We often receive questions about the use and effects of our live unpasteurized vinegars.
Wine, olive oil and vinegar are highly valued in Italy. In our country, the awareness of vinegars is so widespread. In addition, our “live” fruit vinegars are unpasteurized, meaning they have not undergone heat treatment and are preservative-free. That is why all the health-promoting substances are preserved in them. If you want to order: https://ovocinarhrehor.sk/obchod-2/octy/
Therefore, we have prepared for you a SUMMARY OF THE MOST IMPORTANT HEALTH BENEFICIAL EFFECTS OF VINEGAR mentioned in the article Functional Properties of Vinegar published in the academic journal Journal of Food Science:
• Natural bioactive components of vinegar have antioxidant, antibacterial, antitumor effects.
• Therapeutic properties of vinegar include lowering blood pressure, cholesterol, prevention of obesity, diabetes, cardiovascular disease and increased vitality after exercise (Nishidai et al. 2000; Ogawa et al. 2000a; Kondo et al. 2001a; Shimoji et al. 2002; Sugiyama et al. et al. 2003a; Budak et al., 2014; Salbe et al. 2009).
• Vinegar contains polyphenols that have been shown to prevent lipid peroxidation, high blood pressure, hyperlipidemia, inflammation, DNA damage, and cancer (Chou et al., 2015, Osada et al., 2006, Prior and Cao, 2000).
• Vinegar improves digestive system functions, appetite stimulation, fatigue recovery effects, lower lipid levels and blood pressure regulation (Fushimi et al., 2001, Qui et al., 2010; Ito 1978; Kondo et al. 2001b).
• Studies have shown that vinegar can be used to treat diabetes (Salbe et al. 2009). Many placebo-controlled experiments have confirmed the blood glucose lowering or “antiglycemic” effect of vinegar (Johnston et al. 2004; Leeman et al. 2005; Abe et al. 2007). Daily consumption of vinegar improves blood glucose sensitivity, which can benefit diabetic patients. Vinegar can reduce the glycemic effect of food by regulating satiety, thus reducing the total amount of food consumed (Mermel 2004). Depending on the amount of vinegar and its own acetic acid and total phenol content, the daily intake of vinegar can affect people’s health and metabolism.
• The high content of polyphenols in apple cider vinegar prevents hardening of the arteries and improves the prevention of cardiovascular diseases (Laranjinha et al. 1994). Many epidemiological studies show that foods rich in polyphenols provide a protective effect and reduce cardiovascular disease mortality (Keys 1995; Giugliano 2000). Acetic acid has blood cholesterol-lowering effects (Yamashita et al. 2007 and Budak et al. 2011). Hu et al. (1999) report a direct relationship between the consumption of oil and vinegar in salad and a reduction in the risk of fatal ischemic heart disease.
• The antibacterial properties of mother of vinegar have a therapeutic effect on burns (Krystynowicz et al. 2000).
• Many nutrition scientists support the regular consumption of bioactive substances, and the therapeutic properties of vinegar are reported in various scientific and lay publications. With the documentation of the health benefits of vinegar, there has been a simultaneous increase in demand for fruit vinegar production (Mazza and Murooka 2009; Ou and Chang 2009).
Authors of the article: Nilgun H. Budak, Elif Aykin, Atif C. Seydim, Annel K. Greene, and Zeynep B. Guzel-Seydim