Additional advances related to the health benefits associated with kombucha consumption

Research output: Contribution to journalReview articleResearchpeer review

Authors

  • Tuba Esatbeyoglu
  • Secil Sarikaya Aydin
  • Büsra Gültekin Subasi
  • Ezgi Erskine
  • Recep Gök
  • Salam A Ibrahim
  • Birsen Yilmaz
  • Fatih Özogul
  • Esra Capanoglu

External Research Organisations

  • Istanbul Technical University
  • North Carolina Agricultural and Technical State University
  • Cukurova University
  • Technische Universität Braunschweig
  • Cumhuriyet University
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Details

Original languageEnglish
Pages (from-to)6102-6119
Number of pages18
JournalCritical Reviews in Food Science and Nutrition
Volume64
Issue number18
Early online date20 Jan 2023
Publication statusPublished - 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

Cite this

Additional advances related to the health benefits associated with kombucha consumption. / Esatbeyoglu, Tuba; Sarikaya Aydin, Secil; Gültekin Subasi, Büsra et al.
In: Critical Reviews in Food Science and Nutrition, Vol. 64, No. 18, 2024, p. 6102-6119.

Research output: Contribution to journalReview articleResearchpeer review

Esatbeyoglu, T, Sarikaya Aydin, S, Gültekin Subasi, B, Erskine, E, Gök, R, Ibrahim, SA, Yilmaz, B, Özogul, F & Capanoglu, E 2024, 'Additional advances related to the health benefits associated with kombucha consumption', Critical Reviews in Food Science and Nutrition, vol. 64, no. 18, pp. 6102-6119. https://doi.org/10.1080/10408398.2022.2163373
Esatbeyoglu, T., Sarikaya Aydin, S., Gültekin Subasi, B., Erskine, E., Gök, R., Ibrahim, S. A., Yilmaz, B., Özogul, F., & Capanoglu, E. (2024). Additional advances related to the health benefits associated with kombucha consumption. Critical Reviews in Food Science and Nutrition, 64(18), 6102-6119. https://doi.org/10.1080/10408398.2022.2163373
Esatbeyoglu T, Sarikaya Aydin S, Gültekin Subasi B, Erskine E, Gök R, Ibrahim SA et al. Additional advances related to the health benefits associated with kombucha consumption. Critical Reviews in Food Science and Nutrition. 2024;64(18):6102-6119. Epub 2023 Jan 20. doi: 10.1080/10408398.2022.2163373
Esatbeyoglu, Tuba ; Sarikaya Aydin, Secil ; Gültekin Subasi, Büsra et al. / Additional advances related to the health benefits associated with kombucha consumption. In: Critical Reviews in Food Science and Nutrition. 2024 ; Vol. 64, No. 18. pp. 6102-6119.
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