Myristic acid is a saturated fatty acid found in vegetable oils and animal fats, with 14 carbon molecules and no double bonds. It is a major component of nutmeg, coconut oil, palm oil and butterfat. While it can increase cholesterol levels, recent research suggests that medium-length saturated fatty acids found in coconut oil may not be as harmful as longer-chain saturated fatty acids. Further research is needed to fully understand the role of myristic acid in human health.
Myristic acid is a common fatty acid found in both vegetable oils and animal fats. It is also known as tetradecanoic acid. It is so named because it is a chain of 14 carbon molecules with a CH3 group at one end and a COOH group at the other.
This compound is a saturated fatty acid. Therefore, all bonds except the COOH group are saturated with hydrogen molecules. There are no double bonds. Another way to designate the molecule is 14:0, indicating a carbon chain length of 14 and a lack of double bonds.
The name myristic acid comes from nutmeg, or Myristica fragrans. 75% of nutmeg butter consists of trimyristin, a derivative of myristic acid. Coconut oil is also a major source of this compound, along with palm oil and butterfat. Myristic acid is a white crystalline powder that is not soluble in water. The salt of this compound is known as myristate.
Fatty acids are so named because they have an acid group at one end that is soluble in water, the COOH group, and the CH3 group at the other end that is soluble in oils and fats. Naturally derived fatty acids have chain lengths of at least eight carbons. Fatty acids related to myristic acid include lauric acid, 12:0; palmitic acid, 16:0: and stearic acid, 18:0. These saturated fatty acids are found together in coconut oil.
Saturated fatty acids have traditionally been considered a negative dietary factor and are known to increase cholesterol levels. High levels of certain types of cholesterol can contribute to heart disease. The liver can make cholesterol from an excessive amount of saturated fatty acids in the diet, even if one does not consume cholesterol. Recent research suggests that the medium-length saturated fatty acids found in coconut oil may not be as harmful as longer-chain saturated fatty acids.
Data on populations of people who eat coconuts naturally suggest that dietary coconut oil does not cause high blood serum cholesterol or high levels of coronary heart disease. Adding coconut oil that has not been processed to a typical American diet has produced several different results. Frequently, there are no changes in blood serum cholesterol levels. Sometimes, however, there has been a decrease in total cholesterol.
Other research indicates that myristic acid is particularly effective in causing the liver to synthesize cholesterol. Consuming excessive amounts of this fatty acid has been reported to increase blood cholesterol levels in animals and humans. Examining the effect of an individual dietary compound on general health is a very complex task. Given the complexities, substantial research will likely be needed to fully understand the role of myristic acid in human health.
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