Conceptual review demonstrates the physiological benefits of dietary Ghrita, indicating its role as a superior unctuous substance with rejuvenating potential.
Aahar (diet) plays a central role in the sustenance and health of an individual, and Ayurveda emphasizes this through the concept of Trayopasthambha[1], the three pillars of life—Aahar, Nidra (sleep), and Brahmacharya (regulated lifestyle). Among the key principles in Aahar Vidhi Vidhan (dietary code), Snigdhatva or unctuousness holds a special position[1;3] in promoting proper digestion, nourishment, and Dosha balance. Ghrita (clarified butter) is identified as the most superior among the four Sneha Dravyas[1;2] (unctuous substances), namely Ghrita, Taila, Vasa, and Majja. This paper attempts to explore the classical Ayurvedic importance of Ghrita, particularly in relation to Snigdh Aahar, and draws parallels with modern nutrition and biomedical science to reinforce its holistic benefits. The objective is to present Ghrita not merely as a dietary fat but as a multifaceted health-promoting substance with Rasayana (rejuvenating) potential.
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Vd. Manoj Jagtap2 Vd. Satyam Mahale1* (2026) studied this question.
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