ArticlePDF Available

STUDY ABOUT THE NUTRITIONAL AND MEDICINAL PROPERTIES OF APPLE CIDER VINEGAR ARTICLE INFO ABSTRACT

January 2017

Project: It is a Research paper

Authors:

Babasaheb Bhimrao Ambedkar University

Apple cider vinegar otherwise known as cider vinegar or ACV, Is a type of vinegar made from cider or apple must and has a pale medium color. Unpasteurized or organic ACV contains mother of vinegar. Apple cider vinegar is fermented juice from crushed apples. Like apple juice , it likely contain some pectin, vitamin b1, vitamin b2, and vitamin b6, biotin, folic acid, niacin pantothenic acid and vitamin c.Using apple cider vinegar (ACV) diabetes significantly reduces haemoglobin A1C (HbA1C), lower density lipoprotein (LDL), cholesterol and triglycerides and increase high density lipoprotein (HDL) cholesterol. In another patient model, ―apple cider vinegar‖ decreased triglycerides and very low density lipoprotein (VLDL) cholesterol. it’s nutrient- rich, especially in unfiltered and organic verities, and contains acetic acid, pectin, potassium and calcium. It also controls the blood levels, loss weight, improves cardio-vascular health, regulate body pH & detoxify body. Two spoonfuls of Apple Cider Vinegar‖ and mix it glass of water. Take this regularly before having a meal.

Content uploaded by Sunita Mishra

Content may be subject to copyright.

RESEARCH ARTICLE

STUDY ABOUT THE NUTRITIONAL AND MEDICINAL PROPERTIES OF APPLE CIDER VINEGAR

1*Singh Akanksha and 2Mishra Sunita

1Student, Department of Food and Nutrtion , School of Home Science, Babasaheb Bhimrao Ambedkar

University (Central University), Vidhya vihar, Raebareli Road

Lucknow – 226025 Uttar Pradesh, India.

2Professor, Dean and Head, Department of Food & Nutrtion , School of Home Science, Babasaheb Bhimrao

Ambedkar University ( Central University), Vidhya vihar , Raebareli Road,

Lucknow – 226025 Uttar Pradesh, India

ARTICLE INFO ABSTRACT

Apple cider vinegar otherwise known as cider vinegar or ACV, Is a type of vinegar made from cider or

apple must and has a pale medium color. Unpasteurized or organic ACV contains mother of vinegar.

Apple cider vinegar is fermented juice from crushed apples. Like apple juice , it likely contain some

pectin, vitamin b1, vitamin b2, and vitamin b6, biotin, folic acid, niacin pantothenic acid and vitamin

c.Using apple cider vinegar (ACV) diabetes significantly reduces haemoglobin A1C (HbA1C), lower

density lipoprotein (LDL), cholesterol and triglycerides and increase high density lipoprotein (HDL)

cholesterol. In another patient model, ―apple cider vinegar‖ decreased triglycerides and very low

density lipoprotein (VLDL) cholesterol. it’s nutrient- rich, especially in unfiltered and organic verities,

and contains acetic acid, pectin, potassium and calcium. It also controls the blood levels, loss weight,

improves cardio-vascular health, regulate body pH & detoxify body. Two spoonfuls of Apple Cider

Vinegar‖ and mix it glass of water. Take this regularly before having a meal.

unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

INTRODUCTION

Apple cider vinegar otherwise known as cider vinegar or

ACV, Is a type of vinegar made from cider or apple must and

has a pale medium color. Unpasteurized or organic ACV

contains mother of vinegar. Apple cider vinegar is fermented

juice from crushed apples. Like apple juice, it likely contain

some pectin, vitamin b1, vitamin b2, and vitamin b6, biotin,

folic acid, niacin pantothenic acid and vitamin c. Preliminary

research is being conducted to determine possible effects on

blood glucose levels, satiety, anti-infective properties(either

topically or orally) and hypertension or cancer, ingestion of the

acetic acid in vinegar poses a risk of possible injury to soft

tissues of the mouth, throat, and stomach. Uses for topical

treatment, cleaning solutions, or eye accidents are included as

warnings under poison advisories. In order to prevent diabetes,

in addition to oral hypoglycaemic drugs the dietary component

such as apple cider vinegar seems to be promising for glycolic

control in patient with Type 2 diabetes as well as for diabetes

related medical conditions (Khan et al. 2003, Anderson et

al.,1999 and Sultan et al., 2012).

*Corresponding author: Singh Akanksha,

Student, Department of Food and Nutrtion , School of Home Science,

Babasaheb Bhimrao Ambedkar University (Central University),

Vidhya vihar, Raebareli Road.

Many medicinal components that are good for health have

been reported in natural vinegar, such as carbohydrate, organic

acid (acetic, formic, lactic, malic, citric, succinic and tartaric),

alcohols and amino acid and peptides (Cocchia et al. 2006),

vitamins and minerals salts, polyphenolic compounds (gallic

acid, catechin, caffeic, ferulic acid). Different types if vinegar

is produced from regional foods according to well established

customs. Different types of vinegar are available in market.

