Exact Mass: 356.2846
Exact Mass Matches: 356.2846
Found 147 metabolites which its exact mass value is equals to given mass value 356.2846,
within given mass tolerance error 0.01 dalton. Try search metabolite list with more accurate mass tolerance error
0.001 dalton.
MG(18:1(9Z)/0:0/0:0)
MG(18:1(9Z)/0:0/0:0) is a monoacylglyceride. A monoglyceride, more correctly known as a monoacylglycerol, is a glyceride consisting of one fatty acid chain covalently bonded to a glycerol molecule through an ester linkage. Monoacylglycerol can be broadly divided into two groups; 1-monoacylglycerols (or 3-monoacylglycerols) and 2-monoacylglycerols, depending on the position of the ester bond on the glycerol moiety. Normally the 1-/3-isomers are not distinguished from each other and are termed alpha-monoacylglycerols, while the 2-isomers are beta-monoacylglycerols. Monoacylglycerols are formed biochemically via release of a fatty acid from diacylglycerol by diacylglycerol lipase or hormone sensitive lipase. Monoacylglycerols are broken down by monoacylglycerol lipase. They tend to be minor components only of most plant and animal tissues, and indeed would not be expected to accumulate because their strong detergent properties would have a disruptive effect on membranes. 2-Monoacylglycerols are a major end product of the intestinal digestion of dietary fats in animals via the enzyme pancreatic lipase. They are taken up directly by the intestinal cells and converted to triacylglycerols via the monoacylglycerol pathway before being transported in lymph to the liver. Mono- and Diglycerides are commonly added to commercial food products in small quantities. They act as emulsifiers, helping to mix ingredients such as oil and water that would not otherwise blend well. MG(18:1(9Z)/0:0/0:0) belongs to the family of monoradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at one fatty acyl group is attached. Their general formula is [R1]OCC(CO[R2])O[R3]. MG(18:1(9Z)/0:0/0:0) is made up of one 9Z-octadecenoyl(R1). Monoolein is an endogenous metabolite. Monoolein is an endogenous metabolite.
MG(0:0/18:1(9Z)/0:0)
1-monoacylglycerols (or 3-monoacylglycerols) and 2-monoacylglycerols, depending on the position of the ester bond on the glycerol moiety. Normally the 1-/3-isomers are not distinguished from each other and are termed alpha-monoacylglycerols, while the 2-isomers are beta-monoacylglycerols. Monoacylglycerols are formed biochemically via release of a fatty acid from diacylglycerol by diacylglycerol lipase or hormone sensitive lipase. Monoacylglycerols are broken down by monoacylglycerol lipase. They tend to be minor components only of most plant and animal tissues, and indeed would not be expected to accumulate because their strong detergent properties would have a disruptive effect on membranes. 2-Monoacylglycerols are a major end product of the intestinal digestion of dietary fats in animals via the enzyme pancreatic lipase. They are taken up directly by the intestinal cells and converted to triacylglycerols via the monoacylglycerol pathway before being transported in lymph to the liver. Mono- and Diglycerides are commonly added to commercial food products in small quantities. They act as emulsifiers, helping to mix ingredients such as oil and water that would not otherwise blend well.; MG(0:0/18:1(9Z)/0:0) is a monoacylglyceride. A monoglyceride, more correctly known as a monoacylglycerol, is a glyceride consisting of one fatty acid chain covalently bonded to a glycerol molecule through an ester linkage. Monoacylglycerol can be broadly divided into two groups. MG(0:0/18:1(9Z)/0:0) is a monoacylglyceride. A monoglyceride, more correctly known as a monoacylglycerol, is a glyceride consisting of one fatty acid chain covalently bonded to a glycerol molecule through an ester linkage. Monoacylglycerol can be broadly divided into two groups; 1-monoacylglycerols (or 3-monoacylglycerols) and 2-monoacylglycerols, depending on the position of the ester bond on the glycerol moiety. Normally the 1-/3-isomers are not distinguished from each other and are termed alpha-monoacylglycerols, while the 2-isomers are beta-monoacylglycerols. Monoacylglycerols are formed biochemically via release of a fatty acid from diacylglycerol by diacylglycerol lipase or hormone sensitive lipase. Monoacylglycerols are broken down by monoacylglycerol lipase. They tend to be minor components only of most plant and animal tissues, and indeed would not be expected to accumulate because their strong detergent properties would have a disruptive effect on membranes. 2-Monoacylglycerols are a major end product of the intestinal digestion of dietary fats in animals via the enzyme pancreatic lipase. They are taken up directly by the intestinal cells and converted to triacylglycerols via the monoacylglycerol pathway before being transported in lymph to the liver. Mono- and Diglycerides are commonly added to commercial food products in small quantities. They act as emulsifiers, helping to mix ingredients such as oil and water that would not otherwise blend well.
