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dc.contributor.authorMorales, Diego
dc.date.accessioned2021-07-02T08:11:55Z-
dc.date.available2021-07-02T08:11:55Z-
dc.date.issued2020
dc.identifierISI:000612019700015
dc.identifier.citationTRENDS IN FOOD SCIENCE \& TECHNOLOGY, 2020, 105, 323-333
dc.identifier.issn0924-2244
dc.identifier.urihttp://dspace.azti.es/handle/24689/1064-
dc.description.abstractBackground: The growing consumption of kombucha beverages in the last decade has motivated an increase in the number of scientific studies investigating their biological activities. Their specific microbiological and chemical composition led to the generation of interesting bioactive fractions. Scope and approach: Although many in vitro analyses have been described regarding bioactivities of kombucha and kombucha ingredients, a significantly lower amount of in vivo tests have been published and, moreover, clinical trials are particularly missing. In this revision, several biological activities were reviewed through the scientific literature (antioxidant, immune-modulatory, antiproliferative, hypocholesterolemic, antihypertensive, hypoglycemic, antimicrobial), describing the utilized experimental model, the reported results and their potential implications on human health. Furthermore, strengths and weaknesses of the current evidences around kombucha bioactivities were pointed out. Key findings and conclusions: It can be concluded that, despite of the interesting results obtained in vitro, further research is required including more in vivo tests, bioaccessibility and bioavailability assessment and clinical trials, as well as the isolation of bioactive compounds allowing the study of single molecules and their functionality.
dc.language.isoEnglish
dc.publisherELSEVIER SCIENCE LONDON
dc.subjectKombucha
dc.subjectFermentation
dc.subjectSCOBY
dc.subjectAntioxidant
dc.subjectHypocholesterolemic
dc.subjectAntihypertensive
dc.subjectSNAKE FRUIT KOMBUCHA
dc.subjectACETIC-ACID BACTERIA
dc.subjectOXIDATIVE STRESS
dc.subjectANTIOXIDANT ACTIVITIES
dc.subjectFERMENTATION TIME
dc.subjectBLACK TEA
dc.subjectANTIMICROBIAL ACTIVITY
dc.subjectINHIBITORY ACTIVITY
dc.subjectSENSORY PROPERTIES
dc.subjectANTIBACTERIAL
dc.titleBiological activities of kombucha beverages: The need of clinical evidence
dc.typeArticle
dc.identifier.journalTRENDS IN FOOD SCIENCE \& TECHNOLOGY
dc.format.page323-333
dc.format.volume105
dc.contributor.funderEIT Food for the RIS Talent Fellowship (EIT RIS Programmes)
dc.identifier.e-issn1879-3053
dc.identifier.doi10.1016/j.tifs.2020.09.025
Appears in Publication types:Artículos científicos



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