Kefir and its biological activities
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-...
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| Format: | Article |
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MDPI AG
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/93957/ |
| _version_ | 1848861884938190848 |
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| author | Azizi, Nor Farahin Kumar, Muganti Rajah Yeap, Swee Keong Abdullah, Janna Ong Khalid, Melati Omar, Abdul Rahman Osman, Mohd. Azuraidi Syed Mortadza, Sharifah Alawieyah Alitheen, Noorjahan Banu |
| author_facet | Azizi, Nor Farahin Kumar, Muganti Rajah Yeap, Swee Keong Abdullah, Janna Ong Khalid, Melati Omar, Abdul Rahman Osman, Mohd. Azuraidi Syed Mortadza, Sharifah Alawieyah Alitheen, Noorjahan Banu |
| author_sort | Azizi, Nor Farahin |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T13:08:14Z |
| format | Article |
| id | upm-93957 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:08:14Z |
| publishDate | 2021 |
| publisher | MDPI AG |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-939572023-05-18T02:42:08Z http://psasir.upm.edu.my/id/eprint/93957/ Kefir and its biological activities Azizi, Nor Farahin Kumar, Muganti Rajah Yeap, Swee Keong Abdullah, Janna Ong Khalid, Melati Omar, Abdul Rahman Osman, Mohd. Azuraidi Syed Mortadza, Sharifah Alawieyah Alitheen, Noorjahan Banu 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. MDPI AG 2021-05-27 Article PeerReviewed Azizi, Nor Farahin and Kumar, Muganti Rajah and Yeap, Swee Keong and Abdullah, Janna Ong and Khalid, Melati and Omar, Abdul Rahman and Osman, Mohd. Azuraidi and Syed Mortadza, Sharifah Alawieyah and Alitheen, Noorjahan Banu (2021) Kefir and its biological activities. Foods, 10 (6). art. no. 1210. pp. 1-39. ISSN 2304-8158 https://www.mdpi.com/2304-8158/10/6/1210 10.3390/foods10061210 |
| spellingShingle | Azizi, Nor Farahin Kumar, Muganti Rajah Yeap, Swee Keong Abdullah, Janna Ong Khalid, Melati Omar, Abdul Rahman Osman, Mohd. Azuraidi Syed Mortadza, Sharifah Alawieyah Alitheen, Noorjahan Banu Kefir and its biological activities |
| title | Kefir and its biological activities |
| title_full | Kefir and its biological activities |
| title_fullStr | Kefir and its biological activities |
| title_full_unstemmed | Kefir and its biological activities |
| title_short | Kefir and its biological activities |
| title_sort | kefir and its biological activities |
| url | http://psasir.upm.edu.my/id/eprint/93957/ http://psasir.upm.edu.my/id/eprint/93957/ http://psasir.upm.edu.my/id/eprint/93957/ |