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.