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Kombucha tea is a little different from regular tea. It’s a special concoction made from tea, sugar, bacteria and yeast. This drink is sometimes called kombucha mushroom tea. Kombucha isn’t actually a mushroom though — it’s a colony of bacteria and yeast. Kombucha tea is made by adding this colony of bacteria and yeast to sugar and tea, and allowing the mix to ferment. The tea contains vinegar, B vitamins and a host of other chemical compounds.
There have been many health benefits attributed to Kombucha tea, but little scientific evidence to back up these claims. It might be worthwhile, therefore, to take a look at the results of a new clinical trial that verifies at least one health benefit associated with the fermented drink: improved liver health.
Researchers at the Department of Life Sciences and Biotechnology in Jadavpur University, India, investigated the antioxidant property of kombucha tea. Specifically, the researchers wanted to know how kombucha tea would perform when pitted against cytotoxicity induced by tertiary butyl hydroperoxide (TBHP) in mice liver cells. TBPH is organic peroxide that causes oxidative stress resulting in organ disease.
The researchers found that exposure to TBHP Continue reading