References

• Agency for Toxic Substances and Disease Registry. (2005). Carbon tetrachloride. Retrieved July 12, 2017, from https://www.atsdr.cdc.gov/substances/toxsubstance.asp?toxid=35
   Google Scholar
• Agency for Toxic Substances and Disease Registry. (2007). Public health statement lead. U.S. Departament of Health and Human Services, Public Health Service. Retrieved June 11, 2017, from https://www.atsdr.cdc.gov/ToxProfiles/tp13-c1-b.pdf
   Google Scholar
• Aloulou, A., Hamden, K., Elloumi, D., Ali, M. B., Hargafi, K., Jaouadi, B., … Ammar, E. (2012). Hypoglycemic and antilipidemic properties of kombucha tea in alloxan-induced diabetic rats. BMC Complementary and Alternative Medicine, 16, 12–63.
   Google Scholar
• Battikh, H., Chaieb, K., Bakhrouf, A., & Ammar, E. (2011). Antibacterial and antifungal activities of black and green kombucha teas. Journal of Food Biochemistry, 37, 231–236.
   Web of Science ®Google Scholar
• Bauer-Petrovska, B., & Petrushevska-Tozi, L. (2000). Mineral and water-soluble vitamin contents in the kombucha drink. International Journal Food Sciences Technical 35, 201–205.
   Web of Science ®Google Scholar
• Bhattacharya, S., Gachhui, R., & Sil, P. C. (2012). The prophylactic role of D-saccharic acid-1,4-lactone against hyperglycemia-induced hepatic apoptosis via inhibition of both extrinsic and intrinsic pathways in diabetic rats. Food & Function, 4, 283–296.
   Web of Science ®Google Scholar
• Bramforth, C. W. (2014). Fermented beverages. Reference module in food science. Encyclopedia of agriculture and food systems. Kidlington, Oxford: Elsevier Inc.
   Google Scholar
• Centers for Disease Control and Prevention, CDC. (1995) Unexplained severe illness possibly associated with consumption of kombucha tea—Iowa. Morbidity and Mortality Weekly Report 44:892–900
   Google Scholar
• Chen, C., & Liu, B. Y. (2000). Changes in major components of tea fungus metabolites during prolonged fermentation. Journal of Applied Microbiology 89, 834–839.
   PubMed Web of Science ®Google Scholar
• Chen, Y. L., Duan, J., Jiang, Y. M., Shi, J., Peng, L., Xue, S., & Kakuda, Y. (2011). Production, quality, and biological effects of oolong tea (Camellia sinensis). Food Reviews International, 27, 1–15.
   Web of Science ®Google Scholar
• Chu, S., & Chen, C. (2006). Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chemistry, 98, 502–507.
   Web of Science ®Google Scholar
• Crowe, K. M., & Francis, C. (2013). Position of the academy of nutrition and dietetics: Functional foods. Journal of the Academy of Nutrition and Dietetics, 113, 1096–1103.
   PubMed Web of Science ®Google Scholar
• Cutolo, M., Paolino, S., Sulli, A., Smith, V., Pizzorni, C., & Seriolo, B. (2014). Vitamin D, steroid hormones, and autoimmunity. Annals NewYork Academic Sciences, 1317, 39–46.
   PubMed Web of Science ®Google Scholar
• Deghrigue, M., Chriaa, J., Battikh, H., Abid, K., & Bakhrouf, A. (2013). Antiproliferative and antimicrobial activities of kombucha tea. Academic Journal, 7, 3466–3470.
   Google Scholar
• Dufrense, C., & Farnworth, E. (1999). Tea, Kombucha, and health: A review. Food Research International, 33, 409–421.
   Web of Science ®Google Scholar
• Ferrières, J. (2004). The French paradox: Lessons for other countries. Heart, 90, 107–111.
   PubMed Web of Science ®Google Scholar
• Frati-Munari, A. C. (2012). Glicosaminoglicanos en las enfermedades vasculares. Reviews Mex Angiol, 40, 89–99.
   Google Scholar
• Fu, C., Yan, F., Cao, Z., Xie, F., & Lin, J. (2014). Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage. Food Sciences Technology-Brazil, 34, 123–126.
   Web of Science ®Google Scholar
• González, E. (2003). The chemo-preventive effect of tea and its components. Archivos Latinoamericanos De Nutrición, 53, 111–118.
   PubMed Web of Science ®Google Scholar
• Greenwalt, C. J., Steinkraus, K. H., & Ledford, R. A. (2000). Kombucha, the fermented tea: Microbiology, composition, and claimed health effects. Journal of Food Protection, 63, 976–981.
   PubMed Web of Science ®Google Scholar
• Ibrahim, N. D. G., Kwanashie, H. O., Njoku, C. O., & Olurinola, P. E. (1993). Screening of ’Kargasok Tea’ IV: Studies of pathological effects in BALB/C mice and Wistar rats. Veterinary and Human Toxicology, 35, 399–402.
   PubMedGoogle Scholar
• Illana, C. (2007). El hongo kombucha. Boletín De La Sociedad Micológica De Madrid, 31, 269–272.
