Refreshing and Healthy: Experts Talk About the Benefits of Kombucha

With possible probiotic properties, the non-alcoholic fermented beverage may bring health benefits

March 2021 – In recent years, there has been an increasing demand for foods and beverages with possible functional properties, that is, those containing compounds with potential health benefits that may modulate certain body functions and contribute to reducing the risk of certain diseases. Of Asian origin, kombucha is a lightly carbonated drink that has become popular among health-conscious consumers. Prepared from the infusion of green tea (Camellia sinensis), kombucha’s main ingredients are sucrose and fermenting microorganisms, called “kombucha mother” or “scoby,” an acronym for Symbiotic Culture of Bacteria and Yeast.

Food science PhD and Umami Committee consultant Hellen Maluly suggests that, due to the presence of bioactive compounds, kombucha may enjoy an excellent reputation in the beverage world. “There are scientific reports showing the presence of tea-derived polyphenols, known for their antioxidant properties and their potential to protect the body against heart disease and reduce inflammation. In addition, studies have shown that the microorganisms present in the drink may have probiotic properties, which is great for gut health and the immune system,” she says.

With its peculiar characteristics, kombucha presents sweet notes from the added sugar, acidity after fermentation, and a slight bitterness that may vary depending on the composition and roast of the tea used. “At the end of the process, the drink may provide the umami taste, as it contains amino acids such as glutamate that interact with tongue receptors. This sensation can be described as mouthwatering, savory, satisfying, and very well balanced,” explains Hellen.

However, consumption is not recommended for pregnant women and people with a history of coagulation problems, as it contains heparin, which can inhibit clotting. “It is also not advised for individuals who may develop metabolic acidosis and infections due to vulnerability, such as uncontrolled diabetics, HIV-positive individuals, and patients with chronic kidney dysfunction. For diabetics, precaution is also important because it contains sugars,” warns the expert.

Kombucha in Practice

Because it is refreshing and acidic, Umami Committee chef and nutritionist Lisiane Miura says kombucha pairs very well with salads, ceviche, and cold sandwiches. “It is a great alternative to accompany light and refreshing dishes, especially snacks made with tuna,” she notes.

UMAMI

Umami is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the continuation of taste for a few minutes after eating. To learn more, visit www.portalumami.com.br.