Kombucha Research & Scientific Studies
38 search results in "Antioxidant"
IMPACT OF FERMENTATION CONDITIONS ON THE PRODUCTION OF BIOACTIVE COMPOUNDS WITH ANTICANCER, ANTI-INFLAMMATORY AND ANTIOXIDANT PROPERTIES IN KOMBUCHA TEA EXTRACTS
By Silvia Alejandra Villarreal-Sotoa, Sandra Beauforta, Jalloul Bouajila, Jean-Pierre Souchard, Thierry Renard, Serge Rollan, Patricia Taillandier
The production of natural bioactive compounds through the fermentation of plants has increased in recent years. The biological activities of the extracts obtained from the fermentation of black tea with the kombucha consortium were evaluated. To improve the productivity of these compounds, two ...
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KOMBUCHA PROTECTS AGAINST ARSENIC-INDUCED PROTEIN PEROXIDATION IN RATS
By J A Ofori, A Ocloo, M Ofori, W P Dorleku, W S K, Gbewonyo
Kombucha, prepared by fermenting sugared-tea with a symbiotic culture of acetic bacteria and yeasts belonging to the genera Saccharomycae, is claimed to have numerous medicinal benefits, some of which could partly be attributed to its antioxidant properties. However, the chemical composition of ...
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NOVEL KOMBUCHA BEVERAGE FROM LINGZHI OR REISHI MEDICINAL MUSHROOM, GANODERMA LUCIDUM, WITH ANTIBACTERIAL AND ANTIOXIDANT EFFECTS.
By Aleksandra Sknepnek, Milena Panti, Danka Matijaevi, Dunja Mileti, Steva Levi, Viktor Nedovi, Miomir Niksic
Kombucha is a nonalcoholic beverage traditionally made by fermenting black tea using a combination of yeast and acetic acid bacteria (AAB) cultures. Ganoderma lucidum hot water extract (HWE) was used-to our knowledge for the first time to prepare a novel, health-promoting kombucha product. ...
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OAK KOMBUCHA PROTECTS AGAINST OXIDATIVE STRESS AND INFLAMMATORY
By Vazquez-Cabral B.D., Larrosa-Perez M., Gallegos-Infante J.A., Moreno-Jimenez M.R., Gonzalez-Laredo R.F., Rutiaga-Quinones J.G., Gamboa-Gomez C.I., Rocha-Guzman N.E.
The black tea infusion is the common substrate for preparing kombucha; however, other sources such as oak leaves infusions can be used for the same purpose. Almost any white oak species have been used for medicinal applications by some ethnic groups in Mexico and could be also suitable for ...
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POLYPHENOLS AND ANTIOXIDANT ACTIVITIES OF KOMBUCHA BEVERAGE ENRICHED WITH COFFEEBERRY EXTRACT.
By NAJMI AHMED ESSAWET, DRAGOLJUB CVETKOVIC, ALEKSANDRA VELICANSKI, JASNA CANADANOVIC-BRUNET, JELENA VULIC, VUK MAKSIMOVIC, SINISA MARKOV
Kombucha is a traditional beverage obtained by fermenting sweetened black tea with tea fungus, which represents a consortium of acetic acid bacteria and yeasts. Also, CoffeeBerry products, derived from the whole fruit of the coffee plant, are valuable ingredients with nutritional and ...
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POTENTIAL OF SNAKE FRUIT (SALACCA ZALACCA (GAERTH.) VOSS) FOR THE DEVELOPMENT OF A BEVERAGE THROUGH FERMENTATION WITH THE KOMBUCHA CONSORTIUM
By Elok Zubaidah, Firka Julian Dewantari, Fitria Rizki Novitasari, Ignatius Srianta, Philippe Blanc
Sugared snake fruit juices were fermented for 14 days with the Kombucha consortium containing yeasts and acetic acid bacteria. Five Indonesian cultivars (Salak Doyong. Salak Madu, Salak Pondoh, Salak Segaran, and Salak Suwaru) of the fruit were studied. The physicochemical and sensory ...
