1Assistant professor, Department of Pharmacology, Saraswati Institute of Pharmacy, Kurtadi, Hingoli, Maharashtra, India-431701.
2,3,B. Pharm Final Year Students of Saraswati Institute of Pharmacy, Kurtadi, Hingoli, Maharashtra, India-431701.
Ghee is used in various purpose but, in Indian ghee is used as a vehicle in many Ayurveda medicinal purposes to treat various diseases. The study aim is purpose to expose of effect of both plant ghee and animal ghee on various biochemical parameters. Types of ghee are available in market i.e. plant ghee and animal ghee. Animal ghee: Cow ghee - this is categories into grain-fed and grass-fed. Grain-fed ghee is made from the milk of a cow. It contains a fat-soluble vitamins and heart healthy CAL. It is used to reduce the steroids and antibiotics activity. Grain-fed ghee comes from cows exclusively fed on grass. Grass-fed milk has more nutrition and benefits than grain fed. The ghee from grass-fed milk is superior in quality. Unsaturated saturated fatty acids are of two types i.e. MUFA and PUFA. The plant ghee and animal ghee having a various clinical use. Plant ghee is used as a anti-inflammatory, anti-cancer, vitamin A intake boost and also used in cough. Plant ghee is used in preparing bakery food like puffs, khari, breads and biscuits, nankhati, cakes, sweets and ice-creams too. The chemical composition of plant ghee and animal ghee is reviewed. One theory suggests that its lipid peroxidation that causes fat to become atherogenic (plaque forming) and animal saturated fat is resistant to the oxidation process and hence cannot cause the formation of plaque. On the contrary vegetable Polyunsaturated Fatty Acids (PUFA) are readily oxidized and PUFA-cholesterol esters are implicated in the process of plaque formation. Another theory suggests that Ghee is rich in Antioxidants including Vitamin A, Vitamin E and carotenoids which may be helpful in preventing lipid peroxidation.
Ghee commonly called “Gritha” in Sanskrit, has been utilized for thousands of years in Ayurveda as part of diet. According to Ayurveda, ghee promotes longevity and protects body from various diseases.It increases digestive fire and improves absorption and assimilation. It nourishes, ojas, very clever essence of all the body tissues. It improves memory and strengthens the brain and nervous system. It lubricates the connective tissues, thereby rendering the body more flexible. In India ghee was used as a vehicle in many Ayurveda Medicinal preparations. Ghee cools the body and prevents overheat. Ghee makes internal body organs smooth and soft and also increases secretion of internal juices, which are diminished by aging.[1] Indian population uses ghee in their regular diet. Ghee can be made from the milk of different animals. Ayurvedic classical texts described eight kinds of ghee from eight different animal milk and ghee made from cow milk is said to be superior among them, whereas ghee of ewe milk is said to be inferior. Maharsi Caraka has mentioned it as Ahridya (detrimental to heart).[2] Dairy activities and business have traditionally been rooted to India's rural economy. India is the leading producer and consumer of dairy products. In ancient India, ghee (Ghrita) was produced far back as 1500 BC (Achaya, 1997). Some reports have also mentioned similar type of product in Middle East, available probably since same ancient times (Abdalla, 1994). The term “Desi ghee” is generally used for milk fat obtained from fermented milks whether from cow or buffalo in which curd has to be churned to form butter followed by heat clarification to the
separate out fat from non-fat medium. It remains a top choice among households in India in comparison of other fats/oils, with some trusted brands (Gowardhan, Anik, Milkfood, Madhusudhan,Verka, Amul, Healthhaid, Gopaljee,NestleEveryday, Patanjali and Britannia) having their stronghold in the market. However, it is essential for good health up to some extent, consuming it beyond the individual limit may show detrimental health effects, because of having cholesterol content and is also highly saturated in nature.[3]Dalda was founded under the name "Vanaspati." It started in 1937; the year an oil company was founded, which led to Dalda Foods' eventual success. Since then, it has grown a lot and added value to the lives of its customers by offering healthy options.the most common type of hydrogenated vegetable oil is known as "vanaspati ghee." In 2003, Unilever made the decision to market Dalda in Pakistan and India.[4The anti oxidant properties of ghee help to prevent neurological diseases & increase HDL level of the blood and reduce LDL level of the blood. Ghee is known to be digested 96% which highest as compare to other vegetable and animal source fats.[5]Unilever Laboratories, Holland has developed Virtually Trans fatty acid Free (VTF) technology, which has been introduced in Pakistan by Lever Brothers to provide virtually trans fatty acid free (VTF) Daldabanaspati.Trans rich fats significantly elevated total cholesterol and LDL and depressed HDL-cholesterol relative to all fats tested.[6].Ghee is used to improving voice complexion, promoting memory, intelligence and power of digestion, boosting up immunity, helping in absorption of vital nutrients, lubricating the connective tissues there by rendering the body more flexible. Ayurveda described for the regular consumption of Ghrita as it boosted the mental as well as physical strength of the individual and also warded off diseases.[7]
Types of Ghee[8]:
You will find many types of ghee available in the market. However, broadly, it can be classified by source and feed.
