Kefir Kombucha™

Antioxidants

The fermentation increases the quantity and the effectiveness of the major polyphenols in black tea. This process not only provides the body with bioavailable polyphenols. It also transforms a theaflavin polyphenol into a thearubigin polyphenol, a more powerful antioxidant.

This conversion of the theaflavin molecules into their thearubigin form provides the body with a greater opportunity to reduce oxidized molecules. When more oxidized molecules are reduced, there is less risk of degenerative diseases occurring in old age.

Note: When oxidative stress is reduced and oxidation reduction occurs, lipid peroxidation (destruction of cellular membranes) and the fragmented DNA in the liver (destruction of cells) are reduced. Also when the antioxidant defence in the body is stimulated, the reduced form of Glutathione (GSH), a natural antioxidant in our cells is produced and increased. The enzymes responsible for the antioxidation reaction are increased too (Superoxyde dismutase (SOD) and glutathione).