Organic vinegar and its nutraceutical potentials

Abstract

The interest in nutraceutical and functional foods continues to grow, powered by progressive research effort to identify properties and potential application of traditionally produced nutraceutical substance and coupled with increasing public interest and consumer demand. The term nutraceutical is a hybrid or contraction of nutrition and pharmaceutical. The word was coined in 1989 by DeFelice and Foundation for Innovations in Medicine. Newer definition (1994) is “any substance that may be considered as food, or a part of food and provides medical or health benefits, including the prevention and treatment of disease. Such products may range from isolated nutrient dietary, supplement and diets to genetically engineered ‘designer’ foods, herbal product and processed food such as cereals, soups and beverages”.