This is the compound that was first discovered in butter!
Discovered in 1815 by Frenchie, Michel Eugène Chevreul, he described it as the component responsible for the smell of butter. Since this compound was discovered in butter, it’s name comes from the Latin word for butter – butyrum (booty-rum!) – hence, butyric acid.
Butyric acid in its purest form tends to have an unpleasant smell and acrid taste… if that wasn’t descriptive enough for you, this may help: it is also present in, and the main distinctive smell, of human vomit (from Wiki!)
Its naturally occurring in milk, butter, and cheeses like parmesan. I’m sure there has been one moment in everyones life where smelling parmesan has mildly reminded them of vomit.
As disgusting as all those facts are, this is a very interesting and healthy compound.
It is known for its anti-inflammatory effects (always good), antimicrobial, and oh my goodness, anticarcinogenic effects!
This is especially beneficial to sufferers of lifestyle havoc-wreaking Irritable Bowel Syndrome (IBS), or those at risk of tumours of the colon.
One study found in a study for treating IBS:
Even more reason to enjoy your butter.
Things can only get butter!