Recent Evidence of the Beneficial Effects Associated with Glucuronic Acid Contained in Kombucha Beverages

Jessica Martínez-Leal, Nestor Ponce-García, Anayansi Escalante-Aburto

Research output: Contribution to journalReview articlepeer-review

1 Citation (Scopus)

Abstract

Purpose of the Review: Glucuronic acid is contained naturally in kombucha beverages due to the associations between bacteria and yeasts during its fermentation. The purpose of this review is to describe the literature related to the hepatoprotective effect associated with glucuronic acid present in different kombucha beverages. Recent Findings: Although previous research supports beneficial hepatoprotective effects of glucuronic acid consumption from
kombucha, these effects are mainly attributed to the tea phytochemicals. However, there are some improvements in methodological deficiencies in some in vivo studies that should be considered. There is no sufficient evidence to generalize the adverse effects of kombucha consumption.
Summary: Consumption of kombucha could be considered a safe practice in healthy populations due to its hepatoprotective effects. The content of the beneficial or toxic components is very variable because it depends on its manufacturing process. In persons with side sickness, other conditions such as pregnancy, and hypersensitivity to some kombucha components, a restriction
in its consumption must be advisable.
Original languageEnglish
Pages (from-to)163-170
Number of pages8
JournalCurrent Nutrition Reports
Volume9
Issue number3
DOIs
Publication statusPublished - 1 Sep 2020

Bibliographical note

Publisher Copyright:
© 2020, Springer Science+Business Media, LLC, part of Springer Nature.

All Science Journal Classification (ASJC) codes

  • Food Science
  • Nutrition and Dietetics

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