KombuchaLeah Walton

Samantha Wu

What is Kombucha? It is a drink made by fermenting a sweetened tea with a “kombucha mushroom” The kombucha mushroom is a symbioticmixture of yeast andbacteria strains(it is NOT actually amushroom)

History of Kombucha Thought to originate in China Spread to Russia and Germany Used as an “elixir” to keep people

healthy and let them live long lives

History

During the Chinese Qin Dynasty (221-206 BCE), it was "a beverage with magical powers enabling people to live forever"

Today Most popular among the elderly and people

with HIV. Can be brewed at home and commercially

made Similar to historical times people drink

kombucha tea for it’s perceived health benefits: Anti-bacterial and anti-fungal properties Anti-oxidative (cancer prevention) Boost the immune system Lessen the effects of aging

Today

The production of commercially made kombucha tea has increased interest and skepticism in the efficacy of the tea.

Scientific Research:Studies

Epigallocatechin gallate (EGCG) is an antioxidant found in tea

may decrease fatty acid synthase hyperactivity, typical in human carcinomas (Relat, et al., 2012).

Kombucha shown to exert antimicrobial activities against human pathogens (Sreeramulu, Zhu & Knol, 2000). Decrease kidney and liver toxicity from oxidative stress by radiation and/ or cadmium (Ibrahim).  

Nutrition FactsNutrition Facts (GT’s Classic Raw Kombucha, Original Flavor)

Serving Size 8 fl. oz.Servings Per Container 2

Amount Per Serving Calories 30Calories from Fat 0

%Daily Value                    

Total Fat 0g 0%Cholesterol 0mg 0%Sodium 10mg 1%Total Carbohydrate 7g (2%)Sugars 2gProtein 0gADDITIONAL NUTRIENTS (per bottle):Folic Acid 25%, Vitamin B1 20%, Vitamin B2 20%, Vitamin B3 20%, Vitamin B6 20%, Vitamin B12 20%PROBIOTIC CONTENT:Lactobacillus Bacterium: 1 billion organismsS. Boulardii: 1 billion organismsANTIOXIDANTS & ORGANIC ACIDS:EGCG 100mg - Glucuronic Acid 10 mgL(+) Lactic Acid 25mg - Acetic Acid 30 mg

Precautions

Acidity of Kombucha may affect drugs that depend on the normal pH in the stomach

Lead poisoning from usage of ceramic pot Bacterial contamination

Possible Side Effects If consumed in large amounts:

Jaundice Hyperbilirubinemia Elevated serum liver enzyme Elevated caffeine level in blood Metabolic acidosis Allergy

Conclusion No clinical trials conducted on humans Not currently recommended for

therapeutic use over prescribed drugs Immunosuppressed individuals should

avoid homebrewed Kombucha

ReferencesIbrahim, N. (n.d.). Possible protective effect of kombucha tea ferment on

cadmium chloride induced liver and kidney damage in irradiated rats. International Journal Biological and Life Sciences, Retrieved from http://www.kombuchakamp.com/wp/wp-content/uploads/2011/03/Possible-Protective-Effect-of-Kombucha-Tea-Ferment-on-Cadmium-Chloride-Induced-Liver-and-Kidney-Damage-in-Irradiated-Rats.pdf

Relat, J., Blancafort, A., Oliveras, G., Cufi, S., Haro, D., Marrero, P. F., & Puig, T. (2012). Different fatty acid metabolism effects of (-)-epigallocatechin-3-gallate and c75 in adenocarcinoma lung cancer. BMC Cancer , 12(280), Retrieved from http://www.biomedcentral.com/content/pdf/1471-2407-12-280.pdf

Sreeramulu, G., Zhu, Y., & Knol, W. (2000). Kombucha fermentation and its antimicrobial activity. Journal of agricultural and food chemistry, 48(6), 2589–2594. Retrieved from http://0-pubs.acs.org.opac.sfsu.edu/doi/full/10.1021/jf991333m