Exact Mass: 562.4749552
Exact Mass Matches: 562.4749552
Found 242 metabolites which its exact mass value is equals to given mass value 562.4749552,
within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error
0.01 dalton.
DG(14:0/18:3(6Z,9Z,12Z)/0:0)
DG(14:0/18:3(6Z,9Z,12Z)/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(14:0/18:3(6Z,9Z,12Z)/0:0), in particular, consists of one chain of myristic acid at the C-1 position and one chain of g-linolenic acid at the C-2 position. The myristic acid moiety is derived from nutmeg and butter, while the g-linolenic acid moiety is derived from 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(14:0/18:3(9Z,12Z,15Z)/0:0)
DG(14:0/18:3(9Z,12Z,15Z)/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(14:0/18:3(9Z,12Z,15Z)/0:0), in particular, consists of one chain of myristic acid at the C-1 position and one chain of a-linolenic acid at the C-2 position. The myristic acid moiety is derived from nutmeg and butter, while the a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil. 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)/18:2(9Z,12Z)/0:0)
DG(14:1(9Z)/18:2(9Z,12Z)/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)/18:2(9Z,12Z)/0:0), in particular, consists of one chain of myristoleic acid at the C-1 position and one chain of linoleic acid at the C-2 position. The myristoleic acid moiety is derived from milk fats, while the linoleic acid moiety is derived from seed 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)/18:2(9Z,12Z)/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)/18:2(9Z,12Z)/0:0), in particular, consists of one chain of myristoleic acid at the C-1 position and one chain of linoleic acid at the C-2 position. The myristoleic acid moiety is derived from milk fats, while the linoleic acid moiety is derived from seed 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.
DG(18:2(9Z,12Z)/14:1(9Z)/0:0)
DG(18:2(9Z,12Z)/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(18:2(9Z,12Z)/14:1(9Z)/0:0), in particular, consists of one chain of linoleic acid at the C-1 position and one chain of myristoleic acid at the C-2 position. The linoleic acid moiety is derived from seed oils, 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(18:3(6Z,9Z,12Z)/14:0/0:0)
DG(18:3(6Z,9Z,12Z)/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(18:3(6Z,9Z,12Z)/14:0/0:0), in particular, consists of one chain of g-linolenic acid at the C-1 position and one chain of myristic acid at the C-2 position. The g-linolenic acid moiety is derived from animal fats, 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(18:3(6Z,9Z,12Z)/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(18:3(6Z,9Z,12Z)/14:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(18:3(9Z,12Z,15Z)/14:0/0:0)
DG(18:3(9Z,12Z,15Z)/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(18:3(9Z,12Z,15Z)/14:0/0:0), in particular, consists of one chain of a-linolenic acid at the C-1 position and one chain of myristic acid at the C-2 position. The a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil, 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(18:3(9Z,12Z,15Z)/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(18:3(9Z,12Z,15Z)/14:0/0:0), in particular, consists of one chain of a-linolenic acid at the C-1 position and one chain of myristic acid at the C-2 position. The a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil, 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.
2-Hexaprenyl-3-methyl-6-methoxy-1,4-benzoquinol
2-Hexaprenyl-3-methyl-6-methoxy-1,4-benzoquinol is an ubiquinone derivative that is an intermediate in ubiquinone-6 biosynthesis. Ubiquinone (also known as coenzyme Q) is an isoprenoid quinone that functions as an electron carrier in membranes. In eukaryotes ubiquinone is found mostly within the inner mitochondrial membrane, where it functions in respiratory electron transport, transferring two electrons from either complex I (NADH dehydrogenase) or complex II (succinate-ubiquinone reductase) to complex III (bc1 complex). The quinone nucleus of ubiquinone is derived directly from 4-hydroxybenzoate , while the isoprenoid subunits of the polyisoprenoid tail are synthesized via the methylerythritol phosphate pathway , which feeds isoprene units into the Polyprenyl Biosynthesis pathways. The number of isoprenoid subunits in the ubiquinone side chain vary in different species. For example, Saccharomyces cerevisiae subsp (S288c) has 6 such subunits, Escherichia coli K-12 has 8, rat and mouse have 9, and Homo sapiens has 10. The ubiquinones are often named according to the number of carbons in the side chain or the number of isoprenoid subunits. The ubiquinone biosynthesis pathway has been elucidated primarily by the use of mutant strains that accumulate pathway intermediates. 