Chen Hengye, Chen Tao, Giudici Paolo, Chen Fusheng
Key Laboratory of Environment Correlative Dietology and College of Food Science and Technology, Huazhong Agricultural Uni, Wuhan, 430070, Hubei Province, People's Republic of China.
Dept. of Life Sciences, Uni. of Modena and Reggio Emilia, Via Amendola, 2, 42122, Reggio Emilia, Italy.
Compr Rev Food Sci Food Saf. 2016 Nov;15(6):1124-1138. doi: 10.1111/1541-4337.12228. Epub 2016 Sep 28.
Vinegars are one of only a few acidic condiments throughout the world. Vinegars can mainly be considered grain vinegars and fruit vinegars, according to the raw materials used. Both grain vinegars and fruit vinegars, which are fermented by traditional methods, possess a variety of physiological functions, such as antibacteria, anti-infection, antioxidation, blood glucose control, lipid metabolism regulation, weight loss, and anticancer activities. The antibacteria and anti-infection abilities of vinegars are mainly due to the presence of organic acids, polyphenols, and melanoidins. The polyphenols and melanoidins also provide the antioxidant abilities of vinegars, which are produced from the raw materials and fermentation processes, respectively. The blood glucose control, lipid metabolism regulation, and weight loss capabilities from vinegars are mainly due to acetic acid. Besides caffeoylsophorose (inhibits disaccharidase) and ligustrazine (improves blood circulation), other functional ingredients present in vinegars provide certain health benefits as well. Regarding anticancer activities, several grain vinegars strongly inhibit the growth of some cancer cells in vivo or in vitro, but related functional ingredients remain largely unknown, except tryptophol in Japanese black soybean vinegar. Considering the discovering of various functional ingredients and clarifying their mechanisms, some vinegars could be functional foods or even medicines, depending on a number of proofs that demonstrate these constituents can cure chronic diseases such as diabetes or cardiovascular problems.
醋是世界上仅有的几种酸性调味品之一。根据所用原料，醋主要可分为谷物醋和水果醋。通过传统方法发酵的谷物醋和水果醋都具有多种生理功能，如抗菌、抗感染、抗氧化、控制血糖、调节脂质代谢、减肥和抗癌活性。醋的抗菌和抗感染能力主要归因于有机酸、多酚和类黑素的存在。多酚和类黑素也分别赋予了醋由原料和发酵过程产生的抗氧化能力。醋控制血糖、调节脂质代谢和减肥的能力主要归因于醋酸。除了咖啡酰槐糖（抑制双糖酶）和川芎嗪（改善血液循环）外，醋中存在的其他功能成分也有一定的健康益处。关于抗癌活性，几种谷物醋在体内或体外能强烈抑制某些癌细胞的生长，但除了日本黑大豆醋中的色醇外，相关的功能成分在很大程度上仍不清楚。考虑到各种功能成分的发现及其作用机制的阐明，根据一些证据表明这些成分可以治愈糖尿病或心血管疾病等慢性病，一些醋可能成为功能性食品甚至药物。
