Fruits, like all foods, contain many different chemical compounds, some of which are acids. The acids in fruits serve a variety of purposes. They contribute to flavor, form structural and functional portions of the fruit cells, and also contribute to human health. In simple terms, the acids in fruits are partially responsible for making them nutritious and tasty components of a healthy diet.
Acids
There is a common misconception that acids are dangerous and bad for you. For instance, some individuals suggest that eating acids leads to excess body acidity and damages health. There's no scientific support for this claim. In fact, there are many acids in foods that you need in order to maintain cellular health and function. Proteins are made up of acids, for instance, and some vitamins are acids, explains Dr. Reginald Garret and Dr. Charles Grisham in their book "Biochemistry."
Amino Acids
While fruits aren't major sources of dietary protein, they're made of cells, and all cells contain some protein. Proteins, in turn, are made up of building block molecules called amino acids. While amino acids aren't strongly acidic --- they're nowhere near as acidic as stomach acid, for instance --- they're nevertheless acidic molecules, and are one example of acids found in all fruits. You can use amino acids for energy or to make your own cellular proteins, explains Dr. Mary Campbell and Dr. Shawn Farrell in their book "Biochemistry."
Citric Acid
Another acid common in many fruits, but especially in citrus fruits, is citric acid. Citric acid is significantly more acidic than most amino acids, and has a characteristic sour taste. In the food industry, citric acid is commonly used as a preservative because it helps to make food too acidic to foster bacterial growth. Some foods also have citric acid added as a flavoring agent; sour candies, for instance, use citric acid to provide pucker.
Vitamin C
Vitamin C is an important micronutrient that you need to maintain cellular health. This particular vitamin is also acidic; its chemical name is ascorbic acid. Most fruits contain vitamin C, and some --- including citrus fruits and strawberries --- are particularly high in the nutrient. Without vitamin C, you can't maintain the health of many body tissues, including cartilage and connective tissue. As such, fruits are an important source of this critical vitamin.
References
- "Biochemistry"; Reginald Garrett, Ph.D., et al.; 2007
- "Biochemistry"; Mary Campbell, Ph.D.; 2005
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