2-Hexaprenyl-3-methyl-6-methoxy-1,4-benzoquinol is a substrate for 5-demethoxyubiquinol hydroxylase (COQ7) and can be generated from 2-hexaprenyl-6-methoxy-1,4-benzoquinol. It is then converted by enzymatic oxidation into 2-hexaprenyl-3-methyl-5-hydroxy-6-methoxy-1,4-benzoquinol. 2-Hexaprenyl-3-methyl-6-methoxy-1,4-benzoquinol is an ubiquinone derivative that is an intermediate in ubiquinone-6 biosynthesis. Ubiquinone (also known as coenzyme Q) is an isoprenoid quinone that functions as an electron carrier in membranes. In eukaryotes ubiquinone is found mostly within the inner mitochondrial membrane, where it functions in respiratory electron transport, transferring two electrons from either complex I (NADH dehydrogenase) or complex II (succinate-ubiquinone reductase) to complex III (bc1 complex). The quinone nucleus of ubiquinone is derived directly from 4-hydroxybenzoate , while the isoprenoid subunits of the polyisoprenoid tail are synthesized via the methylerythritol phosphate pathway , which feeds isoprene units into the Polyprenyl Biosynthesis pathways. The number of isoprenoid subunits in the ubiquinone side chain vary in different species. For example, Saccharomyces cerevisiae subsp (S288c) has 6 such subunits, Escherichia coli K-12 has 8, rat and mouse have 9, and Homo sapiens has 10. The ubiquinones are often named according to the number of carbons in the side chain or the number of isoprenoid subunits. The ubiquinone biosynthesis pathway has been elucidated primarily by the use of mutant strains that accumulate pathway intermediates.
Robustocin
Robustocin is found in fruits. Robustocin is a constituent of the seeds of Annona muricata (soursop) Constituent of the seeds of Annona muricata (soursop). Robustocin is found in fruits.
DG(14:0/0:0/18:3n6)
DG(14:0/0:0/18:3n6) 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(14:0/0:0/18:3n6), in particular, consists of one chain of myristic acid at the C-1 position and one chain of g-linolenic acid at the C-3 position. The myristic acid moiety is derived from nutmeg and butter, while the g-linolenic acid moiety is derived from 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-3 position.
DG(14:0/0:0/18:3n3)
DG(14:0/0:0/18:3n3) 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(14:0/0:0/18:3n3), in particular, consists of one chain of myristic acid at the C-1 position and one chain of a-linolenic acid at the C-3 position. The myristic acid moiety is derived from nutmeg and butter, while the a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil. 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.
6-methoxy-3-methyl-2-all-trans-hexaprenyl-1,4-benzoquinol
6-methoxy-3-methyl-2-all-trans-hexaprenyl-1,4-benzoquinol, also known as 2-hexaprenyl-3-methyl-6-methoxy-1,4-benzoquinol or 5-methoxy-2-methyl-3-hexaprenylhydroquinone, is a member of the class of compounds known as 2-polyprenyl-6-methoxyphenols. 2-polyprenyl-6-methoxyphenols are compounds containing a polyisoprene chain attached at the 2-position of a 6-methoxyphenol group. 6-methoxy-3-methyl-2-all-trans-hexaprenyl-1,4-benzoquinol is practically insoluble (in water) and a very weakly acidic compound (based on its pKa). 6-methoxy-3-methyl-2-all-trans-hexaprenyl-1,4-benzoquinol can be found in a number of food items such as sweet basil, soursop, pineapple, and ohelo berry, which makes 6-methoxy-3-methyl-2-all-trans-hexaprenyl-1,4-benzoquinol a potential biomarker for the consumption of these food products. 6-methoxy-3-methyl-2-all-trans-hexaprenyl-1,4-benzoquinol may be a unique E.coli metabolite.
