Ayurveda Biology and Holistic Nutrition
Delivering consumer relevant health and wellness solutions through food & medicine
Our research emphasizes a transdisciplinary approach that integrates Ayurveda with fields of chemistry, biology and processing, and bridges science and shastra.
The Centre for Ayurveda Biology & Holistic Nutrition aims to deliver well-researched, innovative, consumer relevant health and wellness solutions for the masses through food & medicine (aahaar & aushadh). The research emphasizes a transdisciplinary approach that integrates Ayurveda with fields of chemistry, biology and processing, and bridges science and shastra.
We work on fundamental studies on Ayurveda concepts and practices using cutting edge science tools to unravel the mechanism of action as well as translational research to convert knowledge into products, superfoods and services for health & wellness.
We are also mining Ayurveda literature and building transdisciplinary skill-bases in Ayurveda Biology, Ayurveda Chemistry and Ayurveda Processing to develop prakruti-guided personalised dietary recommendations based on food analytics and integrative algorithms. The mining knowledge is additionally used to develop functional foods based on insights generated through deconstructing and reconstruction of Ayurveda formulations and bioassay guided product development.
Our Current Focus Areas are
# Micronutrient deficiencies with focus on iron deficiency anemia; malnutrition
# Metabolic health with focus on type-2-diabetes
# Brain health with focus on mild cognitive impairment
# Traditional Knowledge guided quality standards for Traditional Medicine
# Quality of traditional medicinal ingredients & products, including research on controversial medicinal plants and substitutes for rare and endangered plant drugs
# Cellular location of actives and identifying pathway genes to develop new means of sustainable production
Our Current Research Projects.
RIST Program on Wholistic Nutrition
ITC Project on Traditional Foods
Dabur Project on Traditional Foods
Amway Project on Traditional Foods & New Product Development
Our Expertise and Resources.
Functional food design
Botanical processing for value addition
Mass personalization of Nutrition
Integrative nutrition database
Nutrition-based outreach programs
Ayurveda Biology Laboratory
Wet Chemistry & Analytical Laboratory
Kitchen Laboratory (under development)
Sensory & Ayurveda Characterisation of Foods (under development)
Pilot Plant for New Process Design & Product Development (under development)
Integrated Food Database (under development)
Dr. Gurmeet Singh
Professor & Dean (Research & Outreach)
Dr. Ashwini Godbole
Dr. Subrahmanya Kumar
Dr. CN Vishnuprasad
Dr. Sanketh Sharma
Ms. Rima Pande
Professor of Practice