Vinegar, the beneficial food additive: Production, safety, possibilities, and applications from ancient to modern times

Abstract

Vinegar, a natural product derived from fruits or grains, subjected to food fermentation processes. Vinegar is a beneficial food additive, preservative, and condiment. It is appreciated across the Islamic world following the Prophetic teaching where Prophet Muhammed (peace upon him) recommended its utility, saying: "The best of condiments is vinegar". Modern medicine recognizes the health benefits, especially upon the metabolism and circulation, mediated by the bioactive constituents of vinegar, including acetic acid, caffeic acid, ferulic acid, chlorogenic acid, gallic acid, p-coumaric acid, catechin, and epicatechin. This review aims to highlight the efficacy of vinegar, its production methods, and dietary intake. Additionally, it describes the quantitative analysis tools used to distinguish the quality of vinegar through its physicochemical properties and the reported preclinical and clinical studies. Vinegar's history and fermentation process has revolutionized medicine since the Islamic golden age, with modern studies indicating promising future medicinal and pharmaceutical implications.