Results 91 to 100 of about 208,383 (189)

Kombucha tea antioxidant activity (647.47)

The FASEB Journal, 2014
Kombucha is a black tea product that is produced by fermentation using a symbiotic colony of bacteria and yeast. Kombucha originated in China and in recent years has gained popularity because of its proposed health benefits that could include antioxidant protection.
Kelli Rush, Callie Gustafson, Katherine Seehusen, Francis Mann, Ted Wilson   +4 more
openaire   +1 more source

From Tradition to Innovation: The Nutritional, Bioactive, and Sustainable Potential of Portulaca oleracea L.

Journal of Food Science, Volume 91, Issue 7, July 2026.
ABSTRACT Portulaca oleracea L., or purslane, is a resilient leafy vegetable increasingly investigated for its nutritional composition, ecological adaptability, and diverse bioactive compounds. Traditionally consumed in Mediterranean, Asian, African, and Latin American cuisines, it is now recognized as a nonconventional food plant (NCFP) relevant to ...
Jhony Silva Ramos, Nathália Letícia Hernandez Brito, Gustavo Barreto Costa, Karina Pinheiro Martins, Ana Caroline Silvestre Barbosa Alessi, Thais Aparecida Santos, Ana Elisa Melo da Silva, Ornella Monique Pereira Ferri, Sandrina Alves Heleno, Douglas Neil Rutledge, Flávia Aparecida Reitz Cardoso   +10 more
wiley   +1 more source

Characterization of kombucha from green tea

, 2021
El té de kombucha es una bebida resultante de la fermentación de té verde y/o negro endulzado y añadido a un cultivo que contiene un consorcio simbiótico de bacterias y levaduras, presentando así un carácter antimicrobiano y antioxidante. La fermentación del té de kombucha tiene lugar a temperatura ambiente durante un periodo de 3 a 60 días.
Dada, Ana Paula, Lazzari, Anderson, Cestário, Andresa Caroline de Oliveira, Silva, Dario Sousa da, Saraiva, Bianka Rocha, Rosa, Cássia Inês Lourenzi Franco, Matumoto-Pintro, Paula Toshimi   +6 more
openaire   +1 more source

Effect of Kombucha Prepared from Green Tea on Blood Glucose Level and Lipid Profile in Diabetic Rats

Journal of Medicinal Plants, 2014
Background: Diabetes is chronic and progressive disease in which lipid disorder is one of the common disorders which in turn cause the formation of its short-and long-term effects.
L Rasouli, H Fallah Huseini, SA Hoseini
doaj  

Kombucha Tea Production Using Different Tea Raw Materials

Bioscience, 2019
Tea (Camellia sinensis) is an agricultural product that is widely issued by people around the world. Some types of tea in the world are green tea, black tea, oolong tea and white tea. Kombucha tea is brewed water for tea and sugar then given bacteria and fungi and fermented for 7-10 days.
Putri Ardila Sari, Irdawati Irdawati
openaire   +1 more source

Exploring the Nutraceutical Potential of Achillea millefolium L.: Phytochemical Composition, Biological Activities, and Industrial Applications

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Achillea millefolium Linn., commonly known as yarrow, is an extraordinary medicinal plant. A. millefolium has broad therapeutic potential due to its phytochemistry and essential oil composition. It possesses pharmacological properties, including antidiabetic, antioxidant, anti‐inflammatory, liver‐protective, antimicrobial, and gastroprotective effects,
Tooba Majeed, Muhammad Tauseef Sultan, Ahmad Mujtaba Noman, Hassan Raza, Hagar M. Mohamed, Nimra Anees, Muhammad Imran, Muzzamal Hussain, Gamal A. Mohamed, Sabrin R. M. Ibrahim, Entessar Al Jbawi, Ehab M. Mostafa, Samy Selim, Ayman Salama, Mohamed A. Abdelgawad   +14 more
wiley   +1 more source

GREEN REDUCTION OF GRAPHENE OXIDE BY USING KOMBUCHA TEA

Eskişehir Technical University Journal of Science and Technology A - Applied Sciences and Engineering, 2019
In this study, a simple and efficient method of reduction for the preparation of reduced graphene oxide (RGO) from graphene oxide (GO) using Kombucha Tea (KT) is reported. The graphene oxides (GOs) were produced from natural graphite (Gr) powders based on Hummers’ method. KT was used as natural reductants to reduction of GO.
Kütük, Nurşah, Boran, Filiz, Çetinkaya Gürer, Sevil   +2 more
openaire   +5 more sources

Integrating Bone‐Brain Axis Modulation and Tea Consumption for Enhancing Neurovascular Resilience and Patient Rehabilitation Education

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This figure illustrates how tea consumption and exercise metabolites may synergistically support neurovascular protection related to hemorrhagic risk. (A) Pathological mechanisms such as vascular injury, small‐vessel fragility, and impaired cerebral perfusion increase cerebrovascular vulnerability.
Yazhen Zhang, Yisheng Chen, Zhaoyuan Huang, Shizhong Zheng, Chengwan Shen, Qiangqiang Wang, Hua Chen, Shiwei He, Qing Yang, Zemin Ou, Zijin Sun, Yuzhen Xu, Guanghui Wu, Lei Huang, John H. Zhang, Zui Zou, Wangzheqi Zhang, Shaocong Zhao   +17 more
wiley   +1 more source

Development, characterization and antioxidant activity of kombuchas of cerrado's fruits

Acta Scientiarum: Technology
Kombucha is a fermented beverage with an acid flavor, prepared from sweetened Camellia sinensis tea and a symbiotic culture of bacteria and yeasts, which are responsible for promoting the fermentative transformation. The Brazilian legislation allows the
Hiana Muniz Garcia, Ana Paula Alves Diniz, Lucas Kenzo Shimabukuro Casimiro, Danielle Marques Vilela, Eliana Janet Sanjinez Argandoña, Priscila Neder Morato   +5 more
doaj   +1 more source

Kombucha a Nutritional Tea - A Review

International Journal of Community Pharmacy
Kombucha is a traditional beverage produced by fermenting sweetened tea using a symbiotic culture of bacteria and yeast (SCOBY) . This review explores the complex metabolic cascade where sucrose and tea polyphenols are transformed into potent organic acids—including acetic, gluconic, and D-saccharic acid-1,4-lactone (DSL)—as well as essential vitamins ...
openaire   +1 more source