A combination of fermented apple juice and two rhizomatous herbs, the resulting mixture presents a complex profile of organic acids and bioactive compounds. Acetic acid, present due to the fermentation of apples, is combined with the pungent compounds found in Zingiber officinale and the curcuminoids derived from Curcuma longa. The resulting liquid is typically consumed orally, often diluted in water or added to other beverages.
This formulation is predicated on the purported synergistic effects of its constituent ingredients. Historically, each component has been employed in traditional medicine systems for various ailments. The purported advantages range from aiding digestion and regulating blood sugar levels to possessing anti-inflammatory and antioxidant properties. Research is ongoing to evaluate these claims within a rigorous scientific framework.