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 …

In the present review the latest research studies on Kombucha tea are summarized. Special
attention has been paid on microbial population, chemical parameters, biocellulose …

Монография попытка автора воссоединить воедино данные народной, традиционной
и научной медицины по применению лекарственных средств натурального …

Functional foods have been identified as whole foods and fortified, enriched, or enhanced
products which have a potentially beneficial effect on health when consumed as part of a …

Kombucha is a functional tea brewed through a symbiotic culture of bacteria and yeast
(SCOBY). It is applicable to various industrial sectors due to its several noteworthy features …

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 …

Background Rutin is a polyphenolic natural flavonoid which possesses antioxidant and
anticancer activity. In the present study the hepatoprotective effect of rutin was evaluated …

Diabetes has become a serious health problem and a major risk factor associated with
troublesome health complications, such as metabolism disorders and liver-kidney …

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 …

Fermented beverages hold a long tradition and contribution to the nutrition of many societies
and cultures worldwide. Traditional fermentation has been empirically developed in ancient …