Kombucha and Health
Nilgun OZDEMIR, Ahmet Hilmi CON
Kombucha is a fermented drink produced by fermentation of sweetened black and/or green tea with kombucha culture; it is known to have health benefits. The microflora of this fermented beverage mostly consists of AAB (acetic acid bacteria) and yeasts. Depending on its origin, LAB (lactic acid bacteria) sometimes will also be able to be found in the microflora. The production of kombucha and the formation of its beneficial components are the result of the metabolic activities of this microflora. This fermented tea has been produced and consumed in the Far East for hundreds of years as a tradition; it is used as an adjunctive treatment for certain diseases. The interest in this tea has increased recently, and kombucha has spread worldwide. Its microflora diversity and metabolites are becoming important subjects of scientific studies. Although there are a few companies in Turkey that manufacture and market kombucha, there is no comprehensive scientific study on this subject. The liquid portion of kombucha is claimed to have various medicinal effects on human health. Recent studies have suggested that kombucha tea prevents paracetamol-induced hepatotoxicity, and chromate induced oxidative stress in albino rats. As kombucha tea is rich in compounds known to be strong antioxidants, it is expected to ameliorate liver damage. These beneficial effects of kombucha tea are attributed to the presence of tea polyphenols, gluconic acid, glucuronic acid, lactic acid, vitamins, amino acids, antibiotics, and a variety of micronutrients produced during fermentation. The functional character of the kombucha should be investigated by a larger number of scientific studies. Co-use or self-use with various foods of this tea should be widespread.
Keywords: kombucha, health, food
Citation: Journal of Health Science 5 244-250 doi: 10.17265/2328-7136/.05.005
Study Mailing Address:
Department of Food Engineering, Faculty of Engineering, Ondokuz Mays University, Atakum, Samsun 55200, Turkey
Date Updated: January 20, 2021