Vinegar – a beneficial food additive: production, safety, possibilities, and applications from ancient to modern times
Shaden A. M. Khalifa, Rehan M. El-Shabasy, Haroon Elrasheid Tahir, Doaa M Abo-Atya, Aamer Saeed, Tariq Z. Abolibda, Zhiming Guo, Xiaobo Zou, Di Zhang, Ming Du, Guoyin Kai, Daniele Giuseppe Buccato, Maria Daglia, Chao Zhao, Hesham R. El‐Seedi
Abstract
-coumaric acid, catechin, and epicatechin. Using a variety of search engines, including Google Scholar, Sci-Finder, Wiley publications, Springer Link, Scopus, MDPI, Web of Science, and PubMed, a thorough survey of the literature was carried out. To compile a comprehensive data on the various varieties of vinegar, this review highlights and updates the existing information of different vinegar-related topics including production methods, quality assessment using different quantitative analysis tools, preclinical and clinical studies, structure-activity relationship, consumption, and applications from antiquity to the present.