myristic acid

Myristic acid (Crodacid) , a 14 carbon saturated fatty acid, is a rare molecule in cells and is a substrate of some fatty acid desaturases. This compound has the ability to acylate proteins by covalently binding to the N-terminal glycine residues, in a process called N-terminal myristoylation. Myristoylation of substrate proteins by this fatty acid has the potential to activate and mediate many physiological pathways. Furthermore, saturated fatty acids have been reported to be essential for biological activities of lipopolysaccharides and have demonstrated the ability to induce expression of COX-2 and NFκB (nuclear factor κB) activation.

Isopropyl myristate (IPM) is an ester formed from isopropyl alcohol and myristic acid.

Methyl myristate (methyl tetradecanoate) is a natural product.

Methyl pentadecanoate is a natural product.

(2R)-3-(((2-Aminoethoxy)(hydroxy)phosphoryl)oxy)propane-1,2-diyl ditetradecanoate (DMPE) is a phosphatidylethanolamine (PE or GPEtn), a glycerophospholipid with a phosphorylethanolamine moiety at a glycerol substitution site. DMPE comprises two myristic acid chains at the C-1 and C-2 positions, derived from nutmeg and butter. Phospholipids are ubiquitous in nature, key components of the cell lipid bilayer, and play roles in metabolism and signaling.

Cognac oil, predominantly derived from wine lees, exhibits distinctive fatty acid compositions, characterized by high proportions of Palmitic acid (59.26%), Linoleic acid (11.92%), Myristic acid (8.97%), and Oleic acid (8.3%) among other fatty acids. Notably, the application of Cognac oil enhances the permeability of Rhodamine 6G (R6G) across various membranes, resulting in a generalized increase in permeation.

1-Monomyristin (2,3-Dihydroxypropyl tetradecanoate) , a 1-monoglyceride of myristic acid, has antibacterial activity against several Gram-positive bacterial strains. 1-Myristoyl-rac-glycerol is used in colloidal chemistry as a nonionic surfactant in the development of micelles.