Cetyl Myristoleate

Cetyl myristoleate or CM


Research chemist Harry Diehl, while wroking at the National Institute of Health, isolated a substance that protected Swiss albino mice from developing arthritis.


Diehl identified the compound as cetyl myristoleate (CM), a fatty acid in 1964 but waited thirty years before publishing his findings in the Journal of Pharmaceutical Science.


He did so as when he was suffering from the effects of arthritis.



Diehl synthesized the CM compound from butter and combined it with dimethly sulfoxide (DMSO).


This cream was applied topically for ten days and in his estemation, alleviated arthritis for over five years.



Other fatty acids found with CM in natural products include:  lauric, myristic, palmitic, palmitoleic, stearic and oleic acids.



The relative amounts of these fatty acids are controlled through the distillation process to yield the desired fatty acid profile.


The amount of these fatty acids are what distinguishes the various CM products.


Cetyl myristoleate is the cetyl alcohol ester of myristoleic acid. Myristoleic acid ( 9-cis-tetradecenoic acid) is a 14- carbon long monounsaturated fatty acid. It is classified as an omega-5 fatty acid. It is found in the fats of whales and cattle.
Its acetylated form (cetyl myristoleate) is found in mice. This accounts for the protective effect of the albino mice.

Cetyl myristoleate, also known as cerasomal-cis-9-cetylmyristoleate, CMO or just CM, is a fatty acid chain that represses inflammation and used as such, can be an effective dietary supplment to treat arthritis.

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