Current Evidence on Physiological Activity and Expected Health Effects of Kombucha Fermented Beverage

J Med Food. 2014 Feb;17(2):179-88. doi: 10.1089/jmf.2013.0031. Epub 2013 Nov 5.

Abstract

Consumption of kombucha fermented tea (KT) has always been associated with different health benefits. Many personal experiences and testimonials of KT drinkers are available throughout the world on the ability of KT to protect against a vast number of metabolic and infectious diseases, but very little scientific evidence is available that validates the beneficial effects of KT. The aim of this review is to give an overview of the recent studies in search of experimental confirmation of the numerous KT health-promoting aspects cited previously. Analysis of the literature data is carried out in correspondence to the recent concepts of health protection's requirements. Attention is given to the active compounds in KT, responsible for the particular effect, and to the mechanisms of their actions. It is shown that KT can efficiently act in health prophylaxis and recovery due to four main properties: detoxification, antioxidation, energizing potencies, and promotion of depressed immunity. The recent experimental studies on the consumption of KT suggest that it is suitable for prevention against broad-spectrum metabolic and infective disorders. This makes KT attractive as a fermented functional beverage for health prophylaxis.

Publication types

  • Research Support, Non-U.S. Gov't
  • Review

MeSH terms

  • Beverages / analysis*
  • Beverages / microbiology
  • Fermentation
  • Food, Organic / analysis*
  • Food, Organic / microbiology
  • Humans
  • Metabolic Diseases / metabolism
  • Metabolic Diseases / prevention & control*
  • Protective Agents / metabolism

Substances

  • Protective Agents