Malic acid is an organic molecule discovered in the late 18th century by Swedish chemist Carl Wilhelm Scheele. It provides functions for biological processes in the body, and it behaves as a food additive. One role of malic acid supplements is to treat particular disorders connected with a reduction in energy-producing chemicals.
Krebs Cycle and Energy
Malic acid is a chemical compound participant in the Krebs cycle, the process each living cell uses to convert glucose into energy. Energy deficiency related to fibromyalgia, a disorder characterized by malaise, pain and tenderness, responds positively to malic acid supplement treatment. According to researchers at the University of Texas, a 1995 study showed that 200 mg of malic acid and 50 mg of magnesium taken daily reduced symptoms without medication.
Wine and Food Sources
Malic acid in wine converts to lactic acid during the fermentation process. The change creates an emulsified texture and reduces tartness for a complex, smooth flavor. Malic acid is a component of apple cider vinegar and produces some of its beneficial effects, such as energy production.
Food Additive
The natural supply of malic acid in sour green apple skins and vinegar provides sources for chemists to use to produce a tart flavor in particular foods. The malic acid in Sweet Tarts and Jolly Ranchers, popular candy in the United States, produces the tart flavor that characterizes them.
Side Effects
Malic acid produces no side effects, according to "Naturopathy Digest." Prior to using it for treating fibromyalgia or other health disorders, consult a physician about potential contraindications and for specific dose recommendations that apply to your particular condition.
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