L-Malic acid

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L-Malic acid
2D structure for L-Malic acid
Chemical Name	(2S)-2-hydroxybutanedioic acid
Chemical Formula	C₄H₆O₅
CAS Number	97-67-6
Chemical Information	HMDB00156
Biochemical Taxonomy	Dicarboxylic Acids
Functional Taxonomy	Not Available
Nutritional Taxonomy	Not Available
Metabolic Pathways	Glyoxylate and Dicarboxylate Metabolism Pyruvate Metabolism Reductive Carboxylate Cycle (CO2 Fixation)
Biofluid Location	Blood Cellular Cytoplasm Cerebrospinal Fluid (CSF)
Tissue Location	Not Available
Normal Biofluid Concentrations	Blood: 12.0 (0.0-21.0) uM Blood: 3.2 +/- 0.9 uM Cellular Cytoplasm: 3200 (2800-3600) uM Cerebrospinal Fluid (CSF): 3.0 +/- 3.0 uM
Normal Tissue Concentrations	Not Available
Diseases / Conditions Related to Nutrition	Anoxia
Other (Monogenic Disorders)	Not Available
Abnormal Biofluid Concentrations	Cellular Cytoplasm (Anoxia): 480 (470-490) uM
Abnormal Tissue Concentrations	Not Available
Physiological Processes	Not Available

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Introduction

guidelines
Malic acid is a tart-tasting organic dicarboxylic acid that plays a role in many sour or tart foods. In its ionized form it is malate, an intermediate of the TCA cycle along with fumarate. It can also be formed from pyruvate as one of the anaplerotic reactions. 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)