Trà kombucha và sức khỏe
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- History
EtymologyThe English word kombucha, which was first recorded in 1995, has an uncertain etymology.[3] The American Heritage Dictionary suggests: "Probably from Japanese kombucha, tea made from kombu (the Japanese word perhaps being used by English speakers to designate fermented tea due to confusion or because the thick gelatinous film produced by the kombucha culture was thought to resemble seaweed."[4] Japanese 昆布茶 kombucha "kelp tea" is a brownish beverage made from dried and powdered kombu "edible kelp from the Laminariaceae family".[5] The Japanese loanword for [[wikt:kombucha]|] is kōcha kinoko 紅茶キノコ (literally, "red tea mushroom"), compounding kōcha "black tea" and kinoko 茸 "mushroom; toadstool". The Chinese names for kombucha are hóngchájūn 红茶菌 ("red tea fungus"), cháméijùn 茶霉菌 ("tea mold"), or hóngchágū 红茶菇 ("red tea mushroom"), with jūn 菌 "fungus, bacterium; germ" (or jùn "mushroom"), méijūn 霉菌 "mold; fungus", and gū 菇 "mushroom". Note that English black tea corresponds literally to 紅茶 "red tea" in East Asian languages, with black referring to the oxidized leaves and red to the infused beverage. A 1965 mycological study called kombucha "Tea Fungus" and listed other names: "teeschwamm, Japanese or Indonesian tea fungus, kombucha, wunderpilz, hongo, cajnij, fungus japonicus, and teekwass."[6] Some further synonyms are: "Champagne of Life, Manchurian Fungus, Manchurian mushroom, Tea Fungus, Kargasok Tea, Haipao, Fungus Japanicus, Combucha, Kwassan, Spumonto, T’Chai from the Sea, Tschambucco".[7] HistoryKombucha originated in Northeast China or Manchuria and later spread to Russia and the rest of the world.[8] In Russian, the kombucha culture is called čajnyj grib чайный гриб (lit. "tea fungus/mushroom"), and the fermented drink is called kombútja комбутя, grib ("fungus; mushroom"), or čajnyj kvas чайный квас ("tea kvass"). Some promotional kombucha sources suggest the history of this tea-based beverage originated in ancient China or Japan, though no written records support these assumptions (see history of tea in China and history of tea in Japan). One author reported kombucha, supposedly known as the "Godly Tsche [i.e., tea]" during the Chinese Qin Dynasty (221-206 BCE), was "a beverage with magical powers enabling people to live forever".[9] Components 
Kombucha flavoured with rose hips Kombucha contains multiple species of yeast and bacteria along with the organic acids, active enzymes, amino acids, and polyphenols produced by these microbes. The precise quantities of a sample can only be determined by laboratory analysis. Finished kombucha may contain any of the following components:
Acetic acid, which is mildly antibacterial Butyric acid B-vitamins[10] Ethanol Gluconic acid Lactic acid Malic acid Oxalic acid Usnic acid Normally, kombucha contains less than 0.5% ethanol, which classifies it as a nonalcoholic beverage.[citation needed] Older, more acidic, kombucha might contain 1.0% or 1.5% alcohol, depending on more anaerobic brewing time and higher proportions of sugar and yeast.[citation needed] Каталог: groups -> 21155107 groups -> Viettudan an ban/ Edition: unicode fonts Dau tranh cho Tu-do Ca-nhan & Nguyen-tac Dan-chu Xa-hoi tai Viet-Nam groups -> Lời Tuyên Bố của các Công Dân Tự Do groups -> PHẦn chuyển tiếp kính thưa quý vị và các bạn trẻ, giữa những ngưới Việt chúng ta, tôi nói groups -> Ý Nga sưu tầm và cập nhật hóa ngày 21-4-2013, với nhạc của nhạc sĩ: TừYên, Hà Thúc Sinh vừa thêm vào groups -> BÁo cáo môn: RÈn luyện nghiệp vụ SƯ phạM 3 groups -> Phản Bội hay Tự Do cho Việt Nam ? groups -> Tin khoa hoc december 31, 2010 Những vụ phóng vệ tinh thất bại trong 2010 Trong năm 2010, một số quốc gia đã vấp phải các sự cố trong việc phóng vệ tinh vào không gian groups -> Một Thời Bạn Học Revised 8/4/10 việt nam tải về 1.03 Mb. Chia sẻ với bạn bè của bạn:
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