Cow Ghee:
It prepared by the cow or buffalo milk.It mainly used in food also in drugs also. Cow ghee can be categorised into grain-fed and grass-fed cows.
Figure 2: Categories of Cow Ghee
Unsaturated Fatty Acids Types:
There are two types of good unsaturated fatty acids,
Monounsaturated fatty acids (MUFA):
By chemical definition, MUFAs are FAs that have only 1 unsaturated carbon bond. Oleic acid (OA; 18:1n–9)2 and palmitoleic acid (PO; 16:1n–7) are the most common MUFAs although many less abundant MUFAs species exist. In addition to obtaining MUFAs from the diet, MUFA can also be synthesized by elongate and desaturase enzymes from SFAs primarily derived from de novo lipogenesis. From a nutrition standpoint, MUFAs have mixed effects on human health. However, recent evidence tends to indicate more beneficial effects, in particular, on reducing risk of cardiovascular diseases and other inflammation-related diseases, although these effects differ between the individual MUFAs. Accordingly, MUFA-enriched foods such as olive oil are among highly recommended healthy foods..[9]
Polyunsaturated Fatty Acids (PUFA):
PUFAs have been claimed to have a broad range of beneficial effects including lowering cholesterol, decreasing the risk of arrhythmia, lowering the blood pressure, preventing diabetes in pregnancy, and beneficial effects on joints (relief of arthritis). Both omega-3 and omega-6 PUFA are precursors of hormone-like compounds, which are involved in many important biological and biochemical processes in human body. They are indispensable for the syntheses of prostaglandins, thromboxanes, prostacyclines and leukotrienes and take part in the transport and oxidation of choles-terol. PUFAs are important constituents of the phospholipids of all cell membranes. [10]
Health Benefits of Ghee:
Animal Ghee:[11]
Plant Ghee:
Various Treatments using Ayurvedic Ghee[18]
Role of Goghrita in certain disorders Go Ghrita is considered superior to ghrita obtained from milk of other animals. It is effective in Vata and Pitta disorders. According to Ayurveda, consumption of ghee in medicinal proportion is beneficial for general mental and physical health. It is Sapta dhatu vardhak, Ojo vardhak and Kaantivardhak. It is Buddhivardhaka (enhance intelligence), Smritivardhaka (enhancing memory), Deepana (improves appetite) and is useful in the treatment of Unmada, Apasmara, Murccha and Mada Bleeding through nose- Few drops of goghrita in each nostril stops the bleeding from nose. Burn injuries- Goghrita is used as ointment on burned site.
Chemical Composition of Ghee:[19]
Table 1. Compositional and physico-chemical properties of ghee residue.
Chemical Composition of Plant Ghee:[20]
Table 2: Fatty acids composition of vanaspati ghee and cooking oil samples
Comparative Study of Ghee:
As we know, cow ghee has various properties like antioxidant, anti-inflammatory, wound healing, etc., so in this study, it is used as an ointment base and other ointment bases and evaluated for its compatibility with other ointment bases. We conducted research combining various ghee concentrations with other bases that give Cow ghee's physical and chemical parameters. A total of nine ointment bases were prepared F1 to F9, the composition is given in, and all these are evaluated in terms of physical and chemical stability.[36]
DISCUSSION:
Ghee in spite of being a rich source of cholesterol and saturated fatty acids is considered good for the heart. One theory suggests that its lipid peroxidation that causes fat to become atherogenic (plaque forming) and animal saturated fat is resistant to the oxidation process and hence cannot cause the formation of plaque. On the contrary vegetable Polyunsaturated Fatty Acids (PUFA) are readily oxidized and PUFA-cholesterol esters are implicated in the process of plaque formation .Another theory suggests that Ghee is rich in Antioxidants including Vitamin A, Vitamin E and carotenoids which may be helpful in preventing lipid peroxidation. Cow Ghee is healthy for daily consumption because it contains healthy saturated fats, but vegetable oil or dalda ghee contain trans-fats which are harmful to health. Both vegetable and animal ghee which are used for cooking in India and other South Asian countries have extremely high trans fatty acid content.Also somehow it is beneficial for health such as CAD so the Indians immune system is strong than others. Ghee is anhydrous milk fat and is rich in saturated fat (62%), most of which are cholesterol-raising (myristic acid 17%, palmitic acid 26%).
CONCLUSION:
Ghee is considered assuperior to other fatty acids.it is beneficial for toxin binds,glow of face,increase physical and mental stamina.it is fat rich product therefore it is antioxidant play major role in preventing rancidity. .From improving lubrication between bones to adding healthy fats to your diet, pure ghee has formed a very special place in Indian household.
REFERENCE
Shinde Ankita, Shinde Jagruti, Bondhare Nikhil, Kshirsagar Shubham, A Review On To Expose The Effect Of Plant Ghee And Animal Ghee On Biochemical Parameters, Int. J. of Pharm. Sci., 2024, Vol 2, Issue 4, 95-104. https://doi.org/10.5281/zenodo.10908491