Researchers have reported a link between regular consumption of kombucha, the fermented tea beverage, and reduced blood pressure levels.
According to the investigative report, the finding emerged from a recent clinical investigation that adds to a growing body of research on fermented foods and cardiovascular health [1]. The study’s authors stated that participants who consumed the beverage daily showed measurable decreases in both systolic and diastolic blood pressure over the course of the trial.
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