Effect of kefir beverage consumption on glycemic control: A systematic review and meta‐analysis of randomized controlled clinical trials

Salari, Afsaneh; Ghodrat, Sara; Gheflati, Alireza; Jarahi, Lida; Hashemi, Mohammad; Afshari, Asma

doi:10.1016/j.ctcp.2021.101443

Cited by 35 publications

(18 citation statements)

References 24 publications

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“…Diabetes mellitus (DM) is a multifaceted chronic metabolic disease, which is associated with decreased quality of life and a significant reduction in life expectancy (Roper, Bilous, Kelly, Unwin, & Connolly, 2001). The prevalence of DM has been globally on the rise, and it is predicted that the number of diabetic patients will reach 592 million by 2035 (Salari et al, 2021). Diabetes imposes a considerable financial burden on the patients and the healthcare system (Bommer et al, 2017).…”

Section: Effects Of Pyc On Diabetesmentioning

confidence: 99%

The role of Pycnogenol in the control of inflammation and oxidative stress in chronic diseases: Molecular aspects

Nattagh‐Eshtivani

Gheflati

Barghchi

et al. 2022

Phytotherapy Research

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The prevalence of chronic diseases has increased significantly with the rising trend of sedentary lifestyles, reduced physical activity, and dietary modifications in recent decades. Inflammation and oxidative stress play a key role in the pathophysiology of several chronic diseases, such as type II diabetes, cardiovascular diseases, and hepatic conditions. Therefore, reducing inflammation and oxidative stress may be beneficial in the prevention and treatment of various chronic disorders. Since chronic diseases are not completely curable, various methods have been proposed for their control. Complementary therapies and the use of natural antioxidant and antiinflammatory compounds are among these novel approaches. Pycnogenol (PYC) is a natural compound that could control inflammation and oxidative stress. Furthermore, some previous studies have shown that PYC could effectively reduce inflammation through signaling the downstream of insulin receptors, inhibiting the phosphorylation of the serine residues of insulin receptor substrate‐1, reducing pro‐inflammatory cytokines and oxidative stress indices through the stimulation of antioxidant pathways, increasing free radical scavenging activities, preventing lipid peroxidation, and protecting the erythrocytes in glucose‐6‐phosphate dehydrogenase‐deficient individuals, although these effects have not been fully proved. The present study aimed to comprehensively review the evidence concerning the positive physiological and pharmacological properties of PYC, with an emphasis on the therapeutic potential of this natural component for enhancing human health.

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Section: Effects Of Pyc On Diabetesmentioning

confidence: 99%

The role of Pycnogenol in the control of inflammation and oxidative stress in chronic diseases: Molecular aspects

Nattagh‐Eshtivani

Gheflati

Barghchi

et al. 2022

Phytotherapy Research

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“…Kefir merupakan salah satu jenis minuman fermentasi yang dibuat dari susu, air atau santan kelapa yang telah dipasteurasi dan difermentasi menggunakan biji kefir (kefir grain) [10]. Kefir grain atau biji kefir yaitu berasal dari kumpulan bakteri asam laktat seperti Lactobacillus sp., Streptococcus sp., Lactococcus, Leuconostoc dan beberapa jenis ragi/khamir non-patogen seperti Kluyveromyces, Candida, Saccharomyces, dan Pichia yang terbungkus oleh suatu matriks polisakarida [11,12].…”

