Used as a flavor enhancer in the food industry, particularly in savory products like soups, sauces, and instant noodles. It works synergistically with monosodium glutamate (MSG) to intensify umami taste, allowing for reduced sodium content while maintaining flavor. Commonly found in seasoning blends and processed foods to improve overall taste profile. Also utilized in some pharmaceutical applications as a component in nucleotide-based therapies and as a biochemical reagent in research settings involving enzyme assays and metabolic studies.