Tag: vinegar

Vinegar: A liquid made by fermenting wine or another source of ethanol, resulting in an acidic liquid containing acetic acid. Unless distilled, vinegar usually contains other bioactive compounds, depending on the fruit or grain from which it was made.

Foods

- vinegar

Studies

Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms Cite
Deveci G, Çelik E, Ağagündüz D, Bartkiene E, Rocha JMF, Özogul F. Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms. Fermentation. MDPI AG; 2023; 9:923 10.3390/fermentation9110923
Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar Cite
Yıkmış S, Erdal B, Bozgeyik E, Levent O, Yinanç A. Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar. International Journal of Gastronomy and Food Science. Elsevier BV; 2022;:100574 10.1016/j.ijgfs.2022.100574
Application of ultrasound to the organic cornelian cherry (Cornus mas L.) vinegar: Changes in antibacterial, antidiabetic, antihypertensive, and anticancer activities Cite
Erdal B, Akalın RB, Yılmaz B, Bozgeyik E, Yıkmış S. Application of ultrasound to the organic cornelian cherry (Cornus mas L.) vinegar: Changes in antibacterial, antidiabetic, antihypertensive, and anticancer activities. Journal of Food Processing and Preservation. Wiley; 2022; 10.1111/jfpp.16952
Apoptosis and metastasis inhibitory potential of pineapple vinegar against mouse mammary gland cells in vitro and in vivo Cite
Mohamad NE, Abu N, Yeap SK, Lim KL, Romli MF, Sharifuddin SA, et al. Apoptosis and metastasis inhibitory potential of pineapple vinegar against mouse mammary gland cells in vitro and in vivo. Nutrition & Metabolism. Springer Science and Business Media LLC; 2019; 16 10.1186/s12986-019-0380-5
Screening of bioactive components in grape and apple vinegars: Antioxidant and antimicrobial potential Cite
Kelebek H, Kadiroğlu P, Demircan NB, Selli S. Screening of bioactive components in grape and apple vinegars: Antioxidant and antimicrobial potential. Journal of the Institute of Brewing. Wiley; 2017; 123:407-416 10.1002/jib.432
Bioactive components of Prunus avium L. black gold (red cherry) and Prunus avium L. stark gold (white cherry) juices, wines and vinegars Cite
Budak NH. Bioactive components of Prunus avium L. black gold (red cherry) and Prunus avium L. stark gold (white cherry) juices, wines and vinegars. Journal of Food Science and Technology. Springer Science and Business Media LLC; 2016; 54:62-70 10.1007/s13197-016-2434-2
Vinegar Functions on Health: Constituents, Sources, and Formation Mechanisms Cite
Chen H, Chen T, Giudici P, Chen F. Vinegar Functions on Health: Constituents, Sources, and Formation Mechanisms. Comprehensive Reviews in Food Science and Food Safety. Wiley; 2016; 15:1124-1138 10.1111/1541-4337.12228
Investigation into factors influencing antioxidant capacity of vinegars Cite
Yun J, Kim Y, Koh K. Investigation into factors influencing antioxidant capacity of vinegars. Applied Biological Chemistry. Springer Science and Business Media LLC; 2016; 59:495-509 10.1007/s13765-016-0185-4
Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivo Cite
Chou C, Liu C, Yang D, Wu YS, Chen Y. Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivo. Food Chemistry. Elsevier BV; 2015; 168:63-69 10.1016/j.foodchem.2014.07.035
Separation and characterization of the immunostimulatory components in unpolished rice black vinegar (kurozu) Cite
Hashimoto M, Obara K, Ozono M, Furuyashiki M, Ikeda T, Suda Y, et al. Separation and characterization of the immunostimulatory components in unpolished rice black vinegar (kurozu). Journal of Bioscience and Bioengineering. Elsevier BV; 2013; 116:688-696 10.1016/j.jbiosc.2013.05.029
Evaluation of gastrointestinal injury and blood flow of small bowel during low-dose aspirin administration Cite
Nishida U, Kato M, Nishida M, Kamada G, Ono S, Shimizu Y, et al. Evaluation of gastrointestinal injury and blood flow of small bowel during low-dose aspirin administration. Journal of Clinical Biochemistry and Nutrition. The Society for Free Radical Research Japan; 2011; 48:245-250 10.3164/jcbn.10-112
Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar Cite
VERZELLONI E, TAGLIAZUCCHI D, CONTE A. Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar. Food Chemistry. Elsevier BV; 2007; 105:564-571 10.1016/j.foodchem.2007.04.014
Induction of apoptosis in human leukemia cells by naturally fermented sugar cane vinegar (kibizu) of Amami Ohshima Island Cite
Mimura A, Suzuki Y, Toshima Y, Yazaki S, Ohtsuki T, Ui S, et al. Induction of apoptosis in human leukemia cells by naturally fermented sugar cane vinegar (kibizu) of Amami Ohshima Island. BioFactors. Wiley; 2004; 22:93-97 10.1002/biof.5520220118
Kurozu moromimatsu inhibits tumor growth of Lovo cells in a mouse model in vivo Cite
Fukuyama N, Jujo S, Ito I, Shizuma T, Myojin K, Ishiwata K, et al. Kurozu moromimatsu inhibits tumor growth of Lovo cells in a mouse model in vivo. Nutrition. Elsevier BV; 2007; 23:81-86 10.1016/j.nut.2006.10.004
Determination of ethyl carbamate in some fermented Korean foods and beverages Cite
Le Kim Y, Koh E, Chung H, Kwon H. Determination of ethyl carbamate in some fermented Korean foods and beverages. Food Additives and Contaminants. Informa UK Limited; 2000; 17:469-475 10.1080/02652030050034055