Health Promoting Properties of Cereal Vinegars

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.

Vinegar Production from Corinthian Currants Finishing Side-Stream: Development and Comparison of Methods Based on Immobilized Acetic Acid Bacteria

“…The composition of vinegar is influenced by the raw material as well as the acetification process. Specifically, phenolic components affect both vinegar quality (colour, taste) and nutritional value; mainly its antioxidant capacity among other health benefits [ 22 , 23 ]. Table 2 presents the results of the analysis of TPC and AC of the vinegar made from the FSS sweet using the mixed A. aceti and K. europaeus culture, free and immobilized on DCM.…”

“…Benzothiazole has also been reported as a result of the thermal processing of Chinese vinegar [ 32 ]. Ligustrazine has been associated with the antioxidant, antimicrobial and other health benefits of vinegar [ 22 ]. Regarding L-menthol, 4-ketoisophorone, and p-cymen-8-ol, they have not been previously reported in vinegar.…”

Barley Melanoidins: Key Dietary Compounds With Potential Health Benefits

“…Melanoidins have been extensively investigated for their health beneficial effects, and reports are signifying their other health beneficial properties. The beneficial health properties of food melanoidins are associated with various activities such as antioxidant, antimicrobial, anti-inflammatory, antihypertensive, and prebiotic activity ( 35 , 86 , 87 ). However, very few studies on the negative impacts of melanoidins on health are reported, an extensive review has been done on the impact of MRPs on nutrition and health by ALjahdali and Carbonero ( 61 ).…”

Association of blood pressure and dietary intake of Sunomono, Japanese vinegared side dishes, in community-dwelling Japanese: A cross-sectional study

“…Preventing hypertension requires a healthy diet, moderate exercise, no smoking, and reducing alcohol intake and stress [ 1 ]. A healthy diet consists of adequate energy intake to prevent obesity, salt reduction, increased fruit and vegetable intake, cholesterol/saturated fatty acid reduction, and increased polyunsaturated fatty acid and low-fat dairy product intake [ 2 ].…”