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)
Prof. Giorgi Pkhakadze, MD, MPH, PhD, is Editor-in-Chief of the Georgian Medical Journal and Chair of the Public Health Institute of Georgia (PHIG). He is Professor and Head of the Department of Social and Behavioural Sciences at David Tvildiani Medical University, and Secretary/Treasurer of the UEMS Section of Public Health. ORCID: 0000-0001-7609-4515.
