Today we know that vinegar, which is traditionally made through a long fermentation process, is rich in bioactive components like acetic acid, gallic acid, catechin, epicatechin, caffeic acid, and more, giving it potent antioxidant, antimicrobial, and many other beneficial properties.Vinegar remains popular around the globe for pickling fruits and vegetables, and it's also commonly added to condiments and other food dishes for flavor. That being said, vinegar is emerging as a functional food that not only adds interest to your meals… it may also significantly benefit your health. As reported in the Journal of Food Science:2
"Functional therapeutic properties of vinegar… include antibacterial activity, blood pressure reduction, antioxidant activity, reduction in the effects of diabetes, prevention of cardiovascular disease, and increased vigor after exercise."