Erythorbic acid E315 (isoascorbic acid, D-araboascorbic acid, (D-)erythroascorbic acid) is a stereoisomer of ascorbic acid (vitamin C). E number E315, and used as an antioxidant in processed foods. Though it’s considered safe, some are convinced it has potentially dangerous health effects.
What Is Erythorbic Acid E315?
Erythorbic Acid E315 is used as food antioxidant. The applications in creams, cheeses, dairy-based drinks, dairy-based desserts, spreads, vegetables, processed fruit, confectionery, pastas, meats, seasonings, cereals, condiments, broths, soups, sauces, wines, beer and malt beverages, and water-based flavoured drinks.
Possible Side Effects of Erythorbic Acid E315
Although Erythorbic Acid E315 generally regarded as a very safe and effective supplement, there can be some minor side effects. The side effects may:
-
Possible short-term side effects
- headaches
- dizziness
- fatigue
- body flushing
- hemolysis
Possible long-term side effects
- kidney stones (in people with a history of kidney stones)
- trigger gout symptoms (in people with a history of gout)
GRAS Affirmation: Yes
Generally recognized as safe (GRAS) is an American Food and Drug Administration (FDA) designation that a chemical or substance added to food is considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Erythorbic Acid E315 is considered safe.
Suggested Dosage
NA.
Special Populations Precaution
There is a lot of concern about diet and nutrition for these population, like Newborns, children, pregnant, sensitive to Branched Chain Amino Acids populations. Better consult to your doctor if you would like to intake Erythorbic Acid E315.
Related Research
1. Sensorially important aldehyde production from amino acids in model wine systems: impact of ascorbic acid, erythorbic acid, glutathione and sulphur dioxide. [Food Chem. 2013 Nov 1] Author: Grant-Preece P, Fang H, Schmidtke LM, Clark AC.
2. The influence of stereochemistry of antioxidants and flavonols on oxidation processes in a model wine system: ascorbic acid, erythorbic acid, +-catechin and (-)-epicatechin. [J Agric Food Chem. 2010 Jan 27] Author: Clark AC, Vestner J, Barril C, Maury C, Prenzler PD, Scollary GR.
3. Erythorbic acid is a potent enhancer of nonheme-iron absorption. [Am J Clin Nutr. 2004 Jan] Author: Fidler MC, Davidsson L, Zeder C, Hurrell RF.
4. Effect of smoking on erythorbic acid pharmacokinetics. [Br J Nutr. 2003 May] Author: Lykkesfeldt J, Bolbjerg ML, Poulsen HE.
5. Effect of erythorbic acid on cooked color in ground beef. [Meat Sci. 2001 Jan] Author: Phillips AL, Mancini R, Sun Q, Lynch MP, Faustman C.
