Zeitschrift für Lebensmittel- und Ernährungsstörungen

Total Antioxidant Capacity and Phenolic Compounds of Selected Vinegars in the Greek Market

Katerina P Skenderi, Ilias Haligiannis and Nikolaos M. Sitaras

Total Antioxidant Capacity and Phenolic Compounds of Selected Vinegars in the Greek Market

There has been growing interest in the beneficial health effects of certain fruits, wines and their by-products, like vinegars. Several studies have shown that consumption of red wine or fresh fruits is associated with lower incidence of degenerative disease, such as cardiovascular disease or cancer. Vinegars contain antioxidant compounds, such as polyphenols, which can scavenge free radicals in the body.