Here are the top 7 health benefits of Kombucha based on scientific evidence.
Kombucha is a fermented tea that has been used for thousands of years. Kombucha tea not only has the health benefits of regular tea because it is rich in beneficial probiotics and contains a large amount of antioxidants, which can kill harmful bacteria and have effects against certain diseases.
1. Kombucha is a food source of Probiotics.
Kombucha is believed to have originated in China or Japan. It is made by adding special strains of bacteria, yeast and sugar to black or green tea, then the tea is brewed, these microorganisms ferment the tea for a week or more.
During this process, the bacteria and yeast form a coating that looks like mushrooms on the surface of the tea. This is why Kombucha is also known as “mushroom tea”. Both of these microorganisms (bacteria and yeast) are a symbiotic colony of bacteria and yeast (SCOBY), and can be used to ferment Kombucha tea.

The fermentation process produces acetic acid (also found in vinegar) and several other acidic compounds, a very small amount of alcohol, and gas. A large number of bacteria also grow in this mixture. Although there is no evidence of probiotic benefits of Kombucha, it does contain several species of lactic acid bacteria that may have biological functions.

Probiotics provide the digestive system with healthy, beneficial bacteria. These bacteria can improve many aspects of health, including digestion, reducing inflammation, and even weight loss. For this reason, adding a beverage like Kombucha to your diet can improve your health in many ways.
In short, Kombucha is a fermented tea. It is a food source rich in probiotics and has many health benefits.

2. Kombucha may provide the same benefits as green tea
Green tea is one of the healthiest beverages. This is because green tea contains many bioactive compounds, such as polyphenols, which function as powerful antioxidants in the body. Kombucha is made from green tea, so it also contains many of the plant compounds found in green tea and may boast some of the same benefits as green tea.

Studies show that drinking green tea regularly can help burn excess calories in the body, reduce belly fat, improve cholesterol levels, help control blood sugar, and more. Several other studies have also shown that people who drink green tea may have a reduced risk of prostate cancer, breast cancer, and colon cancer.
Kombucha is made from green tea, so it may offer many of the same health benefits as green tea, such as weight loss and blood sugar control.
3. Kombucha Contains Antioxidants
Antioxidants are molecules that protect the body against free radicals, which are reactive molecules that can damage the body's cells. There is a growing body of scientific evidence that antioxidants derived from foods and beverages are better for our health than antioxidants from dietary supplements.

Kombucha, especially when made with green tea, has antioxidant effects on the liver. Studies in rats have shown that drinking Kombucha regularly reduces the buildup of toxic chemicals in the liver, in some cases by at least 70%. Although no human studies have been conducted on this effect, it seems like a promising area of ​​research for people with liver disease.
In summary, Kombucha is rich in antioxidants and studies have shown hepatoprotective effects in mice against liver-damaging toxins.

4. Kombucha May Help the Body Kill Bacteria
One of the main substances produced during the fermentation of Kombucha is acetic acid, which is also abundant in vinegar. Like the polyphenols in tea, acetic acid can kill many potentially harmful microorganisms.
Kombucha made from black or green tea may carry powerful antibacterial properties, particularly against infection-causing bacteria and Candida yeast. These antibacterial effects inhibit the growth of harmful bacteria and yeasts, but they do not affect beneficial bacteria.
Probiotics have been linked to the fermentation of Kombucha. However, the health implications of these antimicrobial properties are unclear. In summary, Kombucha is rich in polyphenols and acetic acid, both of which have been shown to inhibit the growth of harmful bacteria and yeasts.
5. Kombucha May Reduce the Risk of Cardiovascular Disease.
Cardiovascular disease is the leading cause of death worldwide. Studies in mice have shown that Kombucha can significantly improve two markers of cardiovascular disease by reducing bad LDL cholesterol and increasing good HDL cholesterol, in just 30 days.

Additionally, tea (especially green tea) protects LDL cholesterol particles from oxidation, which is thought to contribute to cardiovascular disease. In fact, people who drink green tea have up to a 31% lower risk of cardiovascular disease than those who don't, a benefit that Kombucha may also provide.

In short, Kombucha has been shown to reduce LDL cholesterol and increase HDL cholesterol in mice. This may help protect against cardiovascular disease.

6. Kombucha may help better control type 2 diabetes.

Type 2 diabetes affects more than 300 million people worldwide. This condition is characterized by high blood sugar levels and insulin resistance in the body's cells. A study in diabetic rats found that Kombucha slowed the digestion of carbs, reducing blood sugar levels. Kombucha also significantly improved liver and kidney function.
Kombucha made from green tea has the potential to lower blood sugar (and may even be more beneficial) because green tea itself has been shown to lower blood sugar levels. In fact, a review study of nearly 300,000 subjects found that green tea drinkers had an 18% lower risk of developing diabetes than non-drinkers.
Further human studies are needed to confirm the benefits of Kombucha for blood sugar control. In summary, Kombucha improved markers of diabetes in rats, including improved blood sugar levels.
7. Kombucha May Help Protect Against Cancer
Cancer is one of the leading causes of death worldwide. It is characterized by cell mutation and uncontrolled cell growth.
In test-tube studies, Kombucha has been shown to help prevent the growth and spread of cancer cells due to the high concentration of polyphenols in tea and its high antioxidant content.
The mechanism by which the anti-cancer properties of tea polyphenols work is not yet fully understood. However, it is thought that polyphenols block gene mutations and the growth of cancer cells while promoting programmed cell death.
For this reason, it is not surprising that tea drinkers are less likely to develop several different types of cancer. However, whether Kombucha has any anti-cancer effects in humans has not been confirmed. Therefore, further research is needed to clarify and clarify this issue.

Jan’slenmen