In vitro bioavailability studies on the phenolic contents, antioxidant capacities and effects on diabetes-related enzymes of some vinegar samples

As a result of the conducted bioactivity studies, it is stated by researchers that vinegar, whose history is estimated to date back to 5000 BC, has many positive effects on health. It is also considered that the antioxidants contained in kinds of vinegar also affect health positively. It has also been claimed that vinegar may regulate the high blood glucose. However, in vitro experiments failed to demonstrate the true effects of vinegar on the human body. Therefore, in order to obtain more accurate results, it is necessary to study the bioavailability of vinegar in the digestive system simulation. However, no studies have been found in the scientif literature examining the capacity of apple cider and grape vinegar to inhibit α-amylase and α-glucosidase enzymes in a model based on digestive system simulation. In this study, apple cider vinegar, grape vinegar, and the total phenolic and flavonoid contents of gastrointestinal digestive products of these two kinds of vinegars, antioxidant activity and inhibition of α-amylase and α-glucosidase enzymes were evaluated by subjecting them to an in vitro simulation model of the human digestive system. It was observed that the phenolic and flavonoid content of the vinegars, their antioxidant activity, their ability to inhibit α-amylase and α-glucosidase enzymes decreased after gastric and small intestinal digestion in the in vitro digestion simulation model. It can be said that vinegar does not provide strong enzyme inhibition, but the antioxidant activity it contains can contribute to this effect.