Results 61 to 70 of about 238,088 (240)
Investigation of the Antioxidant Potential of Kombucha Prepared Using Salvia officinalis L.
Turkish Journal of Agriculture: Food Science and TechnologyKombucha is a slightly acidic sugary drink made by fermenting sweetened tea. It is known for its numerous health advantages. The objective of this study is to explore the possible effects of Salvia officinalis on enhancing the biochemical characteristics
Cihan Düşgün
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In vitro assessment of bioaccessibility of the antioxidant activity of kombucha beverages after gastric and intestinal digestion [PDF]
Food and Feed Research, 2020 Kombucha beverage is a fermented product obtained by kombucha culture fermentation of, usually, black or green tea. Besides black and green tea, kombucha also ferments water extracts of medicinal herbs. The obtained products possess antioxidant activity.
Vitas Jasmina S. +4 more
doaj
Foods, 2022 Kombucha is a beverage made by fermenting sweetened tea with a symbiotic culture of yeast and bacteria. Literature data indicate that the kombucha beverage shows many health-promoting properties such as detoxification, chemo-preventive, antioxidant ...
Maciej Ireneusz Kluz +12 more
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Antioxidants, 2020 Kombucha is a fermented tea beverage prepared as a result of the symbiotic nature of bacterial cultures and yeast, the so-called SCOBY (Symbiotic Cultures of Bacteria and Yeasts). Kombucha is characterised by rich chemical content and healthy properties.
Karolina Jakubczyk +3 more
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Protective effects of kombucha tea and silimarin against thioacetamide induced hepatic injuries in wistar rats [PDF]
, 2013 Plants consumed by human contain thousands of phenolic compounds. The effects of dietary polyphenols is of great interest due to their antioxidative and possible anticarcinogenic activities.
Ahangar Darabi, Mahboobeh. +2 more
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A Toxic Hepatitis Caused the Kombucha Tea – Case Report
Macedonian Journal of Medical Sciences, 2014 Background: Toxic hepatitis may clinically manifest as other diseases of the liver, where it must always be considered in differential diagnoses of unexplained liver damage, such as poisoning with kombucha tea.Case report: 47-year old female patient was hospitalized and has consumed daily ounces of kombucha tea.
Kovacevic Z. +5 more
openaire +5 more sources
Food Science &Nutrition, Volume 14, Issue 2, February 2026.This retrospective study evaluates whether greater adherence to an anti‐inflammatory diet is associated with biomarkers and gut microbiota profiles linked to reduced colorectal cancer risk. The study seeks to clarify how dietary patterns influence inflammation and gut microbiota, providing insights to guide effective prevention strategies for ...
Hantao Wang, Yunjie Shi, Wei Wang, Xu Li
wiley +1 more source
HeliyonThe use of alternative ingredients as supplements to or blends with kombucha tea to improve organoleptic properties and health effects has recently increased.
Haruthairat Kitwetcharoen +8 more
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Fermentation, 2023 Kombucha is a fermented tea beverage obtained by the symbiosis of yeast, acetic acid bacteria and some lactic acid bacteria, and it has many health benefits.
Tharinee Klawpiyapamornkun +6 more
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PENGARUH PEMBERIAN TEH KOMBUCHA PER ORAL DENGAN DOSIS BERTINGKAT TERHADAP GAMBARAN HISTOLOGIS HEPAR MENCIT BALB/c [PDF]
, 2008 Background : Kombucha tea, also known as “jamur dipo”. Is made from water tea sugar fermentation by symbiotic colony bacteries Acetobacter xylinum and yeast. Indonesian society believes it as a medicine.
Kusumah, Angga Perdana
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