Myths and Potential Benefits of Kombucha as a Functional Food: A Review

Rosalina Ilmi Amalia, Fahmi Ilman Fahrudin, Adeel Shahzad Alvi and Pilairuk Intipunya
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Rosalina Ilmi Amalia: Department of Food Technology, Faculty of Science, Universitas Muhammadiyah Bandung 40614, Indonesia
Fahmi Ilman Fahrudin: Department of Food Technology, Faculty of Science, Universitas Muhammadiyah Bandung 40614, Indonesia Department of Food Science and Technology, Faculty Agro-Industry, Chiang Mai University 50200, Thailand
Adeel Shahzad Alvi: Department of Food Science and Technology, Faculty Agro-Industry, Chiang Mai University 50200, Thailand
Pilairuk Intipunya: Department of Food Science and Technology, Faculty Agro-Industry, Chiang Mai University 50200, Thailand

International Journal of Research and Innovation in Applied Science, 2024, vol. 9, issue 6, 484-491

Abstract: Functional foods, known for their health benefits, are gaining popularity with increased public health awareness, and fermented foods and beverages like kombucha are remarkably esteemed. Kombucha, a fermented Japanese tea, ferments sugared black tea with a SCOBY, creating a drink rich in polyphenols, organic acids, vitamins, amino acids, and micronutrients. This review explores kombucha’s health benefits, including antihypertensive effects, blood glucose regulation, antidiarrheal properties, and antithrombotic activity. Additionally, kombucha enhances immune function through riboflavin production, exhibits antihyperglycemic effects in diabetic models, and shows antiproliferative activities against cancer cells. Its cardiovascular benefits are linked to improved blood cholesterol, blood pressure, and endothelial function. The fermentation process also produces a cellulose biofilm with diverse applications. As a functional food, Kombucha holds promise for preventing and managing various health conditions, warranting further research into its bioactive components and mechanisms.

Date: 2024
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