August 13, 2013

The Effects of Kombucha Tea on Oxidative Stress

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kombuchaKombucha  tea has been found to be more effective at reversing the damaging effects of oxidate stress than ordinary blck tea. These commonly consumed beverage may have an intrinsic meaning for diabetes households. This study was published in Food and Chemical Toxicology.

The subjects in this study were mice induced with diabetes through a drug called  alloxin. Alloxin essentially destroys the insulin-producing cells. The model of diabetes induced in the subjects is similar to insulin-dependent diabetes or T1D.

The presence of oxidative stress is imminent as glucose levels rise. Previous studies have confirmed that black tea helps to reduce the effects of oxidative stress in diabetes. This study raised the bar by conducting a side-by-side comparison on the benefits of black tea verses fermented black tea, or Kombucna.

After 14 days of Kombucha or black tea , the results were telling. Both restored the changes seen  in the antioxidant factories within the body. The damages caused by oxidative stress were observed in the pancreatic tissue.

Although unfermented black tea is effective in the protective effects against oxidative stress, Kombucha was found to be more efficient. This might be due to the formation of some antioxidants during the fermentation period.

A little fermentation never hurt anybody, except free radicals resulting from excessive glucose in the blood.

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