Articoli Scientifici

Tutto Europe pmc Healthline Microbiologia italia Stanford medicine The new york times
Kombucha: una bevanda tra mito, realtà ed arte
Kombucha: una bevanda tra mito, realtà ed arte
Mar 14, 2023
Kombucha, fungo del tè, fungo cinese o elisir della salute immortale: tanti nomi per indicare una bevanda dal sapore dolciastro. Questa è una bevanda leggermente acida e rinfrescante ottenuta a partire dalla fermentazione di un’associazione simbiotica di batteri e lieviti. Questi microrganismi sono generalmente chiamati SCOBY (“Symbiotic Colony of Bacteria and Yeast”).
Are Fermented Foods Effective against Inflammatory Diseases?
Are Fermented Foods Effective against Inflammatory Diseases?
Jan 30, 2023
Scritta da Europe PMC   Fermented foods have been used over the centuries in various...
8 Evidence-Based Health Benefits of Kombucha
8 Evidence-Based Health Benefits of Kombucha
Nov 30, 2022
Scritta da HEALTHLINE   Kombucha may provide similar benefits to green tea and protect against...
How Fermented Foods May Alter Your Microbiome and Improve Your Health
How Fermented Foods May Alter Your Microbiome and Improve Your Health
Aug 13, 2021
Scritta da The New York Times   Foods like yogurt, kimchi, sauerkraut and kombucha increased...
Fermented-food diet increases microbiome diversity, decreases inflammatory proteins, study finds
Fermented-food diet increases microbiome diversity, decreases inflammatory proteins, study finds
Jul 12, 2021
Scritta da Stanford Medicine   Stanford researchers discover that a 10-week diet high in fermented...