API | vinegar

vinegar Report issue

Small molecule Experimental

AACT DrugBank PubChem

Active Ingredient History

NOW

Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast and ethanol to acetic acid using acetic acid bacteria. Many types of vinegar are made, depending on source materials. The product is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. ^Wikipedia

Chemistry

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More Chemistry

Pharmacology

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vinegar

Organizations (9)

Research & Development (9)

Organization	Org Type	FDA approvals	Clinical Trials involvement	Org ID	Force Sort

Marketing (0)

Organization	Org Type	FDA approvals	Clinical Trials involvement	Org ID	Force Sort

Indications (1)

Approved Indications (0)

Experimental Indications - Clinical Trial Phases 1-4 (1)

Cholesterol, HDL (Phase 1)

Overview

Highest Phase: Phase 1
# of Trials: 11
# of Trial Organizations: 9

Trials by Phase

Trial	Phase	Start Date	Organizations	Indications

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