“…Hence, biochar, wood vinegar, and acid-modified biochar were prepared by pyrolysis of poplar wood. …”
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“…[Image: see text] The impact of the extraction method on the physiochemical characteristics and anti-inflammatory effect of polysaccharides from vinegar-baked Radix Bupleuri (VBCPs) was studied. …”
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“…BACKGROUND: Hypercholesterolemia is an independent modifiable risk factor that accelerates the development of both non-alcoholic fatty liver and atherosclerosis. Coconut water contains a variety of phytochemicals that make it appealing for producing vinegar. …”
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“…Results showed that HSAV significantly increased cell viability, inhibited apoptosis, and reduced the generation of reactive oxygen species (ROS) in H(2)O(2)-induced HUVECs. Meanwhile, HSAV decreased serum homocysteine (Hcy), endothelin 1 (ET-1), and oxidized low-density lipoprotein (ox-LDL) levels, increased nitric oxide (NO) and endothelin nitric oxide synthase (eNOS) levels, ameliorated pathological changes in rats with VEI induced by methionine. …”
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“…OBJECTIVES: Fermented Prunus mume vinegar (PV) improves fatigue in animals; however, studies in humans have not been conducted. …”
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“…In this study, the top-down (in situ) and bottom-up (in vitro) approaches were employed to reveal the interaction of AAB and LAB in SSF of Shanxi aged vinegar (SAV). …”
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“…Bioaugmentation technology may be an effective strategy to improve the solid-state fermentation rate and utilization of raw materials for traditional vinegar production. The relationship between bacteria and fermentation process was analyzed to rationally design and perform bioaugmented solid-state fermentation of the Tianjin Duliu mature vinegar (TDMV). …”
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“…[Zingiberaceae] (CAS) are traditional Chinese medicine (TCM) that have long been used to treat gynecological blood stasis syndrome such as primary dysmenorrhea. …”
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“…MC vinegar contained more vitamin B, total flavonoids, total organic acids, amino acids and had a higher antioxidant capacity. …”
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“…Background: Toxic Euphorbia kansui (EK) is employed to treat malignant ascites effusion (MAE). EK stir-fried with vinegar (VEK) has been demonstrated to reduce toxicity due to its preserved water-expelling effect. …”
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“…Definitely, the effect of the combination of these techniques has allowed first, to confirm the composition of the predominant microbiota obtained in our previous metaproteomics approaches; second, to identify the microbial community and discriminate specific species that can be cultivated under laboratory conditions; and third, to obtain new insights on the characterization of the acetification raw materials used. These first findings may contribute to improving the understanding of the microbial communities’ role in the vinegar-making industry.…”
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“…We also analyzed mouse feces using high-throughput 16srRNA sequencing to examine the relationship between jujube vinegar’s hypolipidemic effect and antioxidant activity and how it affects the gut microbiome. …”
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“…The aims of this study were to investigate the sensitivity and specificity of toluidine blue and/or vinegar in oral cancer screening and to examine the correlation between clinical screening using toluidine blue and vinegar and the expression of the tumor marker p53 and proliferation marker Ki67, respectively. …”
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“…The positive effect of apple cider vinegar (ACV) has been shown on post-prandial hyperglycemia. …”
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“…While this also enables students to make a link to additional UN SDGs pertaining to “zero hunger”, there is an ethical discussion to be had as to whether such a process that is utilized to feed malnourished citizens should be used to make a decorative bioplastic. As such, despite this demonstration being transferrable, instructors may consider carefully whether to utilize this resource, and, if so, to use this as an opportunity to teach the importance of ethics in science.…”
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“…In particular, a recent study in the vinegar fly (Drosophila melanogaster) shows that males derive net fitness benefits from being shortly exposed to female cues ahead of access to mating (termed sexual perception), but the underlying mechanisms of this phenomenon remain unknown. …”
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“…The optimal sous vide heating temperature (70.0–100.0 °C), time (69.5–170.5 min), and vinegar concentration (0.2–0.8%) were established using response surface methodology (RSM). …”
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