Year: 2025
Type: article
Abstract: Objectives. Kombucha is a beverage that has gained significant attention in recent years due to its potential health benefits and growing popularity among consumers seeking functional foods. Originating from China, it is traditionally obtained by fermenting sweetened black tea with a symbiotic culture of bacteria and yeast (SCOBY). This fermentation process results in a complex beverage rich in organic acids, polyphenols, vitamins and probiotic microorganisms. This paper aims to assess the beneficial effects on health of Kombucha.Methodology. A literature review was conducted using Science Direct, Scopus and PubMed databases for the period 2018-2023. A total of 14 relevant articles on the chemical composition of Kombucha and possible health benefits were selected.Results. The most important compounds in the beverage’s chemical composition have been identified. The presence of bioactive compounds such as catechins, flavonoids and glucuronic acid contribute to its ability to combat oxidative stress, support liver detoxification, and modulate gut microbiota. In addition, Kombucha has been recognized for its potential role in improving metabolic health, reducing inflammation and enhancing immune function.Conclusions. Evidence from the literature suggests that Kombucha products may have beneficial health effects.
Authors: Aida Cosmineanu, Cristina Filip
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
OpenAlex ID: W4412942999