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REVIEW ON KOMBUCHA BEVERAGE AND ITS' PHARMACEUTICALS SCOPE

Authors: Avinash Bichave*, Aiman Shaikh, Harsh Gurav, Lalit Choudhary, Shrutika Patil;

REVIEW ON KOMBUCHA BEVERAGE AND ITS' PHARMACEUTICALS SCOPE

Abstract

Kombucha beverage is made by fermenting sugared tea using a culture containing a symbiotic consortium of bacteria and yeasts. Though the origin of Kombucha is obscure, it has gained popularity among consumers as a fermented drink from the last decade. This beverage offers many health benefits including anticancer, hepatoprotective, antimicrobial, antioxidant, probiotics, and many more. Though Kombucha beverage has shown persistent health benefits among the consumer worldwide, there are just a few experimental records to support it. The main purpose of this review is to study the literature available on Kombucha with a pharmaceutical perspective.

Keywords

Kombucha, Probiotics, Hepatoprotective.

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popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
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influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
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impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
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