The Effects of Fermentation on Polyphenols in Kombucha

Polyphenols are organic chemicals that exist in plants. Their main role is to keep the plant alive and fight off diseases within the plant. But they also have beneficial effects in the human body as well. Green tea has more polyphenols than black tea, so if you want an antioxidant effect then something based more on green will give you more of these polyphenols. Is there a type of polyphenol that's important here? So it seems that the ones that are in tea are called catechins. The length of time that you've ferment for has an impact on the amount of polyphenols that are available in the kombucha.