Myristic acid
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Myristic acid (IUPAC name: tetradecanoic acid) is a common saturated fatty acid with the molecular formula Template:Chem2. Its salts and esters are commonly referred to as myristates or tetradecanoates. The name of the acyl group derived from myristic acid is myristoyl or tetradecanoyl. The acid is named after the binomial name for nutmeg (Myristica fragrans), from which it was first isolated in 1841 by Lyon Playfair.[11]
Occurrence
Nutmeg butter has 75% trimyristin, the triglyceride of myristic acid and a source from which it can be synthesised.[12] Besides nutmeg, myristic acid is found in palm kernel oil, coconut oil, butterfat, 8–14% of bovine milk, and 8.6% of breast milk as well as being a minor component of many other animal fats.[13] It is found in spermaceti, the crystallized fraction of oil from the sperm whale. It is also found in the rhizomes of the Iris, including Orris root.[14][15]
Chemical behaviour
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Reduction of myristic acid yields myristyl aldehyde and myristyl alcohol.
Health effects
Myristic acid consumption raises low-density lipoprotein (LDL) cholesterol.[17][18]
See also
References
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- ↑ Merck Index, 11th Edition, 6246
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- ↑ a b c d Tetradecanoic acid in Linstrom, Peter J.; Mallard, William G. (eds.); NIST Chemistry WebBook, NIST Standard Reference Database Number 69, National Institute of Standards and Technology, Gaithersburg (MD)
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- ↑ a b Sigma-Aldrich Co., Myristic acid.
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- ↑ Council of Europe, August 2007 Natural Sources of Flavourings, Volume 2, p. 103, at Google Books
- ↑ John Charles Sawer Odorographia a natural history of raw materials and drugs used in the perfume industry intended to serve growers, manufacturers and consumers, p. 108, at Google Books
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