Kombucha Research & Scientific Studies
43 search results for your query
KOMBUCHA RESEARCH
By Yao Jianqing
The Kombucha culture in Chinese society and spread very early,and as a folk tradition of the daily consumption of one drink.In recent years,the rise of Fungus in Japan and Europe and the United States and study the application of a new upsurge.This paper describes the history of ...
Viewed 54 times • 0 likes
KOMBUCHA TEA AMELIORATES EXPERIMENTAL AUTOIMMUNE ENCEPHALOMYELITIS IN MOUSE MODEL OF MULTIPLE SCLEROSIS
By Fatemeh Marzban, Gholamrez Azizi, Sanaz Afraeid, Reza Sedaghat, Mir Hadi Seyedzadeh, Alireza Razavi, Abbas Mirshafiey
Experimental autoimmune encephalomyelitis (EAE) is a mouse model for multiple sclerosis (MS), in which inflammatory demyelination and axonal damage occurs. Kombucha tea is a fermented beverage made from kombucha mushroom, brewed tea, and sugar. In recent years kombucha tea has attracted ...
Viewed 46 times • 0 likes
KOMBUCHA TEA AMELIORATES HEPATIC DAMAGES IN MICE WITH NONALCOHOLIC STEATOHEPATISIS
By Chanbin Lee, Sihyung Wang, Jieun Kim, Youngmi Jung
Not available
Viewed 31 times • 0 likes
KOMBUCHA TEA ANTIOXIDANT ACTIVITY
By Kelli Rush, Callie Gustafson, Katherine Seehusen, Francis Mann, Ted Wilson
Kombucha is a black tea product that is produced by fermentation using a symbiotic colony of bacteria and yeast. Kombucha originated in China and, in recent years, has gained popularity because of its proposed health benefits that could include antioxidant protection. Antioxidant activity of ...
Viewed 25 times • 0 likes
KOMBUCHA TEA BEVERAGE: MICROBIOLOGICAL CHARACTERISTIC, ANTIOXIDANT ACTIVITY, AND PHYTOCHEMICAL COMPOSITION
By Eva Ivanisova, Krist?na Menhartova, Margarita Terentjeva, Lucia Godocikova, J. Arvay, Miroslava Kacaniova
The aim of the present study was to determine the microbial composition, antioxidant activity, and content of phytochemicals in prepared kombucha tea beverage. Microbiota was identified by MALDI-TOF mass spectrometry, antioxidant activity of beverage was tested by ABTS and phosphomolybdenum ...
Viewed 443 times • 0 likes
KOMBUCHA TEA FERMENTATION: MICROBIAL AND BIOCHEMICAL DYNAMICS
By Somnath Chakravorty, Semantee Bhattacharya, Antonis Chatzinotas, Writachit Chakraborty, Debanjana Bhattacharya, Ratan Gachhui
Kombucha tea, a non-alcoholic beverage, is acquiring significant interest due to its claimed beneficial properties. The microbial community of Kombucha tea consists of bacteria and yeast which thrive in two mutually non-exclusive compartments: the soup or the beverage and the biofilm floating ...
Viewed 70 times • 0 likes
KOMBUCHA TEA PREVENTS OBESE MICE FROM DEVELOPING HEPATIC STEATOSIS AND LIVER DAMAGE
By Jeongeun Hyun, Youngjae Lee, Sihyung Wang, Jinnyun Kim, Jieun Kim, JaeHo Cha, Young-Su Seo, Youngmi Jung
Nonalcoholic fatty liver disease (NAFLD) is associated with increased accumulation of hepatocellular lipids. Although Kombucha tea (KT) has emerged as a substance protecting the liver from damage, the effects of KT in NAFLD remain unclear. Hence, we investigated whether KT influenced hepatic ...
Viewed 99 times • 0 likes
KOMBUCHA TEA: METABOLITES
By Rasu Jayabalan, Radomir V Malbasa, Muthuswamy Sathishkumar
Kombucha, fermented black tea with symbiotic association of bacteria and yeast, has been claimed by its drinkers for several health benefits. The health benefits of kombucha tea are directly associated with the composition and the concentration of the biomolecules present in it. Being a product ...
