Filtered Kombucha Tea Rings the Bell for TLR2, TLR4, MYD88, and Dectin-1 in Mice Model of Colitis [PDF]
Research Journal of Pharmacognosy, 2020 Background and objectives: TLR2, TLR4, and Dectin-1 (Clec7) are pattern recognition receptors (PRRs) expressed by intestinal epithelia cells and MYD88 is a signaling molecule of TLR2 and TLR4.
Elaheh Mahmoudi* +2 more
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The frequency of sister chromatid exchange and micronuclei in evaluation of cytogenetic activity of Kombucha on human peripheral blood lymphocytes [PDF]
, 2007 Kombucha is a refreshing beverage obtained by the fermentation of sweetened black tea with a “tea fungus” (symbiotic culture of acetic acid bacteria and yeasts). It is consumed due to its potential beneficial effects on human health.
Bogdanović Gordana +4 more
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The effect of different sweeteners on the free radical scavenging activities, alcohol contents, sugar reductions, and hedonic properties of green tea kombucha [PDF]
Pharmaceutical Sciences Asia, 2023 Green tea (Camellia sinensis) consumption has increased due to the compounds in green tea that have health benefits. Fermenting brewed green tea with a Symbiotic Culture of Bacteria and Yeast (SCOBY) to create green tea kombucha is a suitable strategy to
Muhammad Shidiq Rukman +2 more
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Fermented beverages with health-promoting potential: Past and future perspectives [PDF]
, 2014 peer-reviewedFermentation is an ancient form of food preservation, which also improves the nutritional content of foods. In many regions of the world, fermented beverages have become known for their health-promoting attributes.
Cotter, Paul D. +3 more
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Kombucha: Biochemical and microbiological impacts on the chemical and flavor profile
Food Chemistry Advances, 2022 Fermentation is one of the oldest preservation techniques used by mankind with known actions of fermentation dating back to several millennia before the common era. From this came the fermentation of tea beverages which we commonly call kombucha.
Peyton Bishop +3 more
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Preparation of kombucha from winter savory (Satureja Montana L.) in the laboratory bioreactor [PDF]
, 2005 The possibility of obtaining kombucha from winter savory tea has been tested in the laboratory bioreactor by applying starter cultures and traditional way of inoculation.
Cvetković Dragoljub D. +1 more
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Antimicrobial and antioxidant activity of lemon balm Kombucha [PDF]
Acta Periodica Technologica, 2007 Kombucha is a beverage traditionally produced by metabolic activity of yeasts and acetic acid bacteria. The antimicrobial activity of lemon balm kombucha as well as of particular control samples was determined by agar-well diffusion method.
Velićanski Aleksandra S. +4 more
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Kombucha fermentation on raw extracts of different cultivars of Jerusalem artichoke [PDF]
, 2007 Kombucha is a symbiosis between yeasts and acetic bacteria. It usually grows on sweetened black tea, but cultivation is possible on many other substrates. Jerusalem artichoke tubers extract is one of them.
Kolarov Ljiljana A. +2 more
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The effects of green tea and black tea on the total acid, alcohol content, and antioxidant levels in kombucha [PDF]
BIO Web of ConferencesThis research aimed to determine the effects of green tea and black tea on the total acid content, alcohol concentration, and total phenolic content of kombucha.
Lembono Pilandari +2 more
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Uji Aktivitas Hepatoprotektif Teh Hijau Kombucha Pada Tikus Putih Yang Diinduksi Parasetamol [PDF]
, 2012 Paracetamol is an analgesic-antipyretic drug that has hepatotoxic effect when taken in high doses. Paracetamol toxicity is due to the formation of toxic metabolites when a part of it is metabolized by cytochrome P450.
Arsito, P. N. (Puguh) +1 more
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