Vinegar: functional aspects

Autores

  • Catiussa Maiara Pazuch Universidade Tecnológica Federal do Paraná - Câmpus Medianeira
  • Francieli Begnini Siepmann Universidade Tecnológica Federal do Paraná - Câmpus Medianeira
  • Cristiane Canan Universidade Tecnológica Federal do Paraná - Câmpus Medianeira
  • Eliane Colla Universidade Tecnológica Federal do Paraná - Câmpus Medianeira

DOI:

https://doi.org/10.15361/1984-5529.2015v43n4p302-308

Resumo

Vinegar is a widely used condiment, consumed by all social classes and has great potential for health bene­fits, which justifies the concern for their beneficial activity. The country is still a beginner in vinegar research, concerning the verification of its health benefits, as the raw materials used and the production process. The article aims to gather and discuss studies that show the vinegar beneficial effects for human health. In stud­ies conducted in Europe and Asia, it was observed that consumption of vinegar can be beneficial, as it showed antitumor effect, reduced the blood glucose level, effects on the immune system, anti-hypertensive effect, among others. Those responsible for the medicinal effects are acetic acid (at least 4% in vinegars, under Brazilian law), but also other compounds resulting from the metabolism of microorganisms during the stages of fermentation and/or aging. Despite these results, “in vivo” research as are still deficient concerning the recommended daily doses that prove the medicinal efficacy of vinegar are unknown. However, in view of the favorable results, the functional potential of these vinegars should not be ignored, then, more studies are necessary in order to demonstrate their functional properties.

 

Additional keywords: antioxidant action; human health benefits; vinegar consumption.

Biografia do Autor

Catiussa Maiara Pazuch, Universidade Tecnológica Federal do Paraná - Câmpus Medianeira

Mestranda em Tecnologia de Alimentos do Programa de Pós -graduação em Tecnologia de Alimentos

Francieli Begnini Siepmann, Universidade Tecnológica Federal do Paraná - Câmpus Medianeira

Mestre em Tecnologia de Alimentos

Cristiane Canan, Universidade Tecnológica Federal do Paraná - Câmpus Medianeira

Professora do Programa de Pós-graduação em Tecnologia de Alimentos

Eliane Colla, Universidade Tecnológica Federal do Paraná - Câmpus Medianeira

Bolsista de produtividade em desenvolvimento tecnológico e extensão inovadora vigente no CNPq. Professora do Programa de Pós-graduação em Tecnologia de Alimentos.

Arquivos adicionais

Publicado

01/10/2015

Edição

Seção

Ciência e Tecnologia de Alimentos - Food Science and Tecnology