ArticleCurrent research in food science2024
Beneficial effect of vinegar consumption associated with regulating gut microbiome and metabolome.
Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers, 1 of them a synthesis that pooled it.
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.
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, 1 synthesis or guideline pooled it, 20 citations in OpenAlex.
- Pooled it
- Unraveling the unique flavor characteristics and bioactive properties of Pingshan multistep fermented vinegar: a comparative study with the four famous vinegars of China.Food chemistry: X · 2026Article
- Comprehensive Characterization of Bioactive and Undesirable Compounds in Mezcal-Derived Vinasse for Potential Circular Applications.Foods (Basel, Switzerland) · 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
- Flower vinegar prepared from Yunnan large-leaved tea tree prevents high-fat diet-induced obesity in mice by regulating gut microbiota.Frontiers in nutrition · 2026Article
- Investigating the Effects of Yunnan Lufeng Aromatic Vinegar Intervention on Intestinal Microbiota, SCFAs, and Metabolites in Mice Using Multi-Omics Techniques.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
- Vinegar intake in patients undergoing immune checkpoint inhibitor therapy: food frequency questionnaire study.Frontiers in immunology · 2025Article
- Pro-Health Potential of Fruit Vinegars and Oxymels in Various Experimental Models.International journal of molecular sciences · 2024Review
- Comparative Study on the Fermentation Characteristics of SelectiveFoods (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors at 3 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Vinegar is used as fermented condiment and functional food worldwide. Vinegar contains many nutrients and bioactive components, which exhibits health benefits. In this study, the potential effects of Shanxi aged vinegar (SAV) on gut microbiome and metabolome were explored in normal mice. The levels of inflammatory factors were significantly decreased in SAV-treated mice. Immunoglobulin, NK cells and CD20 expression were significantly increased after SAV administration. In addition, SAV intake altered gut microbiota structure by up-regulating Verrucomicrobia,
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Identifiers
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.