1. Fruits Vinegar: Quality Characteristics, Phytochemistry, and Functionality
Driss Ousaaid, Hamza Mechchate, Hassan Laaroussi, Christophe Hano, Meryem Bakour, Asmae El Ghouizi, Raffaele Conte, Badiaa Lyoussi, Ilham El Arabi Molecules. 2021 Dec 30;27(1):222. doi: 10.3390/molecules27010222.
The popularity of fruits vinegar (FsV) has been increased recently as a healthy drink wealthy in bioactive compounds that provide several beneficial properties. This review was designed in the frame of valorization of fruits vinegar as a by-product with high value added by providing overall information on its biochemical constituents and beneficial potencies. It contains a cocktail of bioactive ingredients including polyphenolic acids, organic acids, tetramethylperazine, and melanoidins. Acetic acid is the most abundant organic acid and chlorogenic acid is the major phenol in apple vinegar. The administration of fruits vinegar could prevent diabetes, hypercholesterolemia, oxidative stress, cancer, and boost immunity as well as provide a remarkable antioxidant ability. The production techniques influence the quality of vinegar, and consequently, its health benefits.
2. Vinegar (acetic acid) intake on glucose metabolism: A narrative review
Heitor O Santos, Wilson M A M de Moraes, Guilherme A R da Silva, Jonato Prestes, Brad J Schoenfeld Clin Nutr ESPEN. 2019 Aug;32:1-7. doi: 10.1016/j.clnesp.2019.05.008. Epub 2019 May 31.
Vinegar intake is considered a food item that improves blood glucose in humans. This review aimed to discuss studies that investigated the impact of vinegar intake on the glycemic profile in humans and the putative mechanistic cellular pathways in both human and animal models. A search of literature was performed on the Cochrane, MEDLINE and Web of Science databases for articles published between 1995 and 2018. There is considerable support for vinegar having a positive acute effect on blood glucose levels when combined with carbohydrate-rich meals. Conversely, there are few chronic interventions analyzing the impact of vinegar intake on blood glucose. Based on available evidence, we hypothesize three pathways by which vinegar may improve blood glucose: The inhibition of α-amylase action; increased glucose uptake; and mediation by transcription factors. When evaluating the current body of literature, daily vinegar intake in amounts of ~10-30 mL (~2-6 tablespoons) appear to improve the glycemic response to carbohydrate-rich meals; however, there is a paucity of studies investigating chronic effects of vinegar intake.
