Monolaurin (also called glycerol monolaurate, glyceryl laurate, and 1-lauroyl-glycerol) is a monoglyceride. It is the mono-ester formed from glycerol and lauric acid. Its chemical formula is C15H30O4.
Occurrence Monolaurin is found in coconuts and may be similar to lipids found in human breast milk. Lauric acid can be ingested in coconut oil and the human body converts it into monolaurin. Furthermore, coconut oil, coconut cream, grated coconut and others products are sources of lauric acid and, consequently, monolaurin.
Uses Monolaurin is most commonly used as a nonionic surfactant and preservative in cosmetics and packaged foods. Monolaurin is also marketed as a dietary supplement.
Food, Cosmetic, and Industrial Uses Monolaurin is widely used in the food and cosmetic industries as a nonionic surfactant, emulsifier, and antimicrobial preservative. It is valued for its ability to inhibit the growth of certain bacteria, yeasts, and molds, helping extend shelf life in packaged foods and personal care products. In cosmetics, monolaurin is commonly included in creams, lotions, and cleansers due to its compatibility with skin lipids and low irritation potential.
Dietary Supplement Use Monolaurin is also marketed as a dietary supplement, typically in capsule or pellet form. Supplemental monolaurin is generally derived from lauric acid sourced from coconut oil or palm kernel oil.
Dietary supplements containing monolaurin are regulated in the United States under the Dietary Supplement Health and Education Act (DSHEA). As with other dietary supplements, manufacturers may describe monolaurin in terms of structure- or function-related support, but are prohibited from making claims that it prevents, treats, or cures disease. The United States Food and Drug Administration categorizes this substance as generally recognized as safe.
Mechanism of action Monolaurin is a monoglyceride of lauric acid with amphipathic properties, meaning it contains both hydrophilic and lipophilic components. This structure allows it to interact with lipid membranes. Laboratory studies have shown that monolaurin can disrupt lipid-coated membranes in certain microorganisms, which has led to scientific interest in its antimicrobial properties. These effects have been primarily observed in in vitro and experimental settings, and their relevance to human health outcomes remains an area of ongoing research.
Immune system–related research Monolaurin has been studied for its potential role in supporting normal immune system function, largely due to its antimicrobial activity observed in laboratory research. Some researchers have noted similarities between monolaurin and naturally occurring monoglycerides found in human breast milk, which is thought to contribute to innate immune defense in infants. Current research on monolaurin’s immune relevance is largely preclinical, and human clinical evidence remains limited. As a result, regulatory agencies do not permit disease-specific claims for monolaurin when marketed as a dietary supplement.
Safety and Regulatory Status Monolaurin (glycerol monolaurate) is classified by the United States Food and Drug Administration (FDA) as Generally Recognized as Safe (GRAS) for use in foods and cosmetics under specific conditions. It is commonly used as a food emulsifier and preservative due to its stability and low toxicity profile. Toxicological evaluations have found monolaurin to be well tolerated when consumed at levels commonly present in food products and dietary supplements. No significant adverse effects have been reported in the scientific literature at typical oral intake levels. As with many dietary ingredients, long-term safety data at very high supplemental doses remain limited.
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