There is growing evidence to suggest that drinking Kombucha on a regular basis help reduce the risk of cancer. Kombucha, the health elixir, is a fermented tea beverage produced by fermenting sugared black or green tea with a culture of yeast and bacteria called SCOBY.
A 2013 study found that Kombucha helped prevent the growth of cancer cells. This study examined the anti-angiogenic (treatment that stop tumours from growing their own blood vessels) effect of Kombucha on angiogenesis stimulators/regulators and found that Kombucha significantly decreased the survival of prostate cancer cells by downregulating the expression of angiogenesis stimulators suggesting that Kombucha may be useful and it could play a role in treating or preventing prostate cancer.
Another study done in 2018 discovered an increase of bioactive compounds (antioxidant polyphenols, soluble silicon, hydroxy-acids, short chain fatty acids-SCFA) when bee pollen was added to the Kombucha fermentation process. The end result was a Kombucha drink with enhanced anti-tumoral effect on Caco-2 cells. The Caco-2 cells are originally derived from a colon carcinoma for research purposes.
The pollen addition increases LAB proportion in the total number of SCOBY microbial strains and the health benefits of pollen are enhanced by fermentation with a Kombucha mix.
A 2017 study was evaluating the impact of ginger-based Kombucha on the alteration of antioxidant agents in the breast cancer animal model. The administration of Kombucha ginger tea significantly decreased Catalase activity as well as glutathione (GSH) and malondialdehyde (MDA) level in tumor homogenate. Catalase is a common enzyme found in nearly all living organisms exposed to oxygen (such as bacteria, plants, and animals). It catalyzes the decomposition of hydrogen peroxide to water and oxygen.
The consumption of Kombucha prepared from ginger could enhance the antioxidant powers by balancing multi antioxidant factors in different tissues in the breast cancer models.
It is important to note that these studies looked at the effects of Kombucha on cancer cells in the lab. More research will be needed to establish concrete proof that people who drink Kombucha have a reduced risk of developing cancer.
