| Abstract | Kombucha, a fermented beverage originating from the Manchuria region in
Northeast Asia over 2000 years ago, is produced by fermenting sweetened tea
with a symbiotic consortium of bacteria and yeasts known as SCOBY. The
resultant kombucha tea is rich in organic acids, polyphenols, sugars, vitamins,
minerals, etc. Organic acids, such as acetic, gluconic, glucuronic and lactic
acids, contribute to the beverage’s acidity and purported health properties.
The beverage's antioxidant, antimicrobial, anticancer, hepatoprotective and
anti - inflammatory effects have been documented, backed by in vitro and in
vivo studies on rodents. Phenolic compounds, vitamins and microbial enzymes
are thought to contribute to these effects. Kombucha's microorganisms
include yeasts and bacteria (acetic and lactic acid bacteria). However,
potential health risks like excessive acidity, lead contamination and
contraindications for certain individuals may exist. The potential benefits of
kombucha's various organic compounds, though promising, require further
research and clinical trials for confirmation. |
| Abstract (english) | Kombucha je fermentirano piće koje potječe iz Kine prije više od 2000 godina.
Proizvodi se fermentacijom zaslađenog čaja uz SCOBY. Rezultirajući čaj od
kombuche bogat je organskim kiselinama, polifenolima, šećerima,
vitaminima, mineralima, itd. Organske kiseline doprinose njegovoj kiselosti i
zdravstvenim svojstvima. Dokazani su antioksidativni, antimikrobni,
antikancerogeni, hepatoprotektivni i protuupalni učinci ovog pića, poduprti in
vitro i in vivo istraživanjima na glodavcima. Polifenoli, vitamini i ostali spojevi
doprinose tim učincima. Mikroorganizmi prisutni u kombuchi uključuju kvasce
i bakterije. Međutim, postoje rizici kao što su pretjerana kiselost, trovanje
olovom i kontraindikacije za određene rizične osobe. Daljnja istraživanja u
svrhu testiranja svojstava kombuche na ljudsko zdravlje su potrebna. |
