Solieri L, Giudici P. Vinegars of the World. In: Solieri L, Giudici P, editors. Vinegars of the World. Milano: Springer Milan; 2009. p. 1–16. https://doi.org/10.1007/978-88-470-0866-3_1.

Chapter  Google Scholar 

Mazza S, Murooka T. Vinegar Through the Ages. In: Solieri L, Giudici P, editors. Vinegars of the World. Milano: Springer; 2009. p. 17–39.

Chapter  Google Scholar 

Xia T, Zhang Z, Zhao Y, Kang C, Zhang X, Tian Y, Yu J, Cao H, Wang M. The anti-diabetic activity of polyphenolsrich vinegar extract in mice via regulating gut microbiota and liver inflammation. Food Chem. 2022;393:133443.

Article  CAS  PubMed  Google Scholar 

Tripathi S, Mazumder PM. Neuroprotective efficacy of apple cider vinegar on zinc-high fat diet-induced mono amine oxidase alteration in murine model of AD. J Am Coll Nutr. 2021;41(7):658–67.

Google Scholar 

Xia T, Zhang B, Duan W, Li Y, Zhang J, Song J, et al. Hepatoprotective efficacy of Shanxi aged vinegar extract against oxidative damage in vitro and in vivo. J Funct Foods. 2019;60: 103448.

Article  CAS  Google Scholar 

Tong C, Li X, Cai C, Shi X, Li W. Hepatoprotective and lipid-lowering effect of an apple vinegar beverage with oyster polysaccharides. Научные Труды Дальрыбвтуза. 2019;47:57–64.

Google Scholar 

Erdal B, Yıkmış S, Demirok NT, Bozgeyik E, Levent O. Effects of non-thermal treatment on Gilaburu vinegar (Viburnum opulus L.): polyphenols, amino acid, antimicrobial, and anticancer properties. Biology. 2022;11: 926.

Article  CAS  PubMed  PubMed Central  Google Scholar 

Ali Z, Ma H, Wali A, Ayim I, Sharif MN. Daily date vinegar consumption improves hyperlipidemia, β-carotenoid and inflammatory biomarkers in mildly hypercholesterolemic adults. J Herb Med. 2019;17–18: 100265. https://doi.org/10.1016/j.hermed.2019.100265.

Article  Google Scholar 

Naseem E, Shamim M, Khan NI. Cardioprotective effects of herbal mixture (ginger, garlic, lemon, apple cider vinegar & honey) in experimental animal models of hyperlipidemia. Int J Biol Res. 2016;4:28–33.

Google Scholar 

Hwa HS, Kwon M, Lee HY, Park YM, Shin D-Y, Choi JS, et al. Immunomodulatory effect of fermented vinegar on cyclophosphamide-induced immunosuppression model. J Food Nutr Res. 2021;9:469–76.

Article  CAS  Google Scholar 

Yim EJ, Jo SW, Kang HJ, Park SK, Yu KY, Jeong D-Y, et al. Protection against osteoporosis by Fermented Mulberry vinegar supplementation via inhibiting osteoclastic activity in ovariectomized rats and osteoclastic cells. Fermentation. 2022;8: 211. https://doi.org/10.3390/fermentation8050211.

Article  CAS  Google Scholar 

Meng H, Song J, Fan B, Li Y, Zhang J, Yu J, et al. Monascus vinegar alleviates high-fat-diet-induced inflammation in rats by regulating the NF-κB and PI3K/AKT/mTOR pathways. Food Sci Hum Wellness. 2022;11:943–53.

Article  CAS  Google Scholar 

Es-sbata I, Castro R, Durán-Guerrero E, Zouhair R, Astola A. Production of prickly pear (Opuntia ficus-indica) vinegar in submerged culture using acetobacter malorum and gluconobacter oxydans: study of volatile and polyphenolic composition. J Food Compos Anal. 2022;112: 104699.

Article  CAS  Google Scholar 

Özdemir N, Pashazadeh H, Zannou O, Koca I. Phytochemical content, and antioxidant activity, and volatile compounds associated with the aromatic property, of the vinegar produced from rosehip fruit (Rosa canina L). Lwt. 2022;154: 112716.

Article  Google Scholar 

Ousaaid D, Mechchate H, Laaroussi H, Hano C, Bakour M, El Ghouizi A, et al. Fruits vinegar: quality characteristics, phytochemistry, and functionality. Molecules. 2021;27: 222.

Article  PubMed  PubMed Central  Google Scholar 

Ali Z, Li J, Zhang Y, Naeem N, Younas S, Javeed F. Dates (Phoenix Dactylifera) and date vinegar: preventive role against various Diseases and related in vivo mechanisms. Food Rev Intl. 2022;38:480–507. https://doi.org/10.1080/87559129.2020.1735411.

Article  CAS  Google Scholar 

Mumtaz S, Ali S, Tahir HM, Kazmi SAR, Shakir HA, Mughal TA, et al. Aging and its treatment with vitamin C: a comprehensive mechanistic review. Mol Biol Rep. 2021;48:8141–53.

Article  CAS  PubMed  Google Scholar 

Maya-Cano DA, Arango-Varela S, Santa-Gonzalez GA. Phenolic compounds of blueberries (Vaccinium spp) as a protective strategy against skin cell damage induced by ROS: a review of antioxidant potential and antiproliferative capacity. Heliyon. 2021;7: e06297.

Article  CAS  PubMed  PubMed Central  Google Scholar 

Ai L, Ren Y, Zhu M, Lu S, Qian Y, Chen Z, et al. Synbindin restrains proinflammatory macrophage activation against microbiota and mucosal inflammation during Colitis. Gut. 2021;70:2261–72.

