Estudis científics sobre el te kombutxa

Jayabalan, R., Malbaša, R. V., Lončar, E. S., Vitas, J. S. and Sathishkumar, M. (2014), A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus. Comprehensive Reviews in Food Science and Food Safety, 13: 538–550. doi:10.1111/1541-4337.12073

Wang, Y., Ji, B., Wu, W., Wang, R., Yang, Z., Zhang, D. and Tian, W. (2014), Hepatoprotective effects of kombucha tea: identification of functional strains and quantification of functional components. J. Sci. Food Agric., 94: 265–272. doi: 10.1002/jsfa.6245

Battikh, H., Chaieb, K., Bakhrouf, A., & Ammar, E. (2013). Antibacterial and antifungal activities of black and green kombucha teas. Journal of Food Biochemistry, 37(2), 231-236.

Yang, Z.-W., Ji, B.-P., Zhou, F., Li, B., Luo, Y., Yang, L. and Li, T. (2009), Hypocholesterolaemic and antioxidant effects of kombucha tea in high‐cholesterol fed mice. J. Sci. Food Agric., 89: 150–156. doi:10.1002/jsfa.3422

Dufresne, C., Farnworth, E. (1999), Tea, Kombucha, and health: a review. Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. West, Saint-Hyacinthe, QC, Canada J2S 8E3

Ogawa, N., Satsu, H., Watanabe, H., Fukaya, M., Tsukamoto, Y., Miyamoto, Y., & Shimizu, M. (2000). Acetic acid suppresses the increase in disaccharidase activity that occurs during culture of caco-2 cells. The Journal of nutrition,130(3), 507-513.

Östman, E., Granfeldt, Y., Persson, L., & Björck, I. (2005). Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects. European journal of clinical nutrition,59(9), 983-988.