Exact Mass: 538.4835
Exact Mass Matches: 538.4835
Found 298 metabolites which its exact mass value is equals to given mass value 538.4835,
within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error
0.01 dalton.
beta-Zeacarotene
D020011 - Protective Agents > D000975 - Antioxidants > D002338 - Carotenoids Window width to select the precursor ion was 3 Da.; CONE_VOLTAGE is 10 V.; This record was created by the financial support of MEXT/JSPS KAKENHI Grant Number 19HP8024 to the Mass Spectrometry Society of Japan.
Neurosporene
Neurosporene, also known as all-trans-neurosporene or 7,8-dihydro-ψ,ψ-carotene, is a member of the class of compounds known as carotenes. Carotenes are a type of unsaturated hydrocarbons containing eight consecutive isoprene units. They are characterized by the presence of two end-groups (mostly cyclohexene rings, but also cyclopentene rings or acyclic groups) linked by a long branched alkyl chain. Carotenes belonging form a subgroup of the carotenoids family. Thus, neurosporene is considered to be an isoprenoid lipid molecule. Neurosporene can be found in a number of food items such as chicory, poppy, silver linden, and towel gourd, which makes neurosporene a potential biomarker for the consumption of these food products. Neurosporene can be found primarily in blood and breast milk. Neurosporene is a carotenoid pigment. It is an intermediate in the biosynthesis of lycopene and a variety of bacterial carotenoids . Neurosporene is a triterpenoid carotenoid identified in human plasma, (PMID: 1416048), serum (PMID: 1416048), milk (PMID: 9164160), and tissues of the human eye (PMID: 11180970). D020011 - Protective Agents > D000975 - Antioxidants > D002338 - Carotenoids
alpha-Zeacarotene
alpha-Zeacarotene is found in cereals and cereal products. alpha-Zeacarotene is a constituent of corn gluten. Constituent of corn gluten. alpha-Zeacarotene is found in cereals and cereal products and corn. D020011 - Protective Agents > D000975 - Antioxidants > D002338 - Carotenoids
7,8-Dihydro-beta-carotene
A cyclic carotene that is beta-carotene which the double bond between positions 7 and 8 has been hydrogenated.
Proneurosporene
Proneurosporene is found in garden tomato and Lycopersicon esculentum var. Tangella.
Nb-Hexacosanoyltryptamine
Nb-Hexacosanoyltryptamine is found in alcoholic beverages. Nb-Hexacosanoyltryptamine is an alkaloid from seeds of Annona reticulata (custard apple) and Rollina mucosa (biriba). Alkaloid from seeds of Annona reticulata (custard apple) and Rollina mucosa (biriba). Nb-Hexacosanoyltryptamine is found in alcoholic beverages and fruits.
9-Hydroxytridecyl docosanoate
9-Hydroxytridecyl docosanoate is found in fruits. 9-Hydroxytridecyl docosanoate is a constituent of Artocarpus heterophyllus (jackfruit). Constituent of Artocarpus heterophyllus (jackfruit). 9-Hydroxytridecyl docosanoate is found in fruits.
FAHFA(16:0/12-O-18:0)
Branched fatty acid esters of hydroxy fatty acids (FAHFAs) are endogenous lipids found in adipose tissue and serum that correlate with insulin sensitivity and are reduced in insulin-resistant humans. Structurally, they are characterized by a branched ester linkage between a fatty acid and a hydroxy-fatty acid. Different positions of the branched ester on the hydroxy fatty acid results in different isomers. FAHFA(16:0/12-O-18:0), in particular, is formed from the condensation of the carboxy group of palmitic acid with the hydroxy group of 12-hydroxyoctadecanoic acid. It is alternatively named 12-PAHSA since it is the 12-hydroxy isomer of the PAHSA (palmitic acid-hydroxystearic acid) family.