MG(0:0/18:1(11Z)/0:0)
MG(0:0/18:1(11Z)/0:0) is a monoacylglyceride. A monoglyceride, more correctly known as a monoacylglycerol, is a glyceride consisting of one fatty acid chain covalently bonded to a glycerol molecule through an ester linkage. Monoacylglycerol can be broadly divided into two groups; 1-monoacylglycerols (or 3-monoacylglycerols) and 2-monoacylglycerols, depending on the position of the ester bond on the glycerol moiety. Normally the 1-/3-isomers are not distinguished from each other and are termed alpha-monoacylglycerols, while the 2-isomers are beta-monoacylglycerols. Monoacylglycerols are formed biochemically via release of a fatty acid from diacylglycerol by diacylglycerol lipase or hormone sensitive lipase. Monoacylglycerols are broken down by monoacylglycerol lipase. They tend to be minor components only of most plant and animal tissues, and indeed would not be expected to accumulate because their strong detergent properties would have a disruptive effect on membranes. 2-Monoacylglycerols are a major end product of the intestinal digestion of dietary fats in animals via the enzyme pancreatic lipase. They are taken up directly by the intestinal cells and converted to triacylglycerols via the monoacylglycerol pathway before being transported in lymph to the liver. Mono- and Diglycerides are commonly added to commercial food products in small quantities. They act as emulsifiers, helping to mix ingredients such as oil and water that would not otherwise blend well. [HMDB] MG(0:0/18:1(11Z)/0:0) is a monoacylglyceride. A monoglyceride, more correctly known as a monoacylglycerol, is a glyceride consisting of one fatty acid chain covalently bonded to a glycerol molecule through an ester linkage. Monoacylglycerol can be broadly divided into two groups; 1-monoacylglycerols (or 3-monoacylglycerols) and 2-monoacylglycerols, depending on the position of the ester bond on the glycerol moiety. Normally the 1-/3-isomers are not distinguished from each other and are termed alpha-monoacylglycerols, while the 2-isomers are beta-monoacylglycerols. Monoacylglycerols are formed biochemically via release of a fatty acid from diacylglycerol by diacylglycerol lipase or hormone sensitive lipase. Monoacylglycerols are broken down by monoacylglycerol lipase. They tend to be minor components only of most plant and animal tissues, and indeed would not be expected to accumulate because their strong detergent properties would have a disruptive effect on membranes. 2-Monoacylglycerols are a major end product of the intestinal digestion of dietary fats in animals via the enzyme pancreatic lipase. They are taken up directly by the intestinal cells and converted to triacylglycerols via the monoacylglycerol pathway before being transported in lymph to the liver. Mono- and Diglycerides are commonly added to commercial food products in small quantities. They act as emulsifiers, helping to mix ingredients such as oil and water that would not otherwise blend well.
3-(2-Heptenyloxy)-2-hydroxypropyl undecanoate
3-(2-Heptenyloxy)-2-hydroxypropyl undecanoate is found in fats and oils. 3-(2-Heptenyloxy)-2-hydroxypropyl undecanoate is a constituent of the pods of Moringa oleifera (horseradish tree). Constituent of the pods of Moringa oleifera (horseradish tree). 3-(2-Heptenyloxy)-2-hydroxypropyl undecanoate is found in fats and oils, herbs and spices, and green vegetables.
