Vinegar has been widely used as acidic condiment worldwide for thousands of years. Vinegar contains various nutrients and bioactive components, which are brewed by liquid-state and solid-state fermentation techniques. This review highlights the nutrients and bioactive components in different types of vinegars and their functional properties. Nutrients in vinegar include amino acids, sugars, vitamins, and minerals. The functions of these nutrients were providence energy, regulation of cell metabolism regulation, immunoregulation, antioxidation, anticoagulation and improvement of brain development. In addition, the bioactive components in vinegar include organic acids, polyphenols, melanoidins, and tetramethylpyrazine, which have the functions of antioxidative activity, regulation of lipid metabolism, liver protection, blood pressure and glucose control, anti-fatigue and anti-tumor. However, further studies are needed to explore the novel functional compounds in vinegars and their molecular mechanisms on health benefits in future.

醋在世界范围内已广泛用作酸性调味品，已有数千年的历史了。醋含有各种营养物质和生物活性成分，可通过液态和固态发酵技术酿造。这篇评论重点介绍了不同类型醋中的营养成分和生物活性成分，以及它们的功能特性。醋中的营养物质包括氨基酸，糖，维生素和矿物质。这些营养素的功能是提供能量，调节细胞代谢，调节免疫力，抗氧化，抗凝和改善大脑发育。此外，醋中的生物活性成分包括有机酸，多酚，黑素和四甲基吡嗪，它们具有抗氧化活性，调节脂质代谢，保护肝脏，血压和血糖控制，抗疲劳和抗肿瘤。但是，需要进一步的研究来探索醋中的新型功能性化合物及其未来对健康有益的分子机制。