Overview

Apple cider vinegar has been used for centuries in cooking and traditional home health care. It has numerous antimicrobial and antioxidant benefits and is finally getting the serious attention that it deserves.

Key Benefits

History of Usage

Apple cider vinegar has been used since ancient times as a preservative, condiment, aromatizer, healthy beverage, and medicine. Recent studies are confirming its numerous health benefits.

Biochemistry

Apple cider vinegar is a sour-tasting liquid made from fermented apples. It contains acetic acid, which is believed to be its active ingredient. It also contains polyphenols, which help stop cellular damage that’s associated with illness and disease.

Apple cider vinegar is made from apple juice that is fermented twice. The crushed apples are mixed with yeast, sugar, or another carbohydrate. After a period of a few weeks, natural bacteria and yeasts ferment the juice, changing it into alcohol. A second fermentation process turns the alcohol into acetic acid and the end product is apple cider vinegar.

Recent Trends

Precautions

References
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  2. Luzón-Quintana LM, Castro R, Durán-Guerrero E. Biotechnological Processes in Fruit Vinegar Production. Foods. 2021;10(5):945. Published 2021 Apr 26. doi:10.3390/foods10050945
  3.  Launholt T.L., Kristiansen C.B., Hjorth P. Safety and side effects of apple vinegar intake and its effect on metabolic parameters and body weight: A systematic review. Eur. J. Nutr. 2020;59:2273–2289. doi: 10.1007/s00394-020-02214-3
  4. Johnston, CS, Steplewska, I, Long, CA, Harris, LN, Ryals, RH. Examination of the antiglycemic properties of vinegar in healthy adults. Ann Nutr Metab. 2010;56:74–79.
  5. Hlebowicz, J, Darwiche, G, Bjcrgell, O, Almér, LO. Effect of apple cider vinegar on delayed gastric emptying in patients with type 1 diabetes mellitus: a pilot study. BMC Gastroenterol. 2007;7:46.
  6. Yoon, JW, Kang, SM, Vassy, JL. Efficacy and safety of ginsam, a vinegar extract from Panax ginseng, in type 2 diabetic patients: results of a double-blind, placebo-controlled study. J Diabetes Investig. 2012;3:309–317.
  7. Tomoo KONDO, Mikiya KISHI, Takashi FUSHIMI, Shinobu UGAJIN, Takayuki KAGA. Vinegar Intake Reduces Body Weight, Body Fat Mass, and Serum Triglyceride Levels in Obese Japanese Subjects. Bioscience, Biotechnology, and Biochemistry, Volume 73, Issue 8, 23 August 2009, Pages 1837–1843, https://doi.org/10.1271/bbb.90231
  8. Quade BN, Parker MD, Occhipinti R. The therapeutic importance of acid-base balance. Biochem Pharmacol. 2021;183:114278. doi:10.1016/j.bcp.2020.114278