1. Source of probiotics
Fermented foods such as yogurts, sauerkraut and kefir all contain live microorganisms. As kombucha is the product of fermentation, a number of probiotic bacteria are produced. At specific concentrations, probiotic bacteria can help to balance the gut microbiome in humans and improve digestion. However, to date, there have not been enough studies to confirm whether kombucha contains enough beneficial bacteria to be deemed an effective probiotic.
2. High in antioxidants
Antioxidants are substances that protect the body from oxidative damage caused by free radicals. Free radicals are a normal by-product of processes in the body, but the key is to minimise their impact by having a diet rich in antioxidants. Tea, especially green tea, is rich in a group of antioxidants called polyphenols. It is suggested that the fermentation time has an impact on the antioxidant properties of kombucha, however, to date there is little evidence to suggest a significant benefit to human health.
3. Contains vitamins and minerals
Kombucha contains small amounts of vitamins and minerals which are produced when the yeast breaks down the sugars, including vitamin C and B vitamins B1, B6 and B12.