Results 31 to 40 of about 238,088 (240)
Biological, chemical and antioxidant activities of different types Kombucha
Annals of Agricultural Sciences, 2020 Three types of Kombucha fermented tea, rice, and barley were produced in order to study their changes of biological and chemical parameters. About a 2-fold increase in mushroom dry weight after 8 days of growth was observed with Kombucha tea. The optical
Rania F. Ahmed +2 more
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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
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Protective effect of Kombucha tea on brain damage induced by transient cerebral ischemia and reperfusion in rat [PDF]
, 2016 The aim of study was to investigate the potential neuroprotective effects of Kombucha on cerebral damage induced by ischemia in rats (n=99). Cerebral infarct volume in the ischemic rats received Kombucha solution showed no significance alteration ...
Kabiri, najmeh., Setorki, Mahbubeh.
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Antioxidant Properties of Kombucha Made with Tartary Buckwheat Tea and Burdock Tea
Preventive Nutrition and Food Science, 2023 Kombucha is a beverage fermented by SCOBY, which is a symbiotic culture of bacteria and yeast. Recently, kombucha has received significant attention due to its health benefits, which include antioxidant and anti-obesity effects. In this study, we investigated the characteristics of kombucha made with Tartary buckwheat and burdock, both known for their ...
Yeon Ju Lee +3 more
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Scientific Reports, 2023 Several raw materials have been used as partial supplements or entire replacements for the main ingredients of kombucha to improve the biological properties of the resulting kombucha beverage.
Ly Tu Phung +8 more
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Journal of Agromedicine and Medical Sciences (AMS), 2023 Anaemic caused by Iron deficiency can be affected by a lack of vitamin C. Vitamin C can reduce ferrous iron (Fe3+) to ferrous (Fe2+) in the small intestine so that it is easily absorbed.
Tut Rayani Aksohini Wijayanti +1 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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Nitrogen-fixing and cellulose-producing Gluconacetobacter kombuchae sp. nov., isolated from Kombucha tea [PDF]
International Journal of Systematic and Evolutionary Microbiology, 2007 A few members of the familyAcetobacteraceaeare cellulose-producers, while only six members fix nitrogen. Bacterial strain RG3T, isolated from Kombucha tea, displays both of these characteristics. A high bootstrap value in the 16S rRNA gene sequence-based phylogenetic analysis supported the position of this strain within the genusGluconacetobacter ...
Debasree, Dutta, Ratan, Gachhui
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Antifungal Potential of Hibiscus Tea and Fermented Kombucha
Chemical Engineering Transactions, 2023 Kombucha is a beverage fermented by a symbiosis of bacteria and yeast from teas. Secondary fermentations can be made using vegetables, such as hibiscus for example.
Andressa Caroline Ferreira De Souza +5 more
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Protective effect of Kombucha tea on liver damage induced by thioacetamide in rats [PDF]
, 2014 The aim of this study is to evaluate the possible protective effects of Kombucha tea against thioacetamide induced liver damage in rats. A total of 24 male Wistar rats were divided into four groups: Control, treated with thioacetamide (TAA) treated with ...
Ahangar Darabi, Mahboobeh. +4 more
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