Cargando…
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-...
Autores principales: | , , , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8226494/ https://www.ncbi.nlm.nih.gov/pubmed/34071977 http://dx.doi.org/10.3390/foods10061210 |
_version_ | 1783712300253839360 |
---|---|
author | Azizi, Nor Farahin Kumar, Muganti Rajah Yeap, Swee Keong Abdullah, Janna Ong Khalid, Melati Omar, Abdul Rahman Osman, Mohd. Azuraidi Mortadza, Sharifah Alawieyah Syed 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 Mortadza, Sharifah Alawieyah Syed Alitheen, Noorjahan Banu |
author_sort | Azizi, Nor Farahin |
collection | PubMed |
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. |
format | Online Article Text |
id | pubmed-8226494 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-82264942021-06-26 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 Mortadza, Sharifah Alawieyah Syed Alitheen, Noorjahan Banu Foods Review 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 2021-05-27 /pmc/articles/PMC8226494/ /pubmed/34071977 http://dx.doi.org/10.3390/foods10061210 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Azizi, Nor Farahin Kumar, Muganti Rajah Yeap, Swee Keong Abdullah, Janna Ong Khalid, Melati Omar, Abdul Rahman Osman, Mohd. Azuraidi Mortadza, Sharifah Alawieyah Syed 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 |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8226494/ https://www.ncbi.nlm.nih.gov/pubmed/34071977 http://dx.doi.org/10.3390/foods10061210 |
work_keys_str_mv | AT azizinorfarahin kefiranditsbiologicalactivities AT kumarmugantirajah kefiranditsbiologicalactivities AT yeapsweekeong kefiranditsbiologicalactivities AT abdullahjannaong kefiranditsbiologicalactivities AT khalidmelati kefiranditsbiologicalactivities AT omarabdulrahman kefiranditsbiologicalactivities AT osmanmohdazuraidi kefiranditsbiologicalactivities AT mortadzasharifahalawieyahsyed kefiranditsbiologicalactivities AT alitheennoorjahanbanu kefiranditsbiologicalactivities |