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.

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.

In cow liver cells, a chemical called acetate seems to help reduce fat buildup, especially when more is used, and this effect goes away if a specific cellular switch (AMPK) is turned off.

When cow liver cells are exposed to certain levels of a substance called acetate, it seems to turn down the activity of genes that tell the cell to make fat — and this might happen through a specific cellular switch called AMPK.