European Journal of Molecular & Clinical Medicine

Abstract

Today’s lifestyle is devoid of any discipline leading to many health issues like heart disease, obesity, diabetes, etc. Invariably the common finding in these diseases is elevated lipid profile leading to exclusion of unctuous food from the diet. Ayurveda states Ghruta as an important part of the meal. It also describes various benefits of consuming Ghruta in different Prakruti. Hence there is a need to assess the effect of Ghee in Prakruti as given in Compendia and to decide its dose as per Prakruti in the future to establish the precedence of snigdhatva (unctuousness) in food as stated in Ayurved physiology which is being given humongous importance in Ayurveda for achieving longevity and health. The study was aimed to assess the nutriment effect of goghruta in Doshaja prakruti. Methodology- After assessment of prakruti, standardized Goghruta was given to individuals in Hrasiyasi Matra (minimum quantity) i.e.30 ml Sabhukta (with meal) for a period of 30 days on a daily basis.Assessment of textual concepts regarding benefits of Goghruta was done on the basis of a questionnaire and data was analyzed by chi-square test.  Observation- The study showed an increase in hunger, thirst, stamina, glow in complexion, sound sleep, easier bowel motion, especially in vata-pitta and pitta vata prakruti because of ruksha (dry) and sasneha (slightly unctuous) quality of pitta as ghruta can be easily assimilated in these persons whereas kapha dominant persons already have unctuous quality in them so comparatively fewer effects are seen in them. Conclusion- Benefits of Goghruta as given in ayurvedic texts have been validated by this study. Goghruta can be consumed safely by everyone in Hrasiyasi Matra i.e. 30 ml per day. The amount of snighdatva should be decided on the basis of the constitution as Vata dominant constitution and Pitta dominant constitution can have it in moderate quantity while Kapha dominant constitution should have it in less quantity. The study concluded that Goghruta is indeed an important element in food.