kombucha leah walton samantha wu. what is kombucha? it is a drink made by it is a drink made by…
DESCRIPTION
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 livesTRANSCRIPT
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