Potential Applications of Selected Ayurvedic Herbs of Medicinal Value in Dairy Products

Suneeta Pinto; Mamata Chaudhary; Yashwantha R.

Abstract

Ayurveda traces its origin to the Vedas, meaning of Ayurveda is the “Science of life”. Herbs have a wide range of functional components that can perform a wide range of biological functions. Various herbs are documented for their medicinal value viz., antioxidative, anti-inflammatory, antimicrobial, antihypertensive, antidiabetic, etc. Some of the important herbs in this review include Tulsi, Ashwagandha, Arjuna, Aloe vera, Brahmi, Shankhpushpi and Shatavari. Tulsi contain essential oil eugenol having anti-inflammatory, anti-oxidant, anti-bacterial, anticancer activity. Ashwagandha increase the ability of the body to withstand all types of stress. Terminalia arjuna based sitosterol is considered as one of the best heart tonic. Brahmi and Shankhpushpi is brain tonic. Herbs can also help in extending the shelf life of dairy products due to anti-oxidant activity. Application of herbs in dairy products can lead to an increase in nutritional and medicinal values and enable the development of value added functional dairy products.Keywords: Ayurveda, herb, Tulsi, Ashwagandha, ArjunaCite this ArticleChaudhary M, Pinto S, Yashwantha R. Potential Applications of Selected Ayurvedic Herbs of Medicinal Value in Dairy Products. Research & Reviews: Journal of Dairy Science and Technology. 2019; 8(2): 10–18p.