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@article{186470,
        author = {Noel Salvador Fernandes and Dr. Pradyuman Singh Rathore},
        title = {Nutritional Components of Kombucha and Their Health Benefits: A Review Based Study},
        journal = {International Journal of Innovative Research in Technology},
        year = {},
        volume = {12},
        number = {no},
        pages = {193-197},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=186470},
        abstract = {A symbiotic culture of bacteria and yeasts is used to ferment sugared tea to create the beverage known as kombucha. Consuming kombucha has been linked to a number of health benefits, including lower blood pressure and cholesterol, a decreased risk of cancer, and enhanced immunological, hepatic, and gastrointestinal systems. The presence of bioactive chemicals that work in concert is thought to be responsible for kombucha's health benefits. Glucuronic acid, yeasts from the species Saccharomyces, and bacteria from the genera Acetobacter and Gluconobacter found in kombucha beverages all help to maintain health. This review addresses the chemical components produced by the fermentation process of kombucha and focusses on recent research on its health benefits. Additionally, a list of kombucha intake contraindications is discussed.},
        keywords = {Antioxidant, and Health benefits, Kombucha, Nutritional Components, Scoby},
        month = {},
        }