The study noted: “Naturally fermented vinegar such as Kibizu (sugar cane vinegar in Amami Ohshima, Japan), Kurozu (black rice vinegar in Kagoshima, Japan), Kouzu (black rice vinegar in China) and red wine vinegar in Italy had potent radical-scavenging activity analysed by DPPH method.
“For the elucidation of food factor for cancer prevention contained in naturally fermented vinegar, the induction of apoptosis in human leukaemia cell HL-60 was investigated.
“These results led us to the consideration that active components in sugar cane juice could be converted to more lipophilic compounds with activity to induce apoptosis in HL-60 by microbial fermentation with yeast and acetic acid bacteria.”
source: express.co.uk