ReviewFoods (Basel, Switzerland)2021
Health Promoting Properties of Cereal Vinegars.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed.
- Dynamic changes of physicochemical, microbial, and flavor characteristics in Xinjiang rawish cereal vinegar fermentation.Food chemistry: X · 2026Article
- Exercise intensity-dependent metabolic adaptations in streptozotocin-induced diabetic rats: modulatory effects of apple cider vinegar on inflammatory and endocrine biomarkers.Frontiers in physiology · 2026Article
- Qualitative and Quantitative Metabolite Comparison of Grain, Persimmon, and Apple Vinegars with Antioxidant Activities.Antioxidants (Basel, Switzerland) · 2025Article
- Exploring Cross-Cultural Sensory Acceptance of Vinegar-Based Dipping Sauces: A Taiwanese Consumer Study with Dumplings.Foods (Basel, Switzerland) · 2025Article
- Research Progress on Flavor Differences and the Formation Mechanism of Traditional Chinese Cereal Vinegar.Foods (Basel, Switzerland) · 2025Review
- The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development.Microorganisms · 2025Review
- Flavor assessment of a lactic fermented vinegar described in Japanese books from the Edo period (1603-1867).Heliyon · 2024Article
- Estamaran date vinegar: chemical and microbial dynamics during fermentation.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2024Article
- Separation and Detection of Catechins and Epicatechins in Shanxi Aged Vinegar Using Solid-Phase Extraction and Hydrophobic Deep Eutectic Solvents Combined with HPLC.Molecules (Basel, Switzerland) · 2024Article
- Insights in Electrochemical Determination of Quercetin in Peach Vinegar by the Hexagonal Platinum Nanocrystal.ACS omega · 2024Article
- Microbial characterization of Sichuan Baoning vinegar: lactic acid bacteria, acetic acid bacteria and yeasts.Archives of microbiology · 2024Article
- Beneficial effect of vinegar consumption associated with regulating gut microbiome and metabolome.Current research in food science · 2024Article
- Bioactive Components ofMolecules (Basel, Switzerland) · 2023Review
- Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods.Foods (Basel, Switzerland) · 2023Review
- Exploring the correlation of metabolites changes and microbial succession in solid-state fermentation of Sichuan Sun-dried vinegar.BMC microbiology · 2023Article
- Oxidative stress and inflammation in diabetic nephropathy: role of polyphenols.Frontiers in immunology · 2023Review
- Dynamics of Microbial Communities, Flavor, and Physicochemical Properties duringFoods (Basel, Switzerland) · 2022Article
- Association of blood pressure and dietary intake ofHeliyon · 2022Article
- Unraveling the Role of Acetic Acid Bacteria Comparing Two Acetification Profiles From Natural Raw Materials: A Quantitative Approach inFrontiers in microbiology · 2022Article
- Vinegar Production from Corinthian Currants Finishing Side-Stream: Development and Comparison of Methods Based on Immobilized Acetic Acid Bacteria.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Vinegar has been used for its health promoting properties since antiquity. Nowadays, these properties are investigated, scientifically documented, and highlighted. The health benefits of vinegar have been associated with the presence of a variety of bioactive components such as acetic acid and other organic acids, phenolic compounds, amino acids, carotenoids, phytosterols, vitamins, minerals, and alkaloids, etc. These components are known to induce responses in the human body, such as antioxidant, antidiabetic, antimicrobial, antitumor, antiobesity, antihypertensive, and anti-inflammatory effects. The diversity and levels of bioactive components in vinegars depend on the raw material and the production method used. Cereal vinegars, which are more common in the Asia-Pacific region, are usually made from rice, although other cereals, such as millet, sorghum, barley, malt, wheat, corn, rye, oats, bran and chaff, are also used. A variety of bioactive components, such as organic acids, polyphenols, amino acids, vitamins, minerals, alkaloids, melanoidins, butenolides, and specific compounds such as γ-oryzanol, tetramethylpyrazine, γ-aminobutyric acid, etc., have been associated with the health properties of cereal vinegars. In this work, the bioactive components and the related health effects of cereal vinegars are reviewed, and the most recent scientific literature is presented and discussed.
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Registered trials
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