Nutrients and bioactive components from vinegar: A fermented and functional food

被引：127

作者：

Xia, Ting ^{[1
]}

Zhang, Bo ^{[1
]}

Duan, Wenhui ^{[1
]}

Zhang, Jin ^{[1
]}

Wang, Min ^{[1
]}

机构：

[1] Tianjin Univ Sci & Technol, Coll Biotechnol, State Key Lab Food Nutr & Safety, Key Lab Ind Fermentat Microbiol, Tianjin 300457, Peoples R China

来源：

JOURNAL OF FUNCTIONAL FOODS | 2020年 / 64卷

基金：

国家重点研发计划; 中国国家自然科学基金;

关键词：

Vinegar; Nutrients; Bioactive components; Health benefits; Fermented food; TRADITIONAL BALSAMIC VINEGAR; SHANXI AGED VINEGAR; NEAR-INFRARED SPECTROSCOPY; TARTARY BUCKWHEAT VINEGAR; ACETIC-ACID FERMENTATION; DISMUTASE-LIKE ACTIVITY; GASTRIC-EMPTYING RATE; ANTIOXIDANT ACTIVITY; ORGANIC-ACIDS; AMINO-ACID;

D O I：

10.1016/j.jff.2019.103681

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Vinegar has been widely used as acidic condiment worldwide for thousands of years. Vinegar contains various nutrients and bioactive components, which are brewed by liquid-state and solid-state fermentation techniques. This review highlights the nutrients and bioactive components in different types of vinegars and their functional properties. Nutrients in vinegar include amino acids, sugars, vitamins, and minerals. The functions of these nutrients were providence energy, regulation of cell metabolism regulation, immunoregulation, antioxidation, anticoagulation and improvement of brain development. In addition, the bioactive components in vinegar include organic acids, polyphenols, melanoidins, and tetramethylpyrazine, which have the functions of antioxidative activity, regulation of lipid metabolism, liver protection, blood pressure and glucose control, antifatigue and anti-tumor. However, further studies are needed to explore the novel functional compounds in vinegars and their molecular mechanisms on health benefits in future.

引用

页数：14

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