Do you like kombucha?
Whether the answer is ‘yes’ or ‘no’, you must’ve heard of it, or at least seen it in your local supermarket in a super fancy bottle.
Kombucha’s popularity is constantly on the rise because of its numerous health benefits, even though some would say that it’s an acquired taste.
It’s a refreshing fermented drink made with tea and sugar, and an added sourdough from previous fermentations, plus cultures of bacteria and yeast.
During the fermentation process, various new compounds are created, and this is what makes kombucha special.
A team of scientists has recently published a study on kombucha and its antioxidant capacity to explore how this potent nutrient affects our health.
They examined how the antioxidant content changes with fermentation time and when the drink is prepared with different teas: green, white, red, and black tea.
The polyphenols present in tea give kombucha its antioxidant activity, while the fermentation process further increases the number of antioxidant compounds.
These properties make this drink a very good choice to include as a part of a balanced diet, especially as a preventative measure against oxidative stress.
Kombucha is traditionally made with black tea, however, lately, the use of other teas, like green, white, and red, is also becoming more common.
The study has discovered the following:
- Green and red tea kombucha turned out to be the richest sources of antioxidants, especially on the 1st and the 14th day of fermentation, followed by white and black teas, respectively.
- However, the antioxidant activity gradually decreased with the increase of the fermentation time, and this was the case with all teas.
- Flavonoids were the most abundant of all polyphenols, and they’re known to possess a very strong antioxidant activity
- When it comes to sugar, on the 14th day of fermentation, red tea kombucha had the highest sugar content, while black tea kombucha had the lowest.
The Bottom Line
This information could be summed up in one simple statement, and that is - kombucha is good for you.
Countless of previous studies have examined its health benefits, but this one, in particular, makes it clear that teas other than black tea can be used to make kombucha, with no loss of antioxidant quality and content.
When it comes to how you should use it, the scientists who conducted this study recommend: “to support one’s antioxidative response, a regular diet should include kombucha, especially in cases of increased exposure to mental and physical stress.”
Resource: Jakubczyk, K.; Kałduńska, J.; Kochman, J.; Janda, K. Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black, and Red Tea. Antioxidants 2020, 9, 447. DOI: https://doi.org/10.3390/antiox9050447