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Kefir is fermented milk resulting from the metabolism of a complex microbiota in symbiosis. Recent researches have investigated the bioactive compounds responsible for the preventive and therapeutic effects attributed to kefir. However, differences in functional potential between industrial and artisanal kefir are still controversial. Firstly, we identified differences in the microbial composition among both types of kefir. Available evidence concerning the action of different bioactive compounds from kefir on health, both from\n                    <jats:italic>in vitro<\/jats:italic>\n                    and\n                    <jats:italic>in vivo<\/jats:italic>\n                    studies, was subsequently summarized to draw a primary conclusion of the dose and the intervention time for effect, the producer microorganisms, the precursor in the milk, and the action mechanism. Meta\u2010analysis was performed to investigate the statistically significant differences (\n                    <jats:italic>P<\/jats:italic>\n                    &lt; 0.05) between intervention and control and between both types of kefir for each health effect studied. In summary, the bioactive compounds more commonly reported were exopolysaccharides, including kefiran, bioactive peptides, and organic acids, especially lactic acid. Kefir bioactive compounds presented antimicrobial, anticancer, and immune\u2010modulatory activities corroborated by the meta\u2010analysis. However, clinical evidence is urgently needed to strengthen the practical applicability of these bioactive compounds. The mechanisms of their action were diverse, indicating that they can act by different signaling pathways. Still, industrial and artisanal kefir may differ regarding functional potential\u2014OR of 8.56 (95% CI: 2.27\u201332.21,\n                    <jats:italic>P<\/jats:italic>\n                    \u2264 .001)\u2014according to the observed health effect, which can be associated with differences in the microbial composition between both types of kefir.\n                  <\/jats:p>","DOI":"10.1155\/2021\/9081738","type":"journal-article","created":{"date-parts":[[2021,10,27]],"date-time":"2021-10-27T20:20:07Z","timestamp":1635366007000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":91,"title":["Bioactive Compounds from Kefir and Their Potential Benefits on Health: A Systematic Review and Meta\u2010Analysis"],"prefix":"10.1155","volume":"2021","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4255-6088","authenticated-orcid":false,"given":"Carla P.","family":"Vieira","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5374-2372","authenticated-orcid":false,"given":"Anisio Iuri L. 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