Kombucha (Bio-tea) is a beverage produced by the
fermentation of sugared black tea using a symbiotic association
of bacteria and yeasts. Traditional claims about
Kombucha report beneficial effects such as antibiotic properties,
gastric regulation, relief from joint rheumatism and positive
influence on the cholesterol level, arteriosclerosis, diabetes,
and aging problems. The present investigation was carried
out to understand the preventive effect of Kombucha on heart
weight, blood glucose, total protein, lipid profile and cardiac
markers in rats with myocardial damage induced using
Isoproterenol. As Bio-tea is produced by fermenting tea, the
parameters were compared in rats pre-treated with normal
black tea and Bio-tea for 30 days followed by subcutaneous
injection of Isoproterenol (85 mg/kg body weight). Normal
rats as well as Isoproterenol induced myocardial infarcted rats
were also used, which served as controls. Isoproterenol induced
myocardial infarcted control rats showed a significant
increase in heart weight, blood glucose and cardiac markers
and a decrease in plasma protein. Increased levels of cholesterol,
triglycerides, low density lipids (LDL) and very low
density lipids (VLDL) were also observed, while the high
density lipid (HDL) content decreased. Bio-tea showed a
higher preventive effect against myocardial infarction when
compared to tea, as was observed by the significant reduction
in heart weight, and blood glucose and increase in plasma
albumin levels. Bio-tea significantly decreased cholesterol,
triglycerides, LDL and VLDL while simultaneously increasing
the levels of HDL. Similarly a decrease in leakage of
cardiac markers from the myocardium was also observed.
). Anyhow, I remember when gnarly nausea would develop due to abuse of K, or mixing it with mj/alcohol too much, Kombucha was actually absolutely remarkable at cheering up the stomach and stopping the sort-of motion sickness. There were others in the group who would also swear by it.