ReviewMolecules (Basel, Switzerland)2021
Fruits Vinegar: Quality Characteristics, Phytochemistry, and Functionality.
Review in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 31 papers.
What it found
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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.
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Who cites it
31 citing papers in PubMed, 75 citations in OpenAlex.
- The Case for Vinegar Ingestion.Nutrients · 2026Review
- Green Synthesis of Silver Nanoparticles Using Hypecoum pendulum L. Extract: In Vivo Anti-Hyperglycemic and In Vitro Antimicrobial Effects.Molecular biotechnology · 2026Article
- Hamamelitannin from Hamamelis virginiana Attenuates Ethanol-Induced Oxidative and Inflammatory Responses in Danio rerio Larvae.Molecular biotechnology · 2026Article
- Multi-Method Screening of Commercial Antioxidant Supplements: Antioxidant Activity and Selected Antioxidant Compound Profiles.Foods (Basel, Switzerland) · 2026Article
- Phytochemical and Antioxidant Profiling of Traditional Fruit Vinegars: A Comparative Study of Fruit Species.Food science & nutrition · 2026Article
- Valorization of Organic Third-Category Fruits Through Vinegar Fermentation: A Laboratory-Scale Evaluation of Apples, Peaches, and Clementines.Foods (Basel, Switzerland) · 2026Article
- Quality Evaluation of High-Polyphenol Vinegars Produced from Various Romanian Plum Cultivars.Foods (Basel, Switzerland) · 2025Article
- The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development.Microorganisms · 2025Review
- Perception of Sour Taste in Subjects with Olfactory Deficits: Role of Myrtle Aromatization.Nutrients · 2024Article
- Pro-Health Potential of Fruit Vinegars and Oxymels in Various Experimental Models.International journal of molecular sciences · 2024Review
- Vinegar postbiotic solutions obtained from five red fruits processed using traditional methods exhibit different biochemical properties and antimicrobial and antioxidant effects.Food science & nutrition · 2024Article
- Fruit vinegar as a promising source of natural anti-inflammatory agents: an up-to-date review.Daru : journal of Faculty of Pharmacy, Tehran University of Medical Sciences · 2024Review
- Effect of vinegar supplementation on patients with esophageal lesions lightly stained with Lugol's iodine solution: Prospective single-centre trial.World journal of gastrointestinal endoscopy · 2024Article
- The Chemical Profiles and Antioxidant Properties of Live Fruit or Vegetable Vinegars Available on the Polish Food Market.Foods (Basel, Switzerland) · 2024Article
- Underrated aspects of a true Mediterranean diet: understanding traditional features for worldwide application of a "Planeterranean" diet.Journal of translational medicine · 2024Review
- Insights in Electrochemical Determination of Quercetin in Peach Vinegar by the Hexagonal Platinum Nanocrystal.ACS omega · 2024Article
- Beneficial effect of vinegar consumption associated with regulating gut microbiome and metabolome.Current research in food science · 2024Article
- Characterization of Fruit Vinegars via Bioactive and Organic Acid Profile Using Chemometrics.Foods (Basel, Switzerland) · 2023Article
- Latest Trends in Industrial Vinegar Production and the Role of Acetic Acid Bacteria: Classification, Metabolism, and Applications-A Comprehensive Review.Foods (Basel, Switzerland) · 2023Review
- Role of Acetic Acid Bacteria in Food and Beverages.Food technology and biotechnology · 2023Review
Corrections and comments
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Authors and funding
9 authors at 3 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The popularity of fruits vinegar (FsV) has been increased recently as a healthy drink wealthy in bioactive compounds that provide several beneficial properties. This review was designed in the frame of valorization of fruits vinegar as a by-product with high value added by providing overall information on its biochemical constituents and beneficial potencies. It contains a cocktail of bioactive ingredients including polyphenolic acids, organic acids, tetramethylperazine, and melanoidins. Acetic acid is the most abundant organic acid and chlorogenic acid is the major phenol in apple vinegar. The administration of fruits vinegar could prevent diabetes, hypercholesterolemia, oxidative stress, cancer, and boost immunity as well as provide a remarkable antioxidant ability. The production techniques influence the quality of vinegar, and consequently, its health benefits.
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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.