Cow Milk & Ghee as Rejuvenative Agents: An Integrative Review Across Ayurveda, Nutrition & Yogic Sciences

Dr. Amruta Mangarule, Rupa Joshi

Abstract: Cow milk (Go-dugdha) and ghee (Go-ghruta) hold a revered place in Ayurveda as potent rasayana substances known to enhance bala, ojas, cognition, reproductive vitality, and tissue rejuvenation. Classical Ayurvedic treatises describe them as satmya, balya, medhya, br??ha?a, v??ya, and agnivardhaka foods that nourish body and mind while pacifying Vata and Pitta doshas. In contemporary nutrition science, these foods are rich sources of high-quality proteins, essential fatty acids, omega-3s, conjugated linoleic acid (CLA), butyrate, fat-soluble vitamins, antioxidants, and bioactive peptides that support musculoskeletal, cardiometabolic, gastrointestinal, and neurocognitive health. Yogic sciences recommend milk and ghee as sattvika ahara, believed to support pranic flow, stabilize the mind, lubricate tissues, and facilitate deeper meditative states. This integrative review synthesizes classical Ayurvedic descriptions, modern nutritional evidence, and yogic dietary principles to present a comprehensive understanding of cow milk and ghee as rejuvenative agents. The review elaborates on their influence on agni, dosha, dhatu, srotas, and ojas and highlights clinical indications and therapeutic guidelines. A detailed discussion on the Ayurvedic concept of snigdhata (appropriate unctuousness) explains its essential role in body-building, mental stability, tissue nourishment, and overall rejuvenation.

Keywords: Cow milk, Ghee benefits, Nutrition, Yoga, Rasayan, Oja

How to Cite?: Dr. Amruta Mangarule, Rupa Joshi, "Cow Milk & Ghee as Rejuvenative Agents: An Integrative Review Across Ayurveda, Nutrition & Yogic Sciences", Volume 14 Issue 12, December 2025, International Journal of Science and Research (IJSR), Pages: 762-765, https://www.ijsr.net/getabstract.php?paperid=SR251210160623, DOI: https://dx.doi.org/10.21275/SR251210160623