Investigation of Antidiabetic and Anti-inflammatory Properties of Ghee through GC–MS Analysis

Abstract

Ghee, a clarified form of butter traditionally used in Indian cooking and Ayurvedic medicine, has gained attention for its potential therapeutic benefits. This study explores the antidiabetic and anti-inflammatory properties of ghee through a comprehensive review of preclinical and clinical literature, alongside possible biochemical mechanisms. Ghee is rich in short-chain and medium-chain fatty acids, conjugated linoleic acid (CLA), and fat-soluble vitamins, which contribute to its bioactivity. Antidiabetic effects are primarily attributed to improved insulin sensitivity, modulation of lipid metabolism, and reduction in oxidative stress. Ghee has also demonstrated anti-inflammatory properties through the down regulation of pro-inflammatory cytokines and inhibition of COX-2 expression. These effects may support ghee’s role as a functional dietary component in managing chronic metabolic disorders.