昆布茶是有益于人类健康的饮料

IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Plant Foods for Human Nutrition Pub Date : 2024-04-11 DOI:10.1007/s11130-024-01169-8
Ramona Massoud, Reyhaneh Jafari, Kianoush Khosravi-Darani
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引用次数: 0

摘要

昆布茶是一种独特的发酵饮料,由酵母和细菌共生培养而成。昆布茶通常是在红茶的基础上加水,然后加糖作为基质在这种饮料中发酵。这种独特的饮料由氨基酸、类黄酮、维生素和一些活性酶组成。据报道,益生菌和益生元的存在可产生多种有益健康的效果,如抗氧化、抗菌等。昆布茶的这些保健作用归功于其生物活性化学和生物制剂,如益生菌(如葡萄糖酸菌、醋酸菌)和酵母菌(如酵母菌)以及葡萄糖醛酸,它们是保护健康的主要来源。本综述重点介绍了昆布茶的有益作用,包括抗菌、抗氧化、抗癌、抗糖尿病、保护肝脏、治疗肠胃问题、艾滋病、胃溃疡、肥胖(和能量生产)、排毒和皮肤健康。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Kombucha as a Health-Beneficial Drink for Human Health

Kombucha is a unique fermented beverage made from a symbiotic culture of yeast and bacteria. Kombucha is normally based on black tea added to water, then sugar is added as a substrate for fermentation in this beverage. This unique beverage is composed of amino acids, flavonoids, vitamins, and some active enzymes. Several beneficial health effects such as antioxidant, antimicrobial effects have been reported as a result of probiotics and prebiotics presence. These health effects of kombucha are attributed to its bioactive chemical and biological agents of probiotics bacteria e.g., Gluconobacter, Acetobacter and yeasts like Saccharomyces sps., along with glucuronic acid as the main sources of the health protection. This review focuses on the beneficial effects of Kombucha including antimicrobial, antioxidant, anti-cancer antidiabetic properties, as well as liver protection, treat of gastrointestinal problems, AIDS, gastric ulcers, obesity (and energy production), detoxification, and skin health.

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来源期刊
Plant Foods for Human Nutrition
Plant Foods for Human Nutrition 工程技术-食品科技
CiteScore
6.80
自引率
7.50%
发文量
89
审稿时长
12-24 weeks
期刊介绍: Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by: - Biotechnology (all fields, including molecular biology and genetic engineering) - Food science and technology - Functional, nutraceutical or pharma foods - Other nutrients and non-nutrients inherent in plant foods
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