   Google Scholar
• Jayabalan, R., Malbaša, R. V., Lončar, E. S., Vitas, J. S., & Sathishkumar, M. (2014). A review on kombucha tea—Microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Comprehensive Reviews in Food Science and Food Safety, 1, 538–550.
   Google Scholar
• Jayabalan, R., Malini, K., Sathishkumar, M., Swaminathan, K., & Yun, S. E. (2010). Biochemical characteristics of tea fungus produced during Kombucha fermentation. Food Science and Biotechnology, 19, 843–847.
   Web of Science ®Google Scholar
• Jayabalan, R., Marimuthu, S., & Swaminathan, K. (2007). Changes in content of organic acids and tea polyphenols during kombucha tea fermentation. Food Chemistry, 102, 392–398.
   Web of Science ®Google Scholar
• Jayabalan, R., Subathradevi, P., Marimuthu, S., Sathishkumar, M., & Swaminathan, K. (2008). Changes in free-radical scavenging ability of kombucha tea during fermentation. Food Chemistry, 109, 227–234.
   PubMed Web of Science ®Google Scholar
• Kabiri, N., Setorki, M., & Ahangar, M. (2013). Protective Effects of kombucha tea and silimarin against thioacetamide induced hepatic injuries in wistar rats. World Applied Sciences Journal, 27, 524–532.
   Google Scholar
• Kaur, N., & Singh, P. D. (2017). Deciphering the consumer behaviour facets of functional foods: A literature review. Appetite, 112, 167–187.
   PubMed Web of Science ®Google Scholar
• Kovacevic, Z., Davidovic, G., Vuckovic-Filipovic, J., Janicijevic-Petrovic, M., Janicijevic, K., & Popovic, A. (2014). A toxic hepatitis caused the kombucha tea – Case report. Macedonian Journal of Medical Sciences, 7, 128–131.
   Google Scholar
• Kumar, S. D., Narayan, G., & Hassarajani, S. (2008). Determination of anionic minerals in black and kombucha tea using ion chromatography. Food Chemistry, 111, 784–788.
   Web of Science ®Google Scholar
• Malbaša, R. V., Lončar, E. S., Vitas, J. S., & Čanadanović-Brunet, J. M. (2011). Influence of starter cultures on the antioxidant activity of kombucha beverage. Food Chemistry, 127, 1727–1731.
   Web of Science ®Google Scholar
• Manach, C., Scalbert, A., Morand, C., Rémésy, C., & Jiménez, L. (2004). Polyphenols: Food sources and bioavailability. The American Journal of Clinical Nutrition, 79, 727–747.
   PubMed Web of Science ®Google Scholar
• Markowitz, M. (2011). Lead poisoning. Nelson textbook of pediatrics. Philadelphia, PA: Elsevier Saunders.
   Google Scholar
• Marsh, A. J., O’Sullivan, O., Hill, C., Ross, R. P., & Cotter, P. D. (2014). Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples. Food Microbiology, 38, 171–178.
   PubMed Web of Science ®Google Scholar
• Mylonas, C., & Kouretas, D. (1999). Lipid peroxidation and tissue damage. In Vivo, 13, 295–309.
   PubMed Web of Science ®Google Scholar
• National Cancer Institute. (2010). Tea and cancer prevention. Retrieved June 11, 2017, from https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/tea-fact-sheet
   Google Scholar
• Nguyen, N. K., Nguyen, P. B., Nguyen, H. T., & Le, P. H. (2015). Screening the optimal ratio of symbiosis between isolated yeast and acetic acid bacteria strain from traditional kombucha for high-level production of glucuronic acid. LWT- Food Sciences Technological, 64, 1149–1155.
   Web of Science ®Google Scholar
• Nummer, B. A. (2013). Kombucha brewing under the food and drug administration model Food Code: Risk analysis and processing guidance. Journal of Environmental Health, 76, 8–11.
   PubMed Web of Science ®Google Scholar
• Perry, N. (1995). Culture shock. Emergency Medical Services, 24, 35–36.
   Google Scholar
• Rubio Delgado, A. (2015) Té de Kombucha y sus beneficios para el sistema digestivo (Dissertation). Universidad Particular Equinoccial
   Google Scholar
• Sastre, J., Sabater, L., & Aparisi, L. (2005). Fisiología de la secreción pancreática. Gastroenterol Hepatol, 28, 3–9.
   PubMedGoogle Scholar
• Scalbert, A., Johnson, I. T., & Saltmarsh, M. (2005). Polyphenols: Antioxidants and beyond. The American Journal of Clinical Nutrition, 81, 215S–217S.
   PubMed Web of Science ®Google Scholar
• Shimizu, M. (2012). Functional food in Japan: Current status and future of gut-modulating food. Journal Food Drug Analysis, 20, 213–216.
   Web of Science ®Google Scholar
• Spedding, G. (2015) So what is kombucha? An alcoholic or a non-alcoholic beverage? A brief selected literature review and personal reflection. Brewing and Distilling Analytical Services, LLC. BDAS, LLC White Paper No. 2. Retrieved June 11, 2017, from http://alcbevtesting.com/wp-content/uploads/2015/06/WhatIsKombucha_BDASLLC_WPSPNo2_Oct-4-2015.pdf.
