Results 81 to 90 of about 208,383 (189)
Effects of kombucha tea on amylase (768.5)
The FASEB Journal, 2014 Kombucha is a fermented tea beverage produced using a culture of yeast and bacteria to create a bubbly beverage claiming many purported health benefits. The inhibitory effects of Kombucha were analyzed to assess its relevancy in digestive effects. The effects of Kombucha in relationship to breakdown of dietary starches in the mouth
Mallory Villeneuve +2 more
openaire +1 more source
Food Science &Nutrition, Volume 14, Issue 8, August 2026.This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
wiley +1 more source
The availability of a lactose medium for tea fungus culture and Kombucha fermentation [PDF]
Archives of Biological Sciences, 2012 Kombucha is a traditional beverage that is prepared by fermenting sucrose-sweetened black tea. A medium is inoculated with a cellulose pellicle (popularly known as a “tea fungus”) or fermentation brought from previous cultivation process.
Markov S.L. +2 more
doaj +1 more source
Bioactive Components and Functional Applications of Sea Buckthorn: A Review
Food Science &Nutrition, Volume 14, Issue 8, August 2026.Sea buckthorn (Hippophae rhamnoides L.) is a multifunctional food resource whose bioactive composition and functional potential depend strongly on plant part, extraction method, and processing matrix. Fruits and juices are rich in vitamin C, organic acids, carotenoids, phenolic acids, and flavonol glycosides; leaves provide abundant flavonoids ...
Xiaogang Guo +6 more
wiley +1 more source
Chemical and microbiological characteristics of kombucha made from robusta cascara and green tea [PDF]
Dried coffee peel or cascara as coffee waste is a potential ingredient that still contains phytochemical substances such as polyphenol and clorogenic acid. Cascara can be used in making kombucha.
Nurrocmah, Siti Iliyo +2 more
core +1 more source
Effect of Kombucha Tea on Blood Sugar and Blood Lipid Profiles in Diabetic Rats: Short Communication
مجله دانشگاه علوم پزشکی بیرجند, 2015 Background and Aim: Kombucha tea is made through fermentation of sweet tea by Kombucha fungus. It has beneficial therapeutic effects in the treatment of many diseases. The present study aimed at examining the effect of Kombucha tea extract on blood sugar
Mohammad Malekaneh +3 more
doaj
Health Benefits of Kombucha Tea Enriched with Olive Leaf and Honey
Journal of Obesity and Chronic Diseases, 2020 Kombucha is a fermented beverage that is produced by fermenting tea andbeet sugar solution under aerobic conditions by adding symbiotic culture (yeastsand acetic acid bacteria) named as SCOBY. The health benefits of Kombuchaare mainly associated with the phenolic content of substrate and the microbiotaof Kombucha cultures. Olive leave and honey contain
Gürbüz, Ozan +3 more
openaire +3 more sources
Safety Evaluation of an Aqueous Root and Leaf Extract of Ashwagandha ( Withania somnifera )
Phytotherapy Research, Volume 40, Issue 8, Page 5030-5047, August 2026.Sensoril, an aqueous root and leaf extract of ashwagandha showed no evidence of mutagenicity in the in vitro Ames assay, was negative in the in vitro micronucleus, in vivo mammalian bone marrow chromosome aberration assays, and was well tolerated in the rat at up to 4000 mg/kg BW/day when administered orally for a period of 90 days. The data from these
Mukesh Summan +2 more
wiley +1 more source
KOMBUCHA TEA MENURUNKAN JUMLAH BAKTERI Streptococcus mutans PADA PENDERITA KARIES [PDF]
, 2017 Dental caries is an endemic disease that high prevalence and severity. Bacteria, such as Streptococcus mutans are the flora of the mouth, potentially cause caries by producing acid that could demineralize enamel of the tooth. The aim of the study wasw to
Ernawati, Kadek Lusi
core +1 more source
KARAKTERISTIK FISIKOKIMIA DAN SENSORI KOMBUCHA CASCARA (KULIT KOPI RANUM)
Jurnal Teknologi dan Industri Pangan, 2020 Kombucha is usually made from tea leaves (Camellia sinensis L.) extracts added with sugar which is fermented with kombucha starter symbiotic culture of bacteria and yeast (SCOBY) containing.
Nurhayati +2 more
doaj +1 more source