The Benefits of Drinking Kombucha
The rise in popularity of fermented products is due to being at the forefront of food and beverage trends, with the plethora of health associated benefits. Kombucha tea is a cold sweetened tea, fermented with a symbiotic living culture of bacteria and yeasts, and has acquired significant interest due to its claimed beneficial health-giving and wellness properties, captivating many consumers keen to tackle their own health naturally, without medical interventions.
A key factor in the investigation of the beneficial health-giving and wellness properties of Kombucha in humans is to investigate the metabolism and excretion kinetics of Kombucha, and the concentrations of key metabolites within the brew. We are studying this with the WEFO funded Future Foods Programme at Aberystwyth University, looking at ‘Functional Foods’, using high resolution metabolomics and quantification methods.
The tea used in Blighty Brew and Blighty Booch Conwy Kombucha is sourced from China due to its high L-theanine levels and organic certification. The water used in the kombucha blend is Welsh water- a product where ‘two ancient dragons meet’.
The key to Blighty Booch’s kombuchas health halo include:
- Probiotic’s properties and the effects on individuals gut microbiomes
- Active polyphenols (such as catechins), flavonoids and phenolics and their antioxidant activity
- Amino acids- e.g. L-theanine, leucine and isoleucine
- Organic acids; gluconic, glucuronic, lactic and acetic acids
- Minerals; potassium, magnesium, calcium and iron
- Vitamins C, B1, B6, B9
These health attributes are driven by the high quantities of bioactive compounds antioxidants, polyphenols, microbial and metabolite composition that illicit their own credible assumptions for health associations produced during the fermentation process.