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Kombucha Research & Scientific Studies



5 search results in "Stress"


ANTI-DIABETES ACTIVITY OF KOMBUCHA PREPARED FROM DIFFERENT SNAKE FRUIT CULTIVARS

By Elok Zubaidah, Raida Amelia Ifadah, Umi Kalsum, Diana Lyrawati, Widya Dwi Rukmi, Putri, Ignatius Srianta, Philippe J. Blanc

Purpose: This paper aims to study the anti-diabetes activity of the Kombucha prepared from different snake fruit cultivars.Design/methodology/approach: The juices of snake fruits of Suwaru, Madura, Pondoh and Bali cultivars were fermented for 14 days. The anti-diabetes activity of the products ...

Viewed 81 times • 0 likes



DOES KOMBUCHA TEA ATTENUATE THE HEPATO-NEPHEROTOXICITY INDUCED BY A CERTAIN ENVIRONMENTAL POLLUTANT?

By Ola Ali Gharib

Trichloroethylene (TCE) may induce oxidative stress, which generates free radicals and alters antioxidants or oxygen-free radical scavenging enzymes. The aim of this study was to investigate the protective role of oral administration of kombucha tea in rats with TCE as an environmental ...

Viewed 171 times • 0 likes



EFFECT OF KOMBUCHA ON SERUM SOD, LDH, MDA AND GSH LEVELS IN COLD-STRESSED MICE

By Hu-cheng Zhang, Zheng-tian Zhang, Xiu-lan Xin

Objective: The serum levels of superoxide dismutase(SOD),lactate dehydrogenase(LDH),malondialdehyde(MDA) and glutathione(GSH) in cold-stressed mice were measured to discover whether kombucha enhances cold tolerance in mice. Methods: Twenty male CD-1(ICR) mice were randomly divided into 4 groups ...

Viewed 12 times • 0 likes



EFFECTS OF BLENDING WHEAT GRASS JUICE ON ENHANCING PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITIES OF TRADITIONAL KOMBUCHA BEVERAGE

By Tzu-Ying Sun, Jia-Shiun Li, Chinshuh Chen

Traditional kombucha is a fermented black tea extract and sugar. Sweetened black tea (10% w/v) and wheatgrass juice (WGJ) were mixed in various ratios and used as a fermentation substrate for enhancing phenolic compounds and antioxidant activity. Starter, comprising of yeast (Dekkera ...

Viewed 37 times • 0 likes



KOMBUCHA MIGHT BE PROMISING PROBIOTICS FOR CONSUMPTION ON THE MOON

By Natalia O Kozyrovska, Bernard H. Foing

The sanitization at permanently manned lunar bases and consuming germ-free food in a concert with the effect of lunar stressors may result in crew disorders, including inflammatory and atopic states and decrease of resistance to indigenous pathogens, which present in the human organism in a ...

Viewed 67 times • 0 likes



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