Kombucha – have you already heard of it?

Kombucha is still gaining in popularity. Few people know that this is a drink that originates in Japan, which our ancestors already knew, but for a while it was forgotten… It is slowly entering the market again, more specifically on food and functional beverage shelves.

Kombucha has many fans – maybe because of the sweet taste or feeling refreshing after drinking it? Or is it adored for being healthy (if it is made without unnecessary, artificial additives), and at the same time a colourful and sparkling drink?

The basis of its preparation is the fermentation of tea (mostly black or green) under the influence of ‘tea mushroom’. This mushroom is a combination of bacteria and fungi, which under the appropriate conditions initiate the fermentation process, the by-product of which is alcohol, that is why it is necessary to pay attention to who and under what circumstances reaches for this drink.

Unfortunately, current scientific papers do not include research on human organisms, but only on animals and cell lines. However, some evidence on the beneficial composition of kombucha and the potential health-promoting benefits of its regular has been reported. Kombucha, like other teas, is rich in catechins, B vitamins and theaflavin, which is mainly associated with antioxidant and anti-inflammatory effects. It can act protectively on the liver and reducing oxidative stress will be an ally in the fight against atherosclerosis, cancer and neurodegenerative diseases such as Parkinson’s and Alzheimer disease. The benefit of its consumption can also be stimulation of the immune system and supporting detoxification – the process of removing toxins from the body.

In home production, however, care should be taken to the length of the fermentation of kombucha – do not exceed ten days, as the drink can become toxic through excessive bacterial development. Also, it should not be used in too large quantities.