Background

• Malic acid is an organic dicarboxylic acid found in wines, sour apples, and other fruits. Phosphoric acid is an acidulant added to cola drinks. An acidulant is a substance added to food or beverages to lower pH and to impart a tart taste. Malic acid is also used a flavoring agent in the processing of some foods. In addition to food uses, malic acid is sometimes used in cosmetics to adjust the pH.
• Preliminary studies indicate that malic acid may reduce injury from ischemic reperfusion injury and reduce blood pressure. However, there is insufficient available evidence in humans to support the use of malic acid for any medical indication.

References

• Falchi M, Bertelli A, Lo Scalzo R, et al. Comparison of cardioprotective abilities between the flesh and skin of grapes. J Agric Food Chem 9-6-2006;54(18):6613-6622.
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• Fisher P, Dantas F. Homeopathic pathogenetic trials of Acidum malicum and Acidum ascorbicum. Br Homeopath J 2001;90(3):118-125.
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• Fiume Z. Final report on the safety assessment of Malic Acid and Sodium Malate. Int J Toxicol 2001;20 Suppl 1:47-55.
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• Saleem R, Ahmad M, Naz A, et al. Hypotensive and toxicological study of citric acid and other constituents from Tagetes patula roots. Arch Pharm Res 2004;27(10):1037-1042.
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