<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-4018</journal-id>
<journal-title><![CDATA[Revista Chapingo serie ciencias forestales y del ambiente]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Chapingo ser. cienc. for. ambient]]></abbrev-journal-title>
<issn>2007-4018</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma Chapingo, Coordinación de Revistas Institucionales]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-40182016000100073</article-id>
<article-id pub-id-type="doi">10.5154/r.rchscfa.2015.04.014</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Mexican oaks as a potential non-timber resource for Kombucha beverages]]></article-title>
<article-title xml:lang="es"><![CDATA[Encinos mexicanos, un recurso no maderable con potencial para elaborar bebidas tipo Kombucha]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vázquez-Cabral]]></surname>
<given-names><![CDATA[Blanca D.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Moreno-Jiménez]]></surname>
<given-names><![CDATA[Martha R.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rocha-Guzmán]]></surname>
<given-names><![CDATA[Nuria E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gallegos-Infante]]></surname>
<given-names><![CDATA[José A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González-Herrera]]></surname>
<given-names><![CDATA[Silvia M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gamboa-Gómez]]></surname>
<given-names><![CDATA[Claudia I.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González-Laredo]]></surname>
<given-names><![CDATA[Rubén F.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Tecnológico de Durango  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2016</year>
</pub-date>
<volume>22</volume>
<numero>1</numero>
<fpage>73</fpage>
<lpage>86</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-40182016000100073&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-40182016000100073&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-40182016000100073&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: Oaks (Quercus spp.) are some of the world's most important and abundant trees in nearly all temperate forests of the northern hemisphere. There are two diversity centers for this genus: one is in Southeast Asia, and the other is in Mexico. Studies on the use of oak have mainly highlighted its timber applications. However, its non-timber value is still unappreciated. Ethnobotanical tradition shows infusions from Quercus leaves, alone or in combination with other plants, which have anticarcinogenic effects in gastric cancer patients. Sensorial studies on oak herbal infusions have shown that a higher phenolic content decreases their acceptability. Therefore, a significant alternative for encouraging use of herbal teas is fermentation with the Kombucha culture (black tea fungus). Kombucha drink is reported as a potential health promoter. It is a slightly acidic beverage from fermentation of sweetened black tea with Kombucha consortium, which consists mainly of acetic acid bacteria and yeasts. The phenolic composition and content gradually changes over fermentation time, producing a beverage rich in antioxidants. Metabolic conversion of polyphenols may be due to glucuronidation of original flavonoid compounds. This process enhances the bioavailability of phytochemicals, which include a wide range of bioactive ellagitannins and flavonoids, in oaks.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: Los encinos (Quercus spp.) son algunos de los árboles más importantes y abundantes en casi todos los bosques templados del hemisferio norte. El sudeste asiático y México destacan como centros de diversidad del género. La investigación sobre el encino se ha enfocado principalmente en sus aplicaciones maderables, siendo poco reconocido su valor como recurso no maderable. La tradición etnobotánica muestra que las infusiones de hojas de encino, solas o combinadas con otras plantas, presentan efectos contra el cáncer gástrico; sin embargo, el análisis sensorial de las infusiones ha mostrado relación inversa entre su aceptabilidad y su contenido fenólico. Por lo anterior, el hongo del té (Kombucha) es una alternativa para fermentar infusiones de encino, mejorando su aceptabilidad y carácter profiláctico. La bebida Kombucha es ligeramente ácida debido a que se prepara a partir de té negro endulzado que es fermentado por el consorcio microbiano Kombucha. El consorcio se forma por bacterias ácido acéticas y levaduras que cambian gradualmente la composición fenólica del sustrato, produciendo una bebida rica en antioxidantes. La conversión metabólica de los polifenoles puede deberse a su glucuronidación, que es un proceso que libera y realza la biodisponibilidad de los fitoquímicos presentes en el encino, incluyendo elagitaninos y flavonoides bioactivos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Nutraceutical]]></kwd>
<kwd lng="en"><![CDATA[herbal infusion]]></kwd>
<kwd lng="en"><![CDATA[functional drinks]]></kwd>
<kwd lng="en"><![CDATA[polyphenols]]></kwd>
<kwd lng="en"><![CDATA[Quercus.]]></kwd>
<kwd lng="es"><![CDATA[Bebidas nutracéuticas]]></kwd>
<kwd lng="es"><![CDATA[bebidas funcionales]]></kwd>
<kwd lng="es"><![CDATA[infusión herbal]]></kwd>
<kwd lng="es"><![CDATA[polifenoles]]></kwd>
<kwd lng="es"><![CDATA[Quercus]]></kwd>
</kwd-group>
</article-meta>
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