DG(14:0/16:1(9Z)/0:0)
DG(14:0/16:1(9Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(14:0/16:1(9Z)/0:0), in particular, consists of one chain of myristic acid at the C-1 position and one chain of palmitoleic acid at the C-2 position. The myristic acid moiety is derived from nutmeg and butter, while the palmitoleic acid moiety is derived from animal fats and vegetable oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(14:1(9Z)/16:0/0:0)
DG(14:1(9Z)/16:0/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(14:1(9Z)/16:0/0:0), in particular, consists of one chain of myristoleic acid at the C-1 position and one chain of palmitic acid at the C-2 position. The myristoleic acid moiety is derived from milk fats, while the palmitic acid moiety is derived from fish oils, milk fats, vegetable oils and animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(16:0/14:1(9Z)/0:0)
DG(16:0/14:1(9Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(16:0/14:1(9Z)/0:0), in particular, consists of one chain of palmitic acid at the C-1 position and one chain of myristoleic acid at the C-2 position. The palmitic acid moiety is derived from fish oils, milk fats, vegetable oils and animal fats, while the myristoleic acid moiety is derived from milk fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(16:1(9Z)/14:0/0:0)
DG(16:1(9Z)/14:0/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(16:1(9Z)/14:0/0:0), in particular, consists of one chain of palmitoleic acid at the C-1 position and one chain of myristic acid at the C-2 position. The palmitoleic acid moiety is derived from animal fats and vegetable oils, while the myristic acid moiety is derived from nutmeg and butter. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(16:1(9Z)/14:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(16:1(9Z)/14:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
beta-Zeacarotene
Isolated from sweet corn (Zea mays) grains and Citrus subspecies beta-Zeacarotene is found in many foods, some of which are fats and oils, citrus, corn, and sweet orange. beta-Zeacarotene is found in cereals and cereal products. beta-Zeacarotene is isolated from sweet corn (Zea mays) grains and Citrus specie
DG(14:0/0:0/16:1n7)
DG(14:0/0:0/16:1n7) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(14:0/0:0/16:1n7), in particular, consists of one chain of myristic acid at the C-1 position and one chain of palmitoleic acid at the C-3 position. The myristic acid moiety is derived from nutmeg and butter, while the palmitoleic acid moiety is derived from animal fats and vegetable oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(16:0/0:0/14:1n5)
DG(16:0/0:0/14:1n5) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(16:0/0:0/14:1n5), in particular, consists of one chain of palmitic acid at the C-1 position and one chain of myristoleic acid at the C-3 position. The palmitic acid moiety is derived from fish oils, milk fats, vegetable oils and animal fats, while the myristoleic acid moiety is derived from milk fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
FAHFA(16:0/9-O-18:0)
Branched fatty acid esters of hydroxy fatty acids (FAHFAs) are endogenous lipids found in adipose tissue and serum that correlate with insulin sensitivity and are reduced in insulin-resistant humans. Structurally, they are characterized by a branched ester linkage between a fatty acid and a hydroxy-fatty acid. Different positions of the branched ester on the hydroxy fatty acid results in different isomers. FAHFA(16:0/9-O-18:0), in particular, is formed from the condensation of the carboxy group of palmitic acid with the hydroxy group of 9-hydroxyoctadecanoic acid. It is alternatively named 9-PAHSA since it is the 9-hydroxy isomer of the PAHSA (palmitic acid-hydroxystearic acid) family.↵↵↵
FAHFA(16:0/5-O-18:0)
Branched fatty acid esters of hydroxy fatty acids (FAHFAs) are endogenous lipids found in adipose tissue and serum that correlate with insulin sensitivity and are reduced in insulin-resistant humans. Structurally, they are characterized by a branched ester linkage between a fatty acid and a hydroxy-fatty acid. Different positions of the branched ester on the hydroxy fatty acid results in different isomers. FAHFA(16:0/5-O-18:0), in particular, is formed from the condensation of the carboxy group of palmitic acid with the hydroxy group of 5-hydroxyoctadecanoic acid. It is alternatively named 5-PAHSA since it is the 5-hydroxy isomer of the PAHSA (palmitic acid-hydroxystearic acid) family.
FAHFA(16:0/10-O-18:0)
Branched fatty acid esters of hydroxy fatty acids (FAHFAs) are endogenous lipids found in adipose tissue and serum that correlate with insulin sensitivity and are reduced in insulin-resistant humans. Structurally, they are characterized by a branched ester linkage between a fatty acid and a hydroxy-fatty acid. Different positions of the branched ester on the hydroxy fatty acid results in different isomers. FAHFA(16:0/10-O-18:0), in particular, is formed from the condensation of the carboxy group of palmitic acid with the hydroxy group of 10-hydroxyoctadecanoic acid. It is alternatively named 10-PAHSA since it is the 10-hydroxy isomer of the PAHSA (palmitic acid-hydroxystearic acid) family.
