Ghee consumption and Cardiovascular Diseases | Abstract
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Ghee consumption and Cardiovascular Diseases

Author(s): Sahargahi Badrieh, PasdarYahya, Abdollahzad Hadi

Milk Fat (MF) contains a wide range of bioavailable nutrients such as conjucated linoleic acid(CLA), rumenic acid ( RA) , Carnitine, vitamin A and vitamin D which make this product as a sole food for neonates and infants during the first stage of growth and development[1,2]. Special producing processes of butter oil ends to almost total removal of water and non-fat solids from oil [3]. Ghee is unique among all edible fats and oils. It is extracted from milk and unlike other oils and fats is held in its native condition whereas vegetable oils strongly need a complex process to be refined to keep suitable materials as a nutrient item. MF does not require none of this processes, indeed, any application of refining techniques for producing MF, may render it far less valuable because these techniques remove natural flavors, colors and naturally occurring antioxidants that are characteristic of butter oil. Thus the cold extracting process of ghee is designed to preserve all of these properties however; hot ghee extracting process may contain certain amount of cholesterol oxidation compounds (COPS) which may cause adverse health effect [2].