Effect of fermentation time on the content of bioactive compounds with cosmetic and dermatological properties in Kombucha Yerba Mate extracts

Health properties of Yerba Mate

(2020) Piotr Lutomski et al.   ANNALS OF AGRICULTURAL AND ENVIRONMENTAL MEDICINE

Antioxidant and antibacterial activity of a beverage obtained by fermentation of yerba‐maté ( Ilex paraguariensis ) with symbiotic kombucha culture

(2020) Danielle Rubim Lopes et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of Fermentation Time on Antioxidant and Anti-Ageing Properties of Green Coffee Kombucha Ferments

(2020) Nizioł-Łukaszewska Zofia et al.   MOLECULES

Edible flowers as functional raw materials: A review on anti-aging properties

(2020) Qi Chen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Acetic acid bacteria in fermented foods and beverages

(2018) Jonas De Roos et al.   CURRENT OPINION IN BIOTECHNOLOGY

Understanding Kombucha Tea Fermentation: A Review

(2018) Silvia Alejandra Villarreal-Soto et al.   JOURNAL OF FOOD SCIENCE

Antioxidant activity and cytotoxicity of Jerusalem artichoke tubers and leaves extract on HaCaT and BJ fibroblast cells

(2018) Zofia Nizioł-Łukaszewska et al.   Lipids in Health and Disease

Anti-wrinkle effect of fermented black ginseng on human fibroblasts

(2017) Quynh Lien Pham et al.   INTERNATIONAL JOURNAL OF MOLECULAR MEDICINE

Polyphenol content, in vitro bioaccessibility and antioxidant capacity of widely consumed beverages

(2017) Gema Baeza et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Assessment of the Anti-Hyperglycaemic, Anti-Inflammatory and Antioxidant Activities of the Methanol Extract of Moringa Oleifera in Diabetes-Induced Nephrotoxic Male Wistar Rats

(2017) Elizabeth Omodanisi et al.   MOLECULES

Kombucha tea fermentation: Microbial and biochemical dynamics

(2016) Somnath Chakravorty et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The Potential of Plant Phenolics in Prevention and Therapy of Skin Disorders

(2016) Magdalena Działo et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

The Role of the Reactive Oxygen Species and Oxidative Stress in the Pathomechanism of the Age-Related Ocular Diseases and Other Pathologies of the Anterior and Posterior Eye Segments in Adults

(2016) Małgorzata Nita et al.   Oxidative Medicine and Cellular Longevity

Anti-inflammatory medicinal plants and the molecular mechanisms underlying their activities

(2015) Chukwuemeka Sylvester Nworu et al.   African Journal of Traditional Complementary and Alternative Medicines

Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nuciferavar. aurantiaca) by fermentation with kombucha ‘tea fungus’

(2015) Mindani I. Watawana et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

An ethnobotanical perspective on traditional fermented plant foods and beverages in Eastern Europe

(2015) Renata Sõukand et al.   JOURNAL OF ETHNOPHARMACOLOGY

Polyphenols as active ingredients for cosmetic products

(2015) O. V. Zillich et al.   INTERNATIONAL JOURNAL OF COSMETIC SCIENCE

A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus

(2014) Rasu Jayabalan et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Medicinal plant cell suspension cultures: pharmaceutical applications and high-yielding strategies for the desired secondary metabolites

(2014) Wei Yue et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

ROS Function in Redox Signaling and Oxidative Stress

(2014) Michael Schieber et al.   CURRENT BIOLOGY

An Aqueous Extract of Ilex paraguariensis Reduces Carrageenan-Induced Edema and Inhibits the Expression of Cyclooxygenase-2 and Inducible Nitric Oxide Synthase in Animal Models of Inflammation

(2014) Guillermo Schinella et al.   PLANTA MEDICA

Fermented beverages with health-promoting potential: Past and future perspectives

(2014) Alan J. Marsh et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Application of ultra performance liquid chromatography-photodiode detector-quadrupole/time of flight-mass spectrometry (UPLC-PDA-Q/TOF-MS) method for the characterization of phenolic compounds of Lepidium sativum L. sprouts

(2013) J. Oszmiański et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples

(2013) Alan J. Marsh et al.   FOOD MICROBIOLOGY

Composition and Bioactive Properties of Yerba Mate (llex paraguariensis A. St.-Hil.): A Review

(2012) Kellie P Burris et al.   Chilean Journal of Agricultural Research

Influence of starter cultures on the antioxidant activity of kombucha beverage

(2011) Radomir V. Malbaša et al.   FOOD CHEMISTRY

Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods

(2011) Anna Floegel et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Biological activities of fructus arctii fermented with the basidiomycete Grifola frondosa

(2010) Jin-Hwa Kim et al.   ARCHIVES OF PHARMACAL RESEARCH

Study of the bioactive compounds variation during yerba mate (Ilex paraguariensis) processing

(2010) Santiago Isolabella et al.   FOOD CHEMISTRY

Recent advances on Ilex paraguariensis research: Minireview

(2010) N. Bracesco et al.   JOURNAL OF ETHNOPHARMACOLOGY

Anti-collagenase, anti-elastase and anti-oxidant activities of extracts from 21 plants

(2009) Tamsyn SA Thring et al.   BMC Complementary and Alternative Medicine

Saponins in Yerba Mate Tea (Ilex paraguariensis A. St.-Hil) and Quercetin Synergistically Inhibit iNOS and COX-2 in Lipopolysaccharide-Induced Macrophages through NFκB Pathways

(2009) Sirima Puangpraphant et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of anionic minerals in black and kombucha tea using ion chromatography

(2008) Sangita D. Kumar et al.   FOOD CHEMISTRY

Changes in free-radical scavenging ability of kombucha tea during fermentation

(2008) R. Jayabalan et al.   FOOD CHEMISTRY

DPPH antioxidant assay revisited

(2008) Om P. Sharma et al.   FOOD CHEMISTRY

Ultrahigh-pressure liquid chromatography of isoflavones and phenolic acids on different stationary phases

(2008) B. Klejdus et al.   JOURNAL OF CHROMATOGRAPHY A