Kombucha is a fermented tea beverage made using a symbiotic culture of bacteria and yeast (SCOBY). It is consumed both as a functional drink and in powdered or capsule form in supplements, primarily for its probiotic content and potential digestive health benefits.
The fermentation process produces a range of organic acids, enzymes, B-vitamins, and probiotic microorganisms. These elements may help support gut health, which is increasingly recognized as foundational to immune function, nutrient absorption, and even athletic recovery.
For active individuals, maintaining a healthy gut microbiota may improve nutrient utilization, reduce inflammation, and support immune resilience—factors that indirectly benefit training outcomes and recovery.
Synonyms:
Fermented tea, SCOBY tea.
Benefits:
- Supports gut health and digestion
- May aid nutrient absorption
- Contains probiotics that support immune function
- May contribute to reduced inflammation
Sources:
Produced by fermenting black or green tea with sugar and SCOBY culture.
Observations:
Available as a beverage or in dehydrated supplement form. Should be consumed in moderation due to potential acidity and trace alcohol content. Unpasteurized versions may pose a risk if improperly stored.
Areas of Study Related:
Microbiome research, Nutrition science, Functional foods.