Details
| Original language | English |
|---|---|
| Pages (from-to) | 6102-6119 |
| Number of pages | 18 |
| Journal | Critical Reviews in Food Science and Nutrition |
| Volume | 64 |
| Issue number | 18 |
| Early online date | 20 Jan 2023 |
| Publication status | Published - 2024 |
Abstract
Kombucha is a fermented, acidic beverage that dates back thousands of years as a remedy for various health problems in East Asia. Due to its health benefits, kombucha has gained popularity and attracted the attention of both consumers and researchers. The health benefits of kombucha are predominantly attributed to its bioactive compounds that have antioxidant, antimicrobial, probiotic, and other positive effects owing to fermentation. Many factors such as the type of the substrate used, the symbiotic culture of the bacterial yeast composition, and fermentation conditions influence the extent of these properties. This review focuses on recent developments regarding the bioactive constituents of kombucha and its potential health benefits (antimicrobial, antioxidant, antidiabetic, hepatoprotective effects) as well as its impact on multiple sclerosis, nephrotoxicity, gastric ulceration and gut microbiota. Additionally, the composition of kombucha, alternative uses of its biofilm, and potential toxicity are also discussed. Kombucha is a healthy and safe beverage with multiple health benefits that are primarily related to the presence of bacteria, yeasts, and other bioactive constituents. Moreover, kombucha has been suggested as a potential source of probiotics and eco-friendly materials (kombucha-derived bacterial cellulose) for several industries including food and textile.
Keywords
- Bioactivity, Camellia sinensis, chemical composition, scoby, toxicity
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
- Engineering(all)
- Industrial and Manufacturing Engineering
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In: Critical Reviews in Food Science and Nutrition, Vol. 64, No. 18, 2024, p. 6102-6119.
Research output: Contribution to journal › Review article › Research › peer review
}
TY - JOUR
T1 - Additional advances related to the health benefits associated with kombucha consumption
AU - Esatbeyoglu, Tuba
AU - Sarikaya Aydin, Secil
AU - Gültekin Subasi, Büsra
AU - Erskine, Ezgi
AU - Gök, Recep
AU - Ibrahim, Salam A
AU - Yilmaz, Birsen
AU - Özogul, Fatih
AU - Capanoglu, Esra
PY - 2024
Y1 - 2024
N2 - Kombucha is a fermented, acidic beverage that dates back thousands of years as a remedy for various health problems in East Asia. Due to its health benefits, kombucha has gained popularity and attracted the attention of both consumers and researchers. The health benefits of kombucha are predominantly attributed to its bioactive compounds that have antioxidant, antimicrobial, probiotic, and other positive effects owing to fermentation. Many factors such as the type of the substrate used, the symbiotic culture of the bacterial yeast composition, and fermentation conditions influence the extent of these properties. This review focuses on recent developments regarding the bioactive constituents of kombucha and its potential health benefits (antimicrobial, antioxidant, antidiabetic, hepatoprotective effects) as well as its impact on multiple sclerosis, nephrotoxicity, gastric ulceration and gut microbiota. Additionally, the composition of kombucha, alternative uses of its biofilm, and potential toxicity are also discussed. Kombucha is a healthy and safe beverage with multiple health benefits that are primarily related to the presence of bacteria, yeasts, and other bioactive constituents. Moreover, kombucha has been suggested as a potential source of probiotics and eco-friendly materials (kombucha-derived bacterial cellulose) for several industries including food and textile.
AB - Kombucha is a fermented, acidic beverage that dates back thousands of years as a remedy for various health problems in East Asia. Due to its health benefits, kombucha has gained popularity and attracted the attention of both consumers and researchers. The health benefits of kombucha are predominantly attributed to its bioactive compounds that have antioxidant, antimicrobial, probiotic, and other positive effects owing to fermentation. Many factors such as the type of the substrate used, the symbiotic culture of the bacterial yeast composition, and fermentation conditions influence the extent of these properties. This review focuses on recent developments regarding the bioactive constituents of kombucha and its potential health benefits (antimicrobial, antioxidant, antidiabetic, hepatoprotective effects) as well as its impact on multiple sclerosis, nephrotoxicity, gastric ulceration and gut microbiota. Additionally, the composition of kombucha, alternative uses of its biofilm, and potential toxicity are also discussed. Kombucha is a healthy and safe beverage with multiple health benefits that are primarily related to the presence of bacteria, yeasts, and other bioactive constituents. Moreover, kombucha has been suggested as a potential source of probiotics and eco-friendly materials (kombucha-derived bacterial cellulose) for several industries including food and textile.
KW - Bioactivity
KW - Camellia sinensis
KW - chemical composition
KW - scoby
KW - toxicity
UR - http://www.scopus.com/inward/record.url?scp=85146689629&partnerID=8YFLogxK
U2 - 10.1080/10408398.2022.2163373
DO - 10.1080/10408398.2022.2163373
M3 - Review article
C2 - 36660921
VL - 64
SP - 6102
EP - 6119
JO - Critical Reviews in Food Science and Nutrition
JF - Critical Reviews in Food Science and Nutrition
SN - 1040-8398
IS - 18
ER -