Abstract
Kombucha tea is a type of tea that undergoes fermentation through the inclusion of tea leaves, sugar, and a symbiotic culture of bacteria and yeast (SCOBY). The fermentation process typically spans a period of around 10 to 15 days. The utilization of this substance dates back to ancient times, mostly for medicinal purposes. The review has demonstrated that kombucha tea has distinctive characteristics, including anticancer, antioxidant, antimicrobial, and antifungal activities. The chemical component of kombucha plays an important role in kombucha tea which enhances the pharmacological activities such as acetic acid, lactic acid, phenolics and flavonoids. This paper presents an analysis of recent findings pertaining to the potential health advantages of kombucha, along with an examination of the chemical constituents and metabolites generated during the fermentation process. Additionally, further recommendations are provided for future investigations in this field.
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