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Review: functional properties of kefir
Zeynep B Guzel-Seydim1, Tugba Kok-Tas, Annel K Greene
1Department of Food Engineering, Suleyman Demirel University, Cunur, Isparta, Turkey. zeyneps@sdu.edu.tr
Critical Reviews in Food Science and Nutrition
|March 11, 2011
Summary
Kefir, a fermented dairy product, offers numerous health benefits. This review examines recent studies on kefir
Area of Science:
- Food Science and Technology
- Microbiology
- Nutritional Science
Background:
- Kefir is a fermented dairy beverage produced by kefir grains.
- It involves both lactic acid and alcoholic fermentation of lactose.
- Kefir contains a diverse microbial community, primarily lactic acid bacteria and yeasts.
Purpose of the Study:
- To review recent research on the functional properties of kefir.
- To highlight the health benefits associated with kefir consumption.
Main Methods:
- Literature review of recent scientific studies on kefir.
- Analysis of research focusing on kefir's functional and health-promoting aspects.
Main Results:
- Kefir consumption is linked to reduced lactose intolerance symptoms.
- Potential immune system stimulation and cholesterol-lowering effects observed.
- Antimutagenic and anticarcinogenic properties are under investigation.
Conclusions:
- Kefir is recognized as a functional dairy food.
- Growing research supports its diverse health benefits.
- Further investigation into kefir's properties is warranted.
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