dl-malic acid

DL-Malic acid (Hydroxybutanedioic acid) is a dicarboxylic acid found in fruits such as apples and pears. It plays a role in many sour or acidic foods.

3,4-Dihydroxymandelic acid is a minor metabolite of norepinephrine in humans. Patients with neuroblastoma experience elevated levels of 3,4-Dihydroxymandelic acid.

1. Malic acid (Pomalus acid) did reduce populations of L. monocytogenes on poultry. 2. Malic acid supplementation may be useful for conservative treatment of calcium renal stone disease by virtue of its capacity to induce these effects.

DL-Tartaric acid is a natural product

DL-Isocitric acid trisodium salt is the protonated form of isocitrate, a substrate in the citric acid cycle. DL-Isocitric acid trisodium salt is useful as a marker for determining the composition of isocitrates in fruit products, including fruit juices.

N-Carbamoyl-DL-aspartic acid (Ureidosuccinic acid) is an intermediary product in pyrimidine biosynthesis.

DL-2-Aminobutyric Acid is a natural product.

DL-alpha-Hydroxyglutaric acid disodium salt is an alpha-ketoglutarate (α-KG) antagonist that inhibits a variety of α-KG-dependent dioxygenases.

DL-glyceric acid is a compound that is excessively secreted in the urine of patients with D-glyceric aciduria.

D-(+)-Malic acid ((R)-Malic acid) is a dicarboxylic acid that is made by all living organisms. Malic acid has two stereoisomeric forms (L- and D-enantiomers). The malate anion is an intermediate in the citric acid cycle.

DL-Glutamic acid, the conjugate acid of Glutamic acid, serves as a crucial metabolite. In comparison to the α and β polymorphs of L-Glutamic acid's second phase, DL-Glutamic acid exhibits enhanced stability[1].

Malic acid 4-Me ester is a natural product for research related to life sciences. The catalog number is TN4487 and the CAS number is 66178-02-7.

DL-Pyroglutamic acid exhibited a strong inactivating effect on hepatitis B surface antigen.

(S)-Malic acid ((S)-2-Hydroxysuccinic acid) is a tart-tasting organic dicarboxylic acid that plays a role in many sour or tart foods. Apples contain malic acid, which contributes to the sourness of a green apple. Malic acid can make a wine taste tart, although the amount decreases with increasing fruit ripeness. (wikipedia). In its ionized form malic acid is called malate. Malate is an intermediate of the TCA cycle along with fumarate. It can also be formed from pyruvate as one of the anaplerotic reactions. In humans, malic acid is both derived from food sources and synthesized in the body through the citric acid cycle or Krebs cycle which takes place in the mitochondria. Malate's importance to the production of energy in the body during both aerobic and anaerobic conditions is well established. Under aerobic conditions, the oxidation of malate to oxaloacetate provides reducing equivalents to the mitochondria through the malate-aspartate redox shuttle. During anaerobic conditions, where a buildup of excess of reducing equivalents inhibits glycolysis, malic acid's simultaneous reduction to succinate and oxidation to oxaloacetate is capable of removing the accumulating reducing equivalents. This allows malic acid to reverse hypoxia's inhibition of glycolysis and energy production. In studies on rats it has been found that only tissue malate is depleted following exhaustive physical activity. Other key metabolites from the citric acid cycle needed for energy production were found to be unchanged. Because of this, a deficiency of malic acid has been hypothesized to be a major cause of physical exhaustion. Notably, the administration of malic acid to rats has been shown to elevate mitochondrial malate and increase mitochondrial respiration and energy production.

3-Phenyllactic acid (PhLA) is a broad spectrum antimicrobial compound active against bacteria and fungi, DL-3-Phenyllactic acid (3-Phenyllactic acid) is a reagent involved in biological studies of nantioselectivity of lipase in transesterification and oxidation by glycolate oxidase and catalase.