Kombucha: Formulation, chemical composition, and therapeutic potentialities

Kombucha is a millennial beverage with great potential due to its functional claims. The infusion of black or green tea leaves (Camellia sinensis) and sugar is fermented by a symbiotic culture of bacteria and yeasts (SCOBY) resulting in an acidic and lightly carbonated beverage, kombucha. It offers in its composition phytoconstituents with relevant nutritional valor, among these, flavonoids that stand out for their antioxidant, anti-inflammatory characteristics and their association with decreasing the risks of various diseases. Previous studies in vivo and in vitro have shown promising results using kombucha as a functional beverage. Those studies promote the search for alternative raw materials for the production of kombucha, in addition, new ingredients interfere in the production, constitution, and nutritional potentialities of the beverage, as well as its functionality in the face of diseases. Thus, this graphical review compiles relevant scientific data on kombucha involving its origin, production, nutritional potential, and possible health benefits associated with its consumption.

Automated summary

Kombucha is a functional beverage with high nutritional value and potential health benefits. It is produced by fermenting tea and sugar with a symbiotic culture of bacteria and yeasts, resulting in a beverage with antioxidant and anti-inflammatory properties that may decrease the risks of various diseases. Research has also shown that the raw materials and ingredients used in kombucha production can impact its nutritional value and functionality.