A 2013 research paper was published by the Department of Life Sciences & Biotechnology at Jadavpur University titled, “Effect of Kombucha, a fermented black tea in attenuating oxidative stress mediated tissue damage in alloxan induced diabetic rats”. The study compared antidiabetic (stabilizing and controlling blood glucose levels) and antioxidant effects of kombucha (KT), versus unfermented black tea (BT), in rats that had been given a substance to induce diabetes. While unfermented black tea’s antidiabetic and antioxidant effects were shown, KT was found to be even more efficient. The abstract states, “Results showed significant antidiabetic potential of the fermented beverage (150 mg lyophilized extract/kg bw for 14 days).”