Hydroxy fatty acids
Hydroxy fatty acids are a unique class of lipids characterized by the presence of hydroxyl groups (-OH) attached to the carbon chain, typically in position 1 or 2. These compounds exhibit various biological activities and are found naturally in plant oils, animal fats, and certain marine organisms. In cosmetic applications, hydroxy fatty acids serve as moisturizers, offering skin hydration and anti-aging benefits due to their ability to form intermolecular hydrogen bonds with water molecules. They also possess antioxidant properties, helping to protect the skin from environmental stressors. Additionally, in pharmaceuticals, these compounds can be used in topical formulations for treating various skin conditions such as dermatitis and psoriasis. Their versatile nature makes them valuable ingredients in personal care products, providing a range of beneficial effects on skin health.
| Structure | Chemical Name | CAS | MF |
|---|---|---|---|
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Boc-D-beta-Homoserine | 749208-35-3 | C9H17NO5 |
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2-hydroxybut-3-enoic acid | 600-17-9 | C4H6O3 |
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2-Hydroxybut-2-enoic acid | 67784-09-2 | C4H6O3 |
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2-hydroxy-3,3-dimethylpentanoic acid | 874124-84-2 | C7H14O3 |
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Boc-HoSer-OH | 83345-44-2 | C9H17NO5 |
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Pentanoic acid, 3-hydroxy-2,4,4-trimethyl- | 82545-49-1 | C8H16O3 |
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3-Hydroxy-2-methylbutanoic Acid | 473-86-9 | C5H10O3 |
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(R)-2-(Hydroxymethyl)butanoic acid | 72604-79-6 | C5H10O3 |
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2-Hydroxy-3-butynoic acid | 38628-65-8 | C4H4O3 |
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4-Hydroxybut-2-ynoic acid | 7218-52-2 | C4H4O3 |
Related Literature
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1. Fatty acid eutectic mixtures and derivatives from non-edible animal fat as phase change materials?Pau Gallart-Sirvent,Marc Martín,Gemma Villorbina,Mercè Balcells,Aran Solé,Luisa F. Cabeza,Ramon Canela-Garayoa RSC Adv., 2017,7, 24133-24139
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Domenico Lombardo,Gianmarco Munaò,Pietro Calandra,Luigi Pasqua,Maria Teresa Caccamo Phys. Chem. Chem. Phys., 2019,21, 11983-11991
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Xiaoming Liu,Zachary D. Hood,Wangda Li,Donovan N. Leonard,Arumugam Manthiram,Miaofang Chi J. Mater. Chem. A, 2021,9, 2111-2119
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Long Deng,Qian Zou,Biao Liu,Wenhui Ye,Chengfei Zhuo,Li Chen,Ze-Yuan Deng,Ya-Wei Fan,Jing Li Food Funct., 2018,9, 4234-4245
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Matthew J. Gaunt,Jinquan Yu,Jonathan B. Spencer Chem. Commun., 2001, 1844-1845
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