Scientists have discovered that kombucha's antioxidant activity, flavor, and chemical composition vary dramatically based on the tea used to make it, with green and oolong varieties showing substantially higher bioactive properties than black or white tea kombucha. — Photo by Markus Winkler on Unsplash (Unsplash License)
MD, MPH, PhD. Editor-in-Chief, Georgian Medical Journal (GMJ). Professor and Head, School of Public Health, David Tvildiani Medical University (DTMU), Tbilisi, Georgia. Chair, Public Health Institute of Georgia (PHIG). President, Accréditation Sans Frontières (ASF), Paris. Secretary/Treasurer, UEMS Section of Public Health. WHO Consultant, Health and Migration, Geneva. Former Member, UN Secretary-General's Independent Accountability Panel for Every Woman, Every Child, Every Adolescent (IAP-EWEC, 2016–2021). ORCID: 0000-0001-7609-4515.
