Health Benefits of Cow Ghee – From the Ayurvedic Perspective

Cow ghee provides numerous health benefits, particularly for the skin, metabolism, cardiovascular system, liver, wound healing, and eyes. Ghee is rich in essential fatty acids and fat-soluble vitamins A, D, E, and K. It nourishes the skin, enhancing complexion and maintaining hydration. Its antioxidant properties help reduce oxidative stress, slow aging, and protect against skin disorders.

Cow ghee is easily digestible as it has medium-chain fatty acids as a primary ingredient that are rapidly absorbed by the liver and converted into energy. This makes it a valuable energy source, especially for those with high physical and intellectual activity. Additionally, butyric acid in ghee supports gut health, improving digestion and reducing inflammation.

Cow ghee plays a vital role in balancing cholesterol levels and, thus, confers cardiovascular benefits. While it contains saturated fats, its conjugated linoleic acid (CLA) content has been shown to possess antiatherogenic properties – reducing low-density lipoprotein (LDL) levels and increasing high-density lipoprotein (HDL) levels. However, moderation is essential to avoid excessive saturated fat intake. Ghee supports liver function by aiding fat metabolism and detoxification. 

Cow ghee also promotes wound healing due to its anti-inflammatory and antimicrobial properties, accelerating tissue regeneration. For eye health, ghee acts as a rejuvenator, helping maintain moisture in the cornea and preventing dryness. Its vitamin A content supports vision and overall ocular health.

Ghee harbors antioxidants that promote skin regeneration, enhance collagen production, and improve tensile strength, making it beneficial for wound healing and anti-aging. Additionally, cow ghee supports metabolism by aiding digestion and providing essential fatty acids. Ayurvedic formulations with cow ghee are used for various therapeutic applications, further confirming its holistic health advantages.

Source: Shivananjappa M, Naik RS, R M, et al. IP J Nutr Metab Health Sc. 2020;3(3):64-72.