Results 61 to 70 of about 208,383 (189)

Combined effects of kombucha consumption and aerobic exercise on oxidative stress and metabolic parameters in Wistar rats

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background Kombucha, a fermented tea containing symbiotic bacteria and yeast, and aerobic exercise each confer distinct health benefits, but their combined effects remain poorly understood. This study investigated the combined effects of consuming kombucha fermented for 7 days and performing moderate aerobic exercise on physiological outcomes ...
Jean Carlos Costa Nogueira, Luis Paulo Santos Ribas, Raquel Moura, Jean Ramos Boldori, Alexsander Pedroso Garcia, Kaueli Rodrigues Amaral, Franciele Aline Smaniotto, Tatiana Emanuelle, Cristiane Casagrande Denardin   +8 more
wiley   +1 more source

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., Popović Ljiljana M., Čakarević Jelena C., Malbaša Radomir V., Vukmanović Stefan Z.   +4 more
doaj  

Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity

Journal of Food Quality, 2021
Kombucha is a symbiotic culture of bacteria and yeast which produces a high-end fruity fitness beverage by fermentation of normal tea for approximately two weeks.
Yi Hsieh, Ming-Chung Chiu, Jui-Yu Chou
doaj   +1 more source

Changes in Bioactive Compounds, Antioxidant Activities and Chemical Properties of Pickled Tea By-Product Fermentation: Promising Waste Management and Value-Added Product

Fermentation, 2022
Pickled tea is an ethnic fermented product produced using Assam tea (Camellia sinensis var. assamica) leaves. It is produced in large quantities every year and the liquid waste from its production is estimated to be up to 2500 mL per every kilogram of ...
Sawarin Wispen, Pimpinan Somsong, Chalat Santivarangkna, Pimsiri Tiyayon, Wimonphan Chathiran, Karl R. Matthews, Warangkana Srichamnong   +6 more
doaj   +1 more source

Beyond Bia Hơi? Distinction and Aspiration in Hanoi's Craft Beer Scene

Asia Pacific Viewpoint, EarlyView.
ABSTRACT In this article we examine the emergence of Hanoi's craft beer scene as a window into shifting class identities, aspirational consumption, and local–global negotiations in contemporary Vietnam. We bring together Bourdieu's theorisation of taste as symbolic capital with Appadurai's concept of aspiration to analyse how consumption practices ...
Sarah Turner, Chính Trọng Nguyễn
wiley   +1 more source

Functional metabolites and inhibitory efficacy of kombucha beverage on pathogenic bacteria, free radicals and inflammation

Scientific Reports
Kombucha tea is a fermented tea that produced by acetic acid bacteria and yeast. In this study, the kombucha tea from white, green and black tea was studied for its microbial composition, chemical profile, and biological activities during 15-day ...
Nitsanat Cheepchirasuk, Thida Kaewkod, Sureeporn Suriyaprom, Varachaya Intachaisri, Pornpimon Ngamsaard, Yingmanee Tragoolpua   +5 more
doaj   +1 more source

Functional kombucha production from fusions of black tea and Indian gooseberry (Phyllanthus emblica L.)

Heliyon
The use of alternative ingredients as supplements to or blends with kombucha tea to improve organoleptic properties and health effects has recently increased.
Haruthairat Kitwetcharoen, Yupaporn Phannarangsee, Preekamol Klanrit, Sudarat Thanonkeo, Patcharaporn Tippayawat, Poramaporn Klanrit, Poramate Klanrit, Mamoru Yamada, Pornthap Thanonkeo   +8 more
doaj   +1 more source

Deciphering Butea monosperma Kombucha Fermentation Through NMR and Live‐Cell Imaging

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Green tea (control) and Butea monosperma flower infusions were prepared with sugar and a symbiotic culture of bacteria and yeast (SCOBY), followed by 14 days of fermentation. The resulting kombucha samples were evaluated for physicochemical properties and antioxidant activity.
Suman Bharti, Dinesh Chandra Rai, Arvind Kumar, Anand Kumar Pandey, Yada Nolvachai, Dipendra Kumar Mahato   +5 more
wiley   +1 more source

Botanical, Phytochemistry, Pharmacology and Applications of Genus Heracleum: A Review

Chemistry &Biodiversity, Volume 23, Issue 10, October 2026.
This manuscript presents a comprehensive review of plant species in the genus Heracleum, from botanical classification and distribution to medicinal uses, phytochemistry, pharmacology, and applications, aiming to provide references for further exploration of their therapeutic value and research development.
Nan Zhang, Yuan Li, Zhi‐Yuan Guo, Ye‐Zi Ma, Miao‐Miao Xu, Dong‐Dong Zhang   +5 more
wiley   +1 more source

Tea As The Best Medium For The Growth of Kombucha

, 2022
This task is a substitute task for the final semester exam in 2022 with lecturer Muhammad Nazri Janra, M.Si, M.A. This paper concerns the science of microbiology and biochemistry which discusses what media is best for the growth of kombucha. Kombucha is a fermented product using Acetobacter bacteria and several types of yeast as the starter. The medium
openaire   +2 more sources