Discomfort Management
DL-Malic Acid Background and Benefits
Malic acid is a dicarboxylic acid with the chemical formula C4H6O5, which has two structures called enantiomers. Naturally occurring L-malic acid in all organisms, Synthetically manufactured D-malic acid. A mixture of D-malic acid and L-malic acid is called a racemic mixture, commonly known as DL -malic acid.
The Swedish drugstore Carl Wilhelm Scheele first isolated malic acid from apple juice in 1785. Latin word for apple "malum" gives name Mallic acid, the . Malic acid contributes significantly to the sour taste of apples, although its concentration decreases as the apple ripens. It is also the main flavoring in rhubarb and is used to flavor "salt and vinegar" potato French fries.
L-malic acid is often formed in organisms as an intermediate of metabolic reactions with pyruvate. It also contains many esters and salts known as malates, which play an important biological role. Malates are a source of carbon dioxide in the Calvin cycle, and they are also an intermediate in the citric acid cycle. D-malic acid is mainly used in dietary supplements, usually in the form of DL -malic acid.
L-malic acid can be produced commercially by fermentation of fumaric acid. Racemic malic acid is usually synthesized by double hydration of maleic anhydride.
Uses of DL -malic acid
The uses of DL -malic acid generally relate to its role in the production of chemical energy under both aerobic and anaerobic conditions. These uses include treatment of ailments, energy production, oral hygiene, and general detoxification.Signs that you need DL -Malic Acid
Chronic conditions characterized by malaise and fatigue are among the most common signs that you need DL -malic acid, especially fibromyalgia and chronic fatigue syndrome. DL --Malic acid can also help with other conditions that cause discomfort in the muscles, tendons and ligaments. Effects of metal-based toxins are reduced by DL -malic acid, DL -malic acid can be helpful for infections in the mouth due to low saliva production.
