When cow liver cells are treated with a range of vinegar-related chemicals, they use up energy in a way that triggers a key energy sensor in the cell — like flipping a switch when the battery runs low.

When cow liver cells are exposed to certain levels of a compound found in vinegar (sodium acetate), it turns on a key energy-sensing switch in the cells, with the strongest effect seen after 3 hours at a mid-range dose.

When cow liver cells are exposed to certain levels of a chemical called sodium acetate, it seems to turn on a key energy-sensing pathway in the cells that helps manage energy balance.

When cow liver cells are exposed to certain levels of a substance called sodium acetate, it turns on a key energy sensor in the cells, and this effect gets stronger over 3 hours and goes away if you block that sensor.

Giving a specific amount of vinegar-like acid to cow liver cells in a lab seems to cut fat buildup by a third — this might mean it helps prevent fatty liver in cows.

In rat liver cells, a substance related to vinegar (sodium acetate) turns on a key energy sensor and lowers the activity of genes involved in sugar and fat production, which might explain how vinegar helps with metabolism.