ArticlePreventive nutrition and food science2020
Article in Preventive nutrition and food science, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
10 citing papers in PubMed, 25 citations in OpenAlex.
- Vinegar Consumption and Health: An Umbrella Review of Meta-Analyses of Randomized Controlled Trials.Food science & nutrition · 2026Review
- Inverse Associations of Acetic Acid Intake with Carbohydrate, Sugar, and Saturated Fat Intakes Among Japanese Adults Aged 20 to 69 Years.Nutrients · 2026Article
- Enhanced sensory, antioxidant, and non-toxic anti-diabetes beverage development via co-culture fermentation ofFood chemistry: X · 2026Article
- Functional properties of hard kombucha brewed with deep ocean water using Lachancea thermotolerans.Scientific reports · 2025Article
- Antioxidants and Antidiabetic Potential of Polyphenolic Fractions and Crude Extracts of Rhus typhina Fruit, Punica granatum L. Peel, and Terminalia catappa L. Leaves: In Vitro and In Vivo Evaluation.Chemistry & biodiversity · 2025Article
- The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development.Microorganisms · 2025Review
- Glucosidase inhibition and compound identification of stingless bee honey and preserved fruits ofHeliyon · 2024Article
- Seasonal environmental factors drive microbial community succession and flavor quality during acetic acid fermentation of Zhenjiang aromatic vinegar.Frontiers in microbiology · 2024Article
- The Nutritional and Antioxidant Potential of Artisanal and Industrial Apple Vinegars and Their Ability to Inhibit Key Enzymes Related to Type 2 Diabetes In Vitro.Molecules (Basel, Switzerland) · 2022Article
- The Effect of Balsamic Vinegar Dressing on Protein and Carbohydrate Digestibility is Dependent on the Food Matrix.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this work was to evaluate the inhibitory activities of organic acids identified from commercial vinegars on α-amylase and α-glucosidase. Six organic acids (acetic, citric, lactic, malic, succinic, and tartaric) were identified in nine commercial vinegars, whose contents varied considerably depending on the raw materials. Most of the fruit vinegars, comprised of various organic acids, were found to be more effective inhibitors against digestive enzymes than grain vinegars containing mainly acetic acid. Citric acid had the lowest IC
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.