Can indigenous fermented beverages play a prominent role in a healthy diet? Biochemists studied four commercial products – kefir and ryazhenka from Russia, amasi and mahewu from South Africa. Their research was published in the journal Foods.
Researchers from the Institute of the Research Center of Biotechnology of the Russian Academy of Science (RAS) and South Africa’s Durban University of Technology discovered key elements of the fermented drinks. The three that are milk-based had more antioxidants than the corn-based one, while the corn drink (mahewu) was “better at suppressing the angiotensin-converting enzyme.” Kefir and ryazhenka, meanwhile, have a more diverse composition of fatty acids.
“Usually, food is considered only as a source for sustenance. However, more and more people (are starting) to believe that it also should preserve and improve health,” Konstantin Moiseenko, co-author of the study and a research fellow at RAS in Moscow. He notes modern science allows “mankind to look differently at the usefulness of traditional, centuries-old foods. Our research focuses on fermented products, which regular consumption can potentially prevent atherosclerosis, hypertension and thrombosis.”