A review on health benefits of kombucha nutritional compounds and metabolites

Jessica Martínez Leal, Lucía Valenzuela Suárez, Rasu Jayabalan, Joselina Huerta Oros, Anayansi Escalante Aburto

Research output: Contribution to journalArticlepeer-review

189 Citations (Scopus)


Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of bacteria and
yeasts. Kombucha consumption has been associated with some health effects such as: the reduction
of cholesterol levels and blood pressure, reduction of cancer propagation, the improvement of liver,
the immune system, and gastrointestinal functions. The beneficial effects of kombucha are attributed
to the presence of bioactive compounds that act synergistically. Bacteria contained in kombucha
beverage belongs to the genus Acetobacter, Gluconobacter, and the yeasts of the genus
Saccharomyces along with glucuronic acid, contribute to health protection. This review focuses on
recent findings regarding beneficial effects of kombucha and discusses its chemical compounds, as
well as the metabolites resulted by the fermentation process. Besides, some contraindications of
kombucha consumption are also reviewed.
Original languageEnglish
Article number1
Pages (from-to)390-399
Number of pages10
JournalCYTA - Journal of Food
Issue number1
Publication statusPublished - 1 Jan 2018

Bibliographical note

Publisher Copyright:
© 2018 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.

All Science Journal Classification (ASJC) codes

  • General Chemistry
  • General Chemical Engineering
  • Food Science
  • Industrial and Manufacturing Engineering


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