Coffee Kombucha: Antioxidant Power and Health Benefits

Boosted Antioxidant Power: The fermentation process actually increases the antioxidant activity of the coffee (often measured by DPPH inhibition). Enzymatic changes release bound phenolics, making them more potent.

Enhanced Compounds: Chlorogenic Acid becomes more bioavailable during fermentation of coffee and Caffeic Acid, a derivative of chlorogenic acid is produced. Ferulic Acid is also produced during fermentation of coffee and is known for its anti-inflammatory properties.

Holistic Health Support: Beyond just energy, the drink offers:

• Gut Health: Through probiotics and organic acids.

• Immunity & Detox: Strengthening body defenses.

• Reduced Inflammation: Fighting oxidative stress and free radicals.

Bonus: The final product may have slightly lower caffeine levels than the original brew due to the fermentation process.