A new study led by researchers at Aberystwyth University has investigated the health effects of kombucha, a fermented tea drink. The eight-week randomised controlled trial examined 40 healthy participants, comparing a daily kombucha drink to a placebo. Researchers found positive results regarding compounds associated with better health, but no measurable effect on stress levels.
The study, published in a peer-reviewed journal, involved analysing urine and blood samples before and after the trial. Researchers identified markers indicating an improvement in levels of compounds linked to better health in those consuming kombucha. However, a stress response test showed no difference between the kombucha group and the placebo group.
Dr. Amanda Lloyd, a lead researcher on the project, explained that her team is focused on analysing the chemical composition of foods after intervention trials and different processing methods. She expressed her interest in wellness effects and functional products, as well as tea itself, noting the complexity of tea and how fermentation and storage alter its chemical composition.
The research team partnered with psychologists to examine stress response and collaborated with Conwy Kombucha, a north Wales company, to develop a kombucha product with compounds likely to benefit overall health. Dr. Lloyd stated, “We applied with the kombucha company to provide a better kombucha. We really applied some of our scientific techniques to dig a bit deeper into what was in it, what was changing, what happens over time [with the bioactive chemicals].” The project received funding from Innovate UK, the government agency for innovation in the tech sector. Dr. Lloyd also indicated she personally uses functional foods like kombucha.
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