Traditional vinegar is produced from regional foods according

to well established customs. The balsamic vinegar of Modena,

Italy is made from the local white Trebbiano grapes.

Traditional rice wine vinegar is produced in Asia, coconut and

cane vinegar is common in India and Phillippines and date

vinegars are popular in the Middle East. Some scientific

investigation clearly states the benefits of vinegar such as

antimicrobial properties (Vijayakumar and Wolf Hall., 2002.),

prevent inflammation and hypertension (Murooka and

Yamshita, 2008), lower serum cholesterol (Fushimi et al.,

2006), reduction in systolic blood pressure (Kondo et al.,

2000), enhanced calcium absorption and retention (Kishi et

al.,1999), decrease the glycemic index of carbohydrate food

for people with and without diabetes (Sugiyama et al., 2003;

Johnston et al., 2004). Antiglycemic effects of vinegar have

been known for more than a century and have been

demonstrated in animal as well as human studies (Salbe et al.,

ISSN: 0976-3376

Asian Journal of Science and Technology

Vol. 08, Issue, 12, pp.xxxxx-xxxxx, December, 2017

Available Online at http://www.journalajst.com

ASIAN JOURNAL OF

SCIENCE AND TECHNOLOGY

Article History:

Received xxxxxxxxxxxxxxx, 2017

Received in revised form

xxxxxxxxxxxxxxxxx, 2017

Accepted xxxxxxxxxxxxx, 2017

Published online xxxxxxxxxxx, 2017

Key words:

ERP

Automation,

CRM,

SME.

2009). There is interest in using apple cider vinegar (ACV) to

patients with the experimentally induce diabetes significantly

reduces haemoglobin A1C (HbA1C), lower density lipoprotein

(LDL), cholesterol and triglycerides and increase high density

lipoprotein (HDL) cholesterol. Apple cider vinegar is made

through the fermentation of apple .It’s nutrient- rich, especially

in unfiltered and organic verities, and contains acetic acid,

pectin, potassium and calcium. Honey can be added to apple

cider vinegar drinks to improve the flavour without adding

unnecessary calories. A small amount of apple cider vinegar,

taken just prior to a meal, will stimulate production of

digestive juices. Some alternative practitioners recommend

using apple cider vinegar to restore alkaline acid balance.

Apple cider vinegar plays an important role in controlling the

sugar levels in the blood. It also controls the blood levels,

which rises noticeably right after finish meal. Moreover, it

helps to loss weight, which is Important, considering obesity

drivers of diabetes. Two spoonfuls of ―Apple Cider Vinegar

and mix it glass of water. Take this regularly before having a

meal.

OBJECTIVE

 The nutritional properties of Apple Cider Vinegar.

 To know the level of awareness among the population

about the use of Apple Cider Vinegar.

Apple Cider Vinegar Production

Apple cider vinegar is product of fermentation. It is made by

crushing apples and squeezing out the liquid. Bacteria and

yeast are added to the liquid to start the alcoholic fermentation

process, and the sugars are turned into alcohol. In a second

fermentation process, the alcohol is converted into vinegar by

acetic acid-forming bacteria (acetobacter). Acetic acid and

malic acid give vinegar its sour taste.

Nutritional and Medicinal properties of ACV

In ACV nutritionally contain pectin, vitamin b1, vitamin b2,

and vitamin b6, biotin, folic acid, niacin pantothenic acid and

vitamin c. New medical research also suggests that apple cider

vinegar use can help cure acid reflux, lower blood pressure,

improve diabetes, and support weight loss. The benefits of

apple cider vinegar come from its powerful heading

compounds which include acetic acid, potassium, magnesium,

probiotics and enzyme. Acetic acid has the ability to kill

dangerous ―bad bacteria, and at the same time to foster the

growth of beneficial ―good bacteria. Because acetic acid kills

unwanted bacteria when it comes into contact with it, it

essentially acts as a natural antibiotic. Apple cider vinegar

naturally provide numerous benefits related to skin, digestion,

and immunity health without any side effects. Additionally,

apple cider vinegar is a good source of polyphenols. Research

supports the role of polyphenols in the prevention of

cardiovascular diseases, cancers, neurodegenerative diseases

like Alzheimer’s, osteoporosis, and Diabetes. A study

published in the Journal of Diabetes Care found that

consuming apple cider vinegar could promote weight loss.

There are several reasons ACV promotes fat loss but one of

those reasons include that ACV reduces sugar cravings and

improves detoxification. Another study found that

supplementing with the acetic acid found in apple cider

vinegar reduced body fat in mice by 10%.

