Xanthosine 5'-monophosphate disodium salt is widely used in biochemical research and pharmaceutical development. It serves as a key intermediate in nucleotide synthesis, particularly in studies involving purine metabolism and enzymatic pathways. This compound is also utilized in the production of flavor enhancers, such as inosine monophosphate (IMP) and guanosine monophosphate (GMP), which are essential in the food industry for enhancing umami taste in processed foods. Additionally, it plays a role in cell culture applications, supporting the growth and metabolism of cells in laboratory settings. Its stability and solubility make it a valuable reagent in various enzymatic assays and molecular biology experiments.