Kefir: a new role as nutraceuticals

Abstract

Nutraceutical is the fusion of "nutrition" and pharmaceutical". This products, in broad, are food or part of food that provides medical or health benefits including the prevention and or treatment of a disease. Kefir is renowned nutraceutical dairy products produced through fermentation of bacteria and yeasts and naturally present in grains of kefir. The nutritional attributes are due to presence of vital nutrients such as carbohydrates, amino acids, proteins, minerals, phosphorus, vitamin, calcium, and certain biogenic compounds. Intestinal immunity, antimicrobial, anticarcinogenic, hypocholesterolemic effect, antibiabetic, effect on blood pressure level, antioxidant, wound healing, and lactose intoleran can be achieved using this products. The purpose of this review is to gather information about composition, methods of production, and therapeutic properties of kefir products to provide justification for its consumption. This review confirms that kefir can be a new role of nutraceutical products. karbohidrat, asam amino, protein, mineral, fosfor, vitamin, kalsium, dan senyawa biologis lainnya. Imunitas saluran cerna, antimikroorganisme, antikanker, efek hipokolesterolemia, antidiabetes, efek Nutraceutical merupakan perpaduan antara aspek "nutrisi (nutrition) dan farmasi (pharmaceutical)". Sediaan ini, secara luas, didefinisikan sebagai makanan atau bagian dari makanan yang memiliki manfaat terhadap kesehatan, yakni dalam hal pencegahan dan pengobatan penyakit. Kefir dikenal sebagai produk nutraceutical yang berasal dari fermentasi bakteri atau ragi yang secara alami terdapat pada tiap butiran kefir. Kandungan nutrisi pada kefir terdiri dari

Traditional fermented foods in Anatolia

“…Kefir is a probiotic food. Organisms isolated from kefir grains have several positive effects on human health (Setyowati and Setyani, 2016;Moretti et al, 2022). These organisms produce substances with antagonistic activity to pathogen growth, such as lactic acid, acetic acid, carbon dioxide, hydrogen peroxide, ethanol, diacetyl, and bacteriocins.…”

Kefir and Its Importance For Health

“…Kefirin insan sağlığı üzerindeki etkisini belirlemeye yönelik yapılan araştırmalarda; insan bağışıklık sistemi, kolestrol, kan şekeri ve tansiyonu düzenleyici etkisi yanında; antimikrobiyal, antikarsinojenik, antialerjik etkilerinin olduğu, özellikle laktoz intoleransını azaltıcı, bağırsak ve sindirim sistemi üzerinde faydalı olduğu belirlenerek tüketimi tavsiye edilmiştir (Teruya et al2002;Hertzler and Clancy 2003;Czamanski et al2004;Lee et al2007;Zhou et al2009;Güzel-Seydim et al2011;Maalouf et al2011;Furuno and Nakanishi 2012;Adiloglu et al2013;Ahmed et al2013;De Angelis Pereira et al2013;De Oliveira Leite et al2013;Ghoneum et al2014;Setyowati and Setyani 2016).…”