{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T13:07:00Z","timestamp":1790168820571,"version":"4.1.0"},"reference-count":52,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2025,10,13]],"date-time":"2025-10-13T00:00:00Z","timestamp":1760313600000},"content-version":"vor","delay-in-days":12,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,10,1]],"date-time":"2025-10-01T00:00:00Z","timestamp":1759276800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100006041","name":"Innovate UK","doi-asserted-by":"publisher","award":["10074259"],"award-info":[{"award-number":["10074259"]}],"id":[{"id":"10.13039\/501100006041","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>This study investigated a traditionally brewed, organically produced kombucha, which may contain antioxidants, polyphenols, and bioactive compounds resulting from fermentation. While kombucha is marketed as a functional drink, there is limited empirical research on the drink's functional benefits. Additionally, much kombucha sold in the global marketplace is produced using instant mixes, pasteurization, filtration, and top carbonation, creating a shelf\u2010stable ambient product at significantly lower cost than fresh, refrigerated traditional Kombucha. An 8\u2010week randomized, double\u2010blinded, parallel trial investigated the effects of daily kombucha (330\u2009mL) consumption on urinary and plasma metabolomics in healthy adults aged 18\u201371. Participants of mixed gender and ethnicity consumed either a trial canned kombucha or a placebo (flavored water). First Morning Void (FMV) urine and fasting venous blood samples were collected before and after the trial period. Urine samples were analyzed using Flow Infusion Electrospray Ionization Mass Spectrometry (FIE\u2010MS), while plasma short\u2010chain fatty acids (SCFAs) were quantified using Gas Chromatography\u2013Flame Ionization Detection (GC\u2010FID). The urinary metabolomic profile showed an increase in metabolites linked to kombucha\u2010derived polyphenols and microbial fermentation, such as dihydroferulic acid and arabitol. Plasma analysis revealed a significant reduction in acetic acid and a marginal decrease in isoButyric acid after kombucha consumption. These findings highlight the complex interplay between fermented food consumption and human metabolism.<\/jats:p>","DOI":"10.1002\/fsn3.71020","type":"journal-article","created":{"date-parts":[[2025,10,14]],"date-time":"2025-10-14T01:36:44Z","timestamp":1760405804000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Daily Consumption of Kombucha Influences the Urinary and Plasma Metabolome in a Healthy Human Cohort"],"prefix":"10.1002","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0775-3537","authenticated-orcid":false,"given":"Amanda J.","family":"Lloyd","sequence":"first","affiliation":[{"name":"Department of Life Sciences Aberystwyth University  Aberystwyth UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Robert J.","family":"Nash","sequence":"additional","affiliation":[{"name":"Phytoquest Limited, IBERs  Plas Gogerddan, Aberystwyth UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9955-8877","authenticated-orcid":false,"given":"Alexander N. 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