Noun
/myˌrɪstəˈliːɪk ˈæsɪd/
Myristoleic acid is a monounsaturated fatty acid that is classified as a 14-carbon fatty acid with one double bond, specifically located between the ninth and tenth carbon atoms (omega-5). It is primarily found in nutmeg and other plant sources. The term is more frequently found in scientific, nutritional, or biochemical contexts rather than in everyday conversation.
Мириствевая кислота известна своими преимуществами для здоровья благодаря ее влиянию на метаболизм липидов.
Nutritional studies have shown that myristoleic acid may play a role in reducing inflammation.
Пищевая исследовательская работа показала, что мириствевая кислота может снизить воспаление.
The concentration of myristoleic acid in certain edible oils has garnered the attention of researchers.
While "myristoleic acid" is not commonly featured in idiomatic expressions, it can be discussed in health, nutrition, or biochemical contexts. Here's an exploration of related idiomatic expressions involving health and nutrition:
„Яблоко в день — и доктор не нужен.“
"You are what you eat."
„Ты — это то, что ты ешь.“
"Bite the bullet when it comes to healthy eating."
„Стиснув зубы, принимайся за здоровое питание.“
"Don't put all your eggs in one basket regarding nutrition."
The term "myristoleic acid" is derived from "myristic," which is related to nutmeg (Myristica fragrans), a plant source that contains the fatty acid. The suffix "oleic" denotes its relation to oleic acid, reflecting its unsaturated nature.
Synonyms: - 14:1 fatty acid - Myristic acid derivative
Antonyms: - Saturated fatty acids (such as palmitic acid) - Trans fatty acids
Myristoleic acid represents a specific type of fatty acid within the broader context of lipids and nutrition. Its significance in health and dietary studies continues to be an area of research interest.