La cantidad y frecuencia recomendadas para el consumo de kombucha de moras silvestres dependen de varios factores, como la edad, el estado de salud y la tolerancia individual. A continuación, se presentan algunas recomendaciones basadas en fuentes científicas reconocidas:
Cantidad diaria:
Frecuencia:
Precauciones:
Referencias:
Chakravorty, S., Bhattacharya, S., Chatzinotas, A., Chakraborty, W., Bhattacharya, D., & Gachhui, R. (2016). Kombucha bio-cellulose: Production, therapeutic and biotechnological applications. International Journal of Biological Macromolecules, 95, 1228-1238. https://doi.org/10.1016/j.ijbiomac.2016.11.021
Jayabalan, R., Malbaša, R. V., Lončar, E. S., Vitas, J. S., & Sathishkumar, M. (2014). A review on kombucha tea-microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Comprehensive Reviews in Food Science and Food Safety, 13(4), 538-550. https://doi.org/10.1111/1541-4337.12073
Lončar, E., Djurić, M., Malbaša, R., Kolarov, L., & Klašnja, M. (2006). Influence of working conditions on kombucha fermentation. Food and Bioproducts Processing, 84(3), 186-192. https://doi.org/10.1205/fbp.05022
Villarreal-Soto, S. A., Bouajaj, S., Souchard, J. P., Taillandier, P., Ledard, I., Gelhaye, E., … & Barroso, G. (2018). Impact of fermentation conditions on the production of bioactive compounds with anticancer, anti-inflammatory and antioxidant properties in kombucha tea extracts. Process Biochemistry, 66, 44-54. https://doi.org/10.1016/j.procbio.2018.01.007
Vīna, I., Semjonovs, P., Linde, R., & Deniņa, I. (2013). Current evidence on physiological activity and expected health effects of kombucha fermented beverage. Journal of Medicinal Food, 17(2), 179-188. https://doi.org/10.1089/jmf.2013.0031
Watawana, M. I., Jayawardena, N., Gunawardhana, C. B., & Waisundara, V. Y. (2015). Health, wellness, and safety aspects of the consumption of kombucha beverage. Journal of Chemistry, 2015, 1-11. https://doi.org/10.1155/2015/591869