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Kefir and its biological activities


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


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.

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Official URL or Download Paper: https://www.mdpi.com/2304-8158/10/6/1210

Additional Metadata

Item Type: Article
Divisions: Faculty of Biotechnology and Biomolecular Sciences
Faculty of Medicine and Health Science
Faculty of Veterinary Medicine
Institute of Bioscience
DOI Number: https://doi.org/10.3390/foods10061210
Publisher: MDPI AG
Keywords: Kefir; Bioactive compounds; Probiotics; Gut microbiota; Therapeutic
Depositing User: Ms. Che Wa Zakaria
Date Deposited: 18 May 2023 02:42
Last Modified: 18 May 2023 02:42
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3390/foods10061210
URI: http://psasir.upm.edu.my/id/eprint/93957
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