A small amount of apple cider vinegar, taken just prior to a

meal, will stimulate production of digestive juices. Some

alternative practitioners recommend using apple cider vinegar

to restore alkaline acid balance. Alkaline diet is that our blood

is slightly alkaline (with a normal pH level of between 7.35

and 7.45) and that our diet should reflect this pH level.

Propionates of the alkaline- acid theory believe that a diet high

in acid- producing foods leads to lack of energy, excessive

mucous production, infections, anxiety, irritability, headache,

sore throat, a nasal and sinus congestion, allergic reactions,

and increased risk of conditions such as arthritis and gout.

Use of ACV

Use the cider vinegar and honey treatment for arthritis and also

use ACV externally to painful joints. Drinking a glass of

water with two teaspoons of cider vinegar and two teaspoons

of honey three times a day, get relief in arthritis pain. Apple

cider vinegar plays an important role in controlling the sugar

levels in the blood. It also controls the blood levels, which

rises noticeably right after finish meal. Moreover, it helps to

loss weight, which is Important, considering obesity drivers of

diabetes. Two fullspoons of Apple Cider Vinegar‖ and mix it

glass of water. Take this regularly before having a meal. When

taken at bedtime, vinegar also lowers morning fasting blood

sugar level. Simply drink a glass of water containing two

teaspoon ACV before each meal. This concoction also known

to relieve stomach ache. When it is used medicinally it helps

the body rid itself to harmful toxins has wonderful

disinfecting properties as a natural bad germ fighter, and is a

very biodegradable substance that does not pollute the

environment. With regular and continued use, this wonderful

liquid helps restore and balance the body’s pH, taking it from

acidic to neutral in a short amount of time.

Conclusion

It is great as a preventative and for maintaining good health.

Each of these five ingredients ( Ginger,Garlic, Lemon,Apple

Cider Vinegar and Honey) have individual benefits on their

own and in this mixture, a synergistic effect enhances the

properties of each. It lowers blood pressure as well as

cholesterol , it leads to fewer colds and infections, and is

helpful in conditions such as gout, arthritis, and joint aches. It

is also a good tonic for the digestive tract and benefits the skin,

and is helpful in weight loss. consumption of apple cider

vinegar can reduce the LDL, triglyceride, and cholesterol

levels in patients with hyperlipidemia.

Besides, given that hyperlipidemia is a known risk factor for

atherosclerosis, apple cider vinegar can be used to prevent and

even treat this complication and probably other heart

problems. Many recent scientific investigations have

documented that vinegar ingestion reduces the glucose

response to a carbohydrate load in healthy adults and in

individuals with diabetes. There is also some evidence that

vinegar ingestion increases short-term satiety. Future

investigations are needed to delineate the mechanism by which

vinegar alters postprandial glycemia and to determine whether

regular vinegar ingestion favorably influences glycemic

control as indicated by reductions in hemoglobin A1c. Vinegar

is widely available; it is affordable and, as a remedy, it is

appealing. But whether vinegar is a useful adjunct therapy for

individuals with diabetes or pre Diabetes has yet to be

determined.

REFERENCES

Andrea M. White et al. 2007. Vinegar Ingestion at Bedtime

Moderates Waking Glucose Concentrations in Adults With

Well-Controlled Type 2 Diabetes, Diabetes Care 2007

Nov; volume 30, issue (11),pp 2814-2815.

Banna AA, Kawar NS. Behavior of parathion inapple juice

processed into cider and vinegar. J Environ Sci Health B

1982;17:505-514.

Carol S. Johnston et al. 2009. Preliminary evidence that

regular vinegar ingestion favorably influences hemoglobin

A1c values in individuals with type 2 diabetes mellitus.

Volume 84, Issue 2, May 2009, Pages e15–e17 science

direct.

Carol, S. Johnston, Department of Nutrition, Arizona State

University, Mesa, Arizona, Cindy A. Gaas, Department of

Nutrition, Arizona State University, Mesa, Arizona.

http://lup-tup.com/apple-cider-vinegar

Ebihara K, Nakajima A. 1988. Effect of acetic acid and

vinegar on blood glucose and insulin responses to orally

administered sucrose and starch. Agric Biol

Chem. 52:1311–1312

Johnston C.S et al. 2010. Examination of the Antiglycemic

Properties of Vinegar in Healthy Adults, Volume 56,74–79

Johnston CS, Kim CM, and Buller AJ. 2004. Vinegar

improves insulin sensitivity to a high carbohydrate meal in

subjects with insulin resistance or type 2 diabetes mellitus.

Diabetes Care. 27: 281-282.

Maryam Iman et al. 2015. Effect of Apple Cider Vinegar on

Blood Glucose Level in Diabetic Mice. Original Research ,

pharmaceuticals science 2015, volume 20, issues 4, pp

163-168.

