Lactic acid (CAS 50-21-5)

Lactic acid, a naturally occurring organic acid, is ubiquitous in various organisms, including humans. It plays a vital role in numerous metabolic pathways and is a byproduct of the breakdown of carbohydrates, proteins, and fats. Found abundantly in food items like yogurt, cheese, and sourdough bread, lactic acid also serves as a significant component in the production of pharmaceuticals, cosmetics, and industrial goods. Extensively researched, lactic acid holds particular importance in biochemistry, physiology, and medicine. Its applications encompass the study of exercise effects on the body, as well as the examination of aging and disease processes. Within the body, lactic acid is primarily metabolized by the enzyme lactate dehydrogenase, which converts it into pyruvic acid. The latter is further metabolized to generate energy or stored as glycogen. Alternatively, lactic acid can undergo oxidation by lactate oxidase, leading to its conversion into carbon dioxide and water. Biochemically and physiologically, lactic acid demonstrates various effects. It promotes energy production, improves aerobic capacity, enhances muscle performance, and mitigates fatigue. Lactic acid also exhibits anti-inflammatory properties and aids in boosting immune system function.