Used primarily as a reagent for detecting lipid peroxidation in biological samples. It reacts with malondialdehyde, a byproduct of lipid degradation, to form a pink-colored complex that can be measured spectrophotometrically. This assay is widely applied in research on oxidative stress in tissues and cells, including studies related to aging, inflammation, and disease pathology. Also employed in food science to assess rancidity and oxidative spoilage in fats and meat products. Additionally, serves as an intermediate in the synthesis of certain pharmaceuticals and dyes.