A review on health benefits of kombucha nutritional compounds and metabolites
Jessica Martinez Leala, Lucia Valenzuela Suareza, Rasu Jayabalanb, Joselina Huerta Orosa, Anayansi Escalante-Aburtoa
Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of bacteria and yeasts. Kombucha consumption has been associated with some health effects such as the reduction of cholesterol levels and blood pressure, reduction of cancer propagation, the improvement of the liver, the immune system, and gastrointestinal functions. The beneficial effects of kombucha are attributed to the presence of bioactive compounds that act synergistically. Bacteria contained in kombucha beverage belongs to the genus Acetobacter, Gluconobacter, and the yeasts of the genus Saccharomyces along with glucuronic acid, contribute to health protection. This review focuses on recent findings regarding the beneficial effects of kombucha and discusses its chemical compounds, as well as the metabolites resulted from the fermentation process. Besides, some contraindications of kombucha consumption are also reviewed.
Keywords: acetobacter, cancer, cholesterol, glucuronic acid, liver, review, saccharomyces
Citation: CyTA - Journal of Food, Volume 16, Number 1, 1 January 2018, pp. 390-399(10)
Study Mailing Address:
Microbiology and Bioprocess Laboratory, Department of Life Science, National Institute of Technology, Rourkela, India
Date Updated: January 11, 2021