Abstract
Background: Curd is a popular milk product prepared indigenously in most
household and is widely available commercially. It has high nutraceutical values and finds a very
prominent position in Indian culture, food habits and religious ethos. Curd by its nature has;
Madhuraamlarasa (sweetish sour taste), Amlavipaka (sour post digestion taste), Guru (heavy to
digest), Ushnavirya (hot in potency) and is Abhishyandi (coats over the channels carrying Dosha,
Dhatu and Mala). Ayurveda proposes certain rules for its consumption and specify some adjuvant
to contradict its ill effects. It is enumerated as etiology for Kleda (dampness) predominant diseases.
On the other hand it is also useful as Pathya (diet) in diseases as well as, an ingredient in medicinal
preparations. Research throws light on yogurt, saying it is endowed with large variety of bacteria
that provide a number of health benefits such as lowering the low density lipid, hypertension and
preventing certain disorders. Aims: To critically understand the nutraceutical aspects of curd based
on available literature in Ayurveda and biomedical researches. Settings and Design: Conceptual
critical review. Methods and Materials: Literature search of authoritative texts of Ayurveda and
probable hypothesis is framed; conclusion is drawn based on current research. Results: Available
research on yogurt provides evidence of its health benefits based on its calcium content and
probiotic value. Some studies have established the medicinal properties of curd, but detrimental
consequences which are repeatedly avowed in Ayurveda have not been taken up yet. Conclusion:
Owing to the nutraceutical value of curd its use has been recommended as diet in chronic disease.

Key words: Ayurveda, Curd, Nutraceutical value of curd.