Results 81 to 90 of about 238,088 (240)

The survey of effect of Kombucha tea on activity of hepatic UDPGT enzyme in mice [PDF]

, 2015
Background and aims: Kombucha is an ancient food and healing source with Asian origin. Kombucha consists of a wide range of acids, including vitamin C, organic materials, enzymes, and B-group vitamins, which has provided it with immense value.
Adineh, Ahmad., Asadbeygi, Mohsen., Bahmani, Mahmoud., Ebrahimi, Ahmad., Kayhanfar, Fariborz., Mosavi, Zahra., Pipelzadeh, Mohammad Hassan., Yarahmadi, Masoud.   +7 more
core  

Feeding the Skin Barrier: The Impact of Macro‐ and Micronutrients on Skin Barrier Function

Clinical and Translational Allergy, Volume 15, Issue 11, November 2025.
Created in BioRender. Ryczaj, K. (2025) https://BioRender.com/svad2e8. ABSTRACT Background Skin is the largest organ of the human body, and acts as a fundamental barrier. Beyond its protective role, it serves as a key immune organ, mediating immune surveillance and regulation. Exposure to environmental factors such as mechanical trauma, detergents, air
Klaudia Ryczaj, Burcin Beken, Cezmi Akdis   +2 more
wiley   +1 more source

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), Ghazali, M. T. (M)   +1 more
core   +1 more source

Determination of some quality properties and antimicrobial activities of kombucha tea prepared with different berries

Turkish Journal of Agriculture and Forestry Sciences, 2023
: Kombucha is a slightly sweet, acidic, carbonated, fermented beverage obtained by fermenting sugared tea ( Camellia sinesis ) with symbiotic bacteria. In the present study, kombucha was produced from black tea ( Camellia sinensis ), black grape ( Vitis ...
O. Tomar
semanticscholar   +1 more source

PENGARUH KONSENTRASI STARTER DAN LAMA FERMENTASI TERHADAP KUALITAS KOMBUCHA BELIMBING WULUH (Averrhoa bilimbi L.) [PDF]

, 2009
At the time the bilimbi produce great at crop moment, its very abundance so a lot of destroy till cause damage making bilimbi many castaway. That happens caused the useful of bilimbi is relative low and limit of prosessing. People still didn’t know about
Sugiarti, Wiwik
core  

Pengaruh Pemberian Minuman Teh Kombucha Terhadap Kadar Glukosa Darah Puasa Pada Wanita Usia 40 – 55 Tahun [PDF]

, 2016
Latar Belakang : Penderita prediabetes berisiko 2 sampai 10 kali berkembang menjadi diabetes mellitus tipe 2. Terjadinya diabetes mellitus tipe 2 dapat dicegah salah satunya dengan meningkatkan asupan tinggi antioksidan, salah satunya yaitu teh kombucha.
Fitranti, D. Y. (Deny), Putri, W. D. (Wieda)   +1 more
core   +3 more sources

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

Metagenomic, organoleptic profiling, and nutritional properties of fermented kombucha tea substituted with recycled substrates

Frontiers in Microbiology
Kombucha fermentation yields a diverse range of beneficial macro and micronutrients. In our study, we examined the metabolites, antioxidant activity, organoleptic characteristics, and nutritional attributes of traditionally prepared kombucha tea, using ...
Suriyapriya Selvaraj, K. Gurumurthy
semanticscholar   +1 more source

Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins

Fermentation, 2023
Kombucha is a sweet and sour beverage made by fermenting a liquid base with a symbiotic culture of bacteria and yeast. Different tea substrates, carbohydrate sources, and additional ingredients are used to create beverages with different physical and ...
Y. Frolova, V. Vorobyeva, I. Vorobyeva, V. Sarkisyan, A. Malinkin, V. Isakov, A. Kochetkova   +6 more
semanticscholar   +1 more source

Functional Foods Enriched With Bioactive Compounds: Therapeutic Potential and Technological Innovations

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
Functional foods enriched with bioactive compounds such as polyphenols, carotenoids, omega‐3 fatty acids, and probiotics provide therapeutic benefits through antioxidant, anti‐inflammatory, and gut‐modulating mechanisms. Advances in biotechnology and AI have improved screening, formulation, and delivery of these compounds in diverse food matrices ...
Zargull Arshad, Shafa Shahid, Ammarah Hasnain, Esha Yaseen, Mehdi Rahimi   +4 more
wiley   +1 more source