FAHFA(16:0/7-O-18:0)
Branched fatty acid esters of hydroxy fatty acids (FAHFAs) are endogenous lipids found in adipose tissue and serum that correlate with insulin sensitivity and are reduced in insulin-resistant humans. Structurally, they are characterized by a branched ester linkage between a fatty acid and a hydroxy-fatty acid. Different positions of the branched ester on the hydroxy fatty acid results in different isomers. FAHFA(16:0/7-O-18:0), in particular, is formed from the condensation of the carboxy group of palmitic acid with the hydroxy group of 7-hydroxyoctadecanoic acid. It is alternatively named 7-PAHSA since it is the 7-hydroxy isomer of the PAHSA (palmitic acid-hydroxystearic acid) family.
FAHFA(16:0/8-O-18:0)
Branched fatty acid esters of hydroxy fatty acids (FAHFAs) are endogenous lipids found in adipose tissue and serum that correlate with insulin sensitivity and are reduced in insulin-resistant humans. Structurally, they are characterized by a branched ester linkage between a fatty acid and a hydroxy-fatty acid. Different positions of the branched ester on the hydroxy fatty acid results in different isomers. FAHFA(16:0/8-O-18:0), in particular, is formed from the condensation of the carboxy group of palmitic acid with the hydroxy group of 8-hydroxyoctadecanoic acid. It is alternatively named 8-PAHSA since it is the 8-hydroxy isomer of the PAHSA (palmitic acid-hydroxystearic acid) family.
FAHFA(16:0/11-O-18:0)
Branched fatty acid esters of hydroxy fatty acids (FAHFAs) are endogenous lipids found in adipose tissue and serum that correlate with insulin sensitivity and are reduced in insulin-resistant humans. Structurally, they are characterized by a branched ester linkage between a fatty acid and a hydroxy-fatty acid. Different positions of the branched ester on the hydroxy fatty acid results in different isomers. FAHFA(16:0/11-O-18:0), in particular, is formed from the condensation of the carboxy group of palmitic acid with the hydroxy group of 11-hydroxyoctadecanoic acid. It is alternatively named 11-PAHSA since it is the 11-hydroxy isomer of the PAHSA (palmitic acid-hydroxystearic acid) family.
FAHFA(16:0/13-O-18:0)
Branched fatty acid esters of hydroxy fatty acids (FAHFAs) are endogenous lipids found in adipose tissue and serum that correlate with insulin sensitivity and are reduced in insulin-resistant humans. Structurally, they are characterized by a branched ester linkage between a fatty acid and a hydroxy-fatty acid. Different positions of the branched ester on the hydroxy fatty acid results in different isomers. FAHFA(16:0/13-O-18:0), in particular, is formed from the condensation of the carboxy group of palmitic acid with the hydroxy group of 13-hydroxyoctadecanoic acid. It is alternatively named 13-PAHSA since it is the 13-hydroxy isomer of the PAHSA (palmitic acid-hydroxystearic acid) family.
FAHFA(18:0/5-O-16:0)
Branched fatty acid esters of hydroxy fatty acids (FAHFAs) are endogenous lipids found in adipose tissue and serum that correlate with insulin sensitivity and are reduced in insulin-resistant humans. Structurally, they are characterized by a branched ester linkage between a fatty acid and a hydroxy-fatty acid. Different positions of the branched ester on the hydroxy fatty acid results in different isomers. FAHFA(18:0/5-O-16:0), in particular, is formed from the condensation of the carboxy group of stearic acid with the hydroxy group of 5-hydroxyhexadecanoic acid. It is alternatively named 5-SAHPA since it is the 5-hydroxy isomer of the SAHPA (stearic acid-hydroxypalmitic acid) family.
