Review: Functional Properties of Kefir
- 2011-02-28
- Critical Reviews in Food Science and Nutrition 51(3)
- Z. Guzel‐Seydim
- T. Kok-Tas
- A. Greene
- A. C. Seydim
- PubMed: 21390946
- DOI: 10.1080/10408390903579029
Abstract
Kefir is a unique cultured dairy product due to combined lactic acid and alcoholic fermentation of lactose in milk. Kefir is produced by microbial activity of "kefir grains" which have a relatively stable and specific balance of lactic acid bacteria and yeast. Due to the claimed health benefits of kefir which include reduction of lactose intolerance symptoms, stimulation of the immune system, lowering cholesterol, and antimutagenic and anticarcinogenic properties, kefir has become an important functional dairy food and consequently, research on kefir has increased in the past decade. In the following review, recent studies on the functional properties of kefir are reviewed.
Research Insights
| Supplement | Health Outcome | Effect Type | Effect Size |
|---|---|---|---|
| Eastern European Wild Kefir Culture | Enhanced Antimutagenic Activity | Beneficial | Moderate |
| Eastern European Wild Kefir Culture | Enhanced Immune Function | Beneficial | Moderate |
| Eastern European Wild Kefir Culture | Reduced Cancer Risk | Beneficial | Moderate |
| Eastern European Wild Kefir Culture | Reduced Cholesterol Levels | Beneficial | Moderate |
| Eastern European Wild Kefir Culture | Reduced Lactose Intolerance Symptoms | Beneficial | Moderate |