A solution of the most common vinegar was fed by mice specialists from the Japanese Central Research Institute (Central Research Institute). Results were encouraging.

Rodents sitting on a fat-rich diet gained less weight if they also used vinegar for food, - the experimenters established, according to the Internet edition for girls and women aged 14 to 35. Pannochka. Net Vinegar is not less common than seasonings, almost in every house it is used as a minimum for dressing salads and making various sauces. Tomoo Kondo and his colleagues were aware that small amounts of acetic acid CH3COOH (the main component of vinegar) can affect blood pressure, blood sugar level and the accumulation of fats.

Scientists decided to test the effect of vinegar on mice. In the diet of rodents, 0.3% or 1.5% solutions of CH3COOH were administered (the control group was given plain water).

For six weeks, the mice were on a diet high in fat (50% of the energy was obtained from fats).

As a result, those that used vinegar weighed up to 10% less (regardless of the dose). Having discovered this fact, the scientists found out what is happening at the genetic level, reports Membrana..

Modern interpretation of ancient sculptures: while one part of the inhabitants of the planet can fight hunger, the other more and more fat from lack of movement and improper food since childhood (photo from the site of diseaseproof. Com).

It turned out that acetic acid starts the work of certain genes. As a result, the body begins to produce proteins that break down the incoming fat in the body. Because of this, rodents grow fat less.

Of course, this discovery does not mean that you need to start absorbing vinegar bottles. All is well in moderation, and do not forget that large amounts of this liquid, like concentrated acetic acid, can have a very negative effect on the digestive system.

Scientists themselves say that they will conduct further testing and will certainly tell about the effect of vinegar on the weight of a person, and the current article of the authors is published in the Journal of Agricultural and Food Chemistry.

Medicinform. Net.