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The nutritional composition of\n                    <jats:italic>kefir<\/jats:italic>\n                    varies according to the milk composition, the microbiological composition of the grains used, the time\/temperature of fermentation and storage conditions.\n                    <jats:italic>Kefir<\/jats:italic>\n                    originates from the Caucasus and Tibet. Recently,\n                    <jats:italic>kefir<\/jats:italic>\n                    has raised interest in the scientific community due to its numerous beneficial effects on health. Currently, several scientific studies have supported the health benefits of\n                    <jats:italic>kefir<\/jats:italic>\n                    , as reported historically as a probiotic drink with great potential in health promotion, as well as being a safe and inexpensive food, easily produced at home. Regular consumption of\n                    <jats:italic>kefir<\/jats:italic>\n                    has been associated with improved digestion and tolerance to lactose, antibacterial effect, hypocholesterolaemic effect, control of plasma glucose, anti-hypertensive effect, anti-inflammatory effect, antioxidant activity, anti-carcinogenic activity, anti-allergenic activity and healing effects. A large proportion of the studies that support these findings were conducted\n                    <jats:italic>in vitro<\/jats:italic>\n                    or in animal models. However, there is a need for systematic clinical trials to better understand the effects of regular use of\n                    <jats:italic>kefir<\/jats:italic>\n                    as part of a diet, and for their effect on preventing diseases. Thus, the present review focuses on the nutritional and microbiological composition of\n                    <jats:italic>kefir<\/jats:italic>\n                    and presents relevant findings associated with the beneficial effects of\n                    <jats:italic>kefir<\/jats:italic>\n                    on human and animal health.\n                  <\/jats:p>","DOI":"10.1017\/s0954422416000275","type":"journal-article","created":{"date-parts":[[2017,2,22]],"date-time":"2017-02-22T04:28:18Z","timestamp":1487737698000},"page":"82-96","update-policy":"https:\/\/doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":409,"title":["Milk\n                    <i>kefir<\/i>\n                    : nutritional, microbiological and health benefits"],"prefix":"10.1017","volume":"30","author":[{"given":"Damiana D.","family":"Rosa","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Manoela M. 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