Compound Monograph
Acetic acid
The simple two-carbon carboxylic acid of vinegar; here it appears mainly as the counter-ion of zinc acetate.
Sources · 2
Where Does It Come From?
Acetic acid is a naturally occurring carboxylic acid, found in Vinegar and Widely distributed in plant tissues. It is well tolerated orally (low toxicity).
Concentration
Content by Source
Concentrations not reported. No percent-dry-weight or mg/g figures have been published for this compound in its source plants.
Research & Evidence
Acetic acid is the two-carbon carboxylic acid that gives vinegar its sourness, produced by Acetobacter fermentation of ethanol and present at low levels throughout plant tissue and in normal human metabolism. In the supplement context it appears as a salt-forming ligand — zinc acetate is elemental zinc bound to acetate, a water-soluble and well-absorbed form.
Toxicity & Safety
Dilute acetic acid is a food ingredient with a long history of safe use. Concentrated acetic acid is corrosive to skin, eyes and mucous membranes; that hazard belongs to the concentrate, not to dietary or salt-bound acetate.
Placeholder entry — a full monograph is pending via the compound-expansion worklist.
