Abstract

AYURVEDA REVIEW OF TAKRA

Monu* (B.A.M.S, M.D. Ayu.)

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Abstract

Takra (Buttermilk) is considered as one of the main ingredient of food since ancient time. In Ayurveda, Takra is indicated in the management of various diseases. Takra is basically milk product which is prepared by the fermentation process. Fermentation process increases the shelf life and enhances the taste. It also acts on improving the nutritional value in the milk. Ancient scientists have described different processes of preparation of the Takra. Adding some herbs helps in enhancing the properties of Takra. Takra also contains probiotics which strengthens gut and helps to combat the harmful bacteria, diarrhea, inflammatory bowel disease and various gastrointestinal diseases. The present review focuses on the available literature of Takra with their additional benefits like immune-modulation etc.

Keywords: Takra, Buttermilk, Ayurveda, gastrointestinal diseases.