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Health Promoting Properties of Cereal Vinegars

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Kandylis, Panagiotis, Bekatorou, Argyro, Dimitrellou, Dimitra, Plioni, Iris, Giannopoulou, Kanella·2021·Foods
DOI 10.3390/foods10020344PMC PMC7914830
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Abstract

Vinegar has been used for its health promoting properties since antiquity. Nowadays, these properties are investigated, scientifically documented, and highlighted. The health benefits of vinegar have been associated with the presence of a variety of bioactive components such as acetic acid and other organic acids, phenolic compounds, amino acids, carotenoids, phytosterols, vitamins, minerals, and alkaloids, etc. These components are known to induce responses in the human body, such as antioxidant, antidiabetic, antimicrobial, antitumor, antiobesity, antihypertensive, and anti-inflammatory effects. The diversity and levels of bioactive components in vinegars depend on the raw material and the production method used. Cereal vinegars, which are more common in the Asia-Pacific region, are usually made from rice, although other cereals, such as millet, sorghum, barley, malt, wheat, corn, rye, oats, bran and chaff, are also used. A variety of bioactive components, such as organic acids, polyphenols, amino acids, vitamins, minerals, alkaloids, melanoidins, butenolides, and specific compounds such as γ-oryzanol, tetramethylpyrazine, γ-aminobutyric acid, etc., have been associated with the health properties of cereal vinegars. In this work, the bioactive components and the related health effects of cereal vinegars are reviewed, and the most recent scientific literature is presented and discussed.

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  • Lactic acid and acetic acid inhibit glucose uptake and fatty acid synthesis by activating AMPK, while promoting fatty acid oxidation.

    “Lactic acid and acetic acid inhibit glucose uptake and fatty acid synthesis by activating AMPK (adenosine monophosphate-activated protein kinase), while promoting fatty acid oxidation.”

    From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [93]

    Section 2.4 (page unavailable) proposes that acetic acid activates AMPK and inhibits liver lipogenesis; it also says AMPK interferes with skeletal-muscle glucose uptake and fatty acid oxidation. The paper separately describes acetic acid as promoting fatty acid breakdown, but does not attribute that effect to AMPK, and the retrieved passages do not support the same claims for lactic acid. Section 2.3 (page unavailable) instead describes AMPK stimulation as enhancing glucose uptake after exercise. (LLM, conf=0.88)

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  • This leads to reduced cholesterol and triglyceride levels, increased HDL-c content, and inhibited plasma triglyceride synthesis.

    “This leads to reduced cholesterol and triglyceride levels, increased high-density lipoprotein cholesterol (HDL-c) content, and inhibited plasma triglyceride synthesis [93].”

    From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [93]

    Section 2.4 reports that vinegar or acetic acid can reduce total cholesterol and triglycerides and increase HDL-c, based primarily on animal studies. It proposes inhibition of liver lipogenesis and suppression of plasma triglyceride levels, but does not establish inhibition of plasma triglyceride synthesis specifically. (LLM, conf=0.88)

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Cited by

Sorted by citations

Authors
Kandylis, P., Bekatorou, A., Dimitrellou, D., Plioni, I., & Giannopoulou, K.
Affiliations
  • Aristotle University of Thessaloniki (GR)
  • University of Patras (GR)
Corresponding author
Bekatorou, Argyro
ORCID
Venue
Foods
Publisher
MDPI AG
Published
2021-02-05
Volume
10
Issue
2
Pages
344
ISSN
2304-8158 (ISSN-L)
DOI
10.3390/foods10020344
PMC
PMC7914830
OpenAlex
W3127579258
Cited by
75
References
11
Citations by year
2026: 6 · 2025: 18 · 2024: 20 · 2023: 16 · 2022: 11 · 2021: 4
FWCI
1.16
Type
journal article
Language
en
Open access
Licence
Locations
  • Foods (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
  • Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
Keywords
health-promoting properties, bioactive compounds, acetic acid, organic acids, polyphenols, amino acids, γ-oryzanol, tetramethylpyrazine, GABA, melanoidins, butenolides, antioxidant activity, antidiabetic activity, antimicrobial activity, anti-inflammatory activity, antihypertensive effect, anti-obesity, anticancer activity, rice vinegar

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