Evidence on the antioxidant capacity of kefir made from goat milk and cow milk: a systematic review
DOI:
https://doi.org/10.29059/cvpa.v4i1.53Keywords:
antioxidant capacity, phenols, flavonoids, kefir, systematic reviewAbstract
Kefir is a fermented beverage containing multiple microorganisms. It has been recommended for its antioxidant and antimicrobial potential. The following databases were searched: PubMed, Web of Science, ScienceDirect, and Taylor & Francis Online, with no time restrictions on publication dates. The results showed a trend toward higher antioxidant activity in kefir made from goat’s milk. In the ABTS assay, goat’s milk kefir performed better, although not unanimously. The evidence for the FRAP and CFT assays was more limited and heterogeneous. The observed differences may be related to the protein and lipid characteristics of goat’s milk, as well as to the formation of bioactive compounds during fermentation; however, the available evidence does not allow for the certain identification of the mechanisms responsible. Methodological heterogeneity among the studies,
differences in reporting units, and the scarcity of comparative data, particularly for CFT, limit the strength of the conclusions.
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Accepted 2026-07-09
Published 2026-07-13
