Kombucha Research & Scientific Studies
10 search results in "Review"
A REVIEW ON HEALTH BENEFITS OF KOMBUCHA NUTRITIONAL COMPOUNDS AND METABOLITES
By Jessica Martinez Leala, Lucia Valenzuela Suareza, Rasu Jayabalanb, Joselina Huerta Orosa, Anayansi Escalante-Aburtoa
Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of bacteria and yeasts. Kombucha consumption has been associated with some health effects such as the reduction of cholesterol levels and blood pressure, reduction of cancer propagation, the improvement of the ...
Viewed 1594 times • 7 likes
A REVIEW ON KOMBUCHA TEA-MICROBIOLOGY, COMPOSITION, FERMENTATION, BENEFICIAL EFFECTS,TOXICITY, AND TEA FUNGUS
By Rasu Jayabalan, Radomir V. Malbaa, Eva S. Lonar, Jasmina S. Vitas, Muthuswamy Sathishkumar
Fermentation of sugared tea with a symbiotic culture of acetic acid bacteria and yeast (tea fungus) yields kombucha tea, which is consumed worldwide for its refreshing and beneficial properties on human health. Important progress has been made in the past decade concerning research findings on ...
Viewed 585 times • 3 likes
CURRENT EVIDENCE ON PHYSIOLOGICAL ACTIVITY AND EXPECTED HEALTH EFFECTS OF KOMBUCHA FERMENTED BEVERAGE
By Ilmra Vna, Pvels Semjonovs, Raimonds Linde, Ilze Denina
Consumption of kombucha fermented tea (KT) has always been associated with different health benefits. Many personal experiences and testimonials of KT drinkers are available throughout the world on the ability of KT to protect against a vast number of metabolic and infectious diseases, but very ...
Viewed 126 times • 0 likes
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 ...
Viewed 106 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 37 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 23 times • 0 likes
MICROBIOLOGICAL AND TECHNOLOGICAL PARAMETERS IMPACTING THE CHEMICAL COMPOSITION AND SENSORY QUALITY OF KOMBUCHA
By Thierry Tran, Cosette Grandvalet, Francois Verdier, Antoine Martin, Herve Alexandre, Raphaelle Tourdot‐Marechal
Kombucha is a beverage made from sugared tea transformed by yeasts and acetic acid bacteria. Being originally homemade, it has become an industrially produced soft drink whose quality standards are poorly defined and whose production process is still not fully controlled. Based on current ...
Viewed 238 times • 1 likes
SO WHAT IS KOMBUCHA? AN ALCOHOLIC OR A NON-ALCOHOLIC BEVERAGE? A BRIEF SELECTED LITERATURE REVIEW AND PERSONAL REFLECTION
By Gary Spedding Ph.D.
Kombucha is a complex beverage touted to be both refreshing and health-promoting, almost ascribed to the status of a cult-like "cure-all." Yet, despite its long history (and incredible popularity as a homemade beverage - especially over the last 50-100 years) it remains largely a mystery (at ...
Viewed 88 times • 0 likes
SPECIAL REPORT: KOMBUCHA BREWING UNDER THE FOOD AND DRUG ADMINISTRATION MODEL FOOD CODE: RISK ANALYSIS AND PROCESSING GUIDANCE
By Brian A Nummer
Kombucha is a fermented beverage made from brewed tea and sugar. The taste is slightly sweet and acidic, and it may have residual carbon dioxide. Kombucha is consumed in many countries as a health beverage, and it is gaining in popularity in the U.S. Consequently, many retailers and food ...
Viewed 115 times • 0 likes
TEA, KOMBUCHA, AND HEALTH: A REVIEW
By C. Dufresne, E Farnworth
Kombucha is a refreshing beverage obtained by the fermentation of sugared tea with a symbiotic culture of acetic bacteria and fungi, consumed for its beneficial effects on human health. Research conducted in Russia at the beginning of the century and testimony indicate that Kombucha can improve ...
Viewed 44 times • 0 likes