Docosahexaenoic acid content is significantly higher in ghrita prepared by traditional Ayurvedic method
Background: Ghee (clarified butter) also known as ghrita, has been utilized for thousands of years in Ayurveda. Ghee is mostly prepared by traditional method in Indian households or by direct cream method at industry level. Ayurvedic classics mention that ghrita made from cow milk is superior. Howev...
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| Format: | Article |
| Language: | English |
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Elsevier
2014-01-01
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| Series: | Journal of Ayurveda and Integrative Medicine |
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| Online Access: | http://www.jaim.in/article.asp?issn=0975-9476;year=2014;volume=5;issue=2;spage=85;epage=88;aulast= |