We've been working on something new here at Bennetts Booch HQ. Dad(Neil) has been working on this all spring and he's been flat out the last couple of months to launch on time. Its one of the best things we've done and is inspired by our collaborative work with the University of Exeter. Good news: more polyphenols = more protection - the Polyphenol edition.
Polyphenols "are plant compounds that have potent anti-oxidant properties" (AfN Reg. Nutritionist, Tamara Bennett aka Mum) that help fuel our gut microbiome.
One of the key reasons to why they are so important is because "They offer anti-inflammatory benefits; and all of our bodies need some anti-inflammatory support because just thru our lifestyles and diets we tend to have lots of inflammation" (AfN Reg. nutritionist, Tamara Bennett aka Mum). "Epidemiological studies and associated meta-analyses strongly suggest that long term consumption of diets rich in plant polyphenols offer protection against development of cancers, cardiovascular diseases, diabetes, osteoporosis and neurodegenerative diseases. Here we present knowledge about the biological effects of plant polyphenols in the context of human health" (National Library of Medicine, US). Why do we love the University of Exeter, Dr Luciana Torquati PhD RNutr FHEA and the Science Students in our collaborative 2022/23 project....read on:
Optimising the Health Benefits of Kombucha Natural Sciences, University of Exeter, U.K. (January 2023).
"2.1 Optimising Polyphenol Content One of the main health benefits of Kombucha stems from its high polyphenol content, mainly provided by the tea base. Polyphenols are a type of antioxidant which reduces oxidative stress. Oxidative stress can be caused by an unhealthy lifestyle, emotional stress or environmental pollution, leading to excessive synthesis of reactive oxygen species, also known as free radicals . These molecules can travel through cellular structures and cause oxidative damage to DNA causing serious damage when they accumulate in the body. They can cause cell death and tissue damage and can lead to Parkinson’s, Alzheimer’s and even cancer .
"Polyphenols donate an electron to the free radicals in order to stabilise them, therefore preventing damage . Although antioxidants occur naturally in the body, they can also be consumed in the diet through antioxidant-rich substances, such as kombucha. Therefore, substances with higher antioxidant capacity are better for general health." "It was important to discover that these antioxidants were often retained throughout the fermentation process" One way the students looked to optimise the polyphenol content of the kombucha was adding blackberries (Dr Luciana's FAB idea!). This showed a higher polyphenol content and greater antioxidant capacity...and so began our journey to optimise our kombucha's polyphenol content!
Inspired by the findings of our collaboration with the University of Exeter Natural Science Students, Head Brewer, the boochmeister aka Dad began crafting a new flavour - a kombucha inspired by science to fuel your microbes and excite your tastebuds...so Dad went on a mission to find the SUPER BERRIES!
Helen Massy (and now a Bennetts Kombucha fan!) and Julia Leadbetter wrote an article 'Which Foods are Highest in Polyphenols' for the ZOE health study under Prof. Tim Spector, Professor of Genetic Epidemiology at King’s College London (and director of the Twins UK study and one of the world’s leading researchers. Author of 'The Diet Myth', focusing on nutrition and the microbiome), which reiterated what we already understood: "Berries are high in polyphenols such as anthocyanins, flavonols, and phenolic acids".
And what Dad then discovered in the article was very interesting indeed....berries that are high in polyphenols:
elderberries: 1,191 mg per 100 g
blackcurrants: 560 mg per 100 g
blueberries: 525 mg per 100 g
blackberries: 248 mg per 100 g
strawberries: 225 mg per 100 g
raspberries: 126 mg per 100 g
The ZOE article is a vey interesting read.....for more insight check this link https://joinzoe.com/learn/foods-high-in-polyphenols.
Soooo that brings us to our new flavour: Super Berry! A kombucha teeming with those extra polyphenols and antioxidant and anti-inflammatory properties with boochilicious blackcurrant and blueberry flavours. To recap here are 3 reasons why you'll want to get your hands on some Super Berry: 1. "Polyphenols are an energy source for our microbes" - Prof. Tim Spector. 2. This product is inspired by science, to fuel your microbes and excite your taste buds! Check out the link to the film by the science students @ University of Exeter...https://www.youtube.com/watch?v=hY4MXhremTo&t=2s. 3. Its Supercalifragilisticexpialidocious! Deliciously refreshing, with bright, juicy berry flavours and a subtle earthiness.
The flavour of Summer 2023 - Boochiliciousness in a Bottle - the Crown of Polyphenols.
Best n Boochey Wishes,