Nutrients and bioactive components from vinegar: A fermented and functional food

Ting Xia, Bo Zhang, Wenhui Duan, Jin Zhang, Min Wang, Nutrients and bioactive components from vinegar: A fermented and functional food, Journal of Functional Foods, Volume 64, 2020, 103681, ISSN 1756-4646, https://doi.org/10.1016/j.jff.2019.103681. (https://www.sciencedirect.com/science/article/pii/S175646461930605X)

Abstract: Vinegar has been widely used as acidic condiment worldwide for thousands of years. Vinegar contains various nutrients and bioactive components, which are brewed by liquid-state and solid-state fermentation techniques. This review highlights the nutrients and bioactive components in different types of vinegars and their functional properties. Nutrients in vinegar include amino acids, sugars, vitamins, and minerals. The functions of these nutrients were providence energy, regulation of cell metabolism regulation, immunoregulation, antioxidation, anticoagulation and improvement of brain development. In addition, the bioactive components in vinegar include organic acids, polyphenols, melanoidins, and tetramethylpyrazine, which have the functions of antioxidative activity, regulation of lipid metabolism, liver protection, blood pressure and glucose control, anti-fatigue and anti-tumor. However, further studies are needed to explore the novel functional compounds in vinegars and their molecular mechanisms on health benefits in future.

Keywords: Vinegar; Nutrients; Bioactive components; Health benefits; Fermented food