Additional advances related to the health benefits associated with kombucha consumption

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dc.authoridOZOGUL, Fatih/0000-0002-0655-0105
dc.authoridGultekin Subasi, Busra/0000-0002-5304-3157
dc.authoridGok, Recep/0000-0002-1231-8679
dc.authoridEsatbeyoglu, Tuba/0000-0003-2413-6925
dc.contributor.authorEsatbeyoglu, Tuba
dc.contributor.authorAydin, Secil Sarikaya
dc.contributor.authorSubasi, Busra Gultekin
dc.contributor.authorErskine, Ezgi
dc.contributor.authorGoek, Recep
dc.contributor.authorIbrahim, Salam A.
dc.contributor.authorYilmaz, Birsen
dc.date.accessioned2024-10-26T18:11:20Z
dc.date.available2024-10-26T18:11:20Z
dc.date.issued2024
dc.departmentSivas Cumhuriyet Üniversitesi
dc.description.abstractKombucha is a fermented, acidic beverage that dates back thousands of years as a remedy for various health problems in East Asia. Due to its health benefits, kombucha has gained popularity and attracted the attention of both consumers and researchers. The health benefits of kombucha are predominantly attributed to its bioactive compounds that have antioxidant, antimicrobial, probiotic, and other positive effects owing to fermentation. Many factors such as the type of the substrate used, the symbiotic culture of the bacterial yeast composition, and fermentation conditions influence the extent of these properties. This review focuses on recent developments regarding the bioactive constituents of kombucha and its potential health benefits (antimicrobial, antioxidant, antidiabetic, hepatoprotective effects) as well as its impact on multiple sclerosis, nephrotoxicity, gastric ulceration and gut microbiota. Additionally, the composition of kombucha, alternative uses of its biofilm, and potential toxicity are also discussed. Kombucha is a healthy and safe beverage with multiple health benefits that are primarily related to the presence of bacteria, yeasts, and other bioactive constituents. Moreover, kombucha has been suggested as a potential source of probiotics and eco-friendly materials (kombucha-derived bacterial cellulose) for several industries including food and textile.
dc.identifier.doi10.1080/10408398.2022.2163373
dc.identifier.endpage6119
dc.identifier.issn1040-8398
dc.identifier.issn1549-7852
dc.identifier.issue18
dc.identifier.pmid36660921
dc.identifier.scopus2-s2.0-85146689629
dc.identifier.scopusqualityQ1
dc.identifier.startpage6102
dc.identifier.urihttps://doi.org/10.1080/10408398.2022.2163373
dc.identifier.urihttps://hdl.handle.net/20.500.12418/30628
dc.identifier.volume64
dc.identifier.wosWOS:000915719100001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofCritical Reviews in Food Science and Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectBioactivity
dc.subjectCamellia sinensis
dc.subjectchemical composition
dc.subjectscoby
dc.subjecttoxicity
dc.titleAdditional advances related to the health benefits associated with kombucha consumption
dc.typeReview Article

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