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VOL. 10, ISSUE 2 (2025)
Takra (Buttermilk) as a functional food: An evaluation of therapeutic potential and evidence
Authors
Dr. Swati, Dr. Ankita Mishra, Sarvesh Kumar Agrawal
Abstract
Nutraceuticals are biologically active
compounds found in food and dietary supplements that may offer health benefits
basic nourishment. In Ayurvedic literature, buttermilk is referred to as
“Takra.” Takra is a food item that is made from curd, a fermented milk product,
and has been used in Ayurveda for ages. This review covers a wide range of
Ayurvedic classics and contemporary textbooks, publications, research articles
from PUBMED, MEDLINE database, and research published in scientific journals
related to Buttermilk and Takra. The primary objective of this review is to
integrate Takra's medicinal and nutraceutical properties. Takra has been shown
to have highly nutritious and health-promoting properties, particularly in
relation to gastrointestinal disorders, diabetes mellitus, cancer,
cardiovascular disease, etc., based on an analysis of ancient sources and
multiple trials. Takra uses its several Gunas (Properties) to function as
Tridoshshamak. Takra is beneficial for numerous diseases, including Grahani
(Sprue), Arsha (Piles), and Udara (Ascites). In addition, Ayurveda highlighted
the significance of Takra in the disordered state of Agni (digestive fire).
Takra is one of the nutrient-dense drinks that is necessary to maintain a
balanced diet and prevent many diseases. It is imperative that the nutritional
and physiological benefits of Takra be emphasized once more. The current review
presents nutraceutical and therapeutic health benefits of Takra.
Pages:80-84
How to cite this article:
Dr. Swati, Dr. Ankita Mishra, Sarvesh Kumar Agrawal "Takra (Buttermilk) as a functional food: An evaluation of therapeutic potential and evidence". International Journal of Pharmaceutical Science and Research, Vol 10, Issue 2, 2025, Pages 80-84
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