Papers mentioning kefir or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Selenium is an essential trace element with critical roles in antioxidant defense, immune regulation, and metabolic health, yet its intake is insufficient in many populations. This... Read full abstract on PubMed →
Kefir, a millennia-old symbiotic fermented dairy product, has emerged as a focal point of research in the global functional foods sector owing to its distinctive organoleptic prope... Read full abstract on PubMed →
This study analyzes the aromatic profiles of kiwi-based fermented beverages, inoculated with varying proportions of milk kefir grains and incubated under different shaking rates. T... Read full abstract on PubMed →
The present study was conducted to evaluate the protective effect of milk kefir against NSAID-induced gastric ulcers. Male Swiss mice were divided into three groups: control (Vehic... Read full abstract on PubMed →
The aim of the research was to determine the characteristics specialty coffee of Kintamani arabica and Pupuan robusta fermented with kefir starter culture. Making Kintamani A... Read full abstract on PubMed →
Diet plays a pivotal role in the onset and course of inflammatory bowel disease (IBD). Patients are keen to know what to eat to reduce symptoms and flares, but dietary guidelines a... Read full abstract on PubMed →
The adverse health effects of benzene occupational and circumstance pollution exposure are an increasing concern. It leads to damage to various human tissues including bone marrow... Read full abstract on PubMed →
Despite evidence of health benefits from kefir administration, a systematic review with meta-analysis on bioactive compounds associated with these benefits is still absent in the l... Read full abstract on PubMed →
The effects of dairy and dairy-derived products on the human gut microbiota remains understudied. A systematic literature search was conducted using Medline, CINAHL, Embase, Scopus... Read full abstract on PubMed →
Lactobacilli are among the most common microorganisms found in kefir; a traditional fermented milk beverage produced locally in many locations around the world. Kefir has been asso... Read full abstract on PubMed →
Increased consumption of yogurt, kefir, and other fermented foods has been driven, in part, by the health benefits these products may confer. Epidemiological studies have shown tha... Read full abstract on PubMed →
Kefir is fermented milk produced from grains that comprise a specific and complex mixture of bacteria and yeasts that live in a symbiotic association. The nutritional composition o... Read full abstract on PubMed →
Probiotics and fermented milk products have attracted the attention of scientists from various fields, such as health care, industry and pharmacy. In recent years, reports have sho... Read full abstract on PubMed →
Probiotic, a word derived from Latin, means 'for life'. A long time before the awareness of probiotic microorganisms, fermented products, such as beer, bread, wine, kefir, kumis an... Read full abstract on PubMed →
The objectives of research were to find out physico-chemical characters and to detect flavor volatile compound of kefir-like. Material used was skim milk TS 9.5% which was heated a... Read full abstract on PubMed →
Dairy products are an important source of protein and other nutrients in the Mediterranean diet. In these countries, the most common sources of milk for producing dairy products ar... Read full abstract on PubMed →
spp. And a titratable acidity of 445 °Th. The chemical composition of the obtained product had a positive impact on the functional properties of the fermented products in terms of... Read full abstract on PubMed →
, without dry yeast and fermented for 24 h, also produced significant quantities of organic acids (pyruvic acid, acetic acid, lactic acid and succinic acid). These changes in the p... Read full abstract on PubMed →
radicals scavenging activities with a potential when considering diseases associated with oxidative stress. This beverages could be used as a new, non-dairy vehicle for beneficial... Read full abstract on PubMed →
<i>Syzygium grande</i> (Wight) Walp., commonly known as the sea apple, is valued for its wide range of uses. This study aimed to investigate the pharmacological effects of a methan... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.