Screening the Efficacy of Compounds from Ghee to Control Cancer: An In silico Approach

Ghee, common fat, is being consumed by many people worldwide as a dietary. Research shows that the consumption of ghee provides health benefits, including anti-cancer effect. Numerous fatty acids in ghee are found to be effective in killing cancer cells and in aiding various physiological processes. Compounds present in ghee are analyzed for their anti-cancer properties through in silico analysis. The selected fatty acids in the ghee are analyzed through molecular docking and molecular dynamics, and the interactions of these compounds with the target proteins are determined to interpret the affinity of their interaction. The interaction between the fatty acids presents in the home-made ghee, and the target proteins (AIF, PTEN, BAX, BCL2, and CASPASE9) highlights the importance and efficiency of the home-made ghee in providing anti-cancer effects. This study also provides evidence that consuming home-made ghee both as a part of the diet and on an empty stomach might increase the preventive possibilities for the incidence of cancer, and also ghee consumption might reduce a person’s susceptibility for inheriting some of the cancer types like breast and colon cancer which needs confirmation through further in vitro research.