Grape vinegars – characteristics, properties and safety of use
Introduction and objective Vinegar is a fermented product that is widespread worldwide. It is used primarily as a seasoning to enrich the taste of dishes and to solidify food in the form of marinades. Vinegar may be the source of many compounds exerting a positive effect on the human body. The aim o...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Rural Health
2021-08-01
|
| Series: | Medycyna Ogólna i Nauki o Zdrowiu |
| Subjects: | |
| Online Access: | https://www.monz.pl/Octy-winogronowe-charakterystyka-wlasciwosci-oraz-bezpieczenstwo-stosowania,140881,0,2.html |
| _version_ | 1827989735813939200 |
|---|---|
| author | Justyna Antoniewicz Katarzyna Janda- Milczarek |
| author_facet | Justyna Antoniewicz Katarzyna Janda- Milczarek |
| author_sort | Justyna Antoniewicz |
| collection | DOAJ |
| description | Introduction and objective
Vinegar is a fermented product that is widespread worldwide. It is used primarily as a seasoning to enrich the taste of dishes and to solidify food in the form of marinades. Vinegar may be the source of many compounds exerting a positive effect on the human body. The aim of the study is to present various types of vinegars produced from grape fruit, as well as their health properties.
Review methods
A systematic review of research was conducted using electronic databases such as PubMed, Elsevier and Google Scholar.
Brief description of the state of knowledge
Fruit vinegars are a rich source of vitamins, minerals, organic acids and polyphenolic compounds. The content of these compounds makes vinegars a product with a positive influence on the human organism. Due to the high content of antioxidant compounds, vinegars can be used as adjuncts in the treatment of free radical diseases, such as cardiovascular diseases. The composition and quality of the final product depends on the production method and the microorganisms involved in the fermentation process. Grape vinegars have a beneficial effect on carbohydrate metabolism, reducing the level of fasting glucose and haemoglobin A1c in blood, as well as postprandial glycaemia. Research show that grape vinegars also have a positive effect on the lipid profile by reducing the concentration of total cholesterol and its LDL fraction.
Conclusions
Grape vinegars are a rich source of many bioactive compounds, therefore, they can be used in the treatment of certain diseases, mainly those related to free radicals. The content of individual compounds in grape vinegars is highly diversified, and their composition is influenced both by the vinegar production process and the grape variety used. |
| first_indexed | 2024-04-10T00:24:50Z |
| format | Article |
| id | doaj.art-f3e280fb989c4daf8dca6e2338c8dc06 |
| institution | Directory Open Access Journal |
| issn | 2083-4543 2084-4905 |
| language | English |
| last_indexed | 2024-04-10T00:24:50Z |
| publishDate | 2021-08-01 |
| publisher | Institute of Rural Health |
| record_format | Article |
| series | Medycyna Ogólna i Nauki o Zdrowiu |
| spelling | doaj.art-f3e280fb989c4daf8dca6e2338c8dc062023-03-15T11:28:55ZengInstitute of Rural HealthMedycyna Ogólna i Nauki o Zdrowiu2083-45432084-49052021-08-0127437938610.26444/monz/140881140881Grape vinegars – characteristics, properties and safety of useJustyna Antoniewicz0https://orcid.org/0000-0001-6323-2413Katarzyna Janda- Milczarek1https://orcid.org/0000-0002-4548-3419Zakład Żywienia Człowieka i Metabolomiki, Pomorski Uniwersytet Medyczny, Szczecin, PolskaZakład Żywienia Człowieka i Metabolomiki, Pomorski Uniwersytet Medyczny, Szczecin, PolskaIntroduction and objective Vinegar is a fermented product that is widespread worldwide. It is used primarily as a seasoning to enrich the taste of dishes and to solidify food in the form of marinades. Vinegar may be the source of many compounds exerting a positive effect on the human body. The aim of the study is to present various types of vinegars produced from grape fruit, as well as their health properties. Review methods A systematic review of research was conducted using electronic databases such as PubMed, Elsevier and Google Scholar. Brief description of the state of knowledge Fruit vinegars are a rich source of vitamins, minerals, organic acids and polyphenolic compounds. The content of these compounds makes vinegars a product with a positive influence on the human organism. Due to the high content of antioxidant compounds, vinegars can be used as adjuncts in the treatment of free radical diseases, such as cardiovascular diseases. The composition and quality of the final product depends on the production method and the microorganisms involved in the fermentation process. Grape vinegars have a beneficial effect on carbohydrate metabolism, reducing the level of fasting glucose and haemoglobin A1c in blood, as well as postprandial glycaemia. Research show that grape vinegars also have a positive effect on the lipid profile by reducing the concentration of total cholesterol and its LDL fraction. Conclusions Grape vinegars are a rich source of many bioactive compounds, therefore, they can be used in the treatment of certain diseases, mainly those related to free radicals. The content of individual compounds in grape vinegars is highly diversified, and their composition is influenced both by the vinegar production process and the grape variety used.https://www.monz.pl/Octy-winogronowe-charakterystyka-wlasciwosci-oraz-bezpieczenstwo-stosowania,140881,0,2.htmlvinegar fermentationproduction methodshypoglycaemic propertiesantioxidant properties |
| spellingShingle | Justyna Antoniewicz Katarzyna Janda- Milczarek Grape vinegars – characteristics, properties and safety of use Medycyna Ogólna i Nauki o Zdrowiu vinegar fermentation production methods hypoglycaemic properties antioxidant properties |
| title | Grape vinegars – characteristics, properties and safety of use |
| title_full | Grape vinegars – characteristics, properties and safety of use |
| title_fullStr | Grape vinegars – characteristics, properties and safety of use |
| title_full_unstemmed | Grape vinegars – characteristics, properties and safety of use |
| title_short | Grape vinegars – characteristics, properties and safety of use |
| title_sort | grape vinegars characteristics properties and safety of use |
| topic | vinegar fermentation production methods hypoglycaemic properties antioxidant properties |
| url | https://www.monz.pl/Octy-winogronowe-charakterystyka-wlasciwosci-oraz-bezpieczenstwo-stosowania,140881,0,2.html |
| work_keys_str_mv | AT justynaantoniewicz grapevinegarscharacteristicspropertiesandsafetyofuse AT katarzynajandamilczarek grapevinegarscharacteristicspropertiesandsafetyofuse |