Antioxidant Activity of Hempseed-Infused Kombucha: An In Vivo Study Using Caenorhabditis elegans

Abstract

Oxidative stress contributes to aging and degenerative diseases. Hempseed-added kombucha (HK) contains higher levels of antioxidants, phenolics, and proteins than traditional kombucha (CK), suggesting a greater potential to combat oxidative stress. The aim of this study was to evaluate the effect of HK on the increase in resistance to oxidative stress using the in vivo Caenorhabditis elegans biological model. Antioxidant capacity (AC) was measured with DPPH+ and ABTS+ assays, while oxidative stress resistance was assessed via survival and ROS production in C. elegans. The DPPH+ assay showed AC of 0.119 mg Trolox equivalent (TE)/mL for CK and 0.163 mg TE/mL for HK. The ABTS+ assay showed AC of 0.101 mg TE/mL for CK and 0.136 mg TE/mL for HK, with significant differences (p < 0.05). Juglone-induced oxidative damage was reduced by 10–15% with CK and 30–35% with HK. HK enhanced survival and reduced ROS levels in nematodes. These findings highlight HK’s potential as a superior functional beverage for dietary interventions against oxidative stress.