Kombucha
Leah 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 symbiotic
mixture of yeast and
bacteria strains
(it is NOT actually a
mushroom)
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 Facts
Nutrition Facts (GT’s Classic Raw Kombucha, Original Flavor)
Serving Size 8 fl. oz.
Servings Per Container 2
Amount Per Serving
Calories 30
Calories from Fat 0
%Daily Value
Total Fat 0g
0%
Cholesterol 0mg
0%
Sodium 10mg
1%
Total Carbohydrate 7g
(2%)
Sugars 2g
Protein 0g
ADDITIONAL 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 organisms
S. Boulardii: 1 billion organisms
ANTIOXIDANTS & ORGANIC ACIDS:
EGCG 100mg - Glucuronic Acid 10 mg
L(+) 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
References
Ibrahim, 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/PossibleProtective-Effect-of-Kombucha-Tea-Ferment-on-Cadmium-Chloride-InducedLiver-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://0pubs.acs.org.opac.sfsu.edu/doi/full/10.1021/jf991333m