Unlocking the pharmaceutical potential of Kombucha: production, regulatory challenges and patents landscape

Rodrigues C.; dos Reis G.A.; Ocán-Torres D.; Martinez-Burgos W.J.; Medeiros A.B.P.; Karp S.G.; Goyzueta-Mamani L.D.; de Queiroz Fonseca Mota P.; Soccol C.R. · Food Science and Biotechnology (2026) · DOI: 10.1007/s10068-025-01950-8

Resumen

Kombucha is a traditional fermented beverage known for its potential health benefits, including probiotic, antioxidant and energy-boosting properties. Its production involves the fermentation of sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY). This article explores kombucha’s therapeutic potential in several health areas, such as metabolism regulation, anti-inflammatory and neurocognitive therapies, and dermatological applications. Although there are regulatory challenges in different countries, the lack of global standardization in production and safety of kombucha consumption is a bottleneck for developing new products. The investigation of compounds derived from kombucha for use in pharmaceutical applications is evidenced by several patents registered in recent years, which demonstrate the potential of kombucha for the pharmaceutical and functional food industries. This demonstrates the importance of conducting more robust clinical studies and research into the pharmaceutical potential of different biomolecules in this beverage. © The Korean Society of Food Science and Technology 2025.

Instituciones: Universidad Católica de Santa María