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PROTECTIVE EFFECT OF KOMBUCHA ON RATS FED A HYPERCHOLESTEROLEMIC DIET IS MEDIATED BY ITS ANTIOXIDANT ACTIVITY
By Khaled Bellassoued, Ferdaws Ghrab, Fatma Makni-Ayadi, Jos Van Pelt, Abdelfattah Elfeki, Emna Ammar
Context: Kombucha (KT) is claimed to have various beneficial effects on human health, but there is very little scientific evidence available in the literature. Objective: The present study investigates the effects of Camellia sinensis (GT) Linn. (Theaceae) and KT, two natural drinks, on ...
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PROTECTIVE EFFECT OF KOMBUCHA TEA AGAINST TERTIARY BUTYL HYDROPEROXIDE INDUCED CYTOTOXICITY AND CELL DEATH IN MURINE HEPATOCYES
By Semantee Bhattacharya, Prasenjit Manna, Ratan Gachhui, Garames C Sil
Kombucha (KT), a fermented black tea (BT), is known to have many beneficial properties. In the present study, the antioxidant property of KT has been investigated against tertiary butyl hydroperoxide (TBHP) induced cytotoxicity using murine hepatocytes. TBHP, a reactive oxygen species inducer, ...
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RESEARCH ON THE EFFECT OF CULTURE TIME ON THE KOMBUCHA TEA BEVERAGE'S ANTIRADICAL CAPACITY AND SENSORY VALUE.
By Anna Gramza-Michaowska, Bartosz Kulczyski, Yuan Xindi, Magorzata Gumienna
Background. Recent consumption trends show high consumer acceptability and growing medicinal interest in the biological value of kombucha tea. This tea is a sweetened tea leaf brew fermented with a layer containing mainly acetic acid bacteria, yeast, and lactic acid bacteria. The main ...
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ROLE OF KOMBUCHA TEA IN THE CONTROL OF EMF 950MHZ INDUCED INJURY IN RAT HEART AND LUNG ORGANS
By Ola Ali Gharib
Objective: Cell phone usage has increased significantly nowadays. The present study has highlighted the negative effect of cell phone exposure in rats and the possible protective role of Kombucha tea to overcome these effects. Methods: The control group received a black tea only, while KT group ...
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THE CHANGES OF ANTIOXIDANT CAPABILITY OF KOMBUCHA TEA DURING FERMENTATION
By Zhu Xiao-qing, Chen Yi-lun, Zhang Ya-wei, Li Xuan
The kombucha tea was respectively prepared with culture medium of black tea, and green tea, the changes of antioxidant capacity during fermentation were investigated by the methods of the total antioxidant capacity, reducing power, the scavenging capability of hydroxyl,superoxide anion and DPPH ...
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TITRATION AND HPLC CHARACTERIZATION OF KOMBUCHA FERMENTATION: A LABORATORY EXPERIMENT IN FOOD ANALYSIS
By Breanna Miranda, Nicole M. Lawton, Sean R. Tachibana, Natasja A. Swartz, W. Paige Hall
Quantification of the many constituents that make up our food, whether they are desirable (vitamins, antioxidants, nutrients) or undesirable (pesticides, toxins), is one of the most practical applications of chemistry. In this study, kombucha, a popular fermented tea beverage, was analyzed ...
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USE OF KOMBUCHA CONSORTIUM TO TRANSFORM SOY WHEY INTO A NOVEL FUNCTIONAL BEVERAGE
By Chuanhai Tu, Sijie Tang, Fidelis Azi, Wenxiu Hu, Mingsheng Dong
Soy whey is a liquid by-product from tofu and soy protein manufacturing and is usually discarded, leading to environmental pollution. This study investigated the feasibility of transforming soy whey into a novel functional beverage using kombucha consortium. Changes in chemical compositions and ...
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