Kombucha: a systematic review of the empirical evidence of human health benefit

Lukáš Polanka

Bachelor's thesis

Abstract:

Kombucha tea is a beverage resulting from fermentation of sweetened tea with a symbiotic consortium of bacteria and yeasts (SCOBY) that has recently become popular as part of the functional food movement. This popularity is likely driven by its touted health benefits, coupled with the recent scientific movement investigating the role of the microbiome on human health. Considering this latest surge in popularity of this beverage it is necessary to compile a survey about its real effects and impacts on human health. The purpose of this bachelor thesis is to create a literature review of the empirical health benefits of kombucha as identified from both in vitro and in vivo studies and human subject research. Various studies are compared and compiled to create the most accurate assessment of the latest and most relevant research. A review of available literal sources showed that there are mostly in vitro conclusions or a limited number of in vivo studies conducted mostly on animals regarding the effects of kombucha beverages. Available data mostly agree on potential beneficial effects, however, no clinical studies prove these conclusions and the extent of mentioned effects on human health. Future studies on kombucha beverages should focus on clinical research to fully describe and confirm these claims.

Keywords

Kombucha, Health, Chemical composition, Beneficial property, Toxicity

Language used: English

Date on which the thesis was submitted / produced: 29. 4. 2021

Thesis defence

• Supervisor: prof. Ing. Eva Vlková, Ph.D.

Czech University of Life Sciences Prague

Faculty of Agrobiology, Food and Natural Resources

Bachelor programme / field:
Agriculture and Food / Agriculture and Food