Vinegars and Other Fermented Condiments

Vinegar is the result of a double fermentation process (alcoholic fermentation followed by acetification) starting from any edible carbohydrate-rich source. It is widely consumed as a condiment and ingredient in different food formulations and recipes (sauces, marinades, dressings). The variety of vinegars in the market is relevant and new products are being introduced. Due to its acidic condition, vinegar exerts a preserving role in any food to which it is added, being an active killing agent for the main foodborne bacteria pathogens. Its health properties are related to its acetic acid content that exhibits antiglycemic and antidiabetic effects and to polyphenols present in it that act as antioxidants. More research involving human intervention trials is needed in order to properly substantiate the antiobesity, antihypercholesterolemic, and antiglycemic effects.