Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Erythorbic acid is a stereoisomer of ascorbic acid (vitamin C) and is primarily used as a food antioxidant to prevent oxidation and preserve color and flavor. Its chemical structure is similar to that of ascorbic acid, and it shares some antioxidant properties. This has prompted investigation into its potential to neutralize free radicals and reduce oxidative stress, which underlies "free radical damage."

Scientific studies have confirmed that erythorbic acid functions as an electron donor and can participate in redox reactions, thereby scavenging certain free radicals in vitro. However, its potency and bioavailability in humans are considerably less than ascorbic acid. Limited animal and cellular studies suggest erythorbic acid can reduce markers of oxidative damage, but there is a lack of robust clinical trials demonstrating significant benefit in humans for conditions attributed to free radical damage, such as aging, cardiovascular disease, or cancer. Regulatory authorities and major reviews do not recognize erythorbic acid as an established therapeutic antioxidant supplement for these conditions.

In summary, while erythorbic acid does possess antioxidant properties and some laboratory evidence supports its ability to counteract free radicals, the clinical evidence for its use in treating or preventing free radical-related damage in humans is weak. Its primary use remains as a food additive rather than a supplement for health purposes.

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