Kombucha as a Health-Beneficial Drink for Human Health.

Autor: Massoud R; Department of Food Science and Technology, Iran National Standards Organization, Tehran, Iran., Jafari R; Department of Microbiology, Falavarjan Branch, Islamic Azad University, Falavarjan, Isfahan, Iran., Khosravi-Darani K; Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P.O. Box: 19395-4741, Shahrake-gharb, Farahzadi Blv., Hafezi ave., NNFTRI, Tehran, Iran. kiankh@yahoo.com.
Jazyk: angličtina
Zdroj: Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2024 Jun; Vol. 79 (2), pp. 251-259. Date of Electronic Publication: 2024 Apr 11.
DOI: 10.1007/s11130-024-01169-8
Abstrakt: Kombucha is a unique fermented beverage made from a symbiotic culture of yeast and bacteria. Kombucha is normally based on black tea added to water, then sugar is added as a substrate for fermentation in this beverage. This unique beverage is composed of amino acids, flavonoids, vitamins, and some active enzymes. Several beneficial health effects such as antioxidant, antimicrobial effects have been reported as a result of probiotics and prebiotics presence. These health effects of kombucha are attributed to its bioactive chemical and biological agents of probiotics bacteria e.g., Gluconobacter, Acetobacter and yeasts like Saccharomyces sps., along with glucuronic acid as the main sources of the health protection. This review focuses on the beneficial effects of Kombucha including antimicrobial, antioxidant, anti-cancer antidiabetic properties, as well as liver protection, treat of gastrointestinal problems, AIDS, gastric ulcers, obesity (and energy production), detoxification, and skin health.
(© 2024. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)
Databáze: MEDLINE
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