FAHFA(18:0/7-O-16:0)
Branched fatty acid esters of hydroxy fatty acids (FAHFAs) are endogenous lipids found in adipose tissue and serum that correlate with insulin sensitivity and are reduced in insulin-resistant humans. Structurally, they are characterized by a branched ester linkage between a fatty acid and a hydroxy-fatty acid. Different positions of the branched ester on the hydroxy fatty acid results in different isomers. FAHFA(18:0/7-O-16:0), in particular, is formed from the condensation of the carboxy group of stearic acid with the hydroxy group of 7-hydroxyhexadecanoic acid. It is alternatively named 7-SAHPA since it is the 7-hydroxy isomer of the SAHPA (stearic acid-hydroxypalmitic acid) family.
FAHFA(18:0/8-O-16:0)
Branched fatty acid esters of hydroxy fatty acids (FAHFAs) are endogenous lipids found in adipose tissue and serum that correlate with insulin sensitivity and are reduced in insulin-resistant humans. Structurally, they are characterized by a branched ester linkage between a fatty acid and a hydroxy-fatty acid. Different positions of the branched ester on the hydroxy fatty acid results in different isomers. FAHFA(18:0/8-O-16:0), in particular, is formed from the condensation of the carboxy group of stearic acid with the hydroxy group of 8-hydroxyhexadecanoic acid. It is alternatively named 8-SAHPA since it is the 8-hydroxy isomer of the SAHPA (stearic acid-hydroxypalmitic acid) family.
FAHFA(18:0/9-O-16:0)
Branched fatty acid esters of hydroxy fatty acids (FAHFAs) are endogenous lipids found in adipose tissue and serum that correlate with insulin sensitivity and are reduced in insulin-resistant humans. Structurally, they are characterized by a branched ester linkage between a fatty acid and a hydroxy-fatty acid. Different positions of the branched ester on the hydroxy fatty acid results in different isomers. FAHFA(18:0/9-O-16:0), in particular, is formed from the condensation of the carboxy group of stearic acid with the hydroxy group of 9-hydroxyhexadecanoic acid. It is alternatively named 9-SAHPA since it is the 9-hydroxy isomer of the SAHPA (stearic acid-hydroxypalmitic acid) family.
FAHFA(18:0/10-O-16:0)
Branched fatty acid esters of hydroxy fatty acids (FAHFAs) are endogenous lipids found in adipose tissue and serum that correlate with insulin sensitivity and are reduced in insulin-resistant humans. Structurally, they are characterized by a branched ester linkage between a fatty acid and a hydroxy-fatty acid. Different positions of the branched ester on the hydroxy fatty acid results in different isomers. FAHFA(18:0/10-O-16:0), in particular, is formed from the condensation of the carboxy group of stearic acid with the hydroxy group of 10-hydroxyhexadecanoic acid. It is alternatively named 10-SAHPA since it is the 10-hydroxy isomer of the SAHPA (stearic acid-hydroxypalmitic acid) family.
FAHFA(18:0/11-O-16:0)
Branched fatty acid esters of hydroxy fatty acids (FAHFAs) are endogenous lipids found in adipose tissue and serum that correlate with insulin sensitivity and are reduced in insulin-resistant humans. Structurally, they are characterized by a branched ester linkage between a fatty acid and a hydroxy-fatty acid. Different positions of the branched ester on the hydroxy fatty acid results in different isomers. FAHFA(18:0/11-O-16:0), in particular, is formed from the condensation of the carboxy group of stearic acid with the hydroxy group of 11-hydroxyhexadecanoic acid. It is alternatively named 11-SAHPA since it is the 11-hydroxy isomer of the SAHPA (stearic acid-hydroxypalmitic acid) family.
FAHFA(18:0/12-O-16:0)
Branched fatty acid esters of hydroxy fatty acids (FAHFAs) are endogenous lipids found in adipose tissue and serum that correlate with insulin sensitivity and are reduced in insulin-resistant humans. Structurally, they are characterized by a branched ester linkage between a fatty acid and a hydroxy-fatty acid. Different positions of the branched ester on the hydroxy fatty acid results in different isomers. FAHFA(18:0/12-O-16:0), in particular, is formed from the condensation of the carboxy group of stearic acid with the hydroxy group of 12-hydroxyhexadecanoic acid. It is alternatively named 12-SAHPA since it is the 12-hydroxy isomer of the SAHPA (stearic acid-hydroxypalmitic acid) family.
