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Year : 2015  |  Volume : 4  |  Issue : 1  |  Page : 14-21

Fermented milk products: Probiotics of Ayurveda


Centre for Pharmacognosy, Pharmaceutics and Pharmacology, Foundation for Revitalisation of Local Health Traditions, Bengaluru, Karnataka, India

Correspondence Address:
Padma Venkatasubramanian
Centre for Pharmacognosy, Pharmaceutics and Pharmacology, Foundation for Revitalisation of Local Health Traditions, No. 74/2, Jarakabande Kaval, Post Attur, Via Yelahanka, Bengaluru 560 106, Karnataka
India
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Source of Support: Fund support from DST-DPRP, Government of India., Conflict of Interest: None


DOI: 10.4103/2278-019X.146149

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Despite the diversity, an Indian meal would invariably contain a dish made of milk products. Milk and milk products are considered as wholesome food (pathya) or rejuvenator (rasayana), which can be correlated to modern probiotics and prebiotics that increases the life force (ojas). Ayurveda explains a physiological component/process called " agni", - responsible for digestion and metabolism. Fermented milk products are known to normalize " agni". Ayurvedic treatises dedicate chapters to describe types of milk, preparation of various fermented milk products, and their medicinal uses, which are not known to modern world. Use of fermented milk has been indicated as treatment/diet in many gastrointestinal diseases. The word "probiotics" per se and the microorganisms involved have not been mentioned in the ancient texts, but Indian medicine was certainly aware about the specific uses of dairy products for health benefits and was well-documented. This calls for a closer scientific scrutiny.


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