MG(18:1(11Z)/0:0/0:0)
MG(18:1(11Z)/0:0/0:0) is a monoacylglyceride. A monoglyceride, more correctly known as a monoacylglycerol, is a glyceride consisting of one fatty acid chain covalently bonded to a glycerol molecule through an ester linkage. Monoacylglycerol can be broadly divided into two groups; 1-monoacylglycerols (or 3-monoacylglycerols) and 2-monoacylglycerols, depending on the position of the ester bond on the glycerol moiety. Normally the 1-/3-isomers are not distinguished from each other and are termed alpha-monoacylglycerols, while the 2-isomers are beta-monoacylglycerols. Monoacylglycerols are formed biochemically via release of a fatty acid from diacylglycerol by diacylglycerol lipase or hormone sensitive lipase. Monoacylglycerols are broken down by monoacylglycerol lipase. They tend to be minor components only of most plant and animal tissues, and indeed would not be expected to accumulate because their strong detergent properties would have a disruptive effect on membranes. 2-Monoacylglycerols are a major end product of the intestinal digestion of dietary fats in animals via the enzyme pancreatic lipase. They are taken up directly by the intestinal cells and converted to triacylglycerols via the monoacylglycerol pathway before being transported in lymph to the liver. Mono- and Diglycerides are commonly added to commercial food products in small quantities. They act as emulsifiers, helping to mix ingredients such as oil and water that would not otherwise blend well. [HMDB] MG(18:1(11Z)/0:0/0:0) is a monoacylglyceride. A monoglyceride, more correctly known as a monoacylglycerol, is a glyceride consisting of one fatty acid chain covalently bonded to a glycerol molecule through an ester linkage. Monoacylglycerol can be broadly divided into two groups; 1-monoacylglycerols (or 3-monoacylglycerols) and 2-monoacylglycerols, depending on the position of the ester bond on the glycerol moiety. Normally the 1-/3-isomers are not distinguished from each other and are termed alpha-monoacylglycerols, while the 2-isomers are beta-monoacylglycerols. Monoacylglycerols are formed biochemically via release of a fatty acid from diacylglycerol by diacylglycerol lipase or hormone sensitive lipase. Monoacylglycerols are broken down by monoacylglycerol lipase. They tend to be minor components only of most plant and animal tissues, and indeed would not be expected to accumulate because their strong detergent properties would have a disruptive effect on membranes. 2-Monoacylglycerols are a major end product of the intestinal digestion of dietary fats in animals via the enzyme pancreatic lipase. They are taken up directly by the intestinal cells and converted to triacylglycerols via the monoacylglycerol pathway before being transported in lymph to the liver. Mono- and Diglycerides are commonly added to commercial food products in small quantities. They act as emulsifiers, helping to mix ingredients such as oil and water that would not otherwise blend well.
