Kombucha a Nutritional Tea - A Review
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Abstract
Kombucha is a traditional beverage produced by fermenting sweetened tea using a symbiotic culture of bacteria and yeast (SCOBY) . This review explores the complex metabolic cascade where sucrose and tea polyphenols are transformed into potent organic acids—including acetic, gluconic, and D-saccharic acid-1,4-lactone (DSL)—as well as essential vitamins and minerals. While traditional Camellia sinensis remains the foundation, recent research highlights the potential of alternative substrates such as fruits, herbs, and grains to diversify and enhance bioactive profiles.
These ferments demonstrate significant antimicrobial, antioxidant, and anti-inflammatory properties in preclinical models, with emerging human clinical trials indicating potential antidiabetic benefits, such as reduced fasting blood glucose levels. Despite these therapeutic promises, product standardization remains a significant challenge due to inherent microbial variability and environmental influences. Furthermore, improper artisanal production poses safety risks, including metabolic acidosis and contamination, necessitating adherence to regulatory frameworks like Brazil’s Normative Instruction 41/2019. Future research must focus on precise molecular characterization and rigorous clinical validation to transition kombucha from a functional dietary supplement into a standardized pharmaceutical agent.
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