Kombucha Research & Scientific Studies
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GLUCURONIC ACID CONTAINING FERMENTED FUNCTIONAL BEVERAGES PRODUCED BY NATURAL YEASTS AND BACTERIA ASSOCIATIONS
By Ilmra Vna, Pvels Semjonovs, Raimonds Linde, Artrs Patetko
Synthesis of glucuronic acid, well-known as significant detoxicant, by natural Kombucha associations, has been studied. The aim of this review is to overview the possibility of obtaining Kombucha-like healthy beverages with a high content of glucuronic acid by the integration of several optimal ...
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GLUCURONIC ACID FROM FERMENTED BEVERAGES: BIOCHEMICAL FUNCTIONS IN HUMANS AND ITS ROLE IN HEALTH PROTECTION
By Ilmara Vina, Raimonds Linde, Arturs Patetko, Pavels Semjonovs
An increasing rate of morbidity in the world is due to widespread chronic degenerative ailments such as cancer, cardiovascular, and neurodegenerative diseases. One of the causes of that is the toxification of the human organism by xenobiotics and insufficient activity of fat-soluble ...
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GREEN TEA (CAMELLIA ASSAMICA) CONCENTRATE AS A SOURCE OF L-THEANINE USED IN KOMBUCHA FERMENTATION FOR RELAXATION DRINK
By Agustine Susilowati, Aspiyanto, Hakiki Melanie, Yati Maryati
Concentrate of green tea (Camellia assamica) of Pekoe grade produced through purification by means of microfiltration (MF) membrane is potentially used as a substrate in kombucha fermentation for relaxation (anti-stress) due to high L-theanine concentration. This experiment was conducted to ...
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GROWTH INHIBITION AND INDUCTION OF APOPTOSIS IN HUMAN BLADDER CANCER CELLS INDUCED BY FERMENTED CITRUS KOMBUCHA
By Chung-I Kim, Seung-Shick Shin, Sung-Soo Park
Kombucha is a slightly sour beverage fermented by symbiotic micro-organisms, including bacteria and yeasts. In this study, we examined the biological activities of citrus Kombucha (CK) produced by the addition of citrus extract to the original Kombucha (K). After fermentation for 10 days, ...
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