Apple Cider Vinegar
Blood Sugar & Metabolic Support
Overview
- Apple cider vinegar (ACV) is a fermented liquid.
- It is derived from the enzymatic conversion of apple sugars into ethanol and then into acetic acid (the primary active constituent) by Acetobacter species.
- In the supplement world, it is marketed primarily as a functional food ingredient.
- It may influence metabolic and gastrointestinal processes.
Chemistry
- Principal Chemical: Apple cider vinegar's principal chemical is acetic acid (ethanoic acid, IUPAC: ethanoic acid), molecular formula C₂H₄O₂, with a molar mass of 60.05 g mol⁻¹.
- Acetic Acid Properties: Acetic acid is a small, polar, weak acid (pKa ≈ 4.76) that dissociates to acetate (CH₃COO⁻) in solution.
- Other Acids: Additional organic acids include malic acid (C₄H₆O₅) and citric acid (C₆H₈O₇), contributing to the overall acidity (pH ≈ 2.5–3.0).
- Polyphenols: Polyphenols such as catechin (C₁₅H₁₄O₆) and quercetin (C₁₅H₁₀O₇) are present in trace amounts, providing antioxidant capacity.
- Other Components: The vinegar’s viscosity and aroma are contributed by volatile esters (e.g., ethyl acetate) and aldehydes (e.g., acetaldehyde).
- Supplement Formulations: In supplement formulations, the acetic‑acid content is often standardized to 5–10 % w/v, with the remainder comprising water, residual sugars, and micronutrients.
Sources & Quality
- Production: Commercial ACV is produced by crushing apples (typically Malus domestica) and fermenting the juice.
- Fermentation Stages: First, yeast converts sugars to ethanol; then Acetobacter spp. oxidize ethanol to acetic acid in a two‑stage fermentation (alcoholic → acetic).
- Quality Products: Quality‑grade products are “unfiltered” (containing the “mother” of cellulose and yeast) and “organic” with minimal pesticide residues.
- Supplement Production: For supplements, ACV is often produced via controlled fermentation in stainless‑steel bioreactors to ensure consistent acidity (5–7 % acetic acid).
- Processing: Filtration removes the “mother” for clear liquids; freeze‑drying or spray‑drying yields powdered extracts standardized to a specific % of acetic acid.
- Quality Considerations: Quality considerations include verification of acetic‑acid content by titration, absence of heavy metals, and compliance with USP/FAO/WHO guidelines for food‑grade vinegar.
Where to Buy Apple Cider Vinegar
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