Abstract
Kefir is one of the oldest probiotic foods that has been known since ancient times to have many health benefits. It has been understood as a much more complex probiotic than the other probiotic products for thousands of years, as it has a unique chemical composition as well as a large number of different bacteria and yeasts. Kefir is ideal for humans especially infants, pregnant women, nursing mothers, or elderly people since it is a high-digestibility food full of calcium, protein, and fiber. It also consists of a considerable amount of essential amino acids, vitamins, and mineral components. When medical treatment was not available, kefir was believed to have a healing power and it has been used in the past for the treatment of some diseases such as cancer, tuberculosis, and gastrointestinal disorders. Many scientific studies have been conducted on the functionality of kefir and they have indicated that kefir has antibacterial, antitumor, anticarcinogenic, and cholesterol-lowering effects. It provides also some other health benefits such as immune stimulation and improving lactose tolerance in humans. Additional clinical studies should be carried out on this nutritious dairy drink in order to explore the hidden therapeutic and functional properties that have yet to be noticed.
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