Acetic Acid (Vinegar) in Food Preservation: A Review of Its Biological Effects on Human Health and Disease

Mahnoor S, Alishba B, Nafeesa A and Maimona S

Published on: 2024-07-19

Abstract

Acetic Acid usually known as vinegar, has been employed for centuries as a wide spread food preservative and sauce. Beyond its versatility as a cooking ingredient and in food preparation Vinegar is highly recommended for its numerous health benefits. Venigar comprises antiviral, antibacterial and antifungal properties. In short it is microbiocidal. It has detoxifying and pain reducing properties. Vinegar is also involved in treating various diseases because of its healing properties. It is involved in weight management, blood sugar control, cardiovascular control, metabolic control and many more. This review article provides detailed over view of recent scientific evidences on biological effects of Acetic Acid on Human health and disease as well as the drawbacks and construction of its consumption. This review also emphasise the need for future research to illuminate the biological effects of venigar on human health and to define its vital role as key ingredient in human health and food preservation.