scholarly journals Persimmon leaf and seed powders could enhance nutritional value and acceptance of green tea

2017 ◽  
Vol 16 (19) ◽  
pp. 1116-1122
Author(s):  
Kim Il-Doo ◽  
Kumar Dhungana Sanjeev ◽  
Kim Hye-Ryun ◽  
Choi Young-Joon ◽  
Shin Dong-Hyun
Keyword(s):  
Green Tea ◽  
Nutritional Value ◽  
Persimmon Leaf

scholarly journals PELUANG MINUMAN KOMBUCHA SEBAGAI PANGAN FUNGSIONAL

Agrika ◽  
2020 ◽  
Vol 14 (2) ◽  
pp. 184
Author(s):  
Aniswatul - Khamidah ◽  
S. S. Antarlina
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Green Tea ◽  
Functional Food ◽  
Nutritional Value ◽  
The Body ◽  
Tea Leaves ◽  
Great Opportunity ◽  
Mango Leaves ◽  
Guava Leaves

AbstrakKebiasaan masyarakat Indonesia dalam mengkonsumsi teh, memberikan peluang yang besar dalam pengembangan kombucha. Kombucha merupakan minuman yang terbuat dari teh yang difermentasi menggunakan mikroorganisme, yang mempunyai lebih banyak manfaat dibandingkan dengan teh biasa. Aktivitas mikroorganisme selama fermentasi akan menghasilkan berbagai senyawa yang bermanfaat bagi kesehatan, diantaranya adalah terbentuknya senyawa fenolik. Semakin tinggi senyawa fenolik yang dihasilkan maka semakin tinggi pula aktivitas antioksidannya. Selain itu kombucha mengandung senyawa-senyawa organik yang bermanfaat bagi tubuh sehingga sangat berpotensial sebagai pangan fungsional. Makalah ini bertujuan untuk memaparkan peluang kombucha sebagai pangan fungsional, manfaat kombucha, nilai gizi, jenis mikroba yang berperan, proses pembuatan kombucha serta aktivitas antioksidan minuman kombucha dari berbagai komoditas seperti rosela, daun salam, daun jambu, daun sirih, daun sirsak, daun kopi, daun teh, bawang tiwai, teh hijau, teh oolong, daun coklat, daun mangga dan daun tin. Diharapkan minuman kombucha sebagai alternatif diversifikasi pangan fungsional yang dapat bermanfaat bagi kesehatan dan meningkatkan immunomodulator.AbstractThe habits of the Indonesian people in consuming tea, provide a great opportunity in the development of kombucha. Kombucha is a beverage made from fermented tea using microorganisms, which has more benefits compared to original tea. Microorganism activity during fermentation will produce various compounds that are beneficial to health, including the formation of phenolic compounds. The higher the phenolic compound produced, the higher the antioxidant activity. In addition kombucha contains organic compounds that are beneficial to the body so it is very potential as a functional food. This paper aims to explain the opportunities of kombucha as functional food, the benefits of kombucha, nutritional value, the type of microbes that play a role, the process of making kombucha and the antioxidant activity of kombucha drinks from various commodities such as rosella, “salam” leaves, guava leaves, “sirih” leaves, soursop leaves, coffee leaves , tea leaves, onion tiwai, green tea, oolong tea, cocoa leaves, mango leaves and tin leaves. Kombucha drinks are expected as an alternative to functional food diversification that can benefit health and enhance immunomodulators.

Green Tea Ointment Clears Genital Warts

2005 ◽  
Vol 36 (7) ◽  
pp. 23
Author(s):  
MICHELE G. SULLIVAN
Keyword(s):  
Green Tea ◽  
Genital Warts

Green Tea May Complement Retinoids, Evidence Suggests

2008 ◽  
Vol 39 (1) ◽  
pp. 20
Author(s):  
TIMOTHY F. KIRN
Keyword(s):  
Green Tea
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