BHU researchers develop Ashwagandha enriched Shrikhand that boosts immunity

VARANASI: In a remarkable fusion of traditional Indian wisdom and modern food science, researchers from Banaras Hindu University (BHU) developed a functional version of Shrikhand—a traditional fermented dairy delicacy enriched with Ashwagandha (Withania somnifera) root extract.

The innovative product showed significant immune-boosting, antioxidant, and anti-Salmonella properties in laboratory trials on albino mice. The findings were published in the internationally reputed, Scopus-indexed, Q2-ranked journal Letters in Animal Biology.The pioneering study was carried out under the supervision of Prof. Dinesh Chandra Rai, Professor of Banaras Hindu University, now serving as Vice Chancellor of Bhim Rao Ambedkar Bihar University, Bihar.

The research was led by Ashok Kumar Yadav, a scholar from BHU, currently an assistant professor at Rajiv Gandhi University (RGU), Arunachal Pradesh, with scientific assistance from Aman Rathaur, assistant professor at Chhatrapati Shahu Ji Maharaj University, Kanpur.The study was designed to explore how the incorporation of Ashwagandha root extract into Shrikhand could enhance its nutritional and functional potential.

Ashwagandha, revered in Ayurveda for centuries as a natural rejuvenator and immunity booster, contains numerous bioactive compounds such as alkaloids, steroidal lactones, and flavonoids, known for their antioxidant, antimicrobial, and anti-inflammatory properties.

By integrating this medicinal root into Shrikhand—a dairy product widely enjoyed in Western India for its rich texture and taste—the researchers sought to create a novel nutraceutical food product that could act as both a delicacy and a functional health supplement.In the experiment, 72 albino mice infected with Salmonella typhi were divided into three groups: one received only a basal diet, another was fed with normal Shrikhand, while the third group was given Shrikhand fortified with Ashwagandha root extract. Over 30 days, the researchers observed striking results. The mice consuming the enriched Shrikhand not only displayed improved growth performance and higher body weight gain but also showed marked improvements in blood lipid profiles, with significantly reduced levels of total cholesterol, LDL, and triglycerides, alongside elevated levels of protective HDL cholesterol.The enriched diet also improved the activities of key antioxidant enzymes such as superoxide dismutase and catalase, while reducing lipid peroxidation—indicators of stronger defence against oxidative stress. Most importantly, the Salmonella bacterial load in both the intestine and faecal matter of the treated mice was drastically reduced compared to the other groups. The study further revealed that mice fed with Ashwagandha-fortified Shrikhand demonstrated significantly enhanced immune responses, as evident from elevated immunoglobulin levels and improved activity of spleen lymphocytes.

These results collectively confirm the immunomodulatory effect of the enriched Shrikhand, highlighting its potential as a functional food capable of strengthening natural immunity and combating infectious diseases.“This research is a milestone in functional food innovation. By scientifically validating the benefits of combining Ashwagandha with Shrikhand, we demonstrated how India’s traditional knowledge systems can be integrated with modern scientific approaches to create food products that not only delight the palate but also promote health and immunity,” said Prof.

Dinesh Chandra Rai.Lead researcher, Ashok Kumar Yadav, emphasised the public health relevance of the findings. “With Salmonella and other foodborne pathogens posing growing threats to human health worldwide, this study opens new avenues for developing safe, natural, and culturally acceptable nutraceutical products. Ashwagandha-enriched Shrikhand could serve as an everyday immunity-boosting food with tangible biomedical benefits,” he said.Aman Rathaur added that the study underscores the rising importance of functional foods in today’s health-conscious society. “The global functional food market is rapidly expanding, and products like Ashwagandha Shrikhand reflect the potential of India’s indigenous resources to contribute to this sector. Such innovations can play a vital role in addressing modern health challenges while staying rooted in our culinary traditions.

”The researchers believe that their findings not only pave the way for the commercial development of herbal-enriched dairy products but also offer opportunities to reduce dependency on synthetic drugs by harnessing nature-based immunity enhancers. In a world grappling with rising antibiotic resistance and lifestyle-related diseases, the study presents a compelling case for the integration of traditional herbal extracts into mainstream functional foods.This landmark research, published in Letters in Animal Biology, thus marks a significant step forward in bridging the gap between Ayurveda, food technology, and modern biomedical science, reaffirming India’s leadership in nutraceutical innovation.