An overview of the health benefits of kombucha nutritional compounds and metabolites

Kombucha is a tea with a slightly sweet and sour taste. This drink is rich in acetic, gluconic and glucuronic acids and has a lower concentration of citric acid as well as a limited amount of ethanol and CO2. This article discusses the beneficial effects of kombucha, its chemical composition and metabolites from the fermentation process, as well as the properties of kombucha in particular as a natural probiotic compound. The purpose of this article is to introduce a natural food composition rich in organic matter and essential to increase human health.

This drink is prepared by fermenting Sweet tea with Scooby Carrier of microes. Kombucha is based on a variety of teas such as black tea, green tea or oolong. Usually a piece of polysaccharide containing microbes including Saccharomyces cerevisiae and Acetobacter xylinum is brewed in 150 g of tea with 5 to 15% sucrose and placed in the dark for 7 to 10 days. Next, the polysaccharide layer microbial colony is removed and the kombucha is ready to eat. The final product contains organic acids, vitamins, minerals and antimicrobial and antioxidant compounds. Lowering cholesterol and blood pressure, preventing cancer, improving liver function, immune system and gastrointestinal tract are some of the potentially beneficial effects of kombucha drink. Acetobacter, Glucobacter and Saccharomyces cerevisiae are the most important natural probiotics in this drink, which help protect human health by producing organic acids.

Nowadays, by diversifying the production of kombucha, the amounts of its useful metabolites such as vitamins, organic acids and antimicrobial and antioxidant compounds  can be optimized and used as a natural medicinal supplement.