A tricarboxylic acid that is useful as a near‐saturated solution (pH = 1.4) to detoxify (cleanse) root surfaces that are contaminated and expose intrinsic collagen fibers in the hope of achieving new tissue attachment.
A tricarboxylic acid occurring in plants, especially citrus fruits. It is used as a flavoring agent, as an antioxidant in foods, and as a sequestering agent. The commercially produced form of citric acid melts at 153°C (307°F). Citric acid is found in all cells, its central role is in the metabolic process.
Some plants naturally release citric acid from their roots into the surrounding soil, in order for that citric acid to chemically “bind” aluminum ions that are present in some soils. Such aluminum, which slows plant growth and decreases crop yields, is present to a certain degree (which causes at least some crop yield reduction) in approximately one-third of the world’s arable land. For example, 70% of the agricultural land in the country of Colombia possesses harmful amounts/conditions of aluminum to damage crops. Corn (maize) yields are reduced up to 80% by such aluminum in soils. Soybeans, cotton, and field bean yields are also reduced.
An acid found in fruit such as oranges, lemons and grapefruit.
Citric acid (or citrate), is an intermediate molecule in the citric acid cycle also known as Krebs cycle or the tricarboxylic acid cycle for the catabolism of macronutrients for energy. Citric acid is also found naturally in foods and is used as a chemical additive for tartness or to adjust food pH. Some research has evaluated the potential of citrate to improve performance as described in the entry for sodium citrate.
Compound, derived from citrus fruits and fermented cane sugar, used to flavor foods and beverages and certain drugs, especially laxatives.
An organic acid found naturally in citrus fruits. Citric acid is formed in the first stage of the Krebs cycle, the important energy-producing cycle in the body.
This is responsible for the sharp taste associated with citrus fruits, such as lemons and limes, and other fruits such as currants and raspberries. Although chemically different from, it is similar in action and appearance to tartaric acid, obtained from grapes and other fruits, and similar to malic acid, found in apples and pears.
An acid, C6H807, found naturally in citrus fruits or prepared synthetically. It acts as a sequestrant, helping to preserve food quality.
Citric acid is a type of acid that is derived from citrus fruits, especially lemons. It typically appears in the form of clear, colorless crystals that possess a pleasant yet tangy flavor.
An acidic substance responsible for the distinctive sour taste found in lemons and limes.