Antioxidative Smoke Flavor Extraction in Wood Vinegar Prepared from Drift Wood

Significant damage‐rescuing effects of wood vinegar extract in living Caenorhabditis elegans under oxidative stress

“…However, a recent report showed the capability for antioxidation, indicating the potential for developing a functional food additive. 12 As a natural antioxidant occurring in plant sources, WVE has gained increasing attention because of its possible involvement as a health promoter in conditions such as cardiovascular problems, treatment of many forms of cancer, and the aging process. Above all, it is safe to use in agriculture and food as there are no side effects, compared to chemical synthetic antioxidants.…”

“…13,14 However, previous studies valued the antioxidant for agricultural and food use only by typical chemical assays. 12,15 There are still no reports focusing on the biological valuation in living animals or systems.…”

“…7 In recent years, some research studies have confirmed the antioxidant activity of WV, which is positively correlated with total phenolic content. 12 Because of its antioxidant activity and the increasing interest in finding naturally occurring antioxidants for use in food to replace synthetic antioxidants, which are being restricted owing to side effects such as carcinogenicity, the antioxidative ability of WV is gaining increased attention. WV and WV extract (WVE), extracted by organic solvent, have been shown to have radical-scavenging activity, reducing power and antioxidant activity.…”

Repellent efficacy of wood vinegar against Culex pipiens pallens and Aedes togoi (Diptera: Culicidae) under laboratory and semi‐field conditions

“…It is a brown liquid formed by distillation of wood in absence of air where the fresh wood is reduced to carbon (charcoal) instead of carbon dioxide, water and ash. Wood vinegar is associated with a large number of uses such as insect repellent (Mitsuyoshi et al 2001), food preservation (Sakaguchi et al 2007), a deodorizer, an antibacterial agent and a remedy for body swelling (Sugimoto et al 2000), a sterilizer, food preservative and additive (Miyakawa et al 2003), an alkaline bath and wash, and improvement in the production of fruits and vegetables. Although several uses of wood vinegar are backed by scientific research findings, most of its uses are based on traditional knowledge and use over the years.…”

Composição química e propriedades funcionais no processamento de vinagres

“…As propriedades biológicas dos vinagres, especialmente os de frutas, são o tema de algumas pesquisas nos últimos anos, em busca de aprofundamento sobre o assunto, ainda que o produto tenha usos medicinais há séculos. Redução da aterosclerose e efeito antitumoral são os principais benefícios atribuídos ao vinagre, ambos relacionados à presença de compostos fenólicos (NISHIDAI et al, 2000, SHIMOJI et al, 2002, MIYAKAMA et al, 2003.…”