Tea, Kombucha, and health: a review

Kombucha is a refreshing beverage obtained by the fermentation of sugared t ea with a symbiotic culture of acetic bacteria and fungi, consumed for its beneficial effects on human health. Research conducted in Russia at the beg inning of the century and testimony indicate that Kombucha can improve resi stance against cancer, prevent cardiovascular diseases, promote digestive f unctions, stimulate the immune system, reduce inflammatory problems, and ca n have many other benefits. In this paper, we report on studies that shed m ore light on the properties of some constituents of Kombucha. The intensive research about the effects of tea on health provide a good starting point and are summarized to get a better understanding of the complex mechanisms that could be implicated in the physiological activity of both beverages. ( C) 2000 Elsevier Science Ltd. All rights reserved.