Drinking green tea may lead to reduced blood sugar levels. Kombucha made from green tea may help to manage or prevent type 2 diabetes. The exact benefits of these properties are still unclear. Kombucha made from green or black tea (which contains polyphenols, also known as antioxidant-rich micronutrients) may be particularly effective against Candida yeasts. Acetic acid can kill many different types of harmful bacteria. One of the byproducts of kombucha fermentation is acetic acid, which is also present in vinegar. Further research with human participants may help us to fully understand the benefits that kombucha may provide people with liver disease. Studies done on rats consistently show that drinking kombucha regularly reduces liver toxicity. The latter includes several strains of lactic acid bacteria, which may have probiotic properties that can help to improve digestive health and treat digestive issues. Here are some potential health benefits of kombucha:ĭuring the fermentation process, a large number of bacteria grow in kombucha. Kombucha tea is rich in vitamins and antioxidants, but the drink may also present some risks.
The tea also contains a decent amount of vitamin C as well as other antioxidants. This type of anemia is a rare blood disorder that’s characterized by unusually large and abnormal red blood cells (megaloblasts). The nutrient keeps your nerves and blood cells healthy, helping to prevent megaloblastic anemia. Riboflavin plays a role in the growth, development, and function of cells in the body.Ī single serving of kombucha tea provides well over 100% of your recommended daily allowance of vitamin B12.
Thiamine is necessary for supporting basic cell function and turning food into energy. Kombucha tea contains many B vitamins, including: One cup (8 ounces) of regular kombucha contains: However, additional research is needed to support its role in these health benefits. People drink kombucha tea for it’s claimed health benefits, including digestion, inflammation, and a reduced risk of cancer. The result is a probiotic drink that’s sour and mildly fizzy. Kombucha is made by adding a symbiotic colony of bacteria and yeast (SCOBY) to sweetened green or black tea, before leaving it to ferment at room temperature. The beverage originated in China in 220 BC, eventually reaching Germany, Russia, and the rest of the world. It might seem like a new craze, but kombucha has a much longer history. You can choose from various branded kombucha drinks that fill refrigerated shelves at many grocery stores. Kombucha (or kombucha tea) has become a popular beverage in recent years.
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