The Brassica genus includes many species of great economic importance as a source of seed oil (B. rapa, B.oleracea, B. napus...), also known for being a good source of bioactive compounds such as glucosinolates, polyphenols, carotenoids and vitamins (Valeria et al., 2013). These bioactive compounds present in Brassicaceae crops are known to have beneficial effects on human nutrition and health, including antioxidant, anti-inflammatory, antimicrobial, antiallergic, and antitumor cytotoxic activity (Cartea et al., 2011). It was predicted that consumption of a diet rich in Brassica vegetables was associated with inhibitions of chemically induced carcinogenic effects in laboratory animals and humans (Ioana et al., 2012). Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an original essay Brassica tournefortii (Brassicaceae), called African mustard, is an annual herbaceous plant that grows wild in the Mediterranean regions of North Africa and the Middle East (Minnich and Sandres, 2000). It grows mainly in sandy soils and in regions with aeolian sediment (Sanchez-Flores, 2007). Little information is available in the literature on the chemical composition and biological activities of B. tournefortii. In ancient times, B. tournefortii was collected and used as a cooked legume in traditional meals. Our preliminary work demonstrated that harvested leaves of B. tournefortii accumulated low levels of secondary metabolites and exhibited weak bioactivity (unpublished data). Thus, we planned to subject B. tournefortii samples to Kombucha fermentation in the short term in order to monitor the potential production of new metabolites and evaluate their bioactivity. Kombucha is a refreshing drink obtained by fermentation procedure, for approximately 14 days with a symbiotic culture of several indigenous bacteria (Acetobacter and Gluconobacter) and yeasts (Saccharomyces spp and non-Saccharomyces spp) (Malbasa et al., 2014). Most studies suggest that the “tea mushroom” dates back to Southeast Asia, Japan, Tibet, or Mauchuria and dates back thousands of years (Jarrel et al., 2000). A floating layer of cellulose film and the acidic liquid broth are the two parts that make up the "tea mushroom". Many works have reported that consumption of Kombucha beverages claimed to be a prophylactic agent with beneficial effects on health (Chen and Liu, 2000; Srihari and Satyanarayana, 2012). Nowadays, Kombucha brewing isn't limited to growing sweetened black tea. However, other substrates can be used instead of tea, such as; fruit drink, wine, milk and herbal tea, lemon balm herbal tea, green tea. Some of these new substrates have been shown to have a better stimulating effect on Kombucha fermentation than the original Kombucha tea (Vitas et al., 2013). In the present study, dried leaves of B. tournefortii were incubated for two weeks with the “tea mushroom” Kombucha under controlled conditions. At the end of the treatment, the fermented extracts were compared with the non-fermented control ones in terms of (i) total phenolic content (ii) antioxidant, anti-Alzheimer's, anti-xanthine oxidase and cytotoxic activity. The data obtained were discussed to highlight the fermentation-related changes on the chemical composition and bioactivity of B. tournefortii leaves.