The natural wonders of tea polyphenols in kombucha

(And why that’s great news for kombucha)

At Smile, we love talking about fermentation, bubbles, and gut-happy drinks. But if we go back a bit in the process… it all starts with tea.

And tea, black or green, has more to offer than just a cosy break or a calming ritual.

It’s packed with something pretty special: polyphenols.

And when they’re well treated (and well fermented), they become real health allies.

Poly-whaaat?

Polyphenols are natural antioxidants found in plants, especially in black and green tea.

Their role? To neutralise free radicals (those unstable little molecules that damage our cells), reduce inflammation, and protect the body.

Pretty sweet deal, right?

But here’s the kicker: when tea is fermented - like in kombucha (what a coincidence), these polyphenols are partially broken down into smaller, more absorbable forms.
Which means your body can actually make better use of them. (Cardona et al., 2013)

What science says

1. Oxidative stress & aging

Oxidative stress is what happens when there are too many free radicals and not enough antioxidants to keep them in check. The result? Cell damage, chronic diseases, and premature aging. Polyphenols act like little shields: they neutralise those radicals, slow down cell damage, and reduce inflammation.

The payoff? Stronger immunity, a healthier glow, and an overall better resistance to the ups and downs of daily life. (Jayasekera et al., 2011)

2. A heart that beats happier

One study found that people who consume flavonoids (a type of polyphenol) regularly have a 20% lower risk of dying from cardiovascular disease.
How? By improving blood circulation, lowering bad cholesterol (LDL), and helping regulate blood pressure. (Li et al., 2020)

3. Supporting cancer prevention

Green tea contains a star molecule: EGCG. It’s been studied for its anti-inflammatory effects and potential to slow down the growth of cancer cells, without harming healthy ones. (Yang & Wang, 1993)

Even better: some research suggests it may enhance the effects of chemotherapy, while helping reduce its side effects.

Add catechins to the mix, another group of antioxidants that protect cell mitochondria, and you’ve got a powerful support team for cell health.

Of course, this isn’t about miracle cures, but potential supportive benefits.

4. A brain that keeps up

Alzheimer’s, Parkinson’s… several studies have shown that tea polyphenols may help reduce brain inflammation, support cognitive function, and even help prevent neurodegenerative diseases. (Payne et al., 2022 ; Khalatbary & Khademi, 2020)

And no, it won’t make you a genius.

5. Metabolic health & diabetes prevention

Type 2 diabetes often comes hand-in-hand with obesity, fatty liver, high blood pressure, and bad cholesterol.
Together, these factors can seriously increase the risk of heart disease and other complications.

Tea polyphenols have shown promising effects on weight regulation and fat storage (Srihari & Satyanarayana, 2012).
They also help reduce LDL levels – a major contributor to heart disease.

And beyond that, regular tea consumption may help manage or prevent conditions like hyperglycemia, hypertension, and arteriosclerosis (Shaukat et al., 2023).

In short

Tea is good.
Fermented tea is better.
And when it’s unpasteurised, brewed with care, and bursting with life?

That’s Smile. 😊

Sources:

• Cardona, F., Andrés-Lacuevac, C., Tulipania, S., Tinahonesb, F.J., Queipo-Ortuñoa, M.I., 2013. Benefits of polyphenols on gut microbiota and implications in human health. J. Nutr.Biochem. 24, 1415–1422.
• Hodgson, J.M., Croft, K.D., 2010. Tea flavonoids and cardiovascular health. Mol. Aspects Med. 31, 495–502.
• Jayasekera, S., Molan, A. L., Garg, M., & Moughan, P. J. (2011). Variation in antioxidant potential and total polyphenol content of fresh and fully-fermented Sri Lankan tea. Food Chemistry, 125, 536–541.
• Li, F., Wang, L., Zhang, H., Deng, X., Zheng, X., & Zhang, M. (2020). Protective effect of flavonoids on cardiovascular health: A review. Food Science & Nutrition.
• Payne, M.E., et al. (2022). Tea Polyphenols and Cognitive Function: A Review.
• Khalatbary, A.R., Khademi, E., 2020. Anti-inflammatory and neuroprotective effects of polyphenols in Parkinson’s disease.
• Shaukat H, Ali A, Zhang Y, Ahmad A, Riaz S, Khan A, Mehany T and Qin H (2023). Tea polyphenols: extraction techniques and its potency as a nutraceutical. Sustainable Food System.
• Srihari, T., & Satyanarayana, U. (2012). Changes in free radical scavenging activity of kombucha during fermentation. Journal of Pharmaceutical Sciences and Research, 4, 1978–1981.
• Yang CS, Wang Z-Y. (1993). Tea and cancer: a review. J. Natl. Cancer Inst. 58: 1038–1049.

Disclaimer

Smile Kombucha is not medicine, and we don’t pretend to be doctors.
We do our best to rely on trusted research and real ingredients, but the info above is for awareness only. Not for diagnosis or treatment.

If you have any specific health concerns, talk to your healthcare professional.
We’ll keep brewing good things with care, balance, and a whole lotta love. 🫶

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