Description | Myristoleic acid, also known as 9-tetradecenoate or myristoleate, belongs to the class of organic compounds known as long-chain fatty acids. These are fatty acids with an aliphatic tail that contains between 13 and 21 carbon atoms. Myristoleic acid is a very hydrophobic molecule, practically insoluble (in water), and relatively neutral. Myristoleic acid exists in all eukaryotes, ranging from yeast to humans. Outside of the human body, Myristoleic acid is found, on average, in the highest concentration within a few different foods, such as milk (cow), butters, and margarine-like spread and in a lower concentration in other fermented milks, gelatins, and pastries. Myristoleic acid has also been detected, but not quantified in, several different foods, such as other fruit products, crisp bread, fats and oils, green zucchinis, and anchovies. Myristolic acid is found in Senegalia polyacantha, Ailuropoda melanoleuca, Arabidopsis thaliana, Areca catechu , Cinnamomum comphora, Citrullus colocynthis, Diplotaxis harra, Elaeis guineensis , Gladiolus italicus, Gossypium hirsutum, Homo sapiens, Hoya bella, Lactuca saligna, Persicaria minor, Polygonum minus, Salvia fruticosa, Scomber japonicus, Senna siamea, Trifolium pratense and Tritrichomonas foetus. Myristolic acid was first documented in 1994 (PMID: 8077579). This could make myristoleic acid a potential biomarker for the consumption of these foods (PMID: 10393134) (PMID: 11304730) (PMID: 11380153). |
---|
Structure | InChI=1S/C14H26O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14(15)16/h5-6H,2-4,7-13H2,1H3,(H,15,16)/b6-5- |
---|
InChI Identifier | InChI=1S/C14H26O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14(15)16/h5-6H,2-4,7-13H2,1H3,(H,15,16)/b6-5- |
---|