Kombucha ameliorates experimental autoimmune encephalomyelitis through activation of Treg and Th2 cells
Sign Up to like & getrecommendations! Published in 2020 at "Acta Neurologica Belgica"
DOI: 10.1007/s13760-020-01475-3
Abstract: Multiple sclerosis (MS) is the most common inflammatory disorder of the central nervous system (CNS). Kombucha is produced by the fermentation of sugared tea with a symbiotic culture of bacteria and yeasts. This research was… read more here.
Keywords: kombucha; ctrl; kombucha ameliorates; autoimmune encephalomyelitis ... See more keywords
Health effects and probiotic and prebiotic potential of Kombucha: A bibliometric and systematic review
Sign Up to like & getrecommendations! Published in 2021 at "Food Bioscience"
DOI: 10.1016/j.fbio.2021.101332
Abstract: Abstract Kombucha is a fermented beverage composed of a range of natural compounds such as sugars, ethanol, organic acids, and complex microbial communities of bacteria and yeasts. Based on this several biological properties are attributed… read more here.
Keywords: kombucha; systematic review; probiotic prebiotic; review ... See more keywords
Kombucha analogues around the world: A review.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2069673
Abstract: Kombucha is a traditional healthy beverage usually made by the fermentation of sweetened tea with a symbiotic culture of bacteria and yeast. The consumption of kombucha is associated with numerous health benefits and therefore the… read more here.
Keywords: around world; kombucha; analogues around; kombucha analogues ... See more keywords
Influence of Storage Conditions on the Quality, Metabolites, and Biological Activity of Soursop (Annona muricata. L.) Kombucha
Sign Up to like & getrecommendations! Published in 2020 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2020.603481
Abstract: Kombucha is a slightly alcoholic beverage produced using sugared tea via fermentation using the symbiotic culture of bacteria and yeast (SCOBY). This study aimed to optimize the production of soursop kombucha and determine the effects… read more here.
Keywords: storage; kombucha; storage conditions; soursop ... See more keywords
Glycemic index and insulin index after a standard carbohydrate meal consumed with live kombucha: A randomised, placebo-controlled, crossover trial
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2023.1036717
Abstract: Introduction Kombucha is a complex probiotic beverage made from fermented tea, yet despite extensive historical, anecdotal, and in-vivo evidence for its health benefits, no controlled trials have been published on its effect on humans. Methods… read more here.
Keywords: index; kombucha; water; meal consumed ... See more keywords
Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea
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DOI: 10.3390/antiox9050447
Abstract: Kombucha is a fermented tea beverage prepared as a result of the symbiotic nature of bacterial cultures and yeast, the so-called SCOBY (Symbiotic Cultures of Bacteria and Yeasts). Kombucha is characterised by rich chemical content… read more here.
Keywords: kombucha; red tea; tea; chemical profile ... See more keywords
Sensory Profile of Kombucha Brewed with New Zealand Ingredients by Focus Group and Word Clouds
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DOI: 10.3390/fermentation7030100
Abstract: Kombucha is a yeast and bacterially fermented tea that is often described as having an acetic, fruity and sour flavour. There is a particular lack of sensory research around the use of Kombucha with additional… read more here.
Keywords: kombucha; profile kombucha; sensory profile; focus group ... See more keywords
Kombucha: Production and Microbiological Research
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11213456
Abstract: Kombucha is a sparkling sugared tea commonly prepared using a sugared tea infusion and fermented at ambient temperature for several days using a cellulose pellicle also called tea fungus that is comprised of acetic acid… read more here.
Keywords: kombucha production; kombucha; microbiological research; production ... See more keywords
Effects of Long-Term Storage on Radical Scavenging Properties and Phenolic Content of Kombucha from Black Tea
Sign Up to like & getrecommendations! Published in 2021 at "Molecules"
DOI: 10.3390/molecules26185474
Abstract: Kombucha is a fermented beverage. Its consumption has significantly increased during the last decades due to its perceived beneficial effects. For this reason, it has become a highly commercialized drink that is produced industrially. However,… read more here.
Keywords: kombucha; phenolic content; radical scavenging; black tea ... See more keywords