{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,17]],"date-time":"2026-09-17T16:13:14Z","timestamp":1789661594491,"version":"4.0.1"},"reference-count":37,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2026,4,9]],"date-time":"2026-04-09T00:00:00Z","timestamp":1775692800000},"content-version":"vor","delay-in-days":8,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100004901","name":"Funda\u00e7\u00e3o de Amparo \u00e0 Pesquisa do Estado de Minas Gerais","doi-asserted-by":"publisher","award":["APQ\u201000035\u201020"],"award-info":[{"award-number":["APQ\u201000035\u201020"]}],"id":[{"id":"10.13039\/501100004901","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100002322","name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,4]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Green tea kombucha is a fermented beverage notable for its rich content of bioactive compounds, yet it remains underexplored. Thus, this study aimed to evaluate the effect of green tea kombucha consumption, in combination with an energy\u2010restricted diet, on traditional cardiometabolic risk markers in individuals with excess weight. This is a randomized controlled clinical trial in which 59 individuals with excess body weight (BMI &gt;27\u00a0kg\/m\n                      <jats:sup>2<\/jats:sup>\n                      ) were distributed into two parallel experimental groups: the control group, which followed an energy\u2010restricted diet (\u2212500\u00a0kcal\/day), and the kombucha group, which followed the same energy\u2010restricted diet + daily consumption of green tea kombucha (200\u00a0mL\/day) for 10 weeks. At the end of the study, participants in the kombucha group showed a significant reduction in total cholesterol (\n                      <jats:italic>p<\/jats:italic>\n                      = 0.024), LDL\u2010c (\n                      <jats:italic>p<\/jats:italic>\n                      = 0.035), VLDL\u2010c (\n                      <jats:italic>p<\/jats:italic>\n                      = 0.011), triglycerides (\n                      <jats:italic>p<\/jats:italic>\n                      = 0.012), Castelli index II (\n                      <jats:italic>p<\/jats:italic>\n                      = 0.002), and uric acid (\n                      <jats:italic>p<\/jats:italic>\n                      = 0.027) compared to baseline. Both groups (control and kombucha) significantly reduced Castelli index I (\n                      <jats:italic>p<\/jats:italic>\n                      = 0.015 and\n                      <jats:italic>p<\/jats:italic>\n                      = 0.007, respectively) and HOMA\u2010\u03b2 (\n                      <jats:italic>p<\/jats:italic>\n                      = 0.019 and\n                      <jats:italic>p<\/jats:italic>\n                      &lt; 0.001, respectively) after the intervention. Only the control group showed a significant increase in glycated hemoglobin (within reference values) compared to pre\u2010intervention (\n                      <jats:italic>p<\/jats:italic>\n                      = 0.004). Furthermore, men in the kombucha group showed a significant reduction in glycated hemoglobin compared to men in the control group (\n                      <jats:italic>p<\/jats:italic>\n                      = 0.010). However, in the total sample (\n                      <jats:italic>\u0394<\/jats:italic>\n                      = final \u2212 initial), no significant differences were found between the control and kombucha groups (\n                      <jats:italic>p<\/jats:italic>\n                      &gt; 0.05) for any evaluated marker. In conclusion, the consumption of green tea kombucha, when combined with an energy\u2010restricted diet, shows promising cardiometabolic benefits in individuals with excess body weight.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71050","type":"journal-article","created":{"date-parts":[[2026,4,10]],"date-time":"2026-04-10T03:45:38Z","timestamp":1775792738000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Effect of Green Tea Kombucha Within an Energy\u2010Restricted Diet on Cardiometabolic Risk Markers in Individuals With Excess Body Weight: A Randomized Controlled Trial"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0618-5275","authenticated-orcid":false,"given":"Dandara Baia","family":"Bonif\u00e1cio","sequence":"first","affiliation":[{"name":"Department of Nutrition and Health Universidade Federal de Vi\u00e7osa  Vi\u00e7osa Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gabriela Macedo","family":"Fraiz","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Health Universidade Federal de Vi\u00e7osa  Vi\u00e7osa Brazil"},{"name":"Department of Nutrition, Food Science and Physiology, Centre for Nutrition Research University of Navarra  Pamplona Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Udielle Vermelho","family":"Lacerda","sequence":"additional","affiliation":[{"name":"Department of Food and Technology Universidade Federal de Vi\u00e7osa  Vi\u00e7osa Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rodrigo Rezende","family":"Cardoso","sequence":"additional","affiliation":[{"name":"Department of Food and Technology Universidade Federal de Vi\u00e7osa  Vi\u00e7osa Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Thayn\u00e1","family":"de Souza Coura Dias","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Health Universidade Federal de Vi\u00e7osa  Vi\u00e7osa Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Viviana","family":"Corich","sequence":"additional","affiliation":[{"name":"Department of Agronomy, Food Natural Resources, and Environment (DAFNAE) Universit\u00e0 degli Studi di Padova  Legnaro Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4124-0142","authenticated-orcid":false,"given":"Alessio","family":"Giacomini","sequence":"additional","affiliation":[{"name":"Department of Agronomy, Food Natural Resources, and Environment (DAFNAE) Universit\u00e0 degli Studi di Padova  Legnaro Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7300-8773","authenticated-orcid":false,"given":"Frederico Augusto Ribeiro","family":"de Barros","sequence":"additional","affiliation":[{"name":"Department of Food and Technology Universidade Federal de Vi\u00e7osa  Vi\u00e7osa Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Josefina","family":"Bressan","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Health Universidade Federal de Vi\u00e7osa  Vi\u00e7osa Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,4,9]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.1186\/1742\u20105573\u20108\u20101"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.1038\/s42255\u2010021\u201000454\u2010z"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.1080\/07315724.2017.1410867"},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2023.1036717"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.2337\/db05\u20101692"},{"key":"e_1_2_11_7_1","doi-asserted-by":"publisher","DOI":"10.3109\/13880209.2014.1001408"},{"key":"e_1_2_11_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fct.2013.07.051"},{"key":"e_1_2_11_9_1","doi-asserted-by":"publisher","DOI":"10.1097\/MCO.0b013e32830467d3"},{"key":"e_1_2_11_10_1","doi-asserted-by":"publisher","DOI":"10.1055\/a\u20101263\u20100898"},{"key":"e_1_2_11_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2019.108782"},{"key":"e_1_2_11_12_1","doi-asserted-by":"publisher","DOI":"10.1039\/d1fo02106k"},{"key":"e_1_2_11_13_1","first-page":"5A","article-title":"Cholesterol and Lipids in the Risk of Coronary Artery Disease\u2014The Framingham Heart Study","volume":"4","author":"Castelli W. 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