TY - JOUR
A1 - Kukkupuni, Subrahmanya
A1 - Shashikumar, Aparna
A1 - Venkatasubramanian, Padma
T1 - Fermented milk products: Probiotics of Ayurveda
Y1 - 2015/1/1
JF - Journal of Medical Nutrition and Nutraceuticals
JO - J Med Nutr Nutraceut
SP - 14
EP - 21
VL - 4
IS - 1
UR - http://www.jmnn.org/article.asp?issn=2278-1870;year=2015;volume=4;issue=1;spage=14;epage=21;aulast=Kukkupuni
DO - 10.4103/2278-019X.146149
N2 - 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.
ER -