| Autor: |
Khalifa SAM; Psychiatry and Psychology Department, Capio Saint Göran's Hospital, Sankt Göransplan 1, 112 19 Stockholm, Sweden.; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China., El-Shabasy RM; Department of Chemistry, Faculty of Science, Menoufia University, Shebin El-Kom, 31100107, Egypt., Tahir HE; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013, Zhenjiang, Jiangsu, China., Abo-Atya DM; Department of Chemistry, Faculty of Science, Menoufia University, Shebin El-Kom, 31100107, Egypt., Saeed A; Department of Chemistry, Quaid-i-Azam University, 45320, Islamabad, Pakistan., Abolibda TZ; Chemistry Department, Faculty of Science, Islamic University of Madinah, P. O. Box: 170, Madinah 42351, Saudi Arabia. t.z.a@iu.edu.sa., Guo Z; International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu University, Zhenjiang 212013, China., Zou X; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013, Zhenjiang, Jiangsu, China., Zhang D; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013, Zhenjiang, Jiangsu, China., Du M; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China., Kai G; Laboratory of Medicinal Plant Biotechnology, College of Pharmacy, Zhejiang Chinese Medical University, Hangzhou, Zhejiang, 310053, PR China., Buccato DG; Department of Pharmacy, University of Napoli Federico II, 80131 Naples, Italy., Daglia M; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China.; Department of Pharmacy, University of Napoli Federico II, 80131 Naples, Italy., Zhao C; College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China., El-Seedi HR; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China.; Department of Chemistry, Faculty of Science, Menoufia University, Shebin El-Kom, 31100107, Egypt.; Chemistry Department, Faculty of Science, Islamic University of Madinah, P. O. Box: 170, Madinah 42351, Saudi Arabia. t.z.a@iu.edu.sa.; International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu University, Zhenjiang 210024, China. |
| Abstrakt: |
Vinegar is a natural product derived from fruits or grains after being subjected to food fermentation processes. Vinegar is a beneficial food additive, preservative, and condiment. It is appreciated across the Islamic world following the Prophetic teaching where Prophet Muhammad (peace be upon him) recommended its utility, saying: "The best of condiments is vinegar". Modern medicine recognizes the health benefits, especially upon metabolism and circulation, mediated by the bioactive constituents of vinegar, including acetic acid, caffeic acid, ferulic acid, chlorogenic acid, gallic acid, p -coumaric acid, catechin, and epicatechin. Using a variety of search engines, including Google Scholar, Sci-Finder, Wiley publications, Springer Link, Scopus, MDPI, Web of Science, and PubMed, a thorough survey of the literature was carried out. To compile a comprehensive data on the various varieties of vinegar, this review highlights and updates the existing information of different vinegar-related topics including production methods, quality assessment using different quantitative analysis tools, preclinical and clinical studies, structure-activity relationship, consumption, and applications from antiquity to the present. |
