vinegar

Vinegar is an aqueous solution of acetic acid (typically 2–7%) produced by the fermentation of ethanol by acetic acid bacteria. It is widely used as a food ingredient and preservative but also has recognized medicinal uses. Medically, low-concentration acetic acid (vinegar) is used topically to treat infections such as otitis externa (outer ear infection), for wound care due to its antibacterial and antifungal properties, and in gynecology for cervical cancer screening via visual inspection with acetic acid[1][5][10]. Vinegar’s mechanism of action involves lowering pH and disrupting bacterial cell membranes, leading to antimicrobial effects against a range of pathogens including bacteria and fungi[1][4][10]. It has also been studied for potential benefits in blood sugar control and weight management when ingested orally[2][3]. Most medical applications use plain white or apple cider vinegars containing 2–5% acetic acid[5].

Other names

acetic acid solutionapple cider vinegarwhite vinegardistilled vinegarmalt vinegar