Kefir and Health: A Contemporary Perspective

@article{Ahmed2013KefirAH,
  title={Kefir and Health: A Contemporary Perspective},
  author={Zaheer Ahmed and Yanping Wang and Asif Ahmad and Salman Khan and Mehrun Nisa and Hajra Ahmad and Asma Afreen},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2013},
  volume={53},
  pages={422 - 434}
}
Kefir and its related products are renowned nutraceutical dairy products produced through fermentation of yeasts and bacteria naturally present in grains of kefir. The nutritional attributes of this self-carbonated beverage are due to presence of vital nutrients such as carbohydrates, proteins, minerals, vitamins, and some nutraceutical components. Antimicrobial activity, better gut health, anticarcinogenic activity, control on serum glucose and cholesterol, control on lactose intolerance and… 
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Abstract Kefir is a fermented dairy beverage produced by the actions of the microflora encased in the “kefir grain” on the carbohydrates in the milk. Containing many bacterial species already known
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Investigation of kefir constituents and their clinical roles to declare its valuable effects in daily or even weekly consumption by human indicated that all constituents including microorganisms as starter cultures and also final product induce human health.
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It is suggested that some of the bioactive compounds of kefir such as polysaccharides and peptides have great potential for inhibition of proliferation and induction of apoptosis in tumor cells.
Potential beneficial effects of kefir and its postbiotic, kefiran, on child food allergy.
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References

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TLDR
The nutritional attributes of kefir are due to its chemical ingredients such as vitamins, protein and minerals and fermentation induces further enhancement in its nutritional profiles, which may confer nutritional and therapeutic advantages to the consumers.
Kefir: A Probiotic Dairy-Composition, Nutritional and Therapeutic Aspects
TLDR
This paper attempts to review the consumption, process, chemical and nutritional composition and the health benefits of kefir.
Immunomodulating capacity of kefir.
TLDR
Kefir and pasteurized kefir were able to modulate the mucosal immune system in a dose-dependent manner and were shown to induce an immunomodulation of similar magnitude, indicating the importance of cell viabilty.
Anti-inflammatory properties of kefir and its polysaccharide extract
TLDR
Results points to the existence of anti-inflammatory prebiotic compounds present in symbiotic cultures of kefir growing in both aqueous and milky suspensions.
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TLDR
The hypocholestremic effect of milk is enhanced by fermentation or inclusion of lactic cultures, and consumption of cultured products containing such natural antibacterial substances may provide the consumer with protection against disease organisms.
Characteristics of kefir prepared with different grain[ratio ]milk ratios
Kefir is a traditional fermented milk originating many centuries ago in the Caucasian mountains. It is produced by fermentative activity of ‘kefir grains’ consisting mainly of lactococci,
Consumption of fermented and nonfermented dairy products: effects on cholesterol concentrations and metabolism.
TLDR
Existing evidence from animal and human studies suggests a moderate cholesterol-lowering action of fermented dairy products, and these actions combined are proposed as contributing mechanisms to the association of fermented milk consumption with decreased circulating cholesterol concentrations.
Comparison of amino acid profiles of milk, yogurt and Turkish kefir
Kefir is a fermented dairy product that is produced by culture of lactic acid bacteria and yeast contained in kefir grains. During fermentation of milk, the amino acid profile changes as a result of
Anti-inflammatory and cicatrizing activities of a carbohydrate fraction isolated from sugary kefir.
TLDR
The overall data suggested the SKC as a natural product that could be used as a constituent of an anti-inflammatory compound.
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