concentrations were raised in the mice fed with a fat-rich diet, with the highest concentrations in the HFD-BG group. The mice fed with HFD-BG and HFD-O had more lipid droplets in the liver, compared to HFD-DG and C-ND.
... Increased intakes of refined sugars, refined rice, and animals had adverse effects on related clinical outcomes, whilst unrefined sugar (Jaggery), wholegrain rice, fruit, milk, and vegetable intakes had protective effects on these outcomes. Effects of animal fat consumption (from ghee) are possibly due to the high content of saturated fats and cholesterol found in ghee [58], which has been linked with insulin resistance [36,38,59]. In contrast, high content of fibre, vitamins, minerals, and phytochemicals found in vegetables, fruits, and wholegrains have been suggested to improve insulin sensitivity and glucose metabolism [55,60]. ...
Background:
Non-alcoholic fatty liver disease (NAFLD) is a global problem growing in parallel to the epidemics of obesity and diabetes, with South Asians being particularly susceptible. Nutrition and behaviour are important modifiers of the disease; however, studies to date have only described dietary patterns and nutrients associated with susceptibility to NAFLD.
Methods:
This cross-sectional case-control study included 993 NAFLD patients and 973 healthy controls from Trivandrum (India). Dietary data was collected using a locally validated food frequency questionnaire. A tree-based classification categorised 2165 ingredients into three levels (food groups, sub-types, and cooking methods) and intakes were associated with clinical outcomes.
Results:
NAFLD patients had significantly higher consumption of refined rice, animal fat, red meat, refined sugar, and fried foods, and had lower consumption of vegetables, pulses, nuts, seeds, and milk compared to controls. The consumption of red meat, animal fat, nuts, and refined rice was positively associated with NAFLD diagnosis and the presence of fibrosis, whereas consumption of leafy vegetables, fruits, and dried pulses was negatively associated. Fried food consumption was positively associated with NAFLD, whilst boiled food consumption had a negative association. Increased consumption of animal fats was associated with diabetes, hypertension, and cardiovascular outcomes among those with NAFLD, whereas consumption of wholegrain rice was negatively associated with these clinical-related outcomes.
Conclusions:
The tree-based approach provides the first comprehensive method of classifying food intakes to enable the identification of specific dietary factors associated with NAFLD and related clinical outcomes. This could inform culturally sensitive dietary guidelines to reduce risk of NAFLD development and/or its progression.
... It also carries fat soluble vitamins and essential fatty acids. They also help increase mental power, appearance, as well as used as a curative for eye disease and ulcers [37]. The tradition had various antibacterial substances as a part of diet. ...
It is a very ancient practice in Indian culture and tradition treating and preventing various diseases with the food products that are available in each and everyone’s house. In fact these house hold food products that are grown naturally are used on day to day cooking in each and every Indian cuisine. Especially the spices like turmeric, clove, cinnamon etc have a very great medicinal value. Oils such as sesame oil, coconut oil; milk and milk products such as ghee, butter, curd; garlic, green leafy vegetables and other herbs have shown to be very successful and harmless in prevention as well as treatment of various microbial diseases. Nevertheless, the natural house hold products have a very great influence on once oral health as well. It was very curious to know that these products play a vital role in preventing as well as treating various oral microbial maladies as well. This article overviews on antimicrobial properties of certain natural household foods from Indian kitchen
Camel (Camelus dromedarius and (Camelus bactrianus) are commonly domesticated in the arid and semi-arid regions because they are well adapted to live in harsh climatic conditions. Camel milk is widely consumed in these regions due to its high nutritional value and medicinal properties. It is rich in protein, minerals and vitamins. Moreover, it possesses therapeutic properties such as anti-microbial, anti-oxidants, anti-viral and anti-cancer. Camel milk can be processed into value added products with the aim of extending shelf life and diversifying its usage. However, there are various challenges experienced in processing of camel milk products. This study aims at reviewing published literature on camel milk products processing, processing challenges, the available solutions and applications. To achieve these aims, literature search was carried out using narrative methodology. Literature review provided information concerning processing of camel milk products, the challenges, how to overcome these processing challenges and applications. From this review of literature on camel milk products it can be concluded that it’s possible to process these products with some challenges but scientific and technological solutions are available that are improving over time.
