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Kefir and Its Biological Activities

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

Abstract

Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association with other microorganisms in kefir grains. 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. Moreover, kefir can be adapted into different substrates which allow the production of new functional beverages to provide product diversification. Being safe and inexpensive, there is an immense global interest in kefir's nutritional potential. Due to their promising benefits, kefir and kefir-like products have a great prospect for commercialization. This manuscript reviews the therapeutic aspects of kefir to date, and potential applications of kefir products in the health and food industries, along with the limitations. The literature reviewed here demonstrates that there is a growing demand for kefir as a functional food owing to a number of health-promoting properties.

Keywords: bioactive compounds; gut microbiota; kefir; probiotics; therapeutic.

Research Insights

SupplementHealth OutcomeEffect TypeEffect Size
Eastern European Wild Kefir CultureImproved Anti-Oxidative EffectsBeneficial
Moderate
Eastern European Wild Kefir CultureImproved Overall HealthBeneficial
Large
Eastern European Wild Kefir CultureReduced Blood Glucose LevelsBeneficial
Moderate
Eastern European Wild Kefir CultureReduced Cancer RiskBeneficial
Moderate
Eastern European Wild Kefir CultureReduced HypertensionBeneficial
Moderate
Eastern European Wild Kefir CultureReduced Inflammation LevelsBeneficial
Moderate
Eastern European Wild Kefir CultureReduced Microbial LoadBeneficial
Moderate

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