A review on health benefits of kombucha nutritional compounds and metabolites

By J. Martínez Leal, Lucía Valenzuela Suárez, R. Jayabalan, Joselina Huerta Oros, Anayansi Escalante-Aburto. 2018

326 citations recorded by the source corpus.

ABSTRACT 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 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 beneficial effects of kombucha and discusses its chemical compounds, as well as the metabolites resulted by the fermentation process. Besides, some contraindications of kombucha consumption are also reviewed.

Subfields: Biological Psychiatry, Complementary and alternative medicine, Pathology and Forensic Medicine

View Paper: https://www.semanticscholar.org/paper/dd2da06842b31703376ae6f616eaa45115049f7b

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Citations in the corpus

• Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease (2019, background): “This is produced by Gluconobacter during fermentation [78,79], and in rats, inhibits oxidative stress and diabetes-induced renal damage [80] and acetaminophen-induced hepatic injury [81].”