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Current Nutrition Reports

Recent Evidence of the Beneficial Effects Associated with Glucuronic Acid Contained in Kombucha Beverages

  • 01-09-2020
  • Functional Foods (CM Whisner, Section Editor)
Published in:
Authors
Jessica Martínez-Leal
Nestor Ponce-García
Anayansi Escalante-Aburto
Published in
Current Nutrition Reports | Issue 3/2020

Abstract

Purpose of the Review

Glucuronic acid is contained naturally in kombucha beverages due to the associations between bacteria and yeasts during its fermentation. The purpose of this review is to describe the literature related to the hepatoprotective effect associated with glucuronic acid present in different kombucha beverages.

Recent Findings

Although previous research supports beneficial hepatoprotective effects of glucuronic acid consumption from kombucha, these effects are mainly attributed to the tea phytochemicals. However, there are some improvements in methodological deficiencies in some in vivo studies that should be considered. There is no sufficient evidence to generalize the adverse effects of kombucha consumption.

Summary

Consumption of kombucha could be considered a safe practice in healthy populations due to its hepatoprotective effects. The content of the beneficial or toxic components is very variable because it depends on its manufacturing process. In persons with side sickness, other conditions such as pregnancy, and hypersensitivity to some kombucha components, a restriction in its consumption must be advisable.
Title
Recent Evidence of the Beneficial Effects Associated with Glucuronic Acid Contained in Kombucha Beverages
Authors
Jessica Martínez-Leal
Nestor Ponce-García
Anayansi Escalante-Aburto
Publication date
01-09-2020
Publisher
Springer US
Published in
Current Nutrition Reports / Issue 3/2020
Electronic ISSN: 2161-3311
DOI
https://doi.org/10.1007/s13668-020-00312-6
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