Tea, Kombucha, and health: a review
C. Dufresne, E Farnworth
Kombucha is a refreshing beverage obtained by the fermentation of sugared tea with a symbiotic culture of acetic bacteria and fungi, consumed for its beneficial effects on human health. Research conducted in Russia at the beginning of the century and testimony indicate that Kombucha can improve resistance against cancer, prevent cardiovascular diseases, promote digestive functions, stimulate the immune system, reduce inflammatory problems, and can have many other benefits. In this paper, we report on studies that shed more light on the properties of some constituents of Kombucha. The intensive research about the effects of tea on health provides a good starting point and is summarized to get a better understanding of the complex mechanisms that could be implicated in the physiological activity of both beverages.
Keywords: cancer, ph, review
Citation: Food research international, 33(6), 409-421.
Study Mailing Address:
Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. West, Saint-Hyacinthe, QC, Canada J2S 8E3
Date Updated: February 11, 2021