Kombucha, a fermented beverage made from Camellia sinensis tea (black, oolong, or green) with sugar and a symbiotic culture of bacteria and yeast (SCOBY), has gained global attention for its potential health benefits. Factors like the type and amount of sugar substrate, fermentation time, and temperature significantly influence its organic compounds, total phenolics, vitamin content, and alcohol levels. In a previous study, kombucha's impact on glucose tolerance, insulin sensitivity, body composition, and liver function was tested in male prediabetic mice with diet-induced obesity. Daily supplementation (200 µL per mouse) improved glucose tolerance after nine days (equivalent to one year in humans) and reduced liver steatosis, despite no changes in body composition. Although kombucha has been associated with antioxidant, antimicrobial, probiotic, antidiabetic, and anticancer activities, strong scientific evidence in humans remains limited. Further clinical studies are needed to substantiate kombucha's health benefits in humans.
Age range
18 Years – 60 Years
Sex
ALL
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Change in Gut microbiota composition and diversity (fecal samples)
Timeframe: 4 weeks
Change in fasting glucose levels
Timeframe: 4 weeks
Change in fasting insulin levels
Timeframe: 4 weeks
Changes in Homeostasis Model Assessment of Insulin Resistance (HOMA-IR) values
Timeframe: 4 weeks
Changes in Lipid profile
Timeframe: 4 weeks