Stearoyllactic acid
Emulsifying agent for food products, as Na salt. Emulsifying agent for food products, as Na salt
N-Lauroyl Arginine
N-lauroyl arginine belongs to the class of compounds known as N-acylamides. These are molecules characterized by a fatty acyl group linked to a primary amine by an amide bond. More specifically, it is a Lauric acid amide of Arginine. It is believed that there are more than 800 types of N-acylamides in the human body. N-acylamides fall into several categories: amino acid conjugates (e.g., those acyl amides conjugated with amino acids), neurotransmitter conjugates (e.g., those acylamides conjugated with neurotransmitters), ethanolamine conjugates (e.g., those acylamides conjugated to ethanolamine), and taurine conjugates (e.g., those acyamides conjugated to taurine). N-Lauroyl Arginine is an amino acid conjugate. N-acylamides can be classified into 9 different categories depending on the size of their acyl-group: 1) short-chain N-acylamides; 2) medium-chain N-acylamides; 3) long-chain N-acylamides; and 4) very long-chain N-acylamides; 5) hydroxy N-acylamides; 6) branched chain N-acylamides; 7) unsaturated N-acylamides; 8) dicarboxylic N-acylamides and 9) miscellaneous N-acylamides. N-Lauroyl Arginine is therefore classified as a long chain N-acylamide. N-acyl amides have a variety of signaling functions in physiology, including in cardiovascular activity, metabolic homeostasis, memory, cognition, pain, motor control and others (PMID: 15655504). N-acyl amides have also been shown to play a role in cell migration, inflammation and certain pathological conditions such as diabetes, cancer, neurodegenerative disease, and obesity (PMID: 23144998; PMID: 25136293; PMID: 28854168).N-acyl amides can be synthesized both endogenously and by gut microbiota (PMID: 28854168). N-acylamides can be biosynthesized via different routes, depending on the parent amine group. N-acyl ethanolamines (NAEs) are formed via the hydrolysis of an unusual phospholipid precursor, N-acyl-phosphatidylethanolamine (NAPE), by a specific phospholipase D. N-acyl amino acids are synthesized via a circulating peptidase M20 domain containing 1 (PM20D1), which can catalyze the bidirectional the condensation and hydrolysis of a variety of N-acyl amino acids. The degradation of N-acylamides is largely mediated by an enzyme called fatty acid amide hydrolase (FAAH), which catalyzes the hydrolysis of N-acylamides into fatty acids and the biogenic amines. Many N-acylamides are involved in lipid signaling system through interactions with transient receptor potential channels (TRP). TRP channel proteins interact with N-acyl amides such as N-arachidonoyl ethanolamide (Anandamide), N-arachidonoyl dopamine and others in an opportunistic fashion (PMID: 23178153). This signaling system has been shown to play a role in the physiological processes involved in inflammation (PMID: 25136293). Other N-acyl amides, including N-oleoyl-glutamine, have also been characterized as TRP channel antagonists (PMID: 29967167). N-acylamides have also been shown to have G-protein-coupled receptors (GPCRs) binding activity (PMID: 28854168). The study of N-acylamides is an active area of research and it is likely that many novel N-acylamides will be discovered in the coming years. It is also likely that many novel roles in health and disease will be uncovered for these molecules.
Glyceryl monooleate
1-oleoylglycerol is a 1-monoglyceride where the acyl group is oleoyl. It has a role as a plant metabolite. It is a 1-acylglycerol 18:1 and a monooleoylglycerol. It is functionally related to an oleic acid. Glyceryl monooleate, also known as monoolein, is a type of monoacylglycerol, which is a class of glycerolipids. Chemically, it is composed of a glycerol molecule esterified with a single fatty acid molecule. The fatty acid in glyceryl monooleate is typically oleic acid, a monounsaturated fatty acid with 18 carbons and one double bond. The double bond in oleic acid is in the cis configuration, which contributes to the fluidity of the molecule. The chemical structure of glyceryl monooleate features a glycerol backbone with two free hydroxyl groups and one esterified with oleic acid. This structure imparts unique physical and chemical properties to the molecule, including its amphiphilic nature, which means it has both hydrophilic (water-attracting) and hydrophobic (oil-attracting) regions. This amphiphilicity makes glyceryl monooleate an effective emulsifier, helping to stabilize oil-in-water emulsions. Biologically, glyceryl monooleate plays several important roles. In the food industry, it is used as an emulsifier to improve the texture and stability of food products. It is also used in the pharmaceutical industry as a solubilizing agent for drugs, an excipient in tablet formulations, and a component in liposomes and other drug delivery systems. Its biocompatibility and ability to enhance drug absorption make it particularly useful in the development of oral and topical drug formulations. Glyceryl monooleate is also involved in lipid metabolism in the body. It is a precursor for the synthesis of other lipids and can be metabolized to produce energy. Additionally, it has been found to have potential health benefits, such as reducing blood cholesterol levels and modulating inflammation. Monoolein is an endogenous metabolite. Monoolein is an endogenous metabolite.
