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
Studies
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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