Nutritional and ethnomedicinal scenario of koumiss: A concurrent review

Abstract Fermented foods are an essential source of nutrition for the communities living in developing areas of the world. Additionally, traditional fermented products are a rich source of various bioactive components. Experimental research regarding the functional exploration of these products is a...

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Autores principales:	Muhammad Afzaal, Farhan Saeed, Fatima Anjum, Numra Waris, Muzzamal Husaain, Ali Ikram, Huda Ateeq, Faqir Muhammad Anjum, Hafiz Suleria
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2021
Materias:	fermented products koumiss mare milk nutritional properties therapeutic potential Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/48181e4473354722978532bab22d3646
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spelling	oai:doaj.org-article:48181e4473354722978532bab22d36462021-11-04T13:06:43ZNutritional and ethnomedicinal scenario of koumiss: A concurrent review2048-717710.1002/fsn3.2595https://doaj.org/article/48181e4473354722978532bab22d36462021-11-01T00:00:00Zhttps://doi.org/10.1002/fsn3.2595https://doaj.org/toc/2048-7177Abstract Fermented foods are an essential source of nutrition for the communities living in developing areas of the world. Additionally, traditional fermented products are a rich source of various bioactive components. Experimental research regarding the functional exploration of these products is a way forward for better human health. Among fermented foods, Koumiss is rich in vitamins especially vitamin C and minerals, i.e., phosphorus and calcium. In addition, it is also rich in vitamins A, E, B2, B12, and pantothenic acid. High concentrations of lactose in milk favor bacterial fermentation, as the original cultures decompose it into lactic acid. Koumiss contains essential fatty acids such as linoleic and linolenic acid. Koumiss offers many health benefits including boosting the immune system and maintains blood pressure, good effect on the kidneys, endocrine glands, gut system, liver, and nervous and vascular system. The rich microflora from the fermented product has a pivotal role in maintaining gut health and treating various digestive diseases. The core focus of the current review paper is to highlight the nutritional and therapeutic potential, i.e., anticarcinogenic, hypocholesterolemia effect, antioxidative properties, antibacterial properties, antibacterial spectrum, intestinal enlargement, and β‐galactosidase activity, of Koumiss as a traditional fermented product. Moreover, history and production technology of the Koumiss are also the main part of this review paper.Muhammad AfzaalFarhan SaeedFatima AnjumNumra WarisMuzzamal HusaainAli IkramHuda AteeqFaqir Muhammad AnjumHafiz SuleriaWileyarticlefermented productskoumissmare milknutritional propertiestherapeutic potentialNutrition. Foods and food supplyTX341-641ENFood Science & Nutrition, Vol 9, Iss 11, Pp 6421-6428 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	fermented products koumiss mare milk nutritional properties therapeutic potential Nutrition. Foods and food supply TX341-641
spellingShingle	fermented products koumiss mare milk nutritional properties therapeutic potential Nutrition. Foods and food supply TX341-641 Muhammad Afzaal Farhan Saeed Fatima Anjum Numra Waris Muzzamal Husaain Ali Ikram Huda Ateeq Faqir Muhammad Anjum Hafiz Suleria Nutritional and ethnomedicinal scenario of koumiss: A concurrent review
description	Abstract Fermented foods are an essential source of nutrition for the communities living in developing areas of the world. Additionally, traditional fermented products are a rich source of various bioactive components. Experimental research regarding the functional exploration of these products is a way forward for better human health. Among fermented foods, Koumiss is rich in vitamins especially vitamin C and minerals, i.e., phosphorus and calcium. In addition, it is also rich in vitamins A, E, B2, B12, and pantothenic acid. High concentrations of lactose in milk favor bacterial fermentation, as the original cultures decompose it into lactic acid. Koumiss contains essential fatty acids such as linoleic and linolenic acid. Koumiss offers many health benefits including boosting the immune system and maintains blood pressure, good effect on the kidneys, endocrine glands, gut system, liver, and nervous and vascular system. The rich microflora from the fermented product has a pivotal role in maintaining gut health and treating various digestive diseases. The core focus of the current review paper is to highlight the nutritional and therapeutic potential, i.e., anticarcinogenic, hypocholesterolemia effect, antioxidative properties, antibacterial properties, antibacterial spectrum, intestinal enlargement, and β‐galactosidase activity, of Koumiss as a traditional fermented product. Moreover, history and production technology of the Koumiss are also the main part of this review paper.
format	article
author	Muhammad Afzaal Farhan Saeed Fatima Anjum Numra Waris Muzzamal Husaain Ali Ikram Huda Ateeq Faqir Muhammad Anjum Hafiz Suleria
author_facet	Muhammad Afzaal Farhan Saeed Fatima Anjum Numra Waris Muzzamal Husaain Ali Ikram Huda Ateeq Faqir Muhammad Anjum Hafiz Suleria
author_sort	Muhammad Afzaal
title	Nutritional and ethnomedicinal scenario of koumiss: A concurrent review
title_short	Nutritional and ethnomedicinal scenario of koumiss: A concurrent review
title_full	Nutritional and ethnomedicinal scenario of koumiss: A concurrent review
title_fullStr	Nutritional and ethnomedicinal scenario of koumiss: A concurrent review
title_full_unstemmed	Nutritional and ethnomedicinal scenario of koumiss: A concurrent review
title_sort	nutritional and ethnomedicinal scenario of koumiss: a concurrent review
publisher	Wiley
publishDate	2021
url	https://doaj.org/article/48181e4473354722978532bab22d3646
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Nutritional and ethnomedicinal scenario of koumiss: A concurrent review

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