Background: The use of natural compounds in relieving pain has been commonplace since ancient times and their is currently increasing. Objectives: Given that analgesic anti-inflammatory effects Kombucha have not studied, this study was designed to examine these vitro. Methods: In experimental study, rats were divided into four groups. control group received normal saline i.p the same amount dru...

Kombucha (tea and biocelluose) has been used worldwide due to its high nutritional, functional, economic potential. This fermented tea in folk medicine treat several pathological conditions biocellulose the industrial sector. In this context, paper presents a scientific literature review on main phytochemicals of respective biological activities assess their potential uses. The presented wide r...

Kombucha is a fermented drink that has distinctive taste and flavor, which blend of sour, sweet slightly carbonated. Has very good benefits for health. Contains polyphenols, making this functional acts as an antioxidant. One the factors influence fermentation process in kombucha tea sugar. In fermentation, sugar used carbon source. The addition spices to innovation order produce drinks with exc...

An active film composed of chitosan and kombucha tea (KT) was successfully prepared using the solvent casting technique. The effect of incorporation of KT at the levels 1%-3% w/w on the physical and functional properties of chitosan film was investigated. The antimicrobial activity of chitosan/KT film against Escherichia coli and Staphylococcus aureus was evaluated using agar diffusion test, an...

The green building phenomenon stimulates new material production to optimize the sustainable design quality goal. While issue lies in limited exploration and of local biomaterials, acceptance is still problematic actual practice mainly because unfamiliarity. One most promising materials comes from household waste, especially food. Its availability, degradability, low potential allergy gained po...

Abstract Kombucha is a healthy carbonated beverage made by fermenting tea extracts such as green and black through symbiotic culture of bacteria yeast. In this study, fermentation characteristics radical scavenging activity ginseng berry kombucha (GBK) Saccharomyces cerevisiae M-5 Gluconobacter oxydans were measured. As time increased, pH decreased titratable acidity increased. Reducing sugars ...