3-(2-Heptenyloxy)-2-hydroxypropyl undecanoate
N-[3-(1-azepanyl)propyl]-2-cyclohexyl-2-phenylacetamide
[(Z)-Octadec-9-Enyl] (2r)-2,3-Bis(Oxidanyl)propanoate
[3-carboxy-2-[(E)-tridec-8-enoyl]oxypropyl]-trimethylazanium
[3-carboxy-2-[(E)-tridec-3-enoyl]oxypropyl]-trimethylazanium
[3-carboxy-2-[(E)-tridec-5-enoyl]oxypropyl]-trimethylazanium
[3-carboxy-2-[(E)-tridec-11-enoyl]oxypropyl]-trimethylazanium
[3-carboxy-2-[(E)-tridec-2-enoyl]oxypropyl]-trimethylazanium
[3-carboxy-2-[(E)-tridec-4-enoyl]oxypropyl]-trimethylazanium
[3-carboxy-2-[(E)-tridec-6-enoyl]oxypropyl]-trimethylazanium
[3-carboxy-2-[(E)-tridec-9-enoyl]oxypropyl]-trimethylazanium
[3-carboxy-2-[(E)-tridec-7-enoyl]oxypropyl]-trimethylazanium
[3-carboxy-2-[(E)-tridec-10-enoyl]oxypropyl]-trimethylazanium
[1-hydroxy-3-[(Z)-pentadec-9-enoxy]propan-2-yl] propanoate
[1-hydroxy-3-[(Z)-tridec-9-enoxy]propan-2-yl] pentanoate
[1-hydroxy-3-[(Z)-tetradec-9-enoxy]propan-2-yl] butanoate
[1-[(Z)-hexadec-9-enoxy]-3-hydroxypropan-2-yl] acetate
(R)-6-(tert-Butyldimethylsilyloxy)-8-pivaloyloxy-2-methyl-2-octene
1-oleoyl-sn-glycerol
A 1-acyl-sn-glycerol in which the acyl group is specified as oleoyl.
2-[(9E)-9-octadecenoyl]glycerol
A 2-monoglyceride in which the acyl group is specified as (9E)-9-octadecenoyl.
3-oleoyl-sn-glycerol
A 3-acyl-sn-glycerol in which the acyl group is (9Z)-octadec-9-enoyl.
monoacylglycerol 18:1
A monoglyceride in which the acyl group contains a total of 18 carbon atoms and 1 double bond.
1-acylglycerol 18:1
A 1-monoglyceride in which the acyl group contains 18 carbons and 1 double bond.
2-acylglycerol 18:1
A 2-monoglyceride in which the acyl group contains 18 carbons and 1 double bond.
Monooleoylglycerol
A monoglyceride in which the acyl group is oleoyl with the position of acylation unspecified.
1-[(9E)-octadecenoyl]glycerol
A 1-monoglyceride in which the acyl group is specified as (9E)-octadecenoyl.
(1r,2s,5s,9r,12s,13r,16s)-16-(dimethylamino)-6,13-dimethyl-7-azapentacyclo[10.8.0.0²,⁹.0⁵,⁹.0¹³,¹⁸]icosa-7,18-dien-8-ol
beta-monoolein
{"Ingredient_id": "HBIN018193","Ingredient_name": "beta-monoolein","Alias": "\u03b2-monoolein","Ingredient_formula": "C21H40O4","Ingredient_Smile": "CCCCCCCCC=CCCCCCCCC(=O)OC(CO)CO","Ingredient_weight": "NA","OB_score": "NA","CAS_id": "NA","SymMap_id": "NA","TCMID_id": "31703;14922","TCMSP_id": "NA","TCM_ID_id": "NA","PubChem_id": "NA","DrugBank_id": "NA"}
