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 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.
If you are a member of the Institute of Food Technologists (IFT), this article can be obtained online by using your membership information. If you are not a member of IFT and would like a copy of the article, please contact Headquarters.