Résumé
Takra is the very common food item of Indians and used as a liquid food item from Vedic period. In Ayurveda their qualities, types, indications are mentioned. It is very important “Anupanhisa” of many ayurvedic formulations. Also, it is used both as food and medicine or Pathya in various disorders because of lots of medical properties. Takra is fundamentally a milk product prepared by fermentation process. In Ayurveda the usefulness of Takra is mentioned in many topics like Arsha, Grahani, Udara etc. along with this also mentioned the Takra in the disturbed condition of Agni. Due to advancement of biotechnology, microbiology and pharmaceutical sciences, numbers of pharmaceutical products are prepared which having same role as Takra in diarrhea, steatorrhea, IBS(irritable bowel syndrome), IBD(Infiammatory Bowel Disease), CD(Crohn's disease) and various intestinal diseases. Takra is natural probiotic diet because of friendly bacteria lactobacillus acidophilus for the intestine and the body are found abundance in these remedies. This article signifies that the role of Takra in widespread intestinal disorders as probiotics.