Beyond the Kitchen: Unlocking the Antifungal and Anti-Inflammatory Power of Curd Against Dandruff

Dandruff remains a global concern, estimated to affect nearly half of the post-pubertal population worldwide; it is characterized by scalp flaking, itching, and inflammation. Despite conventional treatments targeting the Malassezia yeast, resistance, recurrence, and adverse effects pose major concerns; thus, alternatives are urgently needed. In this review, curd is repositioned as a multifaceted natural remedy due to its dual action through antifungal and antiinflammatory pathways. We analyzed the bioactive components of curd-lactic acid, probiotics, and lipids-and showed how this traditional remedy addresses both microbial imbalance and inflammation in addition to restoring the barrier function of the scalp. The traditional evidence, studies in vitro, and clinical research provide a logical scientific rationale for its efficacy. Although further randomized controlled trials need to be done, the existing evidence presents curd as a complementary approach in dandruff management that links traditional wisdom with modern dermatological science, offering a multi-targeted and sustainable therapeutic strategy.