“…Kefir has now been proven to have a wide range of health benefits, such as antimicrobial activity (Bekar et al., 2011), against viral infection (Hamida et al., 2021), antihypertensive (Friques et al., 2015), immune regulation, antioxidant effect, anti‐diabetes effect (Bellikci‐Koyu et al., 2022; Nurliyani et al., 2015), anti‐allergic effect, and anti‐tumor (Azizi et al., 2021; Slattery et al., 2019). The anti‐carcinogenic role of kefir and the fractions of kefir can be related to the prevention of cancer and retardation of tumor growth by apoptosis (Maalouf et al., 2011), immune response (Culpepper, 2022), modulation of gut microbiota (Peluzio et al., 2021; Yılmaz et al., 2019), decreased tumor growth and DNA damage (Zeng et al., 2021), anti‐oxidative process (Ali et al., 2020; Kumar et al., 2021), and inhibition of proliferation, and activation of pro‐carcinogens (Rafie et al., 2015; Sharifi et al., 2017). The main components of kefir are lactic acid, ethanol, and CO 2 , in addition to bioactive components, including peptides, EPS, and sphingolipids, which play important roles in different signaling pathways and confer kefir a variety of health benefits (Farag et al., 2020).…”