Research paper
Lim J, Henry CJ, Haldar S. Vinegar as a functional ingredient to improve postprandial glycemic control-human intervention findings and molecular mechanisms. Molecular Nutrition & Food Research. 2016 Aug;60(8):1837-49. doi: 10.1002/mnfr.201600121
Why we cite it
Synthesises five proposed molecular pathways for vinegar’s glycaemic effects into a single account.
Register corrected 2026-09-02 (card SP97Y7). This section read that the review ”moves beyond observational claims to explain why acetic acid works” and supports ”vinegar’s positioning as an evidence-based functional ingredient.” The first presupposes what the pathways are offered to explain, and the second is marketing register, not library register — positioning and functional ingredient are what a manufacturer wants said. A page may report the proposed mechanisms and attribute them. It may not present acetic acid as demonstrated to work at the cellular level, and this library should not be found describing a food’s market position.