Abstract: Vinegar is a kind of acidic seasoning traditionally produced by fermentation. It not only has unique flavor, but also contains rich nutrients and various functional factors. Antioxidant components of traditional vinegar, such as polyphenols, flavonoids and melanoidins, may resist oxidative stress in the body. These components also have therapeutic effects such as preventing cardiovascular diseases, protecting liver, delaying aging and inhibiting tumor. Recently, due to its health benefits, vinegar has become the subject of great interest for many researchers. In this paper, the recent studies of traditional vinegar for its antioxidant effect and major active components are reviewed, which will provide a guidance for further studies on the antioxidant mechanisms of traditional vinegar, and provide references for the development of new health vinegar.

Key words: traditional vinegar, antioxidant components, antioxidant effect