láurico

Láurico is an adjective used to describe substances related to lauric acid (dodecanoic acid), a saturated medium-chain fatty acid with the chemical formula C12H24O2. Known in chemistry as dodecanoic acid, lauric acid occurs naturally in high concentrations in coconut oil, palm kernel oil and in human breast milk, and at lower levels in other plant and animal fats.

Physically, lauric acid is a white solid at room temperature with a melting point around 44–46 °C. Chemically it is saturated and relatively stable; its medium chain length gives it different digestion and metabolic properties compared with long-chain fatty acids. In the body it is absorbed and transported to the liver, where it is more rapidly oxidized for energy.

Commercially, lauric derivatives such as sodium laurate and monolaurin are used in soaps, detergents, cosmetics and food emulsifiers because of their surfactant and antimicrobial properties. Monolaurin, a glycerol ester of lauric acid, has demonstrated antimicrobial and antiviral activity in laboratory studies, though clinical benefits remain a subject of research.

Health effects of lauric-rich fats are debated: they can raise both LDL and HDL cholesterol levels, and their net cardiovascular impact is assessed within broader dietary context. Industrial production typically involves hydrolysis or transesterification of vegetable oils. The term lauric traces to Latin laurus (laurel), reflecting early associations of laurel and bay oils with similar components.