BENEFÍCIOS Á SAÚDE PROMOVIDOS POR BEBIDAS FORMULADAS VIA FERMENTAÇÃO ALCOÓLICA

Abstract

Alcoholic fermentation is important for preserving and improving food and beverages. Alcohol consumption in Brazil shows that socializing is one of the main reasons for its consumption. The methodology was based on bibliographic research in several databases to gather information on the health benefits promoted by beverages formulated via alcoholic fermentation, such as kombucha, fruit wine and other fermented beverages. Alcoholic fermentation is carried out by the action of yeasts that convert sugars into ethanol and CO₂, and is used in the production of beverages such as wine, beer and cachaça. Fermented beverages have several health benefits, such as kombucha, which contains antioxidants and probiotics that strengthen the immune system; wine, due to resveratrol, can have positive effects on cardiovascular health when consumed in moderation; and beer, which in controlled quantities, can increase good cholesterol (HDL) and reduce bad cholesterol (LDL).