Kefir Culture and Increased Antioxidant Activity

• Kefir and Its Biological Activities

  • 2021-05-27
  • Review
  • Foods 10(6)
  • • Nor Farahin Azizi
    • M. R. Kumar
    • S. Yeap
    • J. Abdullah
    • Melati Khalid
    • A. Omar
    • M. Osman
    • S. S. Mortadza
    • N. Alitheen

  • PubMed: 34071977
  • DOI: 10.3390/foods10061210

  16 Insights on

  • Increased Antioxidant Activity

  • Moderate evidence
  • Rigorous Journal

  This beverage consumption is associated with a wide array of nutraceutical benefits, including anti-inflammatory, anti-oxidative, anti-cancer, anti-microbial, anti-diabetic, anti-hypertensive, and anti-hypercholesterolemic effects.

  Effect

  Beneficial

  Effect size

  Moderate

• Exploring the molecular interaction of bioactive peptides with antioxidative, antidiabetic and anti-inflammatory attributes from sheep milk fermented with lactobacillus and yeast.

  • 2025-12-11
  • Scientific reports 16(1)
  • • Prashantkumar Natubhai Padhiyar
    • Pooja M Mankad
    • Amar A Sakure
    • Arka Bhattacharya
    • Kanthi Kiran Kondepudi
    • Brij Pal Singh
    • Souparno Paul
    • Preetam Sarkar
    • Ashish Patel
    • Shaikh Adil
    • Subrota Hati

  • PubMed: 41381711
  • DOI: 10.1038/s41598-025-30657-3

  6 Insights on

  • Increased Antioxidant Activity

  • Low evidence
  • Rigorous Journal

  Optimal bioactivity was observed after 48 h of fermentation at 30 °C, with antioxidant activity reaching 40.08%

  Effect

  Beneficial

  Effect size

  Moderate