First of all, kombucha tea, which I am interested in and even chose as my undergraduate thesis, is a drink that I follow closely. If we look at the past, this drink, which goes back 2000 years, has recently been seen as an elixir.
Coming to what I have learned about this drink, kombucha tea, a fermented beverage, is a slightly sweet and sour drink that results from fermenting the mushroom called scoby with the selected tea type (white, green, black) for 15-20 days.
As a result of the researches, kombucha has a probiotic effect on the intestine. This effect has been proven by a number of studies. Probiotics; Contains live bacteria and yeasts. It has live microorganisms that positively affect the health of the person when taken in the appropriate amount by mouth.
Kombucha contains probiotics, vitamins C, B1, B2, B6, and B12, amino acids that are the building blocks of proteins, iron, copper, zinc, fluorine, chlorine, iodine, and phosphorus minerals. It is also rich in organic acids, catechins, active enzymes, amino acids, and polyphenols.
The beneficial effects of kombucha as an antioxidant effect are due to the catechins in the tea. However, the catechin activity may also change with the chemical environment of the fermented beverage. For example, it exerts strong synergistic effects on the antioxidant activity of tea catechins of tocopherol and ascorbic acid.
If we look to see if it has a harmful effect, it is an unquestionable fact that these toxic effects are not known by most people, but actually not harmful effects. It does not make sense to consume a product just because it is healthy because if such fermented products are not taken in doses, it can result in vomiting, diarrhea, and headache. At the same time, the materials we use in making kombucha are also very important. Risks may occur if contamination occurs, attention should be paid.
I will continue to share popular foods. I wish you all a healthy day to meet with other information.