Although milk-derived proteins and peptides
demonstrate some level of antioxidative activity
which may contribute the reducing activity of cow
milk kefir samples (100:0) and despite to
intracellular antioxidants sourced from kefir
microflora, soymilk kefir samples (0:100) had
approximately 3 times higher reducing activity.
This result can be due to the reductones generally
formed during fermentation of soymilk which
could react with free radicals to stabilize and
terminate radical chain reactions