Effects of kefir containing various levels of fat on chemically induced colorectal epithelial tumors in Wistar rats

Kefir is a unique cultured dairy product due to combined lactic acid and alcoholic fermentation of lactose in milk. Kefir is produced by microbial activity of "kefir grains" which have a relatively stable and specific balance of lactic acid bacteria and yeast. Due to the claimed health benefits of kefir which include reduction of lactose intolerance symptoms, stimulation of the immune system, lowering cholesterol, and antimutagenic and anticarcinogenic properties, kefir has become an important functional dairy food and consequently, research on kefir has increased in the past decade. In the following review, recent studies on the functional properties of kefir are reviewed.

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Effects of kefir containing various levels of fat on chemically induced colorectal epithelial tumors in Wistar rats

Cited by 2 publications

References 37 publications

Kefir: una comunidad simbiótica de bacterias y levaduras con propiedades saludables

Kefir: una comunidad simbiótica de bacterias y levaduras con propiedades saludables

Review: Functional Properties of Kefir

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