Shukla Dipali J, Vyas Hitesh A, Vyas Mahesh Kumar, Ashok B K, Ravishankar B
Lecturer, Department of Basic Principles, Sheth JP, Government Ayurved College, Bhavnagar, Gujarat, India.
Ayu. 2012 Jul;33(3):435-40. doi: 10.4103/0974-8520.108862.
Ghrita (ghee) is the foremost substance of Indian cuisine from centuries. Ayurvedic classics described eight kinds of ghee from eight different animal milk, among them ghee made from cow milk is said to be the superior and ghee of ewe milk is said to be the inferior and also detrimental to heart. The present study was undertaken to evaluate chronic administration of cow ghee (Go Ghrita) and ghee of ewe milk (Avika Ghrita) to experimental animals. Experiment was carried out on Wistar strain albino rats and study was done at two dose levels. The test drugs were administered orally for 45 consecutive days. Parameters, such as gross behavior, body weight, weight of important organs, total fecal fat content, electrocardiogram, serum biochemical parameters, and histopathology of different organs were studied. Both the test drugs did not alter the gross behavior, body weight, weight of organs, and cytoarchitecture of different organs to significant extent. Avika Ghrita at a low dose significantly decreased triglyceride content, significantly prolonged QTc and at both dose levels it significantly shortened the PR interval. This study shows chronic administration of Avika Ghrita and Go Ghrita has no marked differences between them except the QTc prolongation in Avika Ghrita. This may be the basis for the classics to categorize Avika Ghrita as Ahridya.
酥油（印度酥油）几个世纪以来一直是印度菜肴的主要食材。阿育吠陀经典记载了八种源自八种不同动物奶的酥油，其中，据说用牛奶制成的酥油品质上乘，而用羊奶制成的酥油品质较差，且对心脏有害。本研究旨在评估对实验动物长期给予牛酥油（黄牛酥油）和羊酥油（阿维卡酥油）的影响。实验选用Wistar品系白化大鼠，并在两个剂量水平上进行研究。受试药物连续45天经口给药。研究了一般行为、体重、重要器官重量、粪便总脂肪含量、心电图、血清生化参数以及不同器官的组织病理学等参数。两种受试药物在很大程度上均未改变一般行为、体重、器官重量以及不同器官的细胞结构。低剂量的阿维卡酥油显著降低了甘油三酯含量，显著延长了QTc间期，且在两个剂量水平上均显著缩短了PR间期。本研究表明，长期给予阿维卡酥油和黄牛酥油，除阿维卡酥油会使QTc间期延长外，二者之间并无明显差异。这可能是经典文献将阿维卡酥油归类为有害物的依据。
