Screening the efficacy of compounds from Ghee to control cancer through GC-MS Analysis

Ghee, a clarified form of butter, holds a revered status in Ayurveda as the healthiest source of edible fat, known for its diverse therapeutic and nutritional benefits. Traditionally integrated into the daily Indian diet and religious rituals, ghee is considered essential for promoting longevity, enhancing memory, and supporting the nervous system. Its unique ability to act as a vehicle for transporting herbal constituents to deeper tissues further underscores its medicinal value. Ayurvedic texts suggest that ghee improves digestion, absorption, and assimilation, while also lubricating the nervous tissue and enhancing bodily flexibility. However, from a modern scientific perspective, caution is warranted regarding excessive consumption. Ghee is rich in saturated fatty acids (65%), monounsaturated fatty acids (32%), and polyunsaturated fatty acids (3%), which, in high intake, may elevate cholesterol levels and increase the risk of cardiovascular diseases. Additionally, the role of lipid peroxidation and free radical damage in chronic diseases and aging is well-documented, linking excessive fat intake to pathological conditions such as ischemia, inflammation, stroke, and carcinogenesis. Thus, while ghee offers numerous health benefits as per Ayurvedic tradition, its consumption should be balanced and moderated in the context of modern health guidelines.