“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 review has collated data from human intervention trials to show that vinegar consumption seems more effective in modulating glycemic control in normal glucose-tolerant individuals than in either type 2 diabetics or in those with impaired glucose tolerance.” The full abstract and options to purchase the article can be found here.
“Inhibition of Listeria monocytogenes by Buffered Dry Vinegar in Reduced-Sodium Ready-to-Eat Uncured Turkey Stored at 48C”
The August 2016 issue of the Journal of Food Protection contains 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 in inhibiting L. monocytogenes obtained from multiple sources in reduced-sodium RTE uncured turkey stored at 48C without adversely impacting the quality attributes.”
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