FAHFA(18:0/13-O-16:0)
Branched fatty acid esters of hydroxy fatty acids (FAHFAs) are endogenous lipids found in adipose tissue and serum that correlate with insulin sensitivity and are reduced in insulin-resistant humans. Structurally, they are characterized by a branched ester linkage between a fatty acid and a hydroxy-fatty acid. Different positions of the branched ester on the hydroxy fatty acid results in different isomers. FAHFA(18:0/13-O-16:0), in particular, is formed from the condensation of the carboxy group of stearic acid with the hydroxy group of 13-hydroxyhexadecanoic acid. It is alternatively named 13-SAHPA since it is the 13-hydroxy isomer of the SAHPA (stearic acid-hydroxypalmitic acid) family.
FAHFA(16:0/6-O-18:0)
Branched fatty acid esters of hydroxy fatty acids (FAHFAs) are endogenous lipids found in adipose tissue and serum that correlate with insulin sensitivity and are reduced in insulin-resistant humans. Structurally, they are characterized by a branched ester linkage between a fatty acid and a hydroxy-fatty acid. Different positions of the branched ester on the hydroxy fatty acid results in different isomers. FAHFA(16:0/6-O-18:0), in particular, is formed from the condensation of the carboxy group of palmitic acid with the hydroxy group of 6-hydroxyoctadecanoic acid. It is alternatively named 6-PAHSA since it is the 6-hydroxy isomer of the PAHSA (palmitic acid-hydroxystearic acid) family.
FAHFA(18:0/6-O-16:0)
Branched fatty acid esters of hydroxy fatty acids (FAHFAs) are endogenous lipids found in adipose tissue and serum that correlate with insulin sensitivity and are reduced in insulin-resistant humans. Structurally, they are characterized by a branched ester linkage between a fatty acid and a hydroxy-fatty acid. Different positions of the branched ester on the hydroxy fatty acid results in different isomers. FAHFA(18:0/6-O-16:0), in particular, is formed from the condensation of the carboxy group of stearic acid with the hydroxy group of 6-hydroxyhexadecanoic acid. It is alternatively named 6-SAHPA since it is the 6-hydroxy isomer of the SAHPA (stearic acid-hydroxypalmitic acid) family.
Estradiol 17-O-Octadecanoate
7,9,9'-cis-neurosporene
7,9,9-cis-neurosporene is a member of the class of compounds known as carotenes. Carotenes are a type of unsaturated hydrocarbons containing eight consecutive isoprene units. They are characterized by the presence of two end-groups (mostly cyclohexene rings, but also cyclopentene rings or acyclic groups) linked by a long branched alkyl chain. Carotenes belonging form a subgroup of the carotenoids family. 7,9,9-cis-neurosporene can be found in a number of food items such as red bell pepper, purple laver, green zucchini, and prunus (cherry, plum), which makes 7,9,9-cis-neurosporene a potential biomarker for the consumption of these food products.
9'-cis-neurosporene
9-cis-neurosporene is a member of the class of compounds known as carotenes. Carotenes are a type of unsaturated hydrocarbons containing eight consecutive isoprene units. They are characterized by the presence of two end-groups (mostly cyclohexene rings, but also cyclopentene rings or acyclic groups) linked by a long branched alkyl chain. Carotenes belonging form a subgroup of the carotenoids family. 9-cis-neurosporene can be found in a number of food items such as cloudberry, potato, tinda, and pummelo, which makes 9-cis-neurosporene a potential biomarker for the consumption of these food products.
15,16-dimethyltriacontanedioic acid dimethyl ester
1,2-Dihydro-psi,psi-caroten|1,2-dihydro-psi,psi-carotene|1,2-Dihydrolycopen|1,2-Dihydrolycopene|1,2-Dihydrolycopin|1.2-Dihydrolycopen
Carotene X
(9Z,7'Z,9'Z)-7,8-Dihydrolycopene
Neurosporene
D020011 - Protective Agents > D000975 - Antioxidants > D002338 - Carotenoids
Estradiol 17-O-Octadecanoate
1-Lauroyl-2-oleoyl-sn-glycerol
A 1,2-diacyl-sn-glycerol that has lauroyl and oleoyl as 1- and 2-acyl groups respectively.
