Objective: This article aims to explore the structural, microbiological, biochemical, and therapeutic aspects of Kombucha as a functional fermented beverage that promotes heart, gut, and mental health and contributes to an overall healthier lifestyle. Methods and Materials: This review-based study synthesizes current scientific literature on Kombucha tea, emphasizing its microbial composition, fermentation mechanisms, and resulting bioactive compounds. Data from multiple in vitro, in vivo, and experimental studies are analyzed to assess Kombucha's health-promoting functions, its application in sports nutrition, its therapeutic effects, and its role in environmental detoxification. Furthermore, this study details the standard preparation processes, the influence of fermentation variables, and alternative substrates for enhanced production. Findings: Kombucha exhibits significant antioxidant, antimicrobial, and probiotic properties. It contributes to post-exercise recovery, gut microbiome balance, detoxification, and cardiovascular health. Its bioactive compounds, including polyphenols, organic acids, and B vitamins, provide potential benefits in managing diabetes, hyperlipidemia, digestive disorders, and certain types of cancer. Additionally, Kombucha demonstrates hepatoprotective and anti-inflammatory effects. The beverage also shows promise as a bioabsorbent for removing heavy metals (e.g., Pb²⁺, Ni²⁺, Cd²⁺) from wastewater. Kombucha’s bacterial cellulose layer has potential in medical and cosmetic applications, including burn treatment and skincare. The quality and efficacy of Kombucha are influenced by variables such as fermentation time, temperature, pH, substrate type, and oxygen availability. Conclusion: Its bioactive profile, adaptability to different substrates, and potential for therapeutic and environmental applications make it a valuable functional beverage.
Jafari et al. (Wed,) studied this question.