Diferentes chás derivados da planta Camellia sinensis na formulação de kombuchas e a saúde do intestino: uma revisão sistemática

Abstract

The greatest concern with health in recent years has increased the demand for healthier food products, which, in addition to being of good origin, have ingredients with beneficial properties for health. Kombucha is a fermented drink that is becoming more popular every day and comes from Camellia sinensis tea together with a culture of bacteria and yeast, forming a drink with numerous benefits, including possible probiotic characteristics. Thus, the objective of this study was to carry out a systematic literature review analyzing how the different types of teas used in the preparation of kombucha can influence the health of the intestine. The search was carried out in Pubmed, Scielo, Science Direct, Scopus and Google academic databases using the terms “kombucha” and “intestine”, in Portuguese, Spanish and English published in the last five years, totaling 10 articles included in the review. The results found show us that there were no differences in the use of teas, the most important being to consider the time and concentration of kombucha used during the experiment, however, it was possible to verify the positive effects not only on intestinal health, as well as on other chronic diseases. non-communicable diseases, mental health and body composition.