[3-carboxy-2-[(E)-hexacos-17-enoyl]oxypropyl]-trimethylazanium
1-Lauroyl-2-oleoylglycerol
A 1,2-diglyceride with lauroyl and oleoyl as the two acyl groups.
7,8-dihydro-epsilon,Psi-carotene
D020011 - Protective Agents > D000975 - Antioxidants > D002338 - Carotenoids
[3-carboxy-2-[(E)-hexacos-11-enoyl]oxypropyl]-trimethylazanium
3-Lauroyl-2-oleoyl-sn-glycerol
A 2,3-diacyl-sn-glycerol that has oleoyl and lauroyl as the 2- and 3-acyl groups respectively.
1-Oleoyl-2-lauroyl-sn-glycerol
A 1,2-diacyl-sn-glycerol where oleoyl and lauroyl are the 1- and 2-acyl groups respectively.
[1-[(Z)-docos-13-enoxy]-3-hydroxypropan-2-yl] nonanoate
[1-hydroxy-3-[(Z)-octacos-17-enoxy]propan-2-yl] propanoate
[1-[(Z)-hexacos-15-enoxy]-3-hydroxypropan-2-yl] pentanoate
(1-hydroxy-3-nonoxypropan-2-yl) (Z)-docos-13-enoate
[1-hydroxy-3-[(Z)-tetracos-13-enoxy]propan-2-yl] heptanoate
(1-hydroxy-3-tetradecoxypropan-2-yl) (Z)-heptadec-9-enoate
(1-hydroxy-3-undecoxypropan-2-yl) (Z)-icos-11-enoate
(1-hexadecoxy-3-hydroxypropan-2-yl) (Z)-pentadec-9-enoate
(1-hydroxy-3-octadecoxypropan-2-yl) (Z)-tridec-9-enoate
(1-decoxy-3-hydroxypropan-2-yl) (Z)-henicos-11-enoate
[1-[(Z)-henicos-11-enoxy]-3-hydroxypropan-2-yl] decanoate
[1-hydroxy-3-[(Z)-nonadec-9-enoxy]propan-2-yl] dodecanoate
[1-hydroxy-3-[(Z)-icos-11-enoxy]propan-2-yl] undecanoate
(1-hydroxy-3-pentadecoxypropan-2-yl) (Z)-hexadec-9-enoate
(1-dodecoxy-3-hydroxypropan-2-yl) (Z)-nonadec-9-enoate
(1-heptadecoxy-3-hydroxypropan-2-yl) (Z)-tetradec-9-enoate
[1-hydroxy-3-[(Z)-tridec-9-enoxy]propan-2-yl] octadecanoate
[1-[(Z)-hexadec-9-enoxy]-3-hydroxypropan-2-yl] pentadecanoate
[1-[(Z)-heptadec-9-enoxy]-3-hydroxypropan-2-yl] tetradecanoate
[1-hydroxy-3-[(Z)-octadec-9-enoxy]propan-2-yl] tridecanoate
(1-hydroxy-3-tridecoxypropan-2-yl) (Z)-octadec-9-enoate
[1-hydroxy-3-[(Z)-tetradec-9-enoxy]propan-2-yl] heptadecanoate
[1-hydroxy-3-[(Z)-pentadec-9-enoxy]propan-2-yl] hexadecanoate
[17-(5-ethyl-6-methylheptan-2-yl)-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] (Z)-oct-6-enoate
[17-[(E)-5,6-dimethylhept-3-en-2-yl]-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] nonanoate
[17-[(E)-5-ethyl-6-methylhept-3-en-2-yl]-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] octanoate
[17-(5,6-dimethylheptan-2-yl)-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] (Z)-non-6-enoate
[2-octanoyloxy-3-[(Z)-tetradec-9-enoxy]propyl] octanoate
(2-octanoyloxy-3-octoxypropyl) (Z)-tetradec-9-enoate
(1-hydroxy-3-tetradecanoyloxypropan-2-yl) (Z)-hexadec-9-enoate
