myristic acid

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my·ris·tic acid

 (mə-rĭs′tĭk, mī-)
A fatty acid, C14H28O2, occurring in animal and vegetable fats and used in the manufacture of cosmetics, soaps, perfumes, and flavorings.

[New Latin Myristica, genus of the nutmeg tree (myristic acid having been first isolated from oil of nutmeg), from Medieval Latin nux myristica, nutmeg (literally, "fragrant nut"), partial translation of Byzantine Greek karuon muristikon : karuon, nut + muristikon, neuter of muristikos, fragrant (from murizein, to anoint, perfume, from muron, perfumed oil, unguent, perhaps akin to Old English smerian, to smear, or perhaps a loanword from an unknown Near Eastern source).]

myristic acid

(Chemistry) a fatty acid found in nutmeg oil and certain vegetable and animal fats

my•ris′tic ac′id

(məˈrɪs tɪk)
an oily, white crystalline compound, C14H28O2, used in soaps, cosmetics, flavors, and perfumes.
[1840–50; < New Latin Myristica the nutmeg genus (the acid is a constituent of oil derived from nutmeg) < Greek myristikḗ, feminine of myristikós fragrant]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.myristic acid - a saturated fatty acid occurring naturally in animal and vegetable fats
saturated fatty acid - a fatty acid whose carbon chain cannot absorb any more hydrogen atoms; found chiefly in animal fats
References in periodicals archive ?
Nesaretnam, "Diets high in palmitic acid (16:0), lauric and myristic acids (12:0 + 14:0), or oleic acid (18:1) do not alter postprandial or fasting plasma homocysteine and inflammatory markers in healthy Malaysian adults," American Journal of Clinical Nutrition, vol.
K application caused an increase in oleic and palmitic acid in both years and additionally stearic and myristic acids in 2012.
Palmitoleic, oleic and linoleic acids were predominant fatty acids found in the analyzed samples while stearic, arachidic, behenic and myristic acids were present as minor acids.
singlet) d 0.8 (triplet, J = 7.2 Hz) and d2.3(triplet, J=2.3Hz) which are characteristic of fatty acid derivatives such as, palmitic and myristic acids, previously detected in L.
Fatty acids profiles of cereal bars showed a greater amount of saturated fatty acids, mainly lauric and myristic acids. Among unsaturated fatty acids, the oleic acid presented the highest percentage.
In human diet, the most characteristic SFA is palmitic acid, followed by stearic and myristic acids. Unlike PUFA, palmitic and myristic acids are also considered responsible for an increase in total and LDL cholesterol levels in serum, hence increasing coronary risk, and oleic fatty acid is responsible for raising HDL cholesterol levels in a manner comparable with unsaturated fats [6].