Mohammad shaabani et al. 2012. Influence of apple cider

vinegar on blood lipids, Life Science Journal, 9(4)

Roberts SB. 2000. High-glycemic index foods, hunger, and

obesity Is there a connection? Nutr Rev., 58:163–

169. [PubMed]

US Food and Drug Administration. Acetic Acid – Use in

Foods. Available at:http://www.fda.gov/ora/ compliance_

ref/cpg/cpgfod/cpg562-100.html. Accessed March 9, 2006.

Vinegars and Acetic Acid Bacteria. International Symposium;

May, 2005; Available at:http://www.vinegars2005.com/

images/Vin_2005_book.pdf. Accessed March 9, 2006.

Apple cider vinegar attenuates lipopolysaccharide-induced neurobehavioral deficits in mice

Article

Sep 2020

Apple cider vinegar (ACV), an acidic solution usually obtained from apple’s fermentation, is rich in polyphenols, compounds whose protective effects against neurodegenerative diseases is well documented. In view of this, the present study sought to evaluate the potential of ACV to attenuate lipopolysaccharide (LPS)-induced neurobehavioral deficits. Twenty-four Swiss mice randomly grouped into four (n = 6) were used for the study. Group 1 received normal saline, group 2 (LPS control) also received normal saline, while groups 3 and 4 respectively received ACV (10 mL/kg) for 7 days. LPS (0.5 mg/kg) was injected into animals in groups 2 and 4. Twenty-four hours (24 h) later, neurobehavioral deficits were evaluated in the animals using open field test (OFT), walk beam test (WBT), elevated plus maze (EPM), and forced swimming test (FST). Proinflammatory cytokines (TNF-α and IL-6) and nitrite, as well as malondialdehyde, reduced glutathione, and catalase activity, were assayed as biomarkers of brain inflammation and oxidative stress, respectively. The WBT, EPM, and FST analyses showed that pretreatment with ACV significantly (P < 0.05) attenuated LPS-induced motor incoordination, anxiety- and depressive-like effects respectively. Similarly, ACV significantly attenuated LPS-induced increase in TNF-α, IL-6, malondialdehyde, and nitrite levels. Besides, ACV markedly ameliorated LPS-induced decline in reduced glutathione concentration and catalase activity in the brains of mice. The outcome of this study showed that ACV attenuated LPS-induced anxiety- and depressive-like behaviors in mice. This effect is likely due to inhibition of oxidative stress and proinflammatory cytokines.

CUKA APEL MENURUNKAN BERAT BADAN TIKUS DENGAN OBESITAS

Article

Full-text available

Aug 2022

LATAR BELAKANG Obesitas telah menjadi masalah global dalam sepuluh tahun terakhir. Angka kejadian obesitas yang terus bertambah menyebabkan meningkatnya jumlah kematian akibat berbagai penyakit terkait obesitas. Farmakoterapi obesitas yang ada saat ini terbatas dan memiliki berbagai efek samping. Cuka apel merupakan salah satu jenis bahan alamiah yang digunakan oleh masyarakat umum untuk menurunkan berat badan. METODE Penelitian ini merupakan penelitian eksperimental dengan menggunakan hewan coba. Sebayak 36 ekor tikus Spraque Dawley berusia 1-2 bulan diberikan diit tinggi lemak selama 5 minggu. Tikus dengan obesitas dibagi dalam 3 kelompok, yaitu kelompok kontrol, kelompok P1 yang diberi cuka apel dosis 0,096ml/100g/kali dan kelompok P2 yang diberi cuka apel dosis 0,192ml/100g/kali, masing-masing 2 kali sehari. Perlakuan diberikan selama 4 minggu. Berat badan dan sisa makanan ditimbang selama perlakuan. Data berat badan akhir dianalisa dengan uji Kruskal-Wallis dan selisih berat badan dianalisa dengan uji one-way ANOVA yang dilanjutkan dengan uji post hoc Turkey. HASIL Tidak ada perbedaan yang bermakna berat badan akhir antara 3 kelompok (p=0,55), namun terdapat perbedaan selisih berat badan bermakna antara kelompok kontrol dengan kelompok P1 (p=0,001) dan kelompok kontrol dengan kelompok P2 (p=0,000). KESIMPULAN Pemberian cuka apel dengan dua dosis berbeda pada penelitian ini memberikan efek penurunan berat badan pada tikus dengan obesitas

Analysis of Dermatophytosis Therapy at Persian Cat After Using Apple Vinegar (Malus domestica)

Article

Full-text available

Jan 2022

Dermatophytosis is a skin disease that mostly infects Persian cats caused by microorganisms, Microsoprum canis. Fungal diseases are often repeated on the surface of the cat's skin and the treatment is still using synthetic chemical-based drugs. Therefore, it is necessary to use a natural antifungal that is economically easy to obtain and can minimize side effects when the cat is undergoing treatment. The purpose of this study was to analyze the response of skin surface in Persian cats (Felis sp.) after using apple cider vinegar. The method used to analyze is a qualitative descriptive method with triangulation techniques. After analyzing the eradication of fungi in 4 samples of Persian cats (Felis sp.) through the use of apple cider vinegar, it was found that the use of apple cider vinegar can eradicate fungi in Persian cats. The cat that had been treated with apple cider vinegar experienced a very good change, where the cat was no longer scratching his body intensely because he felt very itchy caused by the fungus, and his body was clean and had no more fungal crusts. After the fungus is completely removed from the cat's body, the cat's hair will immediately grow by itself. The conclusion is apple cider vinegar can be used for dermatophytosis therapy systemic because it has the ability to inhibit pathogenic fungi activity.

