Functional Properties of Vinegar

BUDAK H. N., AYKIN DİNÇER E., SEYDİM A. C., Greene A. K., SEYDİM Z. B.

Journal of Food Science, vol.79, no.5, 2014 (SCI-Expanded, Scopus) identifier identifier

  • Publication Type: Article / Article
  • Volume: 79 Issue: 5
  • Publication Date: 2014
  • Doi Number: 10.1111/1750-3841.12434
  • Journal Name: Journal of Food Science
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Keywords: Acetic acid bacteria, Bioactive compounds, Therapeutic effects, Vinegar
  • Isparta University of Applied Sciences Affiliated: No

Abstract

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. © 2014 Institute of Food Technologists®.