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Journal of the American College of Nutrition Volume 34, 2015 - Issue 1
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Original Research

Bioactive Components of Mother Vinegar

Elif AykınDepartment of Food Engineering, Engineering Faculty, Akdeniz University, Antalya, TURKEY
, MA,
Nilgün H. BudakDepartment of Food Processing, Egirdir Vocational School, Suleyman Demirel University, Isparta, TURKEYCorrespondence[email protected]
, PhD &
Zeynep B. Güzel-SeydimDepartment of Food Engineering, Engineering Faculty, Suleyman Demirel University, Isparta, TURKEY
, PhD
Pages 80-89 | Received 11 Sep 2013, Accepted 16 Feb 2014, Published online: 03 Feb 2015

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Burcu Arı, Nilgün H. Budak, Atıf Can Seydim & Zeynep Güzel-Seydim. (2020) Effects of Ozonation on Apple Juice Quality. International Journal of Fruit Science 20:sup3, pages S1570-S1578.
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Articles from other publishers (14)

Driss Ousaaid, Meryem Bakour, Hassan Laaroussi, Asmae El Ghouizi, Badiaa Lyoussi & Ilham El Arabi. (2023) Fruit vinegar as a promising source of natural anti-inflammatory agents: an up-to-date review. DARU Journal of Pharmaceutical Sciences.
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Kubra Yilmaz, Cemalettin Baltaci, Seyda Ozturk & Omer Karpuz. (2023) Bioactive properties of vinegars produced from prunus laurocerasus L. Varieties. Journal of Berry Research, pages 1-17.
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Alexandros Tsoupras, Donal Moran, Ronan Lordan & Ioannis Zabetakis. 2023. Functional Foods and Their Implications for Health Promotion. Functional Foods and Their Implications for Health Promotion 319 339 .
Nilgün Özdemir & Nilgün H. Budak. (2022) Bioactive compounds and volatile aroma compounds in rose (Rosa damascena Mill.) vinegar during the aging period. Food Bioscience 50, pages 102062.
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Hatice Ahu KAHRAMAN, Hidayet TUTUN, Erhan KEYVAN & Burcu Menekşe BALKAN. (2022) Bioactive components, antibacterial and antiradical properties of home-made apple and grape vinegarEv Yapımı Elma ve Üzüm Sirkelerinin Kimyasal, Antibakteriyel ve Antiradikal Özelliklerinin Araştırılması. Ankara Üniversitesi Veteriner Fakültesi Dergisi 69:2, pages 139-148.
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Driss Ousaaid, Hamza Mechchate, Hassan Laaroussi, Christophe Hano, Meryem Bakour, Asmae El Ghouizi, Raffaele Conte, Badiaa Lyoussi & Ilham El Arabi. (2021) Fruits Vinegar: Quality Characteristics, Phytochemistry, and Functionality. Molecules 27:1, pages 222.
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Qijie Guan, Tingting Gong, Zhen-Ming Lu, Yan Geng, Wenhui Duan, Yi-Lin Ren, Xiao-Juan Zhang, Li-Juan Chai, Jin-Song Shi & Zheng-Hong Xu. (2021) Hepatoprotective Effect of Cereal Vinegar Sediment in Acute Liver Injury Mice and Its Influence on Gut Microbiota. Frontiers in Nutrition 8.
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Hang Gao, Wenping Wang, Dandan Xu, Peng Wang, Yan Zhao, Germán Mazza & Xin Zhang. (2021) Taste-active indicators and their correlation with antioxidant ability during the Monascus rice vinegar solid-state fermentation process. Journal of Food Composition and Analysis 104, pages 104133.
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Daniela S. Valdes, Daniel So, Paul A. Gill & Nicole J. Kellow. (2021) Effect of Dietary Acetic Acid Supplementation on Plasma Glucose, Lipid Profiles, and Body Mass Index in Human Adults: A Systematic Review and Meta-analysis. Journal of the Academy of Nutrition and Dietetics 121:5, pages 895-914.
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Merve Özen, Nilgün Özdemir, Bilge Ertekin Filiz, Nilgün H. Budak & Tuğba Kök-Taş. (2020) Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities. Food Chemistry 309, pages 125664.
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Ting Xia, Bo Zhang, Wenhui Duan, Jin Zhang & Min Wang. (2020) Nutrients and bioactive components from vinegar: A fermented and functional food. Journal of Functional Foods 64, pages 103681.
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Huan Xiang, Dongxiao Sun-Waterhouse, Geoffrey I.N. Waterhouse, Chun Cui & Zheng Ruan. (2019) Fermentation-enabled wellness foods: A fresh perspective. Food Science and Human Wellness 8:3, pages 203-243.
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Omolola Rachel Ogunsanwo, Ademola Adetokunbo Oyagbemi, Temidayo Olutayo Omobowale, Ebunoluwa Racheal Asenuga & Adebowale Bernard Saba. (2017) Biochemical and electrocardiographic studies on the beneficial effects of gallic acid in cyclophosphamide-induced cardiorenal dysfunction. Journal of Complementary and Integrative Medicine 14:3.
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Hengye Chen, Tao Chen, Paolo Giudici & Fusheng Chen. (2016) Vinegar Functions on Health: Constituents, Sources, and Formation Mechanisms. Comprehensive Reviews in Food Science and Food Safety 15:6, pages 1124-1138.
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