An isomer of L-ascorbic acid. It shows antioxidative and antimicrobial activity and thus serves in food preservation. Meat and meat products also receive it to stabilize colour and flavour, slowing the oxidation that turns cured meats grey and rancid. Also called erythorbic acid, it is chemically similar to vitamin C but carries little vitamin activity — which is why it serves as a functional antioxidant rather than a nutrient fortificant. It also finds use in preventing browning of cut fruits and vegetables.