Used as a flavor enhancer in the food industry, particularly in savory snacks, soups, and instant noodles. It works synergistically with monosodium glutamate (MSG) to boost umami taste, allowing lower amounts of salt to be used while maintaining palatability. Commonly found in processed meats, seasonings, and bouillon cubes. Also utilized in some pharmaceutical formulations as an intermediate in nucleotide metabolism studies and in dietary supplements targeting energy production and cognitive support.