Used extensively in the food industry as a flavor enhancer, often combined with other nucleotides to create a synergistic effect that intensifies the savory taste of various products. It is a key component in seasoning blends, snacks, soups, and processed foods, contributing to the umami flavor profile. In biotechnology and molecular biology, it serves as a building block for RNA synthesis and is utilized in research related to nucleic acid metabolism and enzymatic studies. Additionally, it plays a role in pharmaceutical applications, particularly in the development of antiviral and anticancer drugs, where its derivatives are explored for their therapeutic potential.