Folklore Herbal Plants as a Safe and Natural Hair Depilatories

Article

Full-text available

Nov 2021

Hair is one of the distinguishing characteristics of mammals, and it serves a variety of functions including protection from external forces, production of sebum, apocrine sweat, and pheromones. However, unwanted hair growth is always a worrying aspect among teenage girls and women. The present study is the need of selecting herbal depilatories over chemical depilatories due to their high efficacy, safety, and lesser side effects. The various types of hair removal process, herbs showing depilatory action and their composition for herbal cream are studied. According to statistics, the use of depilatories has been steadily expanding, and the global hair removal products market was valued at USO 2.2 billion in 2018, with a CAGR of 5.5 percent predicted from 2019 to 2025. Depilatories are the cosmetic preparation that is used to remove the hair from the skin, in chemical depilatories the main active ingredients are salts of thioglycolic acids, sulfides and stannites which can produce rashes and side effects on long time usage, whereas herbal depilatories include active ingredients like Turmeric, Indian needle, Neem, Tanner's cassia, Apple cider vinegar, Pawpaw extract, etc. which are tremendously safe to use. Hence in this study, we Review Article Shanker et al.; JPRI, 33(49B): 278-289, 2021; Article no.JPRI.75816 279 have been discussed the importance of a few folklore herbal medicine and preparation methods of both chemical and herbal depilatories. Graphical Abstract

Apple cider vinegar administration on carcass characteristics and meat quality of broiler chickens

Article

Full-text available

Dec 2021
TROP ANIM HEALTH PRO

This study evaluated the effect of apple cider vinegar (ACV) on the carcass characteristics and meat quality of broiler chickens. A total of 300 broilers (Arbor Acre) were randomized to six treatments replicated 5 times (50 birds/treatment and 10 birds/replicate) from 2 days old till the sixth week of age in a 2 by 3 factorial layout consisting of dosages (5.0 mL/L and 10.0 mL/L ACV) and administration frequency (antibiotics following standard schedule, twice/week ACV and thrice/week ACV). At the sixth week, sixty birds (10 birds/treatment) were selected for carcass yield, cut part yield, organ weight, meat technological properties, lipid profiles, and malondialdehyde (MDA) level evaluation. Data obtained were subjected to two-way ANOVA followed by Tukey’s test at a P < 0.05 significant level. Birds administered 5.0 mL/L ACV thrice weekly presented a significantly (P < 0.05) higher plucked, eviscerated, dressed, thigh and breast weight compared with the other treatments. The spleen of birds in the control group was significantly (P < 0.05) heavier than those administered ACV. The meat from the 5.0 mL/L ACV group had significantly higher (P < 0.05) water absorptive power and lower refrigeration loss, as depicted in the main effect table. Meat cholesterol, phospholipids, and MDA levels did not differ across the treatments except triglyceride, which was significantly (P < 0.05) lower in the 5.0 mL/L ACV thrice-weekly group. This study concludes that ACV administration could improve carcass yield and meat quality indices. Thus, its use as an alternative to conventional antibiotics for broiler chickens might be beneficial.

Role of Functional Foods in Human Health and Disease Prevention

Chapter

Dec 2022

The functional foods cover a variety of food components such as class of bioactive compounds and substances. The functional foods are present in both plant and animal sources. The evidence-based science shows the beneficial effects of functional foods on human health and reduction in development of chronic disorders. The functional foods are present in large amounts in the animal foods such as dairy products (probiotics and prebiotics), fish (omega-3 and DHA) and meat products (peptides), and B group of vitamins and minerals. The functional foods in form of bioactive compounds can be induced in the diet in form of palaeolithic diet, Atkins diet or ketogenic diet (not in extreme phases) for short duration of time. Various researches demonstrate the benefit of the bioactive compounds present in functional foods in improving human health; for example, probiotics and fibres are important for maintaining gut health, antioxidants and polyphenols remove free radicals and reduce oxidative stress, and flavonoids have anti-carcinogenic properties and many more. The functional foods have numerous benefits for the disease prevention and maintaining human health which is evidence based and will be elaborated in the chapter.KeywordsFunctional foodsAntioxidantsPhytochemicalsFlavonoidsPrebioticsHealthDisease prevention

