Kombucha: uma revisão bibliográfica integrativa com enfoque em propriedades funcionais.

Abstract

Kombucha, also known as fungus tea, is a probiotic drink and can be produced in a homemade way, with several health benefits for those who ingest it. Its base is made from tea plus a consortium of bacteria and fungi called SCOBY. The present work aimed to carry out an integrative literature review, with the purpose of creating a current panorama about several aspects linked to drinkings, such as history, compounds with therapeutic activity, metabolic processes, and microorganisms involved. Researches were carried out in online databases using the descriptors and their accompaniment “Kombucha” and “Chá”, of works in Portuguese and English, in article, dissertation, thesis and book formats, in order to build a database where it was possible to focus on the theme and carry out the argumentative writing of this review. It was observed that there is a wide range of health benefits, promoted by kombucha, which are associated with the initial substrate (tea), the microorganisms present and the fermentation process. Just as it was possible to raise a question about the motivation for the production of liquid oils in the drink.