Have a cuppa, for gut's sake

NUS researchers have developed fermented versions of coffee and tea that contain probiotics

The probiotic coffee and tea - developed by NUS researchers (from far left) Ms Alcine Chan, Associate Professor Liu Shao Quan and Ms Wang Rui - can be stored for more than three months without compromising their probiotic viability.
The probiotic coffee and tea - developed by NUS researchers (from left) Ms Alcine Chan, Associate Professor Liu Shao Quan and Ms Wang Rui - can be stored for more than three months without compromising their probiotic viability.PHOTO: NUS

Fancy a cup of coffee or tea packed with live probiotics that could improve your gut health?

Researchers from the National University of Singapore (NUS) have concocted the drinks using a fermentation process which produces healthy compounds that increase the amount of nutrients absorbed by the body, while retaining the health benefits associated with coffee and tea.

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A version of this article appeared in the print edition of The Straits Times on January 20, 2021, with the headline 'Have a cuppa, for gut's sake'. Subscribe