Kombucha (Kombucha) bụ tii fermented nke a ma ama n'oge a. Emere ihe ọṅụṅụ a na China na narị afọ nke atọ BC. Ka ọ dị ugbu a, kombucha na-ewu ewu n'ọtụtụ mba. N'isiokwu a, anyị na-atụ aro ka anyị tụlee uru ya kpọmkwem. Kombucha nwere glucuronic acid, nke bụ ihe na-egbu egbu. Ahụ na-agbanwe nsị n'ime ogige nke na-esi na ya pụta. Ojiji nke kombucha na-enyere aka chebe anụ ahụ site na mpụta nke nsị nke ụlọ ọrụ mmepụta ihe. Kombucha bara ụba na antioxidants dị ka vitamin C, E, beta-carotene, carotenoids. Kombucha nwere ike inwe mmetụta dị mma na ọrịa na-adịghị ala ala nke nrụgide oxidative kpatara. Ọdịnaya dị elu nke vitamin C na kombucha na-akwado mgbochi, na-echebe megide mmebi cellular na ọrịa mkpali. Kombucha na-enyere aka ịhazi metabolism na ahụ, nke na-eduga na normalization nke ibu. Tinyere ịhazi metabolism, kombucha na-ebelata ọkwa shuga dị n'ọbara. Site na nke a na-esote obere ohere nke ọrịa shuga, yana njikwa agụụ. A na-atụ aro ndị mmadụ nwere anaemia nke ukwuu ka ha rie kombucha. Acids organic dị n'ime ihe ọṅụṅụ na-eme ka ahụ nwee ike ịmịnye ígwè nke ọma site na isi ihe ọkụkụ.
2022-11-11