Discover Kombucha: The Tart, Bubbly Beverage with Health Benefits

Abstract

One of the common fermented drinks eaten worldwide, kombucha is made by fermenting sugar and tea using a symbiotic culture of bacteria and yeasts, or "SCOBY." Many tea varieties, including black, green, white, red, and oolong teas, can be used to make kombucha, which has a range of positive health effects. The fermentation process involves a variety of bacteria and yeast species and produces a wide range of advantageous compounds, including hydrolytic enzymes, organic acids, amino acids, polyphenols, vitamins, and minerals. These compounds have a substantial positive impact on health and are used in medicine for their antimicrobial, anticancer, and antioxidant properties. The microbial population in SCOBY, the chemical makeup of kombucha, its fermentation process, and its health advantages are all covered in this review of recent studies. We also talked about the drawbacks and future potential of kombucha production. Clinical studies conducted in animal models have demonstrated that kombucha has a hepatoprotective effect against a variety of liver pollutants. According to research by Jung et al., black tea kombucha benefited mice's nonalcoholic fatty liver disease the most prevalent liver ailment by fostering gut bacteria. The microbial communities found in SCOBY have been referred to as probiotics, as they have the ability to enhance the immune system and balance the gut's absorption and digestive processes. Additionally, the micro cellulose found in kombucha encourages the growth of advantageous microbes in the intestine. Furthermore, kombucha has been shown to treat constipation, accelerate weight reduction, soothe arthritis, lessen wrinkles, acne, and skin inflammation in addition to boosting vitality.