Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits

被引:16
|
作者
Anantachoke, Natthinee [1 ]
Duangrat, Ratchanee [2 ]
Sutthiphatkul, Tanyarat [3 ]
Ochaikul, Duangjai [3 ]
Mangmool, Supachoke [2 ]
机构
[1] Mahidol Univ, Fac Pharm, Dept Pharmacognosy, Bangkok 10400, Thailand
[2] Mahidol Univ, Fac Sci, Dept Pharmacol, Bangkok 10400, Thailand
[3] King Mongkuts Inst Technol Ladkrabang, Sch Sci, Dept Biol, Bangkok 10520, Thailand
关键词
kombucha tea; kombucha beverage; biological activity; pharmacological effect; toxicity; OXIDATIVE STRESS; BLACK TEA; ANTIOXIDANT PROPERTIES; CHEMICAL-COMPOSITION; BIOLOGICAL-ACTIVITY; SENSORY PROPERTIES; ACID BACTERIA; IN-VITRO; FERMENTATION; TOXICITY;
D O I
10.3390/foods12091818
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Kombucha is a traditional health beverage produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeasts. Consumption of kombucha beverages has been growing and there is kombucha commercially available worldwide as one of the most famous low-alcohol beverages. Kombucha beverages have been claimed to have beneficial effects on human health because they contain a variety of bioactive compounds that possess various functional properties. At present, several kinds of raw material (e.g., milk, fruit, vegetables, and herbs) have been fermented with kombucha consortium and consumed as kombucha beverages. Although several studies have been written regarding the biological activities of kombucha and raw materials, there is however little information available on the characterization of their components as well as the biological activities of fermented kombucha from many raw material mixtures. Several pharmacological activities were reviewed in the scientific literature, describing their potential implications for human health. In addition, the adverse effects and toxicity of kombucha consumption were also reviewed. In this study, we focused on the main and latest studies of the pharmacological effects of kombucha beverages produced from various kinds of raw materials, including antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, anticancer, antidiabetic, antihypertensive, and antihyperlipidemic effects in in vitro and in vivo studies.
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页数:46
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