Kombucha

Related Terms

Acetic acid, acetic acid bacteria, Acetobacter aceti subsp. aceti, Acetobacter intermedius sp. nov (strain TF2; DSM11804), Acetobacter nitrogenifigens sp. nov., Acetobacter xylinum, alcohol, algue de th? (French), amino acids, antibiotics, apiculatus yeasts, B vitamins, Bacterium gluconicum, Bacterium katogenum, Bacterium xylinoides, Bacterium xylinum, black tea, Brettanomyces, Brettanomyces bruxellensis, brewed kombucha broth, butyric acid, cajnij, cajnyj grib (Russian), cajnyj kvas (Russian), Candida kefyr, Candida krusei, Candida stellata, ch?m?ij?n (Chinese), champagne of life, champignon de la charit? (French), champignon des h?ros (French), champignon de longue vie (French), champignon miracle (French), chondroitin sulfate, combucha, combucha tea, Dr. Sklenar's kombucha mushroom infusion, D-saccharic acid-1,4-lactone, enzymes, ethanol, fermented black tea, fructose, fungus japanicus, fungus japonicus, glucaric acid, Gluconacetobacter kombuchae sp. nov., Gluconacetobacter sp. A4 (G. sp. A4), Gluconacetobacter xylinus, gluconic acid, Gluconobacter oxydans subsp. industrius, Gluconobacter oxydans subsp. oxydans, glucose, glucoronic acid, glucuronic acid, godly tsche, green tea, haipao, haomo (Chinese), heparin, h?ngch?gu (Chinese), h?ngch?j?n (Chinese), hongo (Spanish), hyaluronic acid, Indonesian tea fungus, Issatchenkia occidentalis, Issatchenkia orientalis, Japanese tea fungus, jiaomu (Chinese), kargasok tea, kargiisok tea, kargnsok tea, Kluyveromyces marxianus, kocha kinoko (Japanese), kombucha beverage from Camellia sinensis L., kombucha beverage from Satureja montana L., kombucha brew, kombucha mushroom, kombucha mushroom tea, kombucha th?, kombutja, komb?tja (Russian), KT-4, K-tea, kwassan, lactic acid, laminaire de th? (French), malic acid, Manchurian fungus, Manchurian fungus tea, Manchurian mushroom, Manchurian mushroom tea, mukoitin sulfate, mushroom infusion, oxalic acid, petite m?re japonaise (French), Pichia fermentans, polyphenols, red star kombucha tea, red tea fungus, red tea mushroom, Saccharomyces, Saccharomyces cerevisiae, Saccharomycodes ludwigii, Schizosaccharomyces pombe, spumonto, symbiotic colony of bacteria and yeast (SCOBY), t'chai from the sea, t? de kombucha (French), tea fungus, tea fungus broth, tea fungus kombucha, tea kvass, tea mold, teakwass, teekwass, Teeschwamm (German), th? de combucha (French), th? de kombucha (French), Torulaspora delbrueckii, tschambucco, usnic acid, Wunderpilz (German), yeasts, Zygosaccharomyces, Zygosaccharomyces bailii, Zygosaccharomyces kombuchaensis sp. n. (type strain NRRL YB-4811, CBS 8849).
Note: Side effects and components of kombucha may be related to the type of starter tea used. Also, the focus of this bottom line is on kombucha, a specific type of tea made from a bacteria and yeast culture, and not from traditional black, green, or other tea leaves. For further details on black tea, green tea, or other teas, related Natural Standard bottom lines are available. The focus of this bottom line is not Japanese kombucha, a tea made from dried and powdered kelp.

Background

Kombucha tea is a drink made by fermenting sweetened tea for 1-2 weeks with a starter culture of bacteria and yeast. This starter culture is called a kombucha or Manchurian mushroom. Fermentation produces a drink with bacterial and yeast colonies on top. Components in this drink include acetic acid, lactic acid, enzymes, amino acids, polyphenols, B vitamins, and some alcohol (0.5-1.5%).
Kombucha tea has been drunk in many cultures, including in China, Russia, and Indonesia.
Kombucha tea is drunk to promote good health. Other traditional uses include immune enhancement, cancer prevention and treatment, antiaging, antibacterial effects, stomach health, liver and kidney health, and mental health.
There is a lack of evidence supporting the use of kombucha tea for any medical condition. Experts warn that kombucha tea may be contaminated with possibly harmful organisms.
Side effects and components of kombucha may be related to the type of starter tea used. For further details on black tea, green tea, or other teas, related Natural Standard bottom lines are available.

Evidence Table

These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider. GRADE *
These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider. GRADE *


High-quality studies on the use of kombucha are lacking for any medical condition. The authors of a review suggest that the risk of side effects may outweigh any possible health benefit.

 C


High-quality studies on the use of kombucha are lacking for any medical condition. The authors of a review suggest that the risk of side effects may outweigh any possible health benefit.

 C
* Key to grades

A: Strong scientific evidence for this use
B: Good scientific evidence for this use
C: Unclear scientific evidence for this use
D: Fair scientific evidence for this use (it may not work)
F: Strong scientific evidence against this use (it likley does not work)
* Key to grades

A: Strong scientific evidence for this use
B: Good scientific evidence for this use
C: Unclear scientific evidence for this use
D: Fair scientific evidence for this use (it may not work)
F: Strong scientific evidence against this use (it likley does not work)

Tradition / Theory

The below uses are based on tradition, scientific theories, or limited research. They often have not been thoroughly tested in humans, and safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider. There may be other proposed uses that are not listed below.

