Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Isoascorbate (also known as erythorbic acid) is a stereoisomer of ascorbic acid (vitamin C) and is primarily used in the food industry as an antioxidant to prevent oxidation and discoloration in processed foods. Its antioxidant properties arise from its ability to donate electrons, thereby neutralizing free radicals and reducing oxidative stress. In vitro and some in vivo studies have demonstrated that isoascorbate can scavenge reactive oxygen species (ROS), similar to ascorbic acid. However, its biological potency as an antioxidant in humans is generally considered to be somewhat lower than that of vitamin C; this is mainly due to differences in bioavailability and metabolic fate.

There is moderate scientific support for the use of isoascorbate in mitigating free radical damage, particularly in the context of its antioxidant function in food preservation and laboratory studies. However, evidence supporting its efficacy for preventing or treating oxidative damage in humans is limited compared to ascorbic acid. Clinical trials specifically evaluating isoascorbate for health-related free radical damage are lacking, and most information is extrapolated from its chemical similarity to vitamin C. Regulatory and health authorities generally recognize its antioxidant capacity in food applications, but do not endorse isoascorbate as a therapeutic supplement for free radical damage in medical or dietary contexts. Therefore, while its use is scientifically plausible, the direct evidence in human health is moderate and not as robust as for vitamin C.

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