Exact Mass: 356.329
Exact Mass Matches: 356.329
Found 239 metabolites which its exact mass value is equals to given mass value 356.329,
within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error
0.01 dalton.
Conessine
Conessine is a steroid alkaloid that is con-5-enine substituted by a N,N-dimethylamino group at position 3. It has been isolated from the plant species of the family Apocynaceae. It has a role as an antibacterial agent, an antimalarial, a H3-receptor antagonist and a plant metabolite. It is a steroid alkaloid and a tertiary amino compound. It is functionally related to a conanine. Conessine is a natural product found in Holarrhena floribunda, Funtumia elastica, and Holarrhena pubescens with data available. A steroid alkaloid that is con-5-enine substituted by a N,N-dimethylamino group at position 3. It has been isolated from the plant species of the family Apocynaceae. Annotation level-1 CONFIDENCE Reference Standard (Level 1); INTERNAL_ID 12 relative retention time with respect to 9-anthracene Carboxylic Acid is 0.501 relative retention time with respect to 9-anthracene Carboxylic Acid is 0.499 Conessine, a steroidal alkaloid, is a potent and selective histamine H3 receptor antagonist with Kis of 5.4, 6.0, 5.7 and 25 nM for human, dog, guinea pig, and rat H H3 receptor, respectively. Anti-malarial activity[1]. Conessine, a steroidal alkaloid, is a potent and selective histamine H3 receptor antagonist with Kis of 5.4, 6.0, 5.7 and 25 nM for human, dog, guinea pig, and rat H H3 receptor, respectively. Anti-malarial activity[1]. Conessine, a steroidal alkaloid, is a potent and selective histamine H3 receptor antagonist with Kis of 5.4, 6.0, 5.7 and 25 nM for human, dog, guinea pig, and rat H H3 receptor, respectively. Anti-malarial activity[1].
13-Hydroxydocosanoic acid
A C22 hydroxy fatty acid with the hydroxy group at the 13-position and intermediate in the synthesis of sophorosyloxydocosanoate; a yeast glycolipid with potential medical and chemical engineering applications.
22-Hydroxydocosanoic acid
22-hydroxydocosanoic acid, also known as omega-hydroxybehenic acid or phellonic acid, is a member of the class of compounds known as very long-chain fatty acids. Very long-chain fatty acids are fatty acids with an aliphatic tail that contains at least 22 carbon atoms. Thus, 22-hydroxydocosanoic acid is considered to be a fatty acid lipid molecule. 22-hydroxydocosanoic acid is practically insoluble (in water) and a weakly acidic compound (based on its pKa). 22-hydroxydocosanoic acid can be found in potato, which makes 22-hydroxydocosanoic acid a potential biomarker for the consumption of this food product.
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.
erythro-6,8-Tricosanediol
erythro-6,8-Tricosanediol is found in fats and oils. erythro-6,8-Tricosanediol is a constituent of the dried flowers of Carthamus tinctorius (safflower). Constituent of the dried flowers of Carthamus tinctorius (safflower). erythro-6,8-Tricosanediol is found in fats and oils and herbs and spices.
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.
2(R)-hydroxydocosanoic acid
Alpha-hydroxybehenic acid, also known as A-hydroxydocosanoate or A-hydroxybehenate, is a member of the class of compounds known as very long-chain fatty acids. Very long-chain fatty acids are fatty acids with an aliphatic tail that contains at least 22 carbon atoms. Thus, alpha-hydroxybehenic acid is considered to be a fatty acid lipid molecule. Alpha-hydroxybehenic acid is practically insoluble (in water) and a weakly acidic compound (based on its pKa). Alpha-hydroxybehenic acid can be synthesized from docosanoic acid. Alpha-hydroxybehenic acid can also be synthesized into N-(2-hydroxybehenoyl)-D-galactosylsphingosine. Alpha-hydroxybehenic acid can be found in black elderberry, which makes alpha-hydroxybehenic acid a potential biomarker for the consumption of this food product. 2(R)-Hydroxydocosanoic acid is a long-chain hydroxy fatty acid. In humans fatty acids are predominantly formed in the liver and adipose tissue, and mammary glands during lactation.
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-Myristoyl Lysine
N-myristoyl lysine 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 Myristic acid amide of Lysine. 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-Myristoyl Lysine 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-Myristoyl Lysine 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.
20-Methyl-docosandiol-(1,2)|20-methyl-docosane-1,2-diol
3(20),7,18-Ophiobolatrien-24-ol|Ceroplastol I|ceroplastol-I
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
Dodecanol-ethoxiliert, caprylsureester, mittlere EO 5 mol
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
(5S,6S,9R,13R,16S)-N,N,6,7,13-Pentamethyl-7-azapentacyclo[10.8.0.02,9.05,9.013,18]icos-18-en-16-amine
[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
22-hydroxydocosanoic acid
An omega-hydroxy-long-chain fatty acid obtained by monohydroxylation of the terminal methyl group of docosanoic acid.
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.
2-hydroxybehenic acid
A long-chain fatty acid that is behenic (docosanoic) acid substituted at position 2 by a hydroxy group.
[7,11-dimethyl-4-(6-methylhepta-1,5-dien-2-yl)cyclotetradeca-1,7,11-trien-1-yl]methanol
1,4,8,16-tetramethyl-13-(prop-1-en-2-yl)tetracyclo[9.7.0.0³,⁷.0¹²,¹⁶]octadec-8-en-6-ol
[3a,5a,8-trimethyl-1-(prop-1-en-2-yl)-1h,2h,3h,4h,5h,6h,9h,10h,13h,14h,14ah,14bh-cycloundeca[e]inden-12-yl]methanol
1-[1-(dimethylamino)ethyl]-n,9a,11a-trimethyl-3h,3ah,3bh,4h,6h,7h,8h,9h,9bh,10h,11h-cyclopenta[a]phenanthren-7-amine
(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"}
