Correspondence Address:
Dr.Minakshi Nagpure P.G Scholer, Department of Swasthavritta and Yoga, PDEA’S College of Ayurveda and Research Centre, Nigdi, Pune, Maharashtra, India. Email: minakshinag39@gmail.com
Date of Acceptance: 2024-10-05
Date of Publication:2024-10-07
Article-ID:IJIM_331_10_24 https://ijim.co.in
Source of Support: Nill
Conflict of Interest: None declared
How To Cite This Article: Nagpure M., Firke A. Probiotics and Prebiotics in Curd and Buttermilk - Key to Ayurvedic Gut Health. Int J Ind Med 2024;5(9):15-21 DOI: http://doi.org/10.55552/IJIM.2024.5904
In Ayurveda, gut health is fundamental to overall well-being, with the digestive fire (Agni) playing a central role in balancing the body’s three doshas—Vata, Pitta, and Kapha. Curd (Dadhi) and buttermilk (Takra) are ancient dietary staples used to enhance digestion, balance the doshas, and promote gut health. Rich in probiotics and prebiotics, these fermented dairy products contribute to a healthy gut microbiome, supporting digestion, immune function, and mental health. This paper reviews the role of curd and buttermilk in Ayurvedic practices and modern microbiological research, highlighting their synergistic effects on gut health.
Keywords: Probiotics, Prebiotics, Curd, Buttermilk, Microbiome, Ayurveda
