Is Vinegar an Effective Treatment for Glycemic Control or Weight Loss?

Kohn, Jill Balla

doi:10.1016/j.jand.2015.05.010

Cited by 7 publications

(5 citation statements)

References 5 publications

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“…To date, several functional ingredients such as beta glucan, polyphenols, and resistance starch have shown a positive effect on glycemic control. Vinegar which is widely consumed throughout Asia may be another novel food for improving glycemic control . Experimental trials in humans and some animal studies demonstrated that the consumption of vinegar can improve glycemic control, in particular in postprandial glycemia (PPG) and postprandial insulinemia (PPI).…”

Section: Introductionmentioning

confidence: 99%

Vinegar as a functional ingredient to improve postprandial glycemic control—human intervention findings and molecular mechanisms

Lim

Henry

Haldar

2016

Molecular Nutrition Food Res

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Type 2 diabetes prevalence worldwide is increasing and the burden is particularly high in Asian countries. Identification of functional food ingredients to curb the rise of diabetes among various Asian population groups is warranted. Vinegar is widely consumed throughout Asia, where the principle bioactive component is acetic acid. This review has collated data from human intervention trials to show that vinegar consumption seems more effective in modulating glycemic control in normal glucose-tolerant individuals than in either type 2 diabetics or in those with impaired glucose tolerance. The molecular mechanisms by which vinegar can improve glycemic control have been presented using human, animal and cell culture data. These mechanisms include (i) activation of the free fatty acid receptor 2 (FFAR2) receptors localized in the enteroendocrine L-cells of the intestinal lumen, leading to increased glucagon like peptide 1 (GLP-1) secretion, (ii) increased 5'adenosine monophosphate-activated protein kinase (AMPK) activation, leading to increased fatty acid oxidation and decreased hepatic gluconeogenesis, (iii) lowering of free fatty acid in circulation, potentially leading to improved insulin sensitivity, (iv) increased blood flow to the peripheral tissues and (v) increased satiety, leading to lower food intake. The review also discusses why these mechanisms appear more effective in nondiabetics than in diabetics.

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Section: Introductionmentioning

confidence: 99%

Vinegar as a functional ingredient to improve postprandial glycemic control—human intervention findings and molecular mechanisms

Lim

Henry

Haldar

2016

Molecular Nutrition Food Res

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“…However, in a recent review of the benefits of vinegar consumption, limited evidence is reported for the use of vinegars as adjuvant therapies for diabetes 17 . In contrast with regular vinegars, the present Kozu vinegar contains multiple organic ingredients that are products of long fermentation and aging times.…”

Section: Discussionmentioning

confidence: 99%

A New Agonist for Peroxisome Proliferation-activated Receptor γ (PPARγ), Fraglide-1 from Zhenjiang Fragrant Vinegar: Screening and Characterization Based on Cell Culture Experiments

Tsujino

2017

J. Oleo Sci.

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“…Son 20 yıl içerisinde klinik çalışmalara bağlı olarak yayınlanan bazı raporlarda, yemek ile birlikte sirke tüketiminin, sağlıklı ve diyabetli yetişkinlerde, yemek sonrası glukoz konsantrasyonunu düşürdüğü belirtilmiştir (Shishehbor vd., 2017). Günümüzde de sirke kan şekeri seviyesini düşürme potansiyelindeki rolü nedeniyle dikkatleri üzerine çekmiştir (Kohn, 2015). Shishehbor vd.…”

Section: Si̇rkeni̇n Gli̇semi̇k Etki̇si̇unclassified

“…Sirkenin kilo kaybına yardımcı olduğuna yönelik ilk raporlar 1820'li yıllarda yayınlanmıştır (Kohn, 2015;Budak vd., 2011). Sirkenin vücut ağırlığı kontrolü üzerine olan faydası için önerilen bir mekanizma, sirke tüketiminin açlık durumunu azaltması ve dolayısıyla gıda alımını azaltması ile ilişkilendirilmektedir (Khezri vd., 2018).…”

Section: Si̇rkeni̇n Gli̇semi̇k Etki̇si̇unclassified

Effects of Vinegar on Health

Gökırmaklı¹,

Güzel‐Seydim²,

Budak³

2019

Gıda

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Sirke tüketimine bağlı olarak gözlemlenen olumlu sağlık etkileri yaklaşık 10 bin yıl öncesine kadar dayanmaktadır. İlk defa, tıbbın kurucusu olarak atfedilen Hipokrat tarafından sirkenin sağlığa faydalı olabileceği belirtilmiştir. Hipokrat döneminden bu yana geleneksel tıpta, sirkeye bağlı uygulanan çeşitli tedaviler geliştirilmiştir. Modern tıbbın ve uygulama araçlarının gelişmesi ile sirke tüketiminin sağlık üzerine olan etkileri hakkında çeşitli önemli çalışmalar yürütülmüştür. Yapılan bu derleme çalışmasında, 2009-2019 yılları arasında sirke tüketiminin sağlık üzerine etkileri konusunda gerçekleştirilmiş araştırmalar sunulmuştur. Bu kapsamda, sirkenin glisemik, anti-diyabetik, yağ metabolizması üzerine, ülseratif-kolit üzerine, kolestrol üzerine, karaciğer ve fonksiyonları üzerine, oksidatif stres, anti-kanserojen ve antimikrobiyel etkileri incelenmiştir. Sonuç olarak, sirke tüketiminin sağlıklı beslenme anlayışı içinde önemli bir yerinin bulunduğu düşünülmektedir.

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Is Vinegar an Effective Treatment for Glycemic Control or Weight Loss?

Cited by 7 publications

References 5 publications

Vinegar as a functional ingredient to improve postprandial glycemic control—human intervention findings and molecular mechanisms

Vinegar as a functional ingredient to improve postprandial glycemic control—human intervention findings and molecular mechanisms

A New Agonist for Peroxisome Proliferation-activated Receptor γ (PPARγ), Fraglide-1 from Zhenjiang Fragrant Vinegar: Screening and Characterization Based on Cell Culture Experiments

Effects of Vinegar on Health

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