A Case of Kombucha Tea Toxicity

Kole, Alison; Jones, Heather D.; Christensen, Russell L.; Gladstein, Jay

doi:10.1378/chest.134.4_meetingabstracts.c9001

Cited by 2 publications

(5 citation statements)

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“…The low pH of the fermented beverage could be beneficial in terms of maintaining the bioactivity of the phenolic compounds and ascertaining their protection from undergoing chemical degradation (Chen & Liu, 2000). In addition, as per the evidence provided by previous studies, low pH also assures the safety of the fermented beverage against pathogenic micro-organisms, although this aspect was not systematically evaluated in the study (Kole et al, 2009). According to Fig.…”

Section: Ph Ta and Ethanol Contentmentioning

confidence: 97%

Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nucifera var. aurantiaca) by fermentation with kombucha ‘tea fungus’

Watawana

Jayawardena

Gunawardhana

et al. 2015

Int J of Food Sci Tech

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Summary Enhancement of antioxidant and starch hydrolase inhibitory properties of king coconut water when subjected to fermentation with the ‘tea fungus’ was evaluated. pH, colour, viscosity, ethanol content, antioxidant activity, total phenolic content, ferulic and p‐coumaric acid contents and starch hydrolase inhibitory activities were analysed for 7 days in fermented and unfermented king coconut water samples. The fermented sample had a statistically significant decrease (P < 0.05) in pH. Colour values indicated the fermented beverage to increase in ‘yellowness’ over time. A statistically significant increase in the total phenolic content and the antioxidant activity (P < 0.05) was observed from day 1 onwards in the fermented sample. The starch hydrolase inhibitory activities in the fermented beverage had statistically significantly increased (P < 0.05) by day 7. Overall, the study highlights an enhancement of the antioxidant and starch hydrolase inhibitory properties of king coconut water as a result of the kombucha‐based fermentation.

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Section: Ph Ta and Ethanol Contentmentioning

confidence: 97%

Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nucifera var. aurantiaca) by fermentation with kombucha ‘tea fungus’

Watawana

Jayawardena

Gunawardhana

et al. 2015

Int J of Food Sci Tech

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“…Thus, usnic acid can cause hepatic damage due to uncoupling of oxidative phosphorylation of mitochondria and induction of oxidative stress (106,113). Moreover, toxic action of Kombusha could be due to contamination if it is prepared in ceramic of lead containers (139,140). Cassia angustifolia or senna is a another common herb that has been used for its laxative properties (141,142).…”

Section: Discussionmentioning

confidence: 99%

“…Kombusha tea is also known as "fountain of youth" tonic as it restores the gray hair, reduces wrinkles and treats acne (136,137). However, kombusha beverage has been associated with several cases of hepatotoxicity and other side effects (135,138,139). A case of hepatitis due to intake of Kombusha drink was reported in a 53-year old professor (137).…”

Section: Kombucha "Mushroom" Teamentioning

confidence: 99%

“…Additionally, the patient had cardiac arrest but her health improved (138). Another case of Kombusha toxicity involved a 22-year-old male who diagnosed with HIV and decided to use Kombusha tea as it known to increases the T cell count (139). The patient developed acute renal failure as well as hyperthermia and lactic acidosis after 12 hours of Kombusha intake.…”

Section: Kombucha "Mushroom" Teamentioning

confidence: 99%

“…Furthermore, two females aged 55 and 51 drank Kombusha tea to improve their health; the first patient developed jaundice and second patient had breathing shortness, akathisia and shaking (135). Additionally, two men aged 53 and 83 drank Kombusha tea as one-half cup daily for 3 weeks and developed transaminitis (139). However, both patients recovered after cessation of the beverage.…”

Section: Kombucha "Mushroom" Teamentioning

confidence: 99%

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Hepatotoxic Botanicals - An Evidence-based Systematic Review

Abdualmjid

Sergi

2013

J Pharm Pharm Sci

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-Purpose. Herbal medicines have been increasingly used worldwide. However, the potential harms of these herbs have been noticed most recently following hepatotoxicity with ingestion of herbal remedies. The aim of this review is to evaluate the evidence of hepatotoxic effects linked to use of herbal preparations. Method. Electronic search was performed by searching several databases: PubMed, HerbMed, Google Scholar, Scopus, Cochrane Database of Systematic Reviews and Cochrane Library using both Latin and common names of several herbs. Language was restricted to English and articles were selected for relevance reporting incidence of hepatotoxicity associated with use of herbal products in human. Results. From a total of 565 relevant reviews and articles, 254 met our inclusion criteria and were analyzed.

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A Case of Kombucha Tea Toxicity

Cited by 2 publications

References 1 publication

Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nucifera var. aurantiaca) by fermentation with kombucha ‘tea fungus’

Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nucifera var. aurantiaca) by fermentation with kombucha ‘tea fungus’

Hepatotoxic Botanicals - An Evidence-based Systematic Review

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