Products of biotransformation of tea infusion – properties and application

• Autorzy: Kaczmarczyk D. , Lochynski S.

Warianty tytułu

PL

Produkty biotransformacji naparu herbaty - właściwości i zastosowanie

• Języki publikacji: EN

Abstrakty

EN

Fermented tea broth (known as Kombucha) has been used for ages in many countries, especially in Japan, Russia, China and Eastern Europe. Nowadays, this beverage is generally regarded a universal natural medicament having a strengthening effect on the human body. Kombucha beverage is popular because of its favourable effect on human health. Its composition includes: B vitamins, C vitamin, mineral components and organic acids. It is believed that Kombucha decreases the risk of cancer, prevents circulation disorders, improves the function of the digestive system, mitigates inflammatory conditions and has a favourable effect on the skin, hair and nails. The composition and properties of tea are well documented. Regrettably, the scientific information on the composition, effect on human body and properties of Kombucha is sparse. The goal of this paper is to present the properties and composition of Kombucha beverage as well as its biological activity and potential favourable effect on the human body.

PL

Napój sfermentowanej herbaty (znany jako Kombucha) stosowany był od wieków w wielu krajach, szczególnie w Japonii, Rosji, Chinach i Europie Wschodniej. W dzisiejszych czasach uznawany jest jako środek naturalny wzmacniający organizm. Kombucha zyskała popularność ze względu na potencjalny korzystny wpływ na organizm. Do głównych składników sfermentowanej herbaty należą: witaminy z grupy B, witamina C, związki mineralne i kwasy organiczne. Przypuszcza się, że Kombucha może obniżać ryzyko występowania nowotworów, zapobiegać zaburzeniom układu krążenia, poprawiać funkcjonowanie układu pokarmowego, łagodzić stany zapalne oraz korzystnie wpływać na skórę, włosy i paznokcie. Skład i właściwości herbaty są dobrze udokumentowane. Doniesienia naukowe dotyczące składu, działania i właściwości Kombuchy są nieliczne. Celem pracy jest prezentacja właściwości i składu Kombuchy, jak również aktywności biologicznej oraz potencjalnego korzystnego wpływu na organizm.

• Wydawca: -
• Czasopismo: Polish Journal of Natural Sciences
• Rocznik: 2014
• Tom: 29
• Numer: 4
• Opis fizyczny: p.381-392,fig.,ref.

Twórcy

autor

Kaczmarczyk D.

• Department of Bioorganic Chemistry, Wroclaw University of Technology, Wybrzeze Wyspianskiego 27, 50-370 Wroclaw, Poland
• Institute of Cosmetology, Wrocław College of Physiotherapy, Wroclaw, Poland

autor

Lochynski S.

• Department of Bioorganic Chemistry, Wroclaw University of Technology, Wroclaw, Poland
• Institute of Cosmetology, Wrocław College of Physiotherapy, Wroclaw, Poland

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