Fruit vinegars, which are produced through the alcoholic and acetic fermentation of fruit substrates, are increasingly recognised as functional foods with potential health benefits. Their biological value results from the presence of organic acids (especially acetic acid), polyphenols, flavonoids, vitamins, minerals and other bioactive compounds derived from the fruit and microbial metabolism during fermentation. Numerous studies, including selected experimental studies and limited clinical trials, have reported antioxidant, antimicrobial, hypolipidaemic and hypoglycaemic effects of fruit vinegars, particularly those produced from apple, plum and grape. These findings suggest potential benefits in body weight regulation, glucose metabolism and cholesterol levels, possible roles in supporting intestinal microbiota health; however, the evidence remains heterogeneous and dependent on study design and population. In addition, the presence of specific phenolic compounds may contribute to the prevention of oxidative stress and chronic non-communicable diseases. The biological activity of fruit vinegars is strongly influenced by the type of fruit used, production methods, microbial dynamics and the duration of fermentation. Despite the growing body of evidence, further clinical studies are needed to confirm their efficacy, safety and optimal dosage for human consumption. The aim of this review is to consolidate current knowledge on the composition, mechanisms of action and potential applications of fruit vinegars in promoting human health, with a focus on evidence-based findings and future research perspectives.

fruit vinegar; bioactive compounds; functional food; antioxidant activity; human health

Provides a concise overview of the health-promoting mechanisms and evidence-based benefits of fruit vinegars.