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.
Keywords: nutraceutical,
kefir, composition, therapeutic properties, health
Author: Hanny Setyowati,
Wahyuning setyani
Journal Code: jpkedokterangg160336
