Settle, José Augusto GasparottoCanals, Nayara2023-07-062023-07-062023-07-02https://repositorio.animaeducacao.com.br/handle/ANIMA/35187A kombucha é desenvolvido a partir de uma fermentação de chá adoçado de uma planta que se chama camellia sinensis mais podemos utilizar os plantas de chá como preto verde loong. É realizada uma fermentação por uma cultura simbiótica de bactérias e leveduras que se chama SCOBY, essa bebida vem ganhando popularidade que trás o apelo de ser benéfica a saúde, além de proporcionar bem estar para as pessoas, Objetivo desse estudo foi investigar as suas propriedades para a saúde e seu benefício, além de elucidar a legislação, aspectos tecnológicos e comercialização da bebida.Kombucha is developed from a fermentation of sweetened tea from a plant called Camellia sinensis; however others can be used, such as black tea, green tea and others. Fermentation is carried out by a symbiotic culture of bacteria and yeast called SCOBY. This drink, which for some years now, has been gaining ground in the Brazilian and international scene, which brings the appeal of being beneficial to health, in addition to providing wellbeing for people. The objective of this study was to investigate its properties for health, its benefits, harms, in addition to elucidating the legislation pertinent to the development and commercialization of the product. This is a scientific study of articles researched before the year 2001, the searches were carried out in academic Google, Pubmed, Scielo, literature books on kombucha. Most of the articles showed that the beneficial effects refer to the content of bioactives, generating antioxidant potential, reducing the incidence of inflammation, regularizing the intestine, rebalancing the microbiota, which also favors the immune system, antimicrobial, delaying aging, preventing problems of the digestive swallow. In this way, it was possible to conclude that although kombucha is an ancient drink, they have anti-diabetic and anti-inflammatory effects, as they are rich in bioactives, polyphenols, vitamins and minerals, thus requiring further clinical studies in humans. Despite being widely commercialized, there are few studies, mostly of the pre-clinical type, carried out in cells and animals.35 f.ptAtribuição-NãoComercial-SemDerivados 3.0 BrasilKombucha aspectos tecnológicos e propriedades para a saúdeKombucha benefícioArtigo Científico