Department of Food Science and Technology, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil.
Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil.
Crit Rev Food Sci Nutr. 2023;63(19):3851-3866. doi: 10.1080/10408398.2021.1995321. Epub 2021 Oct 26.
Kombucha is a fermented nonalcoholic tea-based beverage produced through a symbiotic culture of bacteria and yeasts. studies have demonstrated antimicrobial, antioxidant, antiproliferative, and anti-carcinogenic properties of kombucha. However, no systematic reviews have evaluated the effects of kombucha . Thus, we aimed to evaluate the evidence that exists so far about kombucha consumption on comorbidities associated with obesity as well as on the gut microbiota. The search was conducted in accordance with PRISMA and the protocol was registered in PROSPERO (registration number: CRD42020158917). The MEDLINE/PubMed, Web of Science, LILACS, SciELO, Scopus, and Science Direct databases were used in the search considering the following terms: "kombucha" OR "kombucha tea" OR "kombucha teas" OR "tea, kombucha" OR "teas, kombucha" NOT "review." Fifteen studies were included in this review. The results suggest that kombucha consumption attenuates oxidative stress and inflammation, improves the liver detoxification process, and reduces intestinal dysbiosis. There is evidence that kombucha consumption is beneficial for the control and treatment of obesity and associated comorbidities, as well as for the modulation of the gut microbiota .
康普茶是一种由细菌和酵母菌共生培养而成的发酵型无酒精茶饮料。研究表明，康普茶具有抗菌、抗氧化、抗增殖和抗癌作用。然而，目前还没有系统评价来评估康普茶对与肥胖相关的共病以及对肠道微生物群的影响。该研究按照 PRISMA 进行检索，并在 PROSPERO（注册号：CRD42020158917）中进行了注册。检索使用了 MEDLINE/PubMed、Web of Science、LILACS、SciELO、Scopus 和 Science Direct 数据库，并使用了以下术语：“kombucha”或“kombucha tea”或“kombucha teas”或“tea, kombucha”或“teas, kombucha”，但排除了“review”。本综述共纳入了 15 项研究。结果表明，康普茶的摄入可以减轻氧化应激和炎症，改善肝脏解毒过程，并减少肠道菌群失调。有证据表明，康普茶的摄入有益于肥胖及其相关共病的控制和治疗，以及肠道微生物群的调节。