Viewed 45 times • 0 likes
KOMBUCHA YOGURT PROCESS
By ZHENG You-wei, WANG Lian-jie, NIU Le-bao
Introduced the use of Kombucha in the production of yoghurt, summed up some control conditions. This study chooses fresh milk as experimental materials, through the fermentation of Kombucha we can measure a series of indicators, such as the acidity of the fermantation products, the content of ...
Viewed 59 times • 0 likes
KOMBUCHA, THE FERMENTED TEA: MICROBIOLOGY, COMPOSITION, AND CLAIMED HEALTH EFFECTS
By C J Greenwalt, Keith H Steinkraus, R A Ledford
Kombucha is a slightly sweet, slightly acidic tea beverage consumed worldwide, but historically in China, Russia, and Germany. Kombucha is prepared by fermenting sweetened black tea preparations with a symbiotic culture of yeasts and bacteria. Potential health effects have created an increased ...
Viewed 46 times • 0 likes
KOMBUCHA-SYNTHESIZED BACTERIAL CELLULOSE: PREPARATION, CHARACTERIZATION, AND BIOCOMPATIBILITY EVALUATION
By Changlai Zhu, Feng Li, Xinyang Zhou, Lin Lin, Tianyi Zhang
Bacterial cellulose (BC) is a natural biomaterial with unique properties suitable for tissue engineering applications, but it has not yet been used for preparing nerve conduits to repair peripheral nerve injuries. The objectives of this study were to prepare and characterize the ...
Viewed 16 times • 1 likes
KOMBUCHA: A SYSTEMATIC REVIEW OF THE CLINICAL EVIDENCE
By Edzard Ernst, MD,PhD,FRCP
Aim: Kombucha has become a popular complementary remedy. The aim of this systematic review was to critically evaluate the evidence related to its efficacy and safety. Methods: Computerised literature searches were carried out to locate all human medical investigations of kombucha regardless of ...
Viewed 74 times • 0 likes
KOMBUCHA: A SYSTEMATIC REVIEW OF THE EMPIRICAL EVIDENCE OF HUMAN HEALTH BENEFIT
By Julie M. Kapp, MPH, Walton Sumner MD
Purpose: Kombucha tea, a fermented beverage, has recently become popular in the United States as part of the functional food movement. This popularity is likely driven by its touted health benefits, coupled with the recent scientific movement investigating the role of the microbiome on human ...
Viewed 115 times • 0 likes
KOMBUCHA: CARACTERIZAO DA MICROBIOTA E DESENVOLVIMENTO DE NOVOS PRODUTOS ALIMENTARES PARA USO EM RESTAURAO
By Mafalda Jorge dos, Santos
Kombucha is a refreshing, sweet, and acidic fermented beverage usually prepared with sugared black tea to which a "tea fungus" is added. This "tea fungus" is composed of a bacterial cellulosic pellicle containing a symbiotic consortia of acetic bacteria and yeasts. The growing popularity of ...
Viewed 62 times • 1 likes
KOMBUCHA: HOW IS IT PROCESSED
By Tara McHugh, Amanda Sinrod
This month's column is a continuation of our "How is it processed" series, focusing on kombucha. Thousands of years old,kombucha is a functional, fermented tea currently consumed around the world. I wish to thank my co-author, Amanda Sinrod, food specialist at the University of California, ...
Viewed 1536 times • 5 likes
KOMBUCHA: IS A CUP OF TEA GOOD FOR YOU?
By Ailsa Holbourn, Judith Hurdman
A 54-year-old asthmatic woman presented to the hospital with a 10-day history of breathlessness. On examination, she was tachypnoeic with mild wheeze. She had preserved peak flows and was saturating at 100% on room air. Investigations revealed severe metabolic lactic acidosis. On further ...
Viewed 49 times • 0 likes
KOMBUCHA: TECHNOLOGY, MICROBIOLOGY, PRODUCTION, COMPOSITION AND THERAPEUTIC VALUE
By Vikas Kumar, V K Joshi
Kombucha, Tea Kvass, Japanese or Indonesian tea fungus, and Manchurian are the most common names for the symbiotic association of bacteria and osmophilic yeast in the form of thick jelly membrane, which is cultured in sugared tea. It is slightly sweet, acetic acid-flavoured beverage also called ...
Viewed 213 times • 0 likes
KOMBUCHA: THE MIRACLE FUNGUS (SIXTH EDITION)
By Harald W. Tietze
Viewed 35 times • 0 likes
«Previous