Organic acids in Kombucha – an underappreciated force!
In most of the articles on this site I wrote about the active ingredients in Kombucha. However, I won’t get tired of reminding you how many useful substances you take with just one glass of this precious fluid: lactic and acetic bacteria, yeast, enzymes, organic acids, amino acids, lipids, vitamins, minerals and polyphenols.
Here, as well as in most articles on the internet, you can read about how useful Kombucha is – mostly because of the naturally occurring living bacteria, yeast and enzymes. And so it is. But there is one group of active ingredients that seems to stay a little out of the spotlight. They work silently, while applause remains for the living ingredients of the drink.
In this article, I want to tell you a little more about organic acids, their symbiosis with polyphenols, and the proven health claims of this tandem.
Organic acids found in Kombucha are numerous
but the most interesting for our body are: gluconic, glucuronic, acetic and malic acid.
There are numerous in vivo and in vitro studies on this topic, according to which the health claims of Kombucha are mainly due to these organic acids and to their combination with polyphenols, which have a highly synergistic effect.
In vivo and in vitro animal studies have shown positive results from the use of Kombucha. Improvement in the condition is observed mainly with antimicrobial activity, liver function, gastrointestinal function, stimulation of the immune system. Kombucha proves its antioxidant effect and its anticancer properties. Consumption of Kombucha gives excellent results in controlling cardiovascular and central nervous system disorders. It may sound incredible to you, but these are facts from scientific studies!
An in vivo study on humans aimed to demonstrate the benefits of Kombucha when needed to protect the liver against free radical formation. Improved liver parameters were observed. Patients in the group received 50 ml of Kombucha for a period of 21 days.
In another study of 24 people aged 45-55 with diabetes, patients were given 60 ml of Kombucha for 90 days. Blood glucose levels are normalized in all study participants.
In the cited studies and, of course, in many others, it is proven that a major contribution to the improvement of the examined indicators, and the health status of patients has the organic acids and polyphenols contained in Kombucha.
They play a huge role in many physiological processes and are critically important for the proper functioning of the liver, bile and heart.
Therefore, when you make Kombucha at home, allow it to ferment for as long as possible, so that it can process as much sugar as possible and be maximally beneficial to your health.
Of course, the drink will be quite sour, but it gets used to it. However, if you cannot swallow this elixir with a too sour taste, then it is possible to obtain a Kombucha concentrate. One dose has nearly 100 times the acid content, and according to some studies they are the main contributor to the health benefits of Kombucha.
Tell me how you prefer your Kombucha: more acidic or sweeter, and if more acidic, how do you sweeten it to make it palatable and enjoyable for your guests?