Evaluation of Apple (Malus domestica) Cider Vinegar and Garlic (Allium sativum) Extract as Phytogenic substitutes for growth promoting dietary antibiotics in Sexed Broiler Chickens

Preprint

Full-text available

Sep 2022

In the poultry industry, growing concern about health risks is tightening regulations on the use of dietary antibiotic growth promoters (AGPs), raising interest in safer substitutes. The study investigated the phytogenic effects of drinking-water supplemented apple cider vinegar (ACV) and garlic extract (GAE) on broilers. The study used 390 Ross 308 broiler chicks reared in a deep litter, open house, within 2.3 m ² pen partitions. Treatments were randomly allocated in 2 (sex) x 5 (additives) factorial experiment replicated three times. Chicks started (days 1–22) on the same antibiotic starter diet, followed by grower and finisher (29–42 days) phase antibiotic-free diets plus untreated drinking water (Negative control (NC), antibiotic free diet plus ACV treated drinking water (T1), antibiotic free diet plus GAE treated drinking water (T2), antibiotic free diet plus ACV + GAE treated drinking water (T3) or antibiotic diet plus untreated drinking water (positive control (PC). Males had higher (P < 0.05) feed intake than females in both growth phases. Birds on the PC gained more (P < 0.05) weight than others. Birds on the PC consumed more feed (P < 0.05) during the finisher phase than T1, T2 and the NC. Birds on the PC had a lower (P < 0.05) grower-phase FCR than others, though with lower (P < 0.05) FCR during the finisher phase for birds on T1 and T3. Across sex, birds on the PC had the higher (P < 0.05) percent spleen weight than birds on T1. Across the sexes, birds on the PC had smaller proventriculus (P < 0.05) than on NC, T1, T2 and T3. Across the sexes, birds on the PC had lower (P < 0.05) gizzard weight than birds on the T2 and T3. Birds on the NC exhibited a lower dressing percentage (P < 0.05) than all other treatments. Meat pH was higher (P < 0.05) in males. In conclusion, in contrast to dietary antibiotics, except for increased dressing percentage, ACV and GAE did not improve broiler performance.

An Investigation on Anti-urolithiatic Activity of Apple Cider Vinegar in Experimental Rats

Article

May 2022

The apple cider vinegar (ACV) was evaluated for its antiurolithiatic activity in experimentally induced urolithiatic rats. Urolithiasis was induced by administration of sodium oxalate (70mg/kg) intraperitonially to adult male Wistar albino rats (150-200g) for seven days served as a preventive regimen and ethylene glycol (0.75% v/v) in drinking water for 28 days served as a curative regimen. Two doses ACV (0.51ml/kg) and ACV (1.02 ml/kg) were subjected for the evaluation of antiurolithiatic activity. Cystone (750mg/kg) was served as standard in both the models. It was observed that experimentally induced Urolithiasis in both the conventional model elevated calcium, oxalate, uric acid concentration in urine also serum creatinine and uric acid levels were elevated. Similarly, reduction in magnesium levels was seen. Treatment with ACV (0.51ml/kg) and ACV (1.02ml/kg) significantly restored all elevated Urine and serum biochemical parameters in both prophylactic and curative regimen. Kidney homogenate analysis and assessment of physical parameters confirmed the antiurolithiatic effects of ACV. Histopathological findings also showed improvement in kidney architecture after treatment with ACV. The present study concluded that apple cider vinegar was found to be effective against Urolithiasis.

Health Benefits of Natural Antibiotics

Article

Full-text available

May 2020

Thilagavathi Thangaraj

Antibacterial foods are natural consumable, which contain natural antibiotic properties working to stimulate the immune function, increase the resistance to infections and prevent pathogens, antibiotic-resistant bugs from developing within the body. Antibacterial foods also help to keep our body healthy as immune system boosters and provide valuable nutrients to our overall health.

Effect of apple cider Vinegar on blood glucose level in diabetic mice

Article

Full-text available

Mar 2015

Background: In recent years, apple cider vinegar has been singled out as an especially helpful health remedy. It has been widely used in various dosage forms in alternative medicine for several conditions such as diabetes and obesity. In this study, the effect of apple cider vinegar on blood glucose level has been evaluated. Methods: Intraperitoneal (IP) injection of streptozocin 40 mg/kg/day for 4 days was used to induce diabetes in mice. The mice were divided in six groups (n=10). Two concentrations of 0.16% and 1.6% of apple cider vinegar were used in drinking water for 21 days. Normal saline and acetic acid were used as negative controls and glibenclamide by IP injection (5mg/kg) as positive control. For studying any possible combination effects, 0.16% apple cider vinegar and glibenclamide were used together. Also, the effects of apple cider vinegar on glucose tolerance test and amylase serum concentration were evaluated. Results: Our results indicated that apple cider vinegar in both concentrations was not effective after 3 days of the start of its administration. However, on day 7 it reduced blood glucose levels significantly and this was maintained on days 14 and 21. Glucose tolerance test showed that apple cider vinegar was effective in lowering blood glucose level after 60 minutes of glucose administration and this was maintained up to 120 minutes. Also, in both concentrations significantly reduced serum amylase levels 21 days after the start of its administration. Conclusions: Therefore, in this study it has been revealed that apple cider vinegar has considerable reducing effect on blood glucose levels in diabetic mice. The mechanism of this action and its significance remain to be elucidated in future investigations.

