Acetic Acid May Be Effective in Killing Mesothelioma Cells
Yahoo! Finance featured a story on research published in the December 2014 issue of the Journal of Gastroenterology and Hepatology (link to research) that determined acetic acid may be effective in killing mesothelioma cells. According to the article, the Japanese researchers determined that an acetic acid concentration of 0.5% killed nearly all cancer cells after they were exposed for […]
Use of Vinegar to Fight Infections after Knee Operations
We thought you would find of interest an article in the online version of the Daily Mail (United Kingdom) related to the use of vinegar to treat infections in knee replacements. The article notes, “Surgeons in Cardiff are applying acetic acid to bacteria when new knee joints become infected, thereby reducing the need for further […]
Inhibition of Listeria monocytogenes by Buffered Dry Vinegar in Reduced-Sodium Ready-to-Eat Uncured Turkey Stored at 48C
A recent issue of the Journal of Food Protection contained the following research on vinegar, “Inhibition of Listeria monocytogenes by Buffered Dry Vinegar in Reduced-Sodium Ready-to-Eat Uncured Turkey Stored at 48C.” The abstract concludes: “The overall results indicated that the dry vinegar ingredients (6.66 to 8.83 mM acetic acid in the finished product) were effective […]
Vinegar as a functional ingredient to improve postprandial glycemic control – human intervention finds and molecular mechanisms
A recent issue of Molecular Nutrition & Food Research contained the following research on vinegar: “Vinegar as a functional ingredient to improve postprandial glycemic control—human intervention findings and molecular mechanisms.” The abstract for the research notes, “This review has collated data from human intervention trials to show that vinegar consumption seems more effective in modulating […]
Research Articles of Interest
“Vinegar as a functional ingredient to improve postprandial glycemic control – human intervention finds and molecular mechanisms” The August 2016 issue of Molecular Nutrition & Food Research contains the following research on vinegar, “Vinegar as a functional ingredient to improve postprandial glycemic control—human intervention findings and molecular mechanisms.” The abstract for the research notes, “This […]
UH box jellyfish research reveals best sting treatment
New research from UH Manoa is shedding light on the best treatments to ease the burn of Box Jellyfish stings. The new scientific models show urine and cold water don’t work, and may even make the problem worse. Hot water immersion provides some relief, but by far the most effective treatment researchers have found is something you […]
Vinegar Research in Journal of Food Protection
A study was published in the June 2014 issue of the Journal of Food Protection titled, “Viability of Listeria monocytogenes on Uncured Turkey Breast Commercially Prepared with and without Buffered Vinegar during Extended Storage at 4 and 10°C” (J. Food Prot., Vol. 77, No 6, 2014; 987-992). The abstract for the study is provided below. […]
Vinegar Article in the Journal of Food Science
The May 2014 issue of the Journal of Food Science (R764 Journal of Food Science ; Vol. 79, Nr. 5, 2014) contained a review article on vinegar, titled “Functional Properties of Vinegar.” The abstract for the article is noted below: A variety of natural vinegar products are found in civilizations around the world. A review of research on […]
Research: Apple Cider Vinegar Drink – Reduction in Fasting Blood Sugar Levels
Recent research was published in the Journal of Functional Foodsby Dr. Carol Johnston, Samantha Quagliano and Serena White of Arizona State University on the use of vinegar to manage blood sugar levels. According to a foodnavigator-usa.com article on the study, the scientists determined that daily consumption of an 8 oz. glass of “Bragg Organic Apple Cider Vinegar […]
Vinegar in the News
The following are mentions of vinegar in the Journal of Food Science and the media. Effect of In Vitro Digestion on Free α-Dicarbonyl Compounds in Balsamic Vinegars The April 2013 issue of the Journal of Food Science featured the research, “Effect of In VitroDigestion on Free α-Dicarbonyl Compounds in Balsamic Vinegars.” (Vol 78, Nr. 4, 2013). The study was conducted by […]