Dosing

Adults (18 years and older)
In general, doses of kombucha tea are based on traditional health practice and expert opinion. Studies on the safety or effectiveness of a specific dose are lacking. Sources report that age, health, and other factors may play a role in determining the proper dose of kombucha tea. Available products may include brewed tea, mixed fruit juice or flavored beverages, dried tea capsules, or a liquid extract placed under the tongue.
Sources report that 1-2 ounces of kombucha tea, taken by mouth daily and increasing over a few days, is commonly used. Other sources report that about four ounces of the tea is commonly taken by mouth daily.

Safety

The U.S. Food and Drug Administration does not strictly regulate herbs and supplements. There is no guarantee of strength, purity or safety of products, and effects may vary. You should always read product labels. If you have a medical condition, or are taking other drugs, herbs, or supplements, you should speak with a qualified healthcare provider before starting a new therapy. Consult a healthcare provider immediately if you experience side effects.

Interactions

Interactions with Drugs
In general, kombucha may affect the effectiveness of other drugs. Kombucha tea may interact with prescription drugs in general.
Kombucha may affect blood sugar levels. Caution is advised when using medications that may also affect blood sugar. People taking drugs for diabetes by mouth or insulin should be monitored closely by a qualified healthcare professional, including a pharmacist. Medication adjustments may be necessary.
Kombucha may cause low blood pressure. Caution is advised in people taking drugs that lower blood pressure.
Kombucha may also interact with agents that may affect the immune system, agents that may affect the nervous system, agents that may affect the liver, agents that may treat heart disorders, agents that may treat lung disorders, agents that may treat mental disorders, agents that may treat ulcers or reduce stomach acid, alcohol, antiadhesion agents, antiaging agents, antimicrobials, anticancer agents, antiobesity agents, cholesterol-lowering agents, disulfiram, hormonal agents, irinotecan hydrochloride, kidney agents, Remicade?, sodium bicarbonate, stomach agents, and thyroid agents.

Attribution

This information is based on a systematic review of scientific literature edited and peer-reviewed by contributors to the Natural Standard Research Collaboration (www.naturalstandard.com).

Bibliography

Aloulou A, Hamden K, Elloumi D, et al. Hypoglycemic and antilipidemic properties of kombucha tea in alloxan-induced diabetic rats. BMC.Complement Altern.Med. 2012;12:63.
Banerjee D, Hassarajani SA, Maity B, et al. Comparative healing property of kombucha tea and black tea against indomethacin-induced gastric ulceration in mice: possible mechanism of action. Food Funct. 2010;1(3):284-293.
Bhattacharya S, Gachhui R, and Sil PC. Hepatoprotective properties of kombucha tea against TBHP-induced oxidative stress via suppression of mitochondria dependent apoptosis. Pathophysiology. 2011;18(3):221-234.
Bhattacharya S, Manna P, Gachhui R, et al. Protective effect of kombucha tea against tertiary butyl hydroperoxide induced cytotoxicity and cell death in murine hepatocytes. Indian J.Exp.Biol. 2011;49(7):511-524.
Dutta D and Gachhui R. Nitrogen-fixing and cellulose-producing Gluconacetobacter kombuchae sp. nov., isolated from Kombucha tea. Int.J.Syst.Evol.Microbiol. 2007;57(Pt 2):353-357.
Gorjanovic S, Komes D, Pastor FT, et al. Antioxidant capacity of teas and herbal infusions: polarographic assessment. J.Agric.Food Chem. 9-26-2012;60(38):9573-9580.
Jayabalan R, Marimuthu S, Thangaraj P, et al. Preservation of kombucha tea-effect of temperature on tea components and free radical scavenging properties. J.Agric.Food Chem. 10-8-2008;56(19):9064-9071.
Murugesan GS, Sathishkumar M, Jayabalan R, et al. Hepatoprotective and curative properties of Kombucha tea against carbon tetrachloride-induced toxicity. J.Microbiol.Biotechnol. 2009;19(4):397-402.
Nguyen VT, Flanagan B, Gidley MJ, et al. Characterization of cellulose production by a Gluconacetobacter xylinus strain from Kombucha. Curr.Microbiol. 2008;57(5):449-453.
No author. Is Kombucha tea safe to drink? Mayo Clin.Womens Healthsource. 2011;15(7):8.
Pedraza RO. Recent advances in nitrogen-fixing acetic acid bacteria. Int.J.Food Microbiol. 6-30-2008;125(1):25-35.
Sabouraud S, Coppere B, Rousseau C, et al. [Environmental lead poisoning from lead-glazed earthenware used for storing drinks]. Rev.Med.Interne 2009;30(12):1038-1043.
SungHee Kole A, Jones HD, Christensen R, et al. A case of Kombucha tea toxicity. J.Intensive Care Med. 2009;24(3):205-207.
Wang K, Gan X, Tang X, et al. Determination of D-saccharic acid-1,4-lactone from brewed kombucha broth by high-performance capillary electrophoresis. J.Chromatogr.B Analyt.Technol.Biomed.Life Sci. 2-1-2010;878(3-4):371-374.
Yang Z, Zhou F, Ji B, et al. Symbiosis between microorganisms from kombucha and kefir: Potential significance to the enhancement of kombucha function. Appl.Biochem.Biotechnol. 2010;160(2):446-455.