Effect of Acetic Acid and Vinegar on Blood Glucose and Insulin Responses to Orally Administered Sucrose and Starch

Article

Full-text available

May 1988
Agr Biol Chem

Influence of apple cider vinegar on blood lipids

Article

Full-text available

May 2012

Apple cider vinegar has been traditionally used since many years ago to treat a certain number of diseases including hyperlipidemia which is known as a risk factor for atherosclerosis. Early prevention and treatment of atherosclerosis can prevent complications of cardiovascular diseases. Hence, the present study aimed to review the influence of apple cider vinegar consumption on reducing blood lipid levels. This quasi-experiment study(time series design) was carried out on 19 patients with hyperlipidemia. The subjects had been referred to a cardiologist and agreed to consume apple cider vinegar. At baseline, blood samples were obtained to measure cholesterol, triglyceride, low density lipoprotein (LDL), and high density lipoprotein (HDL). The tests were repeated at two, four, and eight weeks of vinegar consumption. The results were analyzed using repeated measurement analysis. There were significant reduction in the serum levels of total cholesterol (p < 0.001), triglyceride (p = 0.020), and LDL (p = 0.001) after eight weeks of consuming apple cider vinegar and with an increased HDL levels but the trend was not statistically significant (p = 0.200). Consumption of apple cider vinegar over a 8 week period had a beneficial effect in significant reductions in harmful blood lipids and is recommended as a simple and cost-effective treatment for hyperlipidemia. Introduction Plasma lipoprotein abnormalities and lipid metabolism disorder are known and proved risk factors for atherosclerosis. 1 Besides their impact on mortality, they have substantial, and in some cases modifiable, influences on disability rates.

Examination of the Antiglycemic Properties of Vinegar in Healthy Adults

Article

Feb 2010
ANN NUTR METAB

Vinegar reduces postprandial glycemia (PPG) in healthy adults. This study investigated the vinegar dosage (10 vs. 20 g), timing (during mealtime vs. 5 h before meal) and application (acetic acid as vinegar vs. neutralized salt) for reducing PPG. Four randomized crossover trials were conducted in adults (n = 9-10/trial) with type 2 diabetes (1 trial) or without diabetes (3 trials). All trials followed the same protocol: a standardized meal the evening prior to testing, an overnight fast ( 1 10 h) and 2-hour glucose testing following consumption of a bagel and juice test meal (3 trials) or dextrose solution (1 trial). For each trial, PPG was compared between treatments using area-under-the-curve calculations 120 min after the meal. Two teaspoons of vinegar ( 10 g) effectively reduced PPG, and this effect was most pronounced when vinegar was ingested during mealtime as compared to 5 h before the meal. Vinegar did not alter PPG when ingested with monosaccharides, suggesting that the antiglycemic action of vinegar is related to the digestion of carbohydrates. Finally, sodium acetate did not alter PPG, indicating that acetate salts lack antiglycemic properties. The antiglycemic properties of vinegar are evident when small amounts of vinegar are ingested with meals composed of complex carbohydrates. In these situations, vinegar attenuated PPG by 20% compared to placebo.

Preliminary evidence that regular vinegar ingestion favorably influences hemoglobin A1c values in individuals with type 2 diabetes mellitus

Article

Apr 2009

This report examined whether daily acetic acid ingestion as vinegar, dill pickle, or commercial vinegar pill influenced hemoglobin A1c in diabetic patients. Hemoglobin A1c values fell 0.16% with vinegar use but rose 0.06% and 0.22% for pill and pickle use respectively (p=0.018). Hence, regular vinegar use modestly improved glycemic control.

Behavior of parathion in apple juice processed into cider and vinegar

Article

Feb 1982

Apple juice, fortified with 25 ppm (ug/g) of parathion, was processed into cider and vinegar. After the initial fermentation period of 12 days, the supernatant cider contained 7.4 ppm of parathion while the level in the sedimented lees was 88 ppm. Sorption to the sedimented matter was the main pathway for parathion residue reduction in the cider. Levels of aminoparathion and 4-nitrophenol, the only metabolites of parathion detected as confirmed by thin-layer chromatography, were 0.19 and 1.2 ppm, respectively, in the cider. The 56-day-old finished cider prior to bottling contained 2.2 ppm parathion, 0.15 ppm aminoparathion and 1.3 ppm 4-nitrophenol. Storage of the cider at 24, 12, 4 and -20 degrees C resulted in further reduction in the parathion levels. After one year, samples stored at 24 degrees C contained only 2.5% of the initial level added to the juice. Samples stored at the three other temperatures contained about 5% of the original level. Vinegar formed after 57 days of fermentation contained 5.1 ppm parathion, while the residue level in the lees was 76 ppm. Aminoparathion and 4-nitrophenol levels were 0.23 and 1.2 ppm, respectively in the vinegar. Storage of the vinegar at 24 degrees C for one year resulted in a gradual decline in the parathion level and at the end of the storage period, the remaining residue represented about 6% of the initial 24 ppm added to the juice.

