ReviewAntioxidants (Basel, Switzerland)2021
Kombucha Tea-A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY).
Review in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 73 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
73 citing papers in PubMed, 208 citations in OpenAlex.
- Fermentation-associated compositional changes in hot-brewedFood science and biotechnology · 2026Article
- Microbial Consortia-Dependent Evolution of Physicochemical, Compositional and Functional Properties in Kombucha Fermentation.Foods (Basel, Switzerland) · 2026Article
- From Food Systems to Gut Microbiota: Dietary Substrates, Microbial Exposure and One Health.Microorganisms · 2026Review
- Fermentation time Determines Anti-inflammatory and Osteoprotective Activity of Green Tea Kombucha in a Rat Model of Experimental Periodontitis.Probiotics and antimicrobial proteins · 2026Article
- Modulation of Kombucha Functionality by Whey Protein-EncapsulatedFoods (Basel, Switzerland) · 2026Article
- Effects of Fermentation Time and Temperature on the Physicochemical Quality of Kombucha.Foods (Basel, Switzerland) · 2026Article
- Differences in metabolic profiles of lupin-based beverages produced with various fermentation techniques.NPJ science of food · 2026Article
- Article
- Kombucha as a Bioactive Functional Beverage: Current Evidence, Production Challenges, and Future Perspectives.International journal of molecular sciences · 2026Review
- From Chemistry to Functionality: HPLC-DAD/LC-MS/MS Characterization of Bee Product-EnrichedACS omega · 2026Article
- Analysis of Microbial Interactions During the Production of Chinese Ethnic Fermented Foods.Foods (Basel, Switzerland) · 2026Review
- Unlocking the pharmaceutical potential of Kombucha: production, regulatory challenges and patents landscape.Food science and biotechnology · 2026Review
- Fermented Plant-Based Foods and Postbiotics for Glycemic Control-Microbial Biotransformation of Phytochemicals.Molecules (Basel, Switzerland) · 2026Review
- Bioactive potential of green tea kombucha with propolis:Frontiers in nutrition · 2026Article
- Kombucha production using raw materials from Brazil.Frontiers in nutrition · 2026Review
- Fermentation dynamics of yerba-mate and coffee-husk kombuchas: bioactive compounds, organic acids, volatile metabolites, and microbial succession.Frontiers in nutrition · 2026Article
- Process-Based Design of Light Kombucha From Mulberry Coproducts: Effects of Agavins Degree of Polymerization on Physicochemical, Technofunctional, and Functional Potential.International journal of food science · 2026Article
- SCOBY-based, innovative, and sustainable production of gallic acid from sucrose towards multipurpose applications.Scientific reports · 2025Article
- Cellulose-Silver and Cellulose-Gold Bioactive Nanocomposites Obtained Using SCOBY Purified Membranes.ACS applied bio materials · 2025Article
- Comparative Analysis of Microbial Communities and Biopolymer Production in Kombucha.Journal of microbiology and biotechnology · 2025Article
13 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts). Currently, it attracts an increasing number of consumers due to its health-promoting properties. This review focuses on aspects significantly affecting the bioactive compound content and biological activities of Kombucha tea. The literature review shows that the drink is characterized by a high content of bioactive compounds, strong antioxidant, and antimicrobial properties. Factors that substantially affect these activities are the tea type and its brewing parameters, the composition of the SCOBY, as well as the fermentation parameters. On the other hand, Kombucha fermentation is characterized by many unknowns, which result, inter alia, from different methods of tea extraction, diverse, often undefined compositions of microorganisms used in the fermentation, as well as the lack of clearly defined effects of microorganisms on bioactive compounds contained in tea, and therefore the health-promoting properties of the final product. The article indicates the shortcomings in the current research in the field of Kombucha, as well as future perspectives on improving the health-promoting activities of this fermented drink.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.