Article  CAS  PubMed  Google Scholar 

Meng H, Song J, Li Y, Li X, Li X, Gou J, et al. Monascus vinegar protects against liver inflammation in high-fat-diet rat by alleviating intestinal microbiota dysbiosis and enteritis. J Funct Foods. 2022;93: 105078.

Article  CAS  Google Scholar 

Tovar CA, Lima KO, Alemán A, Montero MP, Gómez-Guillén MC. The effect of chitosan nanoparticles on the rheo-viscoelastic properties and lipid digestibility of oil/vinegar mixtures (vinaigrettes). J Funct Foods. 2022;93: 105092.

Article  CAS  Google Scholar 

ibn Al-Hajjaj M, al-Husain A. Sahih Muslim. Juz VI: Dar Al-Jail, Beirut, Tt; 2007.

Coskun O. Separation techniques: Chromatography. North Clin Istanb. 2016;3:156–60. https://doi.org/10.14744/nci.2016.32757.

Article  PubMed  PubMed Central  Google Scholar 

Budak NH, Kumbul Doguc D, Savas CM, Seydim AC, Kok Tas T, Ciris MI, et al. Effects of apple cider vinegars produced with different techniques on blood lipids in high-cholesterol-fed rats. J Agric Food Chem. 2011;59:6638–44.

Article  CAS  PubMed  Google Scholar 

Ousaaid D, Laaroussi H, Bakour M, El Ghouizi A, Mechchate H, Es-safi I, et al. New insights into Phytochemical Content and antioxidant activities of Moroccan Fruit vinegars. Chemistry Africa. 2022. https://doi.org/10.1007/s42250-022-00427-z.

Article  Google Scholar 

Chochevska M, Jančovska Seniceva E, Veličkovska SK, Naumova-Leţia G, Mirčeski V, Rocha JMF, et al. Electrochemical determination of antioxidant capacity of traditional homemade fruit vinegars produced with double spontaneous fermentation. Microorganisms. 2021;9: 1946. https://doi.org/10.3390/microorganisms9091946.

Article  CAS  PubMed  PubMed Central  Google Scholar 

Antoniewicz J, Kochman J, Jakubczyk K, Janda-Milczarek K. The influence of time and storage conditions on the antioxidant potential and total phenolic content in homemade grape vinegars. Molecules. 2021;26: 7616. https://doi.org/10.3390/molecules26247616.

Article  CAS  PubMed  PubMed Central  Google Scholar 

Ousaaid D, Ghouizi AE, Laaroussi H, Bakour M, Mechchate H, Es-safi I, et al. Anti-anemic effect of antioxidant-rich apple vinegar against phenylhydrazine-induced hemolytic anemia in rats. Life. 2022;12: 239. https://doi.org/10.3390/life12020239.

Article  CAS  PubMed  PubMed Central  Google Scholar 

Aykın E, Budak NH, Güzel-Seydim ZB. Bioactive components of mother vinegar. J Am Coll Nutr. 2015;34:80–9.

Article  PubMed  Google Scholar 

Ren M, Wang X, Tian C, Li X, Zhang B, Song X, et al. Characterization of organic acids and phenolic compounds of cereal vinegars and fruit vinegars in China. J Food Process Preserv. 2017;41: e12937.

Article  Google Scholar 

Budak NH, Aykin E, Seydim AC, Greene AK, Guzel-Seydim ZB. Functional properties of vinegar. J Food Sci. 2014;79:R757-764.

Article  CAS  PubMed  Google Scholar 

Luzón-Quintana LM, Castro R, Durán-Guerrero E. Biotechnological processes in fruit vinegar production. Foods. 2021;10: 945.

Article  PubMed  PubMed Central  Google Scholar 

Liu Q, Tang G-Y, Zhao C-N, Gan R-Y, Li H-B. Antioxidant activities, phenolic profiles, and organic acid contents of fruit vinegars. Antioxidants. 2019;8: 78.

Article  PubMed  PubMed Central  Google Scholar 

Liu Z, Wang C, Chen H, Ren X, Li W, Xu N, et al. Effect of changing the melanoidins by decoction on the release of volatiles in Zhenjiang aromatic vinegar. Food Res Int. 2022;158: 111453. https://doi.org/10.1016/j.foodres.2022.111453.

Article  CAS  PubMed  Google Scholar 

Tagliazucchi D, Verzelloni E, Conte A. Antioxidant properties of traditional balsamic vinegar and boiled must model systems. Eur Food Res Technol. 2008;227:835–43. https://doi.org/10.1007/s00217-007-0794-6.

Article  CAS  Google Scholar 

Chen J-C, Chen Q-H, Guo Q, Ruan S, Ruan H, He G-Q, et al. Simultaneous determination of acetoin and tetramethylpyrazine in traditional vinegars by HPLC method. Food Chem. 2010;122:1247–52.

Article  CAS  Google Scholar 

Wu J, Zhao H, Du M, Song L, Xu X. Dispersive liquid–liquid microextraction for rapid and inexpensive determination of tetramethylpyrazine in vinegar. Food Chem. 2019;286:141–5.

Article  CAS  PubMed  Google Scholar 

Shahidi F, Peng H. Bioaccessibility and bioavailability of phenolic compounds. J Food Bioactives. 2018;4:11–68.

Article  Google Scholar 

Angelino D, Cossu M, Marti A, Zanoletti M, Chiavaroli L, Brighenti F, et al. Bioaccessibility and bioavailability of phenolic compounds in bread: a review. Food Funct. 2017;8:2368–93.

Article  CAS  PubMed  Google Scholar 

Bakir S, Toydemir G, Boyacioglu D, Beekwilder J, Capanoglu E. Fruit antioxidants during vinegar processing: changes in content and in vitro bio-accessibility. Int J Mol Sci. 2016;17: 1658.

Article