(1-hydroxy-3-nonanoyloxypropan-2-yl) (Z)-henicos-11-enoate
[3-hydroxy-2-[(Z)-pentadec-9-enoyl]oxypropyl] pentadecanoate
(1-decanoyloxy-3-hydroxypropan-2-yl) (Z)-icos-11-enoate
(1-hydroxy-3-undecanoyloxypropan-2-yl) (Z)-nonadec-9-enoate
(1-hydroxy-3-tridecanoyloxypropan-2-yl) (Z)-heptadec-9-enoate
[3-hydroxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] hexadecanoate
[3-hydroxy-2-[(Z)-tridec-9-enoyl]oxypropyl] heptadecanoate
(1-butanoyloxy-3-hydroxypropan-2-yl) (Z)-hexacos-15-enoate
(1-hydroxy-3-octanoyloxypropan-2-yl) (Z)-docos-13-enoate
(1-hexanoyloxy-3-hydroxypropan-2-yl) (Z)-tetracos-13-enoate
[(2S)-1-hydroxy-3-tetradecanoyloxypropan-2-yl] (E)-hexadec-9-enoate
[(2S)-3-hydroxy-2-tridecanoyloxypropyl] (E)-heptadec-9-enoate
[(2S)-3-hydroxy-2-[(E)-pentadec-9-enoyl]oxypropyl] pentadecanoate
[(2S)-1-hydroxy-3-[(E)-pentadec-9-enoyl]oxypropan-2-yl] pentadecanoate
[(2S)-1-decanoyloxy-3-hydroxypropan-2-yl] (E)-icos-11-enoate
[(2S)-1-dodecanoyloxy-3-hydroxypropan-2-yl] (E)-octadec-11-enoate
[(2S)-1-hydroxy-3-tridecanoyloxypropan-2-yl] (E)-heptadec-9-enoate
[(2S)-2-decanoyloxy-3-hydroxypropyl] (E)-icos-11-enoate
[(2S)-3-hydroxy-2-tetradecanoyloxypropyl] (E)-hexadec-9-enoate
[(2S)-1-hydroxy-3-[(E)-tetradec-9-enoyl]oxypropan-2-yl] hexadecanoate
[(2S)-2-dodecanoyloxy-3-hydroxypropyl] (E)-octadec-11-enoate
[(2S)-3-hydroxy-2-[(E)-tetradec-9-enoyl]oxypropyl] hexadecanoate
1-myristoyl-2-palmitoleoyl-sn-glycerol
A 1,2-diacyl-sn-glycerol with myristoyl and palmitoleoyl as 1- and 2-acyl groups respectively.
alpha-Zeacarotene
D020011 - Protective Agents > D000975 - Antioxidants > D002338 - Carotenoids
diacylglycerol 30:1
A diglyceride in which the two acyl groups contain a total of 30 carbons and 1 double bonds.
OAHFA(34:0)
Provides by LipidSearch Vendor. © Copyright 2006-2024 Thermo Fisher Scientific Inc. All rights reserved
(6r)-6-[(1e,3e,5e,7e,9e,11e,13e,15e,19e)-3,7,12,16,20,24-hexamethylpentacosa-1,3,5,7,9,11,13,15,19,23-decaen-1-yl]-1,5,5-trimethylcyclohex-1-ene
2-(3,7,12,16,20,24-hexamethylpentacosa-1,3,5,7,9,11,13,15,19,23-decaen-1-yl)-1,3,3-trimethylcyclohex-1-ene
β-zeacarotene
{"Ingredient_id": "HBIN018356","Ingredient_name": "\u03b2-zeacarotene","Alias": "NA","Ingredient_formula": "C40H58","Ingredient_Smile": "CC1=C(C(CCC1)(C)C)C=CC(=CC=CC(=CC=CC=C(C)C=CC=C(C)CCC=C(C)CCC=C(C)C)C)C","Ingredient_weight": "NA","OB_score": "NA","CAS_id": "NA","SymMap_id": "NA","TCMID_id": "22957","TCMSP_id": "NA","TCM_ID_id": "NA","PubChem_id": "NA","DrugBank_id": "NA"}
