A Review of Ghee as Bioavailability Enhancer and Its Thermal Stabilization by The Medicinal Herbs

This study investigates the innovative fusion of ghee- a traditional clarified butter- and a curated selection of medicinal herbs to achieve dual functional benefits: enhanced bioavailability of phytoconstituent and improved thermal stability during high- temperature food processing. Ghee, rich in saturated fats and short chain fatty acids, acts as an effective lipid carrier, facilitating the absorption of lipophilic herbal compounds across cellular membranes. The herbal infusion includes Tulsi, Shatavari, Ashwagandha, Clove, Curry leaves, Rosemary, Betel leaf, Turmeric, and Arjuna, each selected for their potent antioxidant, anti-inflammatory, and adaptogenic properties. The formulation process involves controlled thermal infusion techniques that preserve the integrity of bioactive compounds while enhancing the oxidative resistance of ghee. Analytical assessments reveal that herbal ghee exhibits superior thermal stability, reduced peroxide formation, and extended shelf life compared to conventional ghee. Additionally, the synergistic interaction between ghee and herbs promotes targeted delivery of nutraceuticals, potentially improving therapeutic outcomes in integrative medicine. This review bridges traditional ayurvedic wisdom with modern food science, offering a novel approach to functional food development. The findings have implications for culinary applications, preventive healthcare.