   Google Scholar
• Sreeramulu, G., Zhu, Y., & Knol, W. (2000). Kombucha fermentation and its antimicrobial activity. Journal of Agricultural and Food Chemistry, 48, 2589–2594.
   PubMed Web of Science ®Google Scholar
• Stasiak, L., & Blazejak, S. (2009). Acetic Acid Bacteria, perspectives of application in biotechnology, a review. Polish Journal of Food and Nutrition Sciences, 59, 17–23.
   Google Scholar
• Suharja, A. S., Henriksson, A., & Liu, S. Q. (2012). Impact of saccharomyces cerevisiae on viability of probiotic Lactobacillus rhamnosus in fermented milk under ambient conditions. Journal of Food Processing and Preservation, 10, 1–12.
   Google Scholar
• Suhartatik, N., Karyantina, M., Marsono, Y., Rahayu, E. S., & Kuswanto, K. R. (2011) Kombucha as anti hypercholesterolemic agent (in Vitro Study using SD rats). Proceedings of the 3rd International Conference of Indonesian Society for Lactic Acid Bacteria (3rd IC-ISLAB): Better Life with Lactic Acid Bacteria: Exploring Novel Functions of Lactic Acid Bacteria, Yogyakarta, Indonesia
   Google Scholar
• Sun, T. Y., Li, J. S., & Chen, C. (2015). Effects of blending wheatgrass juice on enhancing phenolic compounds and antioxidant activities of traditional kombucha beverage. Journal Food Drug Analysis, 23, 709–718.
   PubMed Web of Science ®Google Scholar
• Sunghee Kole, A., Jones, H. D., Christensen, R., & Gladstein, J. (2009). A case of Kombucha tea toxicity. Journal of Intensive Care Medicine, 24, 205–207.
   PubMedGoogle Scholar
• Teyssier, C., & Hamdouche, Y. (2016). Acetic acid bacteria: Prospectives applications in food biotechnology. Northwestern, FL: CRC Press.
   Google Scholar
• Tsao, R. (2010). Chemistry and biochemistry of dietary polyphenols. Nutrients, 2, 1231–1246.
   PubMed Web of Science ®Google Scholar
• Tur, J. A., & Bibiloni, M. M. (2016). Functional foods. Reference module in food science. Encyclopedia of food and health. Kidlington, Oxford: Elsevier B.V. doi:10.1016/B978-0-12-384947-2.00340-8
   Google Scholar
• Valenzuela, A. (2004). El consumo de té y la salud: Características y propiedades benéficas de esta bebida milenaria. Revista Chilena De Nutrición, 31, 72–82.
   Google Scholar
• Vázquez-Cabral, B. D., Larrosa-Pérez, M., Gallegos-Infante, J. A., Moreno-Jiménez, M. R., González-Laredo, R. F., Rutiaga-Quiñones, J. G., & Gamboa-Gómez, C. I. (2017). Oak kombucha protects against oxidative stress and inflammatory processes. Chem-Biol Interact, 272, 1–9.
   PubMed Web of Science ®Google Scholar
• Vīna, I., Linde, R., Patetko, A., & Semjonovs, P. (2013). Glucuronic acid from fermented beverages: Biochemical functions in humans and its role in health protection. International Journa of Recent Research and Applied Studies, 14, 17–25.
   Google Scholar
• Vīna, I., Semjonovs, P., Linde, R., & Patetko, A. (2013). Glucuronic acid containing fermented functional beverages produced by natural yeasts and bacteria associations. International Journal of Recent Research and Applied Studies, 14, 17–25.
   Google Scholar
• Watawana, M. I., Jayawardena, N., Gunawardhana, C. B., & Waisundara, V. Y. (2015). Health, wellness, and safety aspects of the consumption of kombucha. Journal Chem-NY, 1, 1–11.
   Google Scholar
• Weerawatanakorn, M., Hung, W. L., Pan, M. H., Li, S., Li, D., Wan, X., & Ho, C. T. (2015). Chemistry and beneficial effects of oolong tea and theasinensins. Food Science and Human Wellness, 4, 133–146.
   Google Scholar
• Yang, Z., Zhou, F., Ji, B., Luo, Y., Yang, L., & Li, T. (2010). Symbiosis between microorganisms from kombucha and kefir: Potential significance to the enhancement of kombucha function. Applied Biochemistry and Biotechnology, 160, 446–455.
   PubMed Web of Science ®Google Scholar
• Zoecklein, W., Fugeslang, K., Gump, B., & Nury, F. (1999). Wine analysis and production. Nueva York, USA: Aspen Publishers.
   Google Scholar
• ŻÓłtaszek, R., Hanausek, M., Kiliańska, Z., & Walaszek, Z. (2008). The biological role of D -glucaric acid and its derivatives: Potential use in medicine. Postepy Higieny I Medycyny Doswiadczalnej, 62, 451–462.
   Web of Science ®Google Scholar