AÇÃO FUNCIONAL DAS CATEQUINAS PRESENTES NO CHÁ VERDE: UMA REVISÃO NARRATIVA

Abstract

Functional foods are increasingly present in the world's diet, known as any food or ingredient that, in addition to basic nutritional functions, when consumed in the usual diet, produces metabolic and/or physiological effects beneficial to health and is used for the purpose of a healthier and more nutritious diet. In this sense, the objective of this study was to research the effects of using green tea on human health, as well as to identify the possible benefits of its use via a narrative literature review. To this end, a narrative literature review was carried out in books in the area of human health, scientific journals and institutional websites of interest. Literature research showed that among functional foods, tea is a widely used drink. Green tea with the scientific name Camellia sinensis is made up of whole or fragmented leaves and buds, being an unfermented product that is subjected to drying. Rich in catechins which are flavonoids - substances considered antioxidants. It was observed that they act at different levels of protection in the body and that they help neutralize free radicals - this objective being the main reason for their search. Through this antioxidant action of catechins, green tea has a beneficial effect on the body, helping to lose weight.