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Even experts studying kombucha aren’t sure about many aspects of this unique beverage because kombucha fermentation is an incredibly complicated biochemical & biological process. But here are a couple of publicly accessible research articles* to get you started on your own quest for kombucha knowledge!
Food Research International Volume. 33, 2000
Excerpts from Abstract: 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 resistance against cancer, prevent cardiovascular diseases, promote digestive functions, stimulate the immune system, reduce inflammatory problems, and can have many other benefits.
Food Chemistry Volume 98, Issue 3, 2006
Excerpts from Abstract: Effects of kombucha origins and fermentation time on their antioxidant properties were investigated using in vitro free radical scavenging assays. Kombucha from various sources demonstrated different antioxidant activities, and most showed the time-dependent characteristics. The average antioxidant potentials of kombucha after fermenting for 15 days were raised to about 70%, 40%, 49% determined, respectively, by the assays of DPPH, ABTS radical scavenging, and inhibition of linoleic acid peroxidation, while the ferrous ion binding ability was inversely diminished by 81%. The total phenol content increased up to 98% which implied that thearubigin might be subjected to biodegradation during fermentation, resulting in the release of smaller molecules with higher antioxidant activities.
Food Sci. Biotechnol Volume 19, Issue 3, 2010
Excerpts from Abstract: Tea fungus is symbiotic culture of acetic acid bacteria and yeasts, widely used to produce kombucha tea. Proximate, amino acids, and elemental analysis of tea fungus produced during kombucha fermentation were studied along with total count of microflora. Results suggested that tea fungus is rich in crude protein, crude fiber, and amino acid lysine. The biochemical characteristics of tea fungus studied were increased throughout the fermentation time.
*Opinions and conclusions in the research cited above are those of the researchers themselves and not those of the makers of Clearly Kombucha.
Clearly Kombucha is not intended to diagnose, treat, cure or prevent any disease.