Results 1 to 10 of about 4,741 (163)

Effect of Green Tea Kombucha Within an Energy-Restricted Diet on Cardiometabolic Risk Markers in Individuals With Excess Body Weight: A Randomized Controlled Trial. [PDF]

J Food Sci
ABSTRACT Green tea kombucha is a fermented beverage notable for its rich content of bioactive compounds, yet it remains underexplored. Thus, this study aimed to evaluate the effect of green tea kombucha consumption, in combination with an energy‐restricted diet, on traditional cardiometabolic risk markers in individuals with excess weight.
Bonifácio DB, Fraiz GM, Lacerda UV, Cardoso RR, de Souza Coura Dias T, Corich V, Giacomini A, de Barros FAR, Bressan J.   +8 more
europepmc   +2 more sources

Daily Consumption of Kombucha Influences the Urinary and Plasma Metabolome in a Healthy Human Cohort. [PDF]

Food Sci Nutr
An 8‐week randomized, double‐blind trial tested daily canned kombucha intake (330 mL) in healthy adults. Urinary metabolomics revealed increased polyphenol‐ and fermentation‐related metabolites, while plasma analysis showed reduced acetic acid and slightly lower isoButyric acid.
Lloyd AJ, Nash RJ, Taylor ANW, Warren-Walker A, Davies C, Martinez Martin MJP, Moron-Garcia OM, Watson A, Lyons L, Pavey MJ, Wilson T, Beckmann M, Remoundou K, Holt N.   +13 more
europepmc   +2 more sources

Bioactive potential of green tea kombucha with propolis: in vitro bioavailability investigation [PDF]

Frontiers in Nutrition
Kombucha tea, which is frequently preferred among functional drinks, is prepared by fermenting sweetened tea with a symbiotic colony of bacteria and yeast (SCOBY).
Şennur Ganimet, Seydi Yıkmış, Emad Karrar, Moneera O. Aljobair, Isam A. Mohamed Ahmed, Suleiman A. Althawab   +5 more
doaj   +2 more sources

Antibacterial test of black tea and green tea combucha against methicilin-resistant Staphylococcus aureus (MRSA)

Jurnal Biologi Udayana, 2022
Kombucha tea has antibacterial activities against Gram-negative, Gram-positive bacteria, and antibiotic resistant bacteria. Methicillin-resistant Staphylococcus aureus (MRSA) is a strain of Staphylococcus aureus bacteria that has resistance to ...
Cyrilla Angelica Andhika Pramesti, Nur Khikmah, Nunung Sulistyani   +2 more
doaj   +1 more source

Preparation, Antioxidant Activities and Bioactive Components of Kombucha Beverages from Golden-Flower Tea (Camellia petelotii) and Honeysuckle-Flower Tea (Lonicera japonica)

Foods, 2023
Kombucha is a fermented tea known for its health benefits. In this study, golden-flower tea (Camellia petelotii) and honeysuckle-flower tea (Lonicera japonica) were first used as raw materials to prepare kombucha beverages.
Si-Xia Wu, Ruo-Gu Xiong, Jin Cheng, Xiao-Yu Xu, Guo-Yi Tang, Si-Yu Huang, Dan-Dan Zhou, Adila Saimaiti, Ren-You Gan, Hua-Bin Li   +9 more
doaj   +1 more source

Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea

Antioxidants, 2022
Kombucha beverage is commonly prepared by black tea infusion fermentation without tea residues, and possesses various health benefits. In this paper, kombucha beverages of two non-Camellia sinensis teas, including vine tea (Ampelopsisgrossedentata) and ...
Adila Saimaiti, Si-Yu Huang, Ruo-Gu Xiong, Si-Xia Wu, Dan-Dan Zhou, Zhi-Jun Yang, Min Luo, Ren-You Gan, Hua-Bin Li   +8 more
doaj   +1 more source

Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition

Foods, 2023
Kombucha is a fermented tea drink produced by a symbiotic culture of bacteria and yeast, known as SCOBY. Its base has traditionally been black tea, which has been recognized for its health-promoting properties, particularly its antioxidant activity based
Karolina Jakubczyk, Łukasz Łopusiewicz, Joanna Kika, Katarzyna Janda-Milczarek, Karolina Skonieczna-Żydecka   +4 more
doaj   +1 more source

Kombucha - functional beverage: Composition, characteristics and process of biotransformation [PDF]

Hemijska Industrija, 2003
Kombucha is a refreshing beverage obtained by the proces of biotransformation of sugared tea with a tea fungus. Kombucha is also frequently called "tea fungus" in the literature, although there is actually no fungus involved in the fermentation.
Markov Siniša L., Jerinić Veronika M., Cvetković Dragoljub D., Lončar Eva S., Malbaša Radomir V.   +4 more
doaj   +1 more source

Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages

Antioxidants, 2022
Kombucha is a popular beverage with various bioactivities (such as antioxidant activity), which can be attributed to its abundant bioactive compounds, especially polyphenols.
Dan-Dan Zhou, Adila Saimaiti, Min Luo, Si-Yu Huang, Ruo-Gu Xiong, Ao Shang, Ren-You Gan, Hua-Bin Li   +7 more
doaj   +1 more source

Microbial Composition, Bioactive Compounds, Potential Benefits and Risks Associated with Kombucha: A Concise Review

Fermentation, 2023
Kombucha is a fermented tea beverage containing bioactive compounds from tea and vital compounds such as acetic acid, D-saccharic acid-1,4-lactone, and glucuronic and gluconic acids produced from the metabolic activities of bacteria and yeasts, which ...
Abidemi Oluranti Ojo, Olga de Smidt
doaj   +1 more source