Caprylic acid

Caprylic acid, or octanoic acid, is a saturated fatty acid with eight carbon atoms. It occurs naturally in coconut oil, milk fat, and other fats.

Medium-chain fatty acid: A fatty acid with a comparatively short carbon chain, commonly defined as six to twelve carbon atoms. Caprylic acid is an eight-carbon member of this group.
Medium-chain triglyceride: A triglyceride containing predominantly medium-chain fatty acids. Commercial MCT oils often contain caprylic acid bound to glycerol.
Caproic acid: A saturated six-carbon fatty acid, also called hexanoic acid. It is shorter than caprylic acid by two carbon atoms.
Octanoic acid: The systematic name for the saturated eight-carbon carboxylic acid commonly called caprylic acid. This name directly encodes the molecule's eight-carbon chain.
Fatty acid: A carboxylic acid with a hydrocarbon chain, often occurring as a component of fats and oils. Caprylic acid belongs to this broad class of lipid building blocks.
Coconut oil: An edible oil extracted from coconut meat and rich in saturated fats. It is a dietary source of caprylic acid, though lauric acid is more abundant.
Capric acid: A saturated ten-carbon fatty acid, also called decanoic acid. It is the next commonly discussed even-chain medium fatty acid above caprylic acid.
Saturated fat: A fat whose fatty-acid chains contain no carbon–carbon double bonds. Caprylic acid is saturated because its carbon chain has no double bonds.
Beta oxidation: A metabolic pathway that breaks fatty acids into acetyl-CoA units. Cells can oxidize caprylic acid through this pathway to obtain energy.
Caprylic triglyceride: A triglyceride made with caprylic acid, used as an ingredient in foods and personal-care products. This formulated ingredient carries caprylic acid as esterified fat rather than free acid.

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