Studies on the physicochemical characteristics of heated honey, honey mixed with ghee and their food consumption pattern by rats
Journal name: AYU (Journal of Research in Ayurveda)
Original article title: Studies on the physicochemical characteristics of heated honey, honey mixed with ghee and their food consumption pattern by rats
AYU is an internationally recognized quarterly journal dedicated to advancing research in Ayurveda. The journal covers a wide range of topics, including clinical and pharmacological research in Ayurveda's eight branches, herbal remedies, phytochemistry, and ethnomedicine.
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A. Annapoorani
K. R. Anilakumar
Farhath Khanum
N. Anjaneya Murthy
A. S. Bawa
AYU (Journal of Research in Ayurveda):
(An International Quarterly Journal of Research in Ayurveda)
Full text available for: Studies on the physicochemical characteristics of heated honey, honey mixed with ghee and their food consumption pattern by rats
Year: 2010 | Doi: 10.4103/0974-8520.72363
Copyright (license): CC BY-NC-SA 4.0
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Summary of article contents:
Honey and ghee are the two food substances used widely in our diet. In Ayurveda, it is quoted that heated honey and honey mixed with equal amount of ghee produce deleterious effects. Hence, it was of our interest to study the physicochemical characteristics and chemical constituents of heated honey and honey mixed with ghee, and their effect on daily food intake and organ weights of rats. The specific gravity of samples showed a significant decrease in honey and ghee samples heated to 140°C. The pH of honey heated to 140°C was elevated with a reduction in the specific gravity. There was a significant rise in hydroxymethyl furfuraldehyde (HMF) in 60º and 140°C heated honey samples. The browning and total antioxidant of honey mixed ghee samples was significantly higher when compared to ghee samples. Further, the authors have also evaluated the effects of consumption of heated honey, ghee, honey mixed with equal amount of ghee and heated honey mixed with heated ghee in rats. The feeding of heated honey and honey mixed with ghee for 6 weeks showed no significant change in the food intake, weight gain and relative organ weights. The study revealed that the heated honey mixed with ghee produces HMF which may cause deleterious effects. Keywords: Ghee, heated honey and heated ghee, honey mixed with ghee, honey, hydroxymethyl furfuraldehyde
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Charakasamhita, Nutritional deficiency, Specific gravity, Ayurvedic practice, Heated honey, Physicochemical characteristics, Daily food intake, Food incompatibility, Total antioxidant activity, Food-related diseases, Relative organ weight.