ArticleHeliyon2024
Accumulation of 5-methyltetrahydrofolate and other bioactive compounds, in the course of fermentation of green tea (
Article in Heliyon, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Folate-Containing Fermented Foods of Plant and Animal Origin: The Value of Traditional Foods to Tackle Folate Deficiency.Food science & nutrition · 2026Review
- Kombucha Prevents Indomethacin-Induced Enteric Damage in Wistar Rat by Enhancing Epithelial Gut Barrier and Modulating Gut Microbiota.Food science & nutrition · 2025Article
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Authors and funding
10 authors.
Funding
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Abstract
Kombucha is a potential probiotic tea-based drink with increasing worldwide consumption. Studies on this probiotic beverage are growing rapidly, especially about micronutrients and microbial population. As such, the present study performed the molecular identification of the microorganism and evaluated 5-methyltetrahydrofolate content by HPLC-DAD, phenolic compounds, flavonoids, carotenoids, antioxidant activity by spectrophotometric methods, and physicochemical composition of green tea kombucha on fermentation days 1, 3, 7, 14, and 21. DNA sequencing identified the
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