International Journal of Indian Medicine

ISSN: 0000-0000

Year: 2024 |Volume: 5 | Issue: 09


PROBIOTICS AND PREBIOTICS IN CURD AND BUTTERMILK - KEY TO AYURVEDIC GUT HEALTH

About Author

Nagpure M.,1 , Firke A.2

1P.G Scholer, Department of Swasthavritta and Yoga, PDEA’S College of Ayurveda and Research Centre, Nigdi, Pune, Maharashtra, India.

2Associate Professor, Department of Swasthavritta and Yoga, PDEA’S College of Ayurveda and Research Centre, Nigdi, Pune, Maharashtra, India.


Date of Acceptance: 2024-10-05

Date of Publication:2024-10-07

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
Article-ID:IJIM_331_10_24 https://ijim.co.in

Keywords: Probiotics, Prebiotics, Curd, Buttermilk, Microbiome, Ayurveda


Source of Support: Nill

Conflict of Interest: None declared


Abstract


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.