Butyric Acid, along with other short chain fatty acids, is produced in the large intestine by the fermentation of dietary carbohydrates, specifically prebiotics such as resistant starches, fructooligosaccharides, and other dietary fibre. Even in scientific articles and studies, the terms "Butyric Acid" and "butyrate" are frequently used interchangeably. They have somewhat different architecture technically, yet they are still extremely comparable. Butyrate or butanoate is the traditional name for butyric acid's conjugate base. Simply enough, butyrate is nearly identical to butyric acid, with one less proton. According to scientific studies, they appear to have nearly comparable health advantages.
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