• Apple Cider Vinegar Gummies, Preferred Nutrition®|hi-res|PN0630
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Preferred Nutrition®

Apple Cider Vinegar Gummies

Apple Cider Vinegar Gummies

Size
Preferred Nutrition Apple Cider Vinegar (ACV) provides the benefits of this traditional remedy in convenient, delicious, apple-flavoured vegan gummies. ACV is a source of antioxidants that help protect against oxidative damage caused by free radicals. Each gelatin-free gummy contains 200 mg of 15:1 ACV extract that is fermented naturally with the “Mother.”
  • Source of antioxidants that help protect against oxidative damage caused by free radicals
  • Retains the “Mother” natural fermentation that consists of beneficial yeast and bacteria
  • Contains 200 mg of 15:1 ACV extract in each gummy
  • Keto-, paleo-, and vegan-friendly
  • Standardized to 5% of acetic acid

SKU: PN0630

NPN: 80106315

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  • Apple Cider Vinegar Gummies, Preferred Nutrition®|hi-res|PN0630
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Apple Cider Vinegar Gummies

Additional Information

Recommended Dosage

Recommended adult dose: 1 gummy daily or as directed by a health care practitioner. Take with a full glass of water and food.

Allergy Information

This product does not contain artificial preservatives, colours, or sweeteners; no dairy, wheat, gluten, yeast, soy, egg, fish, shellfish, animal products, tree nuts, or genetically modified genes or proteins. Suitable for vegetarians/vegans.

Ingredients

Each gummy contains:
Medicinal ingredients:
Apple Cider Vinegar Extract 15:1 (Malus pumila Mill.) (fruit)
(5% acetic acid) 200 mg
Raw herb equivalent 3000 mg
Carrot (Daucus carota) (root) 3 mg

Glucose syrup, cane sugar, water, pectin, sodium citrate, natural flavours, citric acid, coconut oil, carnauba wax.

Cautions

Keep out of reach of children.

References

Budak, N.H., Aykin, E., Seydim, A.C., et al. (2014). Functional properties of vinegar. J Food Sci, 79(5), R757-64.

 

Leeuwendaal, N.K., Stanton, C., O’Toole, P.W., et al. (2022). Fermented foods, health and the gut microbiome. Nutrients, 14(7), 1527.

 

Limberaki, E., Eleftheriou, P., Vagdatli, E., et al. (2012). Serum antioxidant status among young, middle-aged and elderly people before and after antioxidant rich diet. Hippokratia, 16(2), 118-23.

 

Melkis, K., & Jakubczyk, K. (2024). The chemical profiles and antioxidant properties of live fruit or vegetable vinegars available on the Polish food market. Foods, 13(10), 1488.

 

Perumpuli, P.A.B.N., & Dilrukshi, D.M.N. (2022). Vinegar: A functional ingredient for human health.
Int Food Res, 29(5), 959-74.

 

Seydim, A.C., Guzel-Seydim, Z.B., Dogue, D.K., et al. (2016). Effects of grape wine and apple cider vinegar on oxidative and antioxidative status in high cholesterol-fed rats. FFHD, 6(9), 569-77.

 

Yildiz, E. (2023). Characterization of fruit vinegars via bioactive and organic acid profile using chemometrics. Foods, 12(20), 3769.