The discs which are located in between the vertebras to act as shock absorbers during jolts to prevent spine injuries get either dislocated, bulged out or get thinned on continuous pressure being exerted upon them either by travel or a posture that is unsuitable to their alignment. In cases of discs getting thinned out and the height of these discs get reduced due to various causes produce undue pressure over the cervical spine resulting in oxidative stress and production of free radicals in the body causing deterioration of bone tissue and bone mass leading to regulation of RANKL/OPG ratio levels causing degeneration of bone. It is possible to resurrect the dehydrated discs with rehydration using Balamula (Sida cordifolia root) with the help of its properties and actions that it can positively act upon the area by refilling the gaps of erosions and assure a recovery with the proper administration of it in the form of ghee which has been processed with it and its intake being after food. Material & Methods: Various Ayurvedic classical textbooks and published journal articles were reviewed and analysed. Results: Evidences from various studies show that the phytochemicals obtain from Balamula (Sida cordifolia root) and Go- Ghritam (cow’s ghee) acts as antioxidant, reduces the activity of osteoclast and bone resorption by inhibiting RANKL receptor pathway. It also has anti-inflammatory, anti-arthritic, anti-analgesic effect that found to be effective in reducing the symptoms of cervical spondylosis.
The fatty acid composition of fats and oils is unique to the specific fat and oil.The differences in the fatty acid composition coupled with the Principal Component Analysis (PCA), was utilized to assess the possibilities of detection of the adulterant oil (groundnut oil) and fat (goat body fat) in cow ghee and buffalo ghee. The results revealed that the ghee when spiked with groundnut oil individually and in combination with goat body fat could be detected at a level of 10%, while goat body fat when spiked individually could be detected at the level of 5% using PCA approach.
The fatty acid (FA) composition of bulk milk fat was examined on three mountain dairy farms in the Czech Republic. Milk samples were collected in the period of indoor grass silage feeding (November-April) and in the grazing period (May-October). In total fifty FAs were identified in the milk fat. The two-way ANOVA with factors of the farm and of the period of milk sample collection was used for the evaluation of variation in FA concentrations. Significant differences between the farms (P < 0.01) were found in the concentration of five FAs, which accounted for 30.40 g/100 g total FAs. Significant differences between the indoor and the grazing period (P < 0.01) were found in the concentration of sixteen FAs, which accounted for 63.86 g/100 g total FAs. The content of long-chain (> C16), mono- and polyunsaturated FAs in the milk fat was higher in the grazing period (49.22, 31.69 and 4.69 g/100 g total FAs) than in the indoor period (42.25, 27.55 and 4.15 g/100 g total FAs, respectively; P < 0.01). The proportion of conjugated linoleic acid (CLA) was also higher in the grazing period (1.09 g/100 g total FAs) than in the indoor period (0.74 g/100 g total FAs; P < 0.01). The medium-chain (C12-C16) and the saturated FAs were more abundant in the milk fat in the indoor period (48.91 and 67.16 g/100 g total FAs) than in the grazing period (41.31 and 62.16 g/100 g total FAs; P < 0.001 and P < 0.01; respectively). These results indicated a positive influence of seasonal grazing on the FA profile of cow milk fat as regards its potential health effects in consumers.
Two type of adulterants i.e. soybean oil (SO) and buffalo depot fat (BDF) along with pure cow and buffalo milk fats, collected and prepared after every two months of interval for a complete one year, were analyzed for their fatty acid composition using gas liquid chromatography. Both the adulterants were added individually at 5, 10 and 15 percent levels (v/v) as well as in their combinations at 5+5 (10), 10+10 (20) and 15+15 (30) percent levels (v/v) in both types of milk fat separately. It was observed that soybean oil consisted of high amount (51.86 percent) of linoleic (C18:2) acid, while buffalo depot fat possessed high content (49.17 percent) of oleic (C18:1) acid. Milk fats from both the species of cow and buffalo were found containing more of myristic (C14:0), palmitic (C16:0), stearic (C18:0) and oleic (C18:1) acids. The results revealed that the SO was detected even at 5 percent level using linoleic (C18:2) acid as marker, while BDF was detectable at 5 percent level using oleic (C18:1) acid as the base. When the ratios of some fatty acids (C14:0/C16:0, C14:0/C18:1, C14:0/C18:2, C16:0/C18:1, C16:0/C18:2 and C18:0/C18:2) were calculated for detecting adulteration, it was noticed that two fatty acid ratios (C14:0/C18:1 and C14:0/C18:2) were found more useful in detecting adulteration in maximum number (78 percent) of samples. Whereas, on the basis of the ratios of sum of C4:0 to C14:1 / sum of C15:0 to C20:0 fatty acids and vice-versa, addition of both the adulterants at all the levels (added individually as well as in their combinations) in both the milk fats was easily detected.
T cells are central players in the regulation of adaptive immunity and immune tolerance. In the periphery, T cell differentiation for maturation and effector function is regulated by a number of factors. Various factors such as antigens, co-stimulation signals, and cytokines regulate T cell differentiation into functionally specialized effector and regulatory T cells. Other factors such as nutrients, micronutrients, nuclear hormones and microbial products provide important environmental cues for T cell differentiation. A mounting body of evidence indicates that the microbial metabolites short-chain fatty acids (SCFAs) have profound effects on T cells and directly and indirectly regulate their differentiation. We review the current status of our understanding of SCFA functions in regulation of peripheral T cell activity and discuss their impact on tissue inflammation.