# Dadhi

> Dadhi is an animal-derived substance used in the Ayurvedic materia medica. An absence here means we could not identify the source, not that no work exists.

## Names and identification

| Language | Name |
|----------|------|
| English | Dadhi |

## Key Phytochemical Constituents

- Lactic acid bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus)
- Lactic acid (responsible for sour taste)
- [Proteins](/glossary/compounds-o-q/#proteins): casein, whey proteins, bioactive [peptides](/glossary/compounds-o-q/#peptides)
- Calcium (higher bioavailability than milk due to lactic acid)
- [Vitamins](/glossary/compounds-t-z/#vitamins): B2 ([riboflavin](/glossary/compounds-q-t/#riboflavin)), B12, [folate](/glossary/compounds-d-g/#folate)
- [Phosphorus](/glossary/compounds-o-q/#phosphorus), [potassium](/glossary/compounds-o-q/#potassium), [magnesium](/glossary/compounds-l-o/#magnesium), zinc
- Conjugated linoleic acid (CLA)
- Exopolysaccharides (from bacterial fermentation)
- Short-chain fatty acids (produced during fermentation)
- Bacteriocins ([antimicrobial](/reference/antimicrobial/) peptides)

## How does it work?

- Probiotic action: Live Lactobacillus cultures colonize the gut, compete with pathogenic bacteria, produce bacteriocins, and strengthen intestinal barrier function
- Digestive enhancement (Deepana): Lactic acid lowers gut pH, stimulates gastric acid and enzyme secretion, improving protein and mineral digestion
- Immunomodulation: Probiotic bacteria stimulate mucosal IgA production, activate dendritic cells and natural killer cells, and modulate T-helper cell balance
- Calcium absorption: Lactic acid chelation increases calcium bioavailability by 30-40% compared to raw milk; supports bone health

## Which traditional uses are supported by research?

- Grahani (malabsorption/IBS): Probiotic restoration of gut flora and enhanced digestion scientifically validated as therapeutic for IBS, malabsorption, and chronic diarrhea
- Deepana-Pachana (appetizer and digestant): Lactic acid-mediated stimulation of gastric secretions and enzyme activity confirms traditional classification as a digestive stimulant
- Aruchi (anorexia/loss of appetite): Sour taste stimulates salivary and gastric secretion reflex; probiotic metabolites improve gut-brain signaling for appetite regulation

## What do recent clinical trials show?



*3 further claims previously listed here could not be traced to a published paper and have been removed. An absence here means we could not identify the source, not that no work exists.*

## Recent safety updates

- Ayurvedic restriction against nighttime consumption validated: heavy, sour, and hot properties may exacerbate acid reflux and disturb sleep; increases Kapha when consumed at night
- Regular excessive consumption may aggravate Rakta (blood) disorders, skin diseases, and Kapha conditions per Ayurvedic texts; modern evidence links excess dairy to acne in susceptible individuals
- Contraindicated in Hematemesis (Raktapitta), bleeding disorders, and during fever according to Ayurvedic texts
- Lactose intolerant individuals may tolerate yogurt better than milk due to bacterial lactase, but sensitivity varies

## What is it made of?

### Nutritional Profile

- **Protein:** 3.5g/100ml
- **Fat:** 3.2g/100ml
- **Calcium:** 150mg/100ml
- **Probiotics:** Lactobacillus, Streptococcus thermophilus (10^7-10^9 CFU/ml)
- **Vitamin B12:** 0.75μg/100ml
- **Riboflavin:** 0.14mg/100ml

**Analytical Methods:** AOAC methods, Microbiological plate count

## Dosage forms and preparation

**Dosage Forms:** Fresh curd, Buttermilk base, Medicated curd

**Standard Dosage:** 50–200 mL with meals

**Bioavailability:** Enhanced mineral absorption due to lactic acid fermentation

**Optimal Timing:** With lunch; avoid at night per Ayurvedic texts

**Standardized Extract:** N/A — fermented whole food

**Shelf Life:** 24–48 hours at 4°C

**Storage:** Refrigerated; ceramic or glass containers preferred

**Marker Compounds:** Lactobacillus spp., Lactic acid, Calcium, B-vitamins

**Quality Parameters:** pH 4.0–4.5, live culture count >10^6 CFU/mL, no artificial thickeners

**Vehicle (Anupana):** Vehicle for digestive and appetizer formulations

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Canonical version of this page: https://nighantu.ageayurveda.com/herb/dadhi/

## Sources

- Amidha Ayurveda Herb Database (700+ herbs, CC-BY-4.0)
- Web research (clinical trials, WHO monographs, safety databases)
- Ayurvedic Pharmacopoeia of India

Published by Age Ayurveda in the Nighantu. Educational reference only, not medical advice.
Incorporates material from the Amidha Ayurveda Herb Database under CC BY 4.0.