Apple cider vinegar is what you get when you ferment crushed apples twice. The first fermentation turns the sugars into alcohol. The second turns the alcohol into acetic acid. The end result is a tangy, golden liquid that's been used in cooking and as a folk remedy for thousands of years.
The active compound is acetic acid, which makes up roughly 5 to 6% of finished ACV. It's the same compound that makes white vinegar a vinegar, but ACV brings extra. Unfiltered ACV contains the mother, which is the cloudy, stringy substance you see in the bottom of a good bottle. The mother is a colony of beneficial bacteria, yeasts and enzymes left over from fermentation. It's the bit that makes traditional ACV different from the clear, pasteurised supermarket vinegar.
Modern research has found acetic acid affects postprandial blood glucose (how high your blood sugar spikes after a meal), satiety, and some metabolic markers. The effects are modest, not transformational, but useful as a daily addition to a wider routine.
The catch with traditional ACV has always been format. Daily shots are aggressive on tooth enamel, harsh on the throat, and most people quit within weeks. The gummy fixes that. 600mg of ACV with the mother per serving, taken daily, without the enamel damage or burn.