Functional Properties of Vinegar

• Published in: Journal of food science Vol. 79; no. 5; pp. R757 - R764
• Main Authors: Budak, Nilgün H, Aykin, Elif, Seydim, Atif C, Greene, Annel K, Guzel‐Seydim, Zeynep B
• Format: Journal Article
• Language: English
• Published: United States The Institute 01.05.2014; Blackwell Publishing Ltd; Wiley Subscription Services, Inc
• Subjects: Acetic acid; Acetic Acid - pharmacology; acetic acid bacteria; Acids; Antiinfectives and antibacterials; Antioxidants; Bacteria; bioactive compounds; caffeic acid; Catechin - pharmacology; Catechins; chlorogenic acid; Fermentation; Ferulic acid; Foods; Functional Food - microbiology; functional properties; Gallic acid; Humans; Plants, Edible - microbiology; therapeutic effects; Vinegar; vinegars; bioactive compounds; acetic acid bacteria; therapeutic effects; vinegar
• ISSN: 0022-1147; 1750-3841; 1750-3841
• DOI: 10.1111/1750-3841.12434

A variety of natural vinegar products are found in civilizations around the world. A review of research on these fermented products indicates numerous reports of health benefits derived by consumption of vinegar components. Therapeutic effects of vinegar arising from consuming the inherent bioactive components including acetic acid, gallic acid, catechin, ephicatechin, chlorogenic acid, caffeic acid, p‐coumaric acid, and ferulic acid cause antioxidative, antidiabetic, antimicrobial, antitumor, antiobesity, antihypertensive, and cholesterol‐lowering responses. The aims of this article are to discuss vinegar history, production, varieties, acetic acid bacteria, and functional properties of vinegars.