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Last Updated: 6 months ago

Possible Interaction: Acetic Acid and Vinegar


Acetic Acid



Research Papers that Mention the Interaction

Experiments with the nematocysts of this animal showed that their discharge was inhibited by vinegar (4%‐6% acetic acid).
The Medical journal of Australia  •  1988  |  View Paper
The US Food and Drug Administration mandates that vinegars contain a minimum of 4% acetic acid; however, the concentrations of acetic acid found in commercially available vinegars can range from 4% to 8%, depending on the exact source of the vinegar (Table I).
Journal of the American Academy of Dermatology  •  2012  |  View Paper
Bacterial growth and toxin production was inhibited in foods cooked with vinegar , mayonnaise, and catsup, supposedly by the decreased pH of acetic acid.
International journal of food microbiology  •  2002  |  View Paper
Acetic acid is responsible for the antihypertensive effects of vinegar.
European Journal of Nutrition  •  2015  |  View Paper
This high degree of responsiveness to acetic acid may account for the oral burning sensation, known as a flavor characteristic of vinegar.
Neuroscience  •  2010  |  View Paper
The growth of all strains evaluated was inhibited with a 0.1% concentration of acetic acid in the vinegar.
Journal of food protection  •  1998  |  View Paper