Section: Pendahuluanunclassified

Faktor Penting Preferensi Konsumen Pada Water Kefir Teh Ashitaba

Kusumastuti¹,

Pantjajani²,

Kusumawardhany³

et al. 2022

MPI

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Preferensi konsumen terhadap sebuah produk perlu diperhatikan khususnya untuk produk yang masih jarang beredar di masyarakat seperti kefir air (water kefir). Pada penelitian ini, pembuatan water kefirmenggunakan bahan dasar berupa serbuk ashitaba (Angelica keiskei). Tanaman ashitaba banyak dibudidayakan di Indonesia namun sedikit pemanfaatannya. Ashitaba memiliki banyak manfaat seperti antihipertensi, antistroke, dan kaya akan antioksidan. Penelitian ini bertujuan untuk mengetahui faktor penting penentu preferensi konsumen terhadap water kefir teh ashitaba menggunakan kuesioner daring dengan metode Principal Component Analysis (PCA) serta mengetahui pengaruh dari variasi konsentrasi serbuk ashitaba dan lama perebusan terhadap aktivitas antioksidan water kefir teh ashitaba. Hasil analisis dengan metode PCA didapatkan beberapa faktor, dari faktor yang terpenting hingga faktor yang dianggap kurang penting bagi konsumen dalam membuat keputusan untuk membeli water kefir teh ashitaba. Faktor-faktor tersebut adalah aktivitas antioksidan, kandungan vitamin C, dan total bakteri asam laktat dengan skor berturut-turut 0,854; 0,816; dan 0,778. Penelitian ini juga dilakukan untuk mengetahui pengaruh dari konsentrasi serbuk teh ashitaba (5 dan 10%) dan lama perebusan (2, 5, dan 8 menit) terhadap aktivitas antioksidan dari water kefir teh ashitaba. Hasil uji aktivitas antioksidan yang didapat dari nilai inhibisi terhadap DPPH yaitu sebesar 55,57±0,56% didapat dari konsentrasi serbuk teh ashitaba 10% b/v dan lama perebusan 8 menit.

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“…Within these bacterial groups are many known probiotics, which are defined as "live microorganisms which when administered in adequate amounts confer a health benefit on the host" [5]. Clinical trials (reviewed in detail elsewhere) in some cases have demonstrated specific health benefits; however, data are conflicting, and mechanistic studies are still ongoing [6][7]. The known interactions between kefir and the hosts that consume it have been documented using whole kefir products, microorganisms isolated from kefir, and individual biochemical components of kefir.…”

Section: Introductionmentioning

confidence: 99%

The Effects of Kefir and Kefir Components on Immune and Metabolic Physiology in Pre-Clinical Studies: A Narrative Review

Culpepper¹

2022

Cureus

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Kefir, a fermented beverage made from kefir grains, has gained immense popularity around the world due to its potential health-promoting properties. Kefir beverages are both marketed commercially and brewed privately by individuals. Both milk and sugar solutions can be used as substrates with various additives included based on consumer preference. Fermentation occurs via microorganisms including lactic acid bacteria, acetic acid bacteria, and yeasts, which are naturally present in kefir grains. Health-promoting effects of kefir are thought to occur through immune, gastrointestinal, and metabolic regulation. Both clinical trials and mechanistic studies in cell culture and animal models have explored these effects. Studies in vitro and in animals have shown the ability of kefir and kefir components to antagonize pathogens, reduce proinflammatory cytokine production, contribute to cytotoxicity of tumor cell lines and reduce tumor burden, and improve serum glycemic and lipid profiles. However, some data from clinical trials are conflicting, and the precise mechanisms by which kefir promotes well-being are not completely defined. This review summarizes the current body of evidence in both cell culture and animal models that provide insight into the mechanisms by which kefir beverages may protect consumers from enteric infections and improve immune and metabolic health. We believe that readers will gain knowledge helpful for both developing more targeted mechanistic studies and selecting informative outcomes when designing clinical studies.

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Effect of kefir beverage consumption on glycemic control: A systematic review and meta‐analysis of randomized controlled clinical trials

Cited by 35 publications

References 24 publications

The role of Pycnogenol in the control of inflammation and oxidative stress in chronic diseases: Molecular aspects

The role of Pycnogenol in the control of inflammation and oxidative stress in chronic diseases: Molecular aspects

Faktor Penting Preferensi Konsumen Pada Water Kefir Teh Ashitaba

The Effects of Kefir and Kefir Components on Immune and Metabolic Physiology in Pre-Clinical Studies: A Narrative Review

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