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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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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Medknow Publications & Media Pvt Ltd
2014
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4061595/ https://www.ncbi.nlm.nih.gov/pubmed/24948858 http://dx.doi.org/10.4103/0975-9476.131730 |