Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits

Abstract

Kombucha is a traditional health beverage produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeasts. Consumption of kombucha beverages has been growing and there is kombucha commercially available worldwide as one of the most famous low-alcohol beverages. Kombucha beverages have been claimed to have beneficial effects on human health because they contain a variety of bioactive compounds that possess various functional properties. At present, several kinds of raw material (e.g., milk, fruit, vegetables, and herbs) have been fermented with kombucha consortium and consumed as kombucha beverages. Although several studies have been written regarding the biological activities of kombucha and raw materials, there is however little information available on the characterization of their components as well as the biological activities of fermented kombucha from many raw material mixtures. Several pharmacological activities were reviewed in the scientific literature, describing their potential implications for human health. In addition, the adverse effects and toxicity of kombucha consumption were also reviewed. In this study, we focused on the main and latest studies of the pharmacological effects of kombucha beverages produced from various kinds of raw materials, including antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, anticancer, antidiabetic, antihypertensive, and antihyperlipidemic effects in in vitro and in vivo studies.

Comparative Study of Cytotoxicity and Antioxidant, Anti-Aging and Antibacterial Properties of Unfermented and Fermented Extract of Cornus mas L.

“…A fermentation method that allows obtaining versatile ferments is the use of a symbiotic culture of bacteria and yeast called a SCOBY [32]. Literature reports indicate the extraordinary pharmacological activity of kombucha products obtained during the fermentation of various types of raw materials, including, among others, antioxidant, anti-inflammatory, anti-aging, immunomodulating, anti-cancer, anti-microbial, anti-diabetic, anti-hypertensive and anti-hyperlipidemic effects [33,34].…”

Mechanistic role of quercetin as inhibitor for adenosine deaminase enzyme in rheumatoid arthritis: systematic review

“…In the typical person’s diet, flavonoids and phenolic compounds are found in plants, fruits, and vegetables. Numerous pharmacological effects of these plant phenolic and flavonoid compounds to modestly decrease of ADA activity had been studied [ 88 ]. The increase in endogenous adenosine that emerges from these drugs’ ability to inhibit competitive ADA may have some positive effects.…”

Effects of tartary buckwheat in enhancing bioactive compounds and sensory properties of traditional fruit kombucha beverage

“…Kombucha has a unique flavor; it is slightly sweet, sour, and carbonated. In addition, kombucha is rich in vitamins, flavonoids, phenolic acids, organic acids, minerals, and other bioactive substances that have various health‐promoting benefits including promotion of digestion, and reduction of hypertension, arteriosclerosis, cardiovascular disease, and so on (Anantachoke et al, 2023). Various raw materials have been fermented with kombucha consortium to produce beverages, including milk, fruit, vegetables, and herbs (Anantachoke et al, 2023).…”