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Paneer Dodi
· Common Name: Paneer Doda, Paneer Dodi, Paneer Booti
· English Name: Indian rennet
· Urdu Name: تخم حیات
· Scientific Name: Withania Coagulans
· Halal
· Vegetarian
Description
Paneer Dodi is a medicinal plant with traditional uses in Ayurveda and Unani medicine, primarily for managing diabetes, controlling cholesterol levels, and supporting liver health. It is also used to promote wound healing, aid digestion, manage asthma, and relieve inflammation and body pain. The plant's name derives from its use in coagulating milk to make Indian cheese, but it also acts as a natural coagulant for milk; hence, its English name is "Indian Rennet". It has a unique and fibrous texture. Perfect for use in specific traditional preparations or as intended in various remedies.
As traditionally used, 10 Paneer Dodi (5 grams) daily contains 7 calories.
Key Aspects of Paneer Dodi
The exact content can vary based on variety, growing conditions, and process methodology. The overall amount is as follows.
· Withaferin A: This well-known withanolides has been shown to have antimicrobial, anti-tumor, and immunosuppressive properties.
· Coagulin F, G, and H: These are just a few of the many withanolides types found in the plant.
· Withacoagulin: Another steroidal lactone with therapeutic potential.
· Coagulanolide: Has demonstrated anti-hyperglycemic activity.
· Withanolide D: Found in the fruit.
· The seeds and berries of Paneer Dodi contain significant amounts of fatty oil, which contain a high percentage of key fatty acids: Palmitic acid, Oleic acid, Linoleic acid, Stearic acid, and Arachidonic acid.
· Alkaloids: Fourteen alkaloidal fractions have been isolated from the fruit.
· Amino Acids: The plant contains several free amino acids, including Proline, Hydroxyproline, Valine, Tyrosine, Aspartic acid, Glycine, Asparagine, Cysteine, and Glutamic acid.
· Essential Oil: The volatile essential oil contains a variety of fatty acids, esters, and sesquiterpenes. Some volatile compounds identified in the fruit oil include caprylic acid, caproic acid, and eugenol.
· Enzymes: The plant's milk-coagulating properties, for which it is called "Indian cheese maker," come from enzymes present in the berries, primarily an aspartic protease.
· Sterols: The unsaponifiable matter from the fruit contains sterols such as β-sitosterol and dihydrostigmasterol.
· Minerals: A nutritional analysis of Withania coagulans indicates it is a source of important macro-minerals like calcium, magnesium, and potassium, as well as micro-minerals like iron and zinc.
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