Olas Beata
Department of General Biochemistry, Faculty of Biology and Environmental Protection, University of Lodz, Pomorska 141/3, 90-236 Lodz, Poland.
Int J Mol Sci. 2024 Dec 24;26(1):7. doi: 10.3390/ijms26010007.
Fruits are excellent sources of substrate for various fermented products, including fruit vinegars, which are typically produced by submerged fermentation. Some evidence suggests that fruit vinegar consumption can alleviate certain disorders, including hyperlipidemia, inflammation, and hyperglycemia. Fruit vinegars also have bacteriostatic and antihypertensive actions. Recent studies also suggest that apple vinegar may offer benefits in treating insulin resistance, osteoporosis, and certain neurological diseases such as Alzheimer's disease; it may also support weight loss. Recent studies in animal and human models have considerably broadened our understanding of the biological properties of not only fruit vinegars but also oxymels, i.e., mixtures of vinegar and honey or sugar. This paper reviews the current state of knowledge regarding vinegars and oxymels, with a special emphasis on their chemical composition and the mechanisms behind their biological activity and pro-health potential. The multidirectional effects of fruit vinegars and oxymels result from the synergy of different chemical compounds, including organic acids (mainly acetic acid), phenolic compounds, vitamins, minerals, and fermentation products. However, more studies are needed to understand the interactions between all the different components, not only the phenolic compounds and organic acids. In addition, more research is needed on their mechanisms of action. Although no serious side effects have been noted to date, further studies with large sample sizes are needed to understand the possible side effects of long-term fruit vinegar and oxymel use.
水果是各种发酵产品的优质底物来源，包括果醋，果醋通常通过深层发酵生产。一些证据表明，食用果醋可以缓解某些病症，包括高脂血症、炎症和高血糖。果醋还具有抑菌和降压作用。最近的研究还表明，苹果醋可能对治疗胰岛素抵抗、骨质疏松症以及某些神经疾病如阿尔茨海默病有益；它也可能有助于减肥。最近在动物和人体模型中的研究大大拓宽了我们对果醋以及蜜醋（即醋与蜂蜜或糖的混合物）生物学特性的理解。本文综述了关于醋和蜜醋的现有知识状态，特别强调它们的化学成分以及其生物活性和促进健康潜力背后的机制。果醋和蜜醋的多向作用源于不同化合物的协同作用，包括有机酸（主要是乙酸）、酚类化合物、维生素、矿物质和发酵产物。然而，需要更多研究来了解所有不同成分之间的相互作用，而不仅仅是酚类化合物和有机酸之间的相互作用。此外，还需要对它们的作用机制进行更多研究。尽管迄今为止尚未发现严重的副作用，但需要进行更多大样本量的研究来了解长期食用果醋和蜜醋可能产生的副作用。
