Reference: Ho CW, et al. (2017) Varieties, production, composition and health benefits of vinegars: A review. Food Chem 221:1621-1630

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Abstract


Vinegars are liquid products produced from the alcoholic and subsequent acetous fermentation of carbohydrate sources. They have been used as remedies in many cultures and have been reported to provide beneficial health effects when consumed regularly. Such benefits are due to various types of polyphenols, micronutrients and other bioactive compounds found in vinegars that contribute to their pharmacological effects, among them, antimicrobial, antidiabetic, antioxidative, antiobesity and antihypertensive effects. There are many types of vinegars worldwide, including black vinegar, rice vinegar, balsamic vinegar and white wine vinegar. All these vinegars are produced using different raw materials, yeast strains and fermentation procedures, thus giving them their own unique tastes and flavours. The main volatile compound in vinegar is acetic acid, which gives vinegar its strong, sour aroma and flavour. Other volatile compounds present in vinegars are mainly alcohols, acids, esters, aldehydes and ketones. The diversity of vinegars allows extensive applications in food.

Reference Type
Journal Article | Review
Authors
Ho CW, Lazim AM, Fazry S, Zaki UKHH, Lim SJ
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Gene Ontology Annotations


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Gene Phenotype Experiment Type Mutant Information Strain Background Chemical Details Reference

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Gene Disease Ontology Term Qualifier Evidence Method Source Assigned On Reference

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Interactor Interactor Allele Assay Annotation Action Phenotype SGA score P-value Source Reference

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Gene Species Gene ID Strain background Direction Details Source Reference