Erythorbic acid
| Erythorbic acid | |
|---|---|
| 200px | |
| IUPAC name | D-Isoascorbic Acid |
| Identifiers | |
| CAS number | |
| Properties | |
| Molecular formula | C6H8O6 |
| Molar mass | 176.13 g/mol |
| Melting point |
169-172 °C (decomposes) |
| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox disclaimer and references | |
Erythorbic acid or erythorbate, formerly known as isoascorbic acid and D-araboascorbic acid, is a stereoisomer of ascorbic acid. It is a vegetable derived food additive produced from sucrose. It is denoted by E Number E315, and is widely used as an antioxidant in processed foods. Clinical trials have been conducted to investigate aspects of the nutritional value of erythorbic acid. One such trial investigated the effects of erythorbic acid on vitamin C metabolism in young women; no effect on vitamin C uptake or clearance from the body was found.[1] A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption.[2]
References
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The references in this article would be clearer with a different or consistent style of citation, footnoting, or external linking. |
- ↑ Am J Clin Nutr. 1996 Sep;64(3):336-46. PMID 8780343
- ↑ Am J Clin Nutr. 2004 Jan;79(1):99-102. PMID 14684404
- Erythorbic acid and its sodium salt Dr R. Walker, Professor of Food Science, Department of Biochemistry, University of Surrey, England.
- Erythorbic Acid Wuzhou International Co., Ltd.Template:Ingredient-stub
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