High-glycemic Index Foods, Hunger, and Obesity: Is There a Connection?

Article

Jul 2000

Susan B Roberts

The relative importance of different dietary causes of obesity remains controversial. This review examines whether consumption of high-glycemic index (GI) carbohydrates may be a contributing factor. Although data from long-term studies are lacking, short-term investigations indicate that consumption of high-GI carbohydrates may increase hunger and promote overeating relative to consumption of items with a lower GI. As long-term research on GI and weight regulation accumulates, consumption of whole grain and lower GI cereals instead of highly refined cereals is a dietary change that may help prevent overeating and is consistent with current dietary guidelines.

Vinegar Improves Insulin Sensitivity to a High-Carbohydrate Meal in Subjects With Insulin Resistance or Type 2 Diabetes

Article

Feb 2004
DIABETES CARE

The number of Americans with type 2 diabetes is expected to increase by 50% in the next 25 years; hence, the prevention of type 2 diabetes is an important objective. Recent large-scale trials (the Diabetes Prevention Program and STOP-NIDDM) have demonstrated that therapeutic agents used to improve insulin sensitivity in diabetes, metformin and acarbose, may also delay or prevent the onset of type 2 diabetes in high-risk populations. Interestingly, an early report showed that vinegar attenuated the glucose and insulin responses to a sucrose or starch load (1). In the present report, we …

Vinegar Ingestion at Bedtime Moderates Waking Glucose Concentrations in Adults With Well-Controlled Type 2 Diabetes

Article

Dec 2007

Given the importance of maintaining acceptable blood glucose concentrations, there is much interest in identifying foods and diet patterns that will help individuals with diabetes manage their condition. Based on previous data indicating that vinegar ingestion at mealtime reduces postprandial glycemia (1–4), the aim of this pilot study was to examine whether vinegar ingestion at bedtime reduces the next-morning fasting glucose concentration in individuals with type 2 diabetes. Four men and seven women (aged 40–72 years) diagnosed with type 2 diabetes (by a physician) who were not taking insulin completed the study. Participants provided a clinically determined A1C reading from a recent (<2 months) blood analysis. All participants gave written informed consent, and the study was approved by the institutional review board at Arizona State University. Participants maintained 24-h diet records for 3 days and measured fasting glucose at 0700 h for 3 consecutive days with a calibrated glucometer before the start of the study. Participants were instructed to continue usual prescription medication use during the study. Utilizing a randomized crossover design with a 3- to 5-day washout period between treatments, participants followed a standardized meal plan for 2 days, consuming either 2 Tbsp apple cider vinegar or water at bedtime with 1 oz cheese (8 g protein, 1 g carbohydrate, and 1.5 g fat). The standardized meal plan was designed to reflect the individual's typical diet. …

http://lup-tup.com/apple-cider-vinegar Ebihara K, Nakajima A. 1988. Effect of acetic acid and vinegar on blood glucose and insulin responses to orally administered sucrose and starch

1311-1312

S. Johnston Carol
Mesa
Cindy A Arizona
Gaas

Carol, S. Johnston, Department of Nutrition, Arizona State University, Mesa, Arizona, Cindy A. Gaas, Department of Nutrition, Arizona State University, Mesa, Arizona. http://lup-tup.com/apple-cider-vinegar Ebihara K, Nakajima A. 1988. Effect of acetic acid and vinegar on blood glucose and insulin responses to orally administered sucrose and starch. Agric Biol Chem. 52:1311-1312

STUDY ABOUT THE NUTRITIONAL AND MEDICINAL PROPERTIES OF APPLE CIDER VINEGAR ARTICLE INFO ABSTRACT

Abstract

Recommendations

It is a Research paper

UGC major

Development of Premix as Nutrigenomics Health Food for Metabolic Diseases

Life satisfaction among elderly

Comparison of protozoan and conventional methods of vitamin analysis

The Potential of Apple Cider Vinegar in the Management of Type 2 Diabetes

Sudden Death Due to Forced Ingestion of Vinegar

Vinegar Consumption Increases Insulin-Stimulated Glucose Uptake by the Forearm Muscle in Humans with...

Der Zucker-, Eiwei�- und Vitamingehalt des Beerenzapfensaftes von Juniperus drupacea Labill. (?Andiz...