ArticleFoods (Basel, Switzerland)2023
Fermented Tea as a Food with Functional Value-Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
9 citing papers in PubMed, 19 citations in OpenAlex.
- Dynamic Changes in Antioxidant Activity and Ethanol Adsorption Capacity of Sugarcane Vinegar During In Vitro Digestion: Insights into the Prevention of Alcoholic Liver Disease.Foods (Basel, Switzerland) · 2026Article
- Fermented Tea and Cognitive Dysfunction in Diabetes: A Novel Perspective on the Gut-Brain AXIS.Food science & nutrition · 2025Review
- Functional Compound Bioaccessibility and Microbial Viability in Green and Black Tea Kombucha During Simulated Digestion.Foods (Basel, Switzerland) · 2025Article
- Article
- Kombucha Bacterial Cellulose: A Promising Biopolymer for Advanced Food and Nonfood Applications.Foods (Basel, Switzerland) · 2025Review
- The Manufacturing Process of Lotus (Foods (Basel, Switzerland) · 2025Article
- A modern scientific perspective on the flavor and functional properties of diverse teas in traditional cuisine "tea-flavored fish": From macroscopic quality to microscopic variations.Food chemistry: X · 2025Article
- Harnessing the Power of Fermented Tea to Improve Gut Microbiota and Combat Obesity Epidemic.Biology · 2024Review
- Phytochemical Index and the Risk of Gastritis/Gastric Ulcer among Korean Adults: A Prospective Cohort Study.Nutrients · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Kombucha is a fermented tea drink produced by a symbiotic culture of bacteria and yeast, known as SCOBY. Its base has traditionally been black tea, which has been recognized for its health-promoting properties, particularly its antioxidant activity based on its high content of pol-yphenolic compounds. A number of previous studies have demonstrated the equally favourable biochemical and phytochemical composition of green tea. The aim of this study was to analyse and compare the basic biochemical composition, microbiological composition and antioxidant properties of black and green tea-based Kombucha. The green tea-based Kombucha showed a quantitatively more abundant microbial composition (Lactic Acid Bacteria,
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.