Abstract:

Kefir has been shown to have many positive effects on human health. These effects occur with the new components that are formed during fermentation and the microbiota it has. The scientific reality of the positive effects of probiotics on human health was theorized for the first time by Elie Metchnikoff in his work on yogurt. Kefir microbiota has many cellular and humoral positive effects on the gastrointestinal tract. As a result, significant healing effects are seen in arteriosclerosis, metabolic and allergic diseases. However, its effects such as antimicrobial, anti-carcinogenic and strengthening of the immune system have also led to its widespread use in the field of health. Probiotics, which are given in addition to the nutritional regime in critical diseases, have made significant contributions to recovery in a wide range of patients, from neonates to elderly patients. Evidence-based positive results have been obtained in recent studies, especially in patients with cancer, inflammatory disease and infection patients, trauma patients, especially on the improvement of the course of the disease, shortening of the process and survival. In this review, it was aimed to review the results obtained with the source of kefir, the fermentation process, its microbial and biochemical properties and the addition of it to the diet from daily nutrition to intensive care.

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