myristoleic acid


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my·ris·to·le·ic ac·id

(mi-ris'tō-lē'ik as'id),
A 14-carbon unsaturated fatty acid with a cis-double bond between carbons 9 and 10; the 14-carbon analog of oleic acid.
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Caption: Figure 2--Proportion of 9c-14:1 (myristoleic acid; % of total fatty acids) in yoghurt compared to goat milk samples (Anglo-Nubian, n=40)".
Tridecanoic acid methyl ester, cis-8,11,14,17-eicosatrienoic acid methyl ester and myristoleic acid methyl ester were present in very low amounts.
The MUFA comprised 55.80% to 56.98% of total fatty acids, and among the MUFA, myristoleic acid ([C.sub.14:1]) comprised 1.25% to 1.49%, palmitoleic acid ([C.sub.16:1]) 5.66% to 5.93%, elaidic acid ([C.sub.18:1]) 1.36% to 1.45%, oleic acid ([C.sub.18:1n-9]) 47.31% to 48.27%, and vaccenic acid ([C.sub.18:1n7]) 0.22% to 0.23% of the total fatty acids.
The contents of monounsaturated FAs such as myristoleic acid (C14:1c), palmitoleic acid C16:1c and oleic acid (C18:1c) were higher (P < 0.05) in the supplemented groups.
pylori is attributed to lauric acid ([C.sub.12]:[[DELTA].sup.0]), myristoleic acid ([C.sub.14]:[[DELTA].sup.9]), and linolenic acid ([C.sub.18]:[[DELTA].sup.9,12,15]) (45).
Other monounsaturated fatty acids and their percentage variations included: cis-10-pentadecenoic acid (C15:1), from 0.43% to 0.57% in butter and from 0.41% to 0.55% in ghee; cis- 11- eicosenoic acid (C20:1), from 0.00% to 0.95% in butter and from 0.00% to 0.73% in ghee; cis-10-heptadecanoic acid (C17:1), from 0.28% to 0.35% in butter and from 0.23% to 0.35% in ghee; palmitoleic acid (C16:1), from 0.8% to 2.83% in butter and from 0.94% to 2.65% in ghee; and myristoleic acid (C14:1), at 0.00% to 3.30% in butter and at 0.00% to 2.6% in ghee.
A total of 35 types of fatty acid were detected but octanoic acid, tridecanoic acid, myristoleic acid, pentadecenoic acid, elaidic acid, linoleic acid, a-linolenic acid, docosadienoic acid, nervonic acid, and docosahexaenoic acid were not detected (Table 2).
Source of Myristoleic Acid C 15:1 N3 Palmitoleic acid Variation C14:1 N5 C16:1N9 Year 2.359 (NS) 2.882 (NS) 2.092 (NS) Mean 0.005 0.012 0.870 VC (%) 0.44 1.01 20.30 Source of Oleic Acid C20:1 N9 C22:1 N9 Variation C18:1 N9 Year 0.347 (NS) 0.697 (NS) 0.041 (NS) Mean 113.057 2.156 0.005 VC (%) 86.62 70.60 0.35 Source of Palmitoleate acid C17:1 N7 Variation C16:1 N7 Year 4.351 (NS) 0.587 (NS) Mean 0.081 1.084 VC (%) 4.98 53.64 Source of Nervonic acid Variation C24:1 N9 Year 2.010 (NS) Mean 0.290 VC (%) 15.00 TABLE 5--Analysis of variance for the polyunsaturated fats content (mg -100 g), present in cagaita seeds (Eugenia dysenterica) grown in the experimental area of the School of Agronomy, Federal University of Goias, Goiania-GO, harvests of 2013 and 2014.
Formulated with the omega-5e fatty acid (myristoleic acid), AlphaFlex is the result of seven years of research, including several human multicentered clinical trials.
These 37 components are: methyl ester of hexanoic acid, caprylic acid, capric acid, undecanoic acid, lauric acid, tridecanoic acid, myristic acid, myristoleic acid, pentadecanoic acid, pentdecenoic acid, palmitic acid, palmitoleic acid, margaric acid, heptadecenoic acid, stearic acid, oleic acid, elaidic acid, octadecenoic acid, linoleic acid, octadecadienoic acid, g-linolenic acid, linolenic acid, arachidic acid, eicosenoic acid, eicosadienoic acid, 8,11,14-eicosatrienoic acid, heneicosanoic acid, arachidonic acid, eicosatrienoic acid, eicosap- entaenoic acid, behenic acid, eruccic acid, docosa- dienoic acid (C22:2), tricosanoic acid, tetracosanoic acid, docosahexaenoic acid and tetracosenoic acid.
Fatty acids included myristic acid, palmitic acid, stearic acid, myristoleic acid, palmitoleic acid, oleic acid, linoleic acid, and linolenic acid.