1,2,7,8,11,12,7,8,11,12-Decahydro-psi,psi-caroten-1-ol
3,7,11,15,19,23,27,31-octamethyldotriaconta-2,6,10,14,18,22,26,30-octaen-1-ol
(22xi,31S,32R,33S,34R)-form-29-(1,2,3,4,5-Pentahydroxypentyl)hopane
(22xi,19R,32R,33R,34R)-form-29-(2,3,4-Tetrahydroxypentyl)29-hopanol
Robustocin
(2E,6E,10E,14E,18E,22E,26E)-3,7,11,15,19,23,27,31-octamethyldotriaconta-2,6,10,14,18,22,26,30-octaen-1-ol
(3R,4S,9R,11R)-29-(4-hydroxyphenyl)-4-methylnonacosane-3,9,11-triol
[1-hydroxy-3-[(14Z,17Z,20Z)-octacosa-14,17,20-trienoxy]propan-2-yl] pentanoate
(1-hydroxy-3-nonoxypropan-2-yl) (10Z,13Z,16Z)-tetracosa-10,13,16-trienoate
[1-hydroxy-3-[(10Z,13Z,16Z)-tetracosa-10,13,16-trienoxy]propan-2-yl] nonanoate
[1-[(12Z,15Z,18Z)-hexacosa-12,15,18-trienoxy]-3-hydroxypropan-2-yl] heptanoate
(1-hydroxy-3-tridecoxypropan-2-yl) (11Z,14Z,17Z)-icosa-11,14,17-trienoate
[1-[(10Z,13Z,16Z)-docosa-10,13,16-trienoxy]-3-hydroxypropan-2-yl] undecanoate
[1-hydroxy-3-[(Z)-tetradec-9-enoxy]propan-2-yl] (9Z,12Z)-nonadeca-9,12-dienoate
[1-hydroxy-3-[(9Z,12Z)-nonadeca-9,12-dienoxy]propan-2-yl] (Z)-tetradec-9-enoate
[1-hydroxy-3-[(9Z,12Z)-octadeca-9,12-dienoxy]propan-2-yl] (Z)-pentadec-9-enoate
[1-[(Z)-hexadec-9-enoxy]-3-hydroxypropan-2-yl] (9Z,12Z)-heptadeca-9,12-dienoate
[1-[(Z)-heptadec-9-enoxy]-3-hydroxypropan-2-yl] (9Z,12Z)-hexadeca-9,12-dienoate
[1-hydroxy-3-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoxy]propan-2-yl] pentadecanoate
(1-heptadecoxy-3-hydroxypropan-2-yl) (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate
(1-hydroxy-3-pentadecoxypropan-2-yl) (9Z,12Z,15Z)-octadeca-9,12,15-trienoate
[1-hydroxy-3-[(Z)-tridec-9-enoxy]propan-2-yl] (11Z,14Z)-icosa-11,14-dienoate
[1-hydroxy-3-[(Z)-pentadec-9-enoxy]propan-2-yl] (9Z,12Z)-octadeca-9,12-dienoate
[1-[(9Z,12Z)-heptadeca-9,12-dienoxy]-3-hydroxypropan-2-yl] (Z)-hexadec-9-enoate
[1-hydroxy-3-[(11Z,14Z,17Z)-icosa-11,14,17-trienoxy]propan-2-yl] tridecanoate
[1-[(9Z,12Z)-hexadeca-9,12-dienoxy]-3-hydroxypropan-2-yl] (Z)-heptadec-9-enoate
[1-hydroxy-3-[(11Z,14Z)-icosa-11,14-dienoxy]propan-2-yl] (Z)-tridec-9-enoate
[1-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoxy]-3-hydroxypropan-2-yl] heptadecanoate
(1-hydroxy-3-undecoxypropan-2-yl) (10Z,13Z,16Z)-docosa-10,13,16-trienoate
[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] (6Z,9Z)-undeca-6,9-dienoate
[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] (4Z,7Z)-deca-4,7-dienoate
(2-octanoyloxy-3-octoxypropyl) (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate
[3-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoxy]-2-octanoyloxypropyl] octanoate
[(2E,4E,6E,8E)-3,7-dimethyl-9-(2,6,6-trimethylcyclohexen-1-yl)nona-2,4,6,8-tetraenyl] (9Z,12Z)-nonadeca-9,12-dienoate
(1-hydroxy-3-octanoyloxypropan-2-yl) (10Z,13Z,16Z)-tetracosa-10,13,16-trienoate
[1-hydroxy-3-[(Z)-tetradec-9-enoyl]oxypropan-2-yl] (9Z,12Z)-octadeca-9,12-dienoate
[1-hydroxy-3-[(Z)-pentadec-9-enoyl]oxypropan-2-yl] (9Z,12Z)-heptadeca-9,12-dienoate
[1-hydroxy-3-[(Z)-tridec-9-enoyl]oxypropan-2-yl] (9Z,12Z)-nonadeca-9,12-dienoate
(1-dodecanoyloxy-3-hydroxypropan-2-yl) (11Z,14Z,17Z)-icosa-11,14,17-trienoate
[2-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-hydroxypropyl] (Z)-hexadec-9-enoate
(1-hydroxy-3-tetradecanoyloxypropan-2-yl) (9Z,12Z,15Z)-octadeca-9,12,15-trienoate
[2-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]oxy-3-hydroxypropyl] hexadecanoate
(1-decanoyloxy-3-hydroxypropan-2-yl) (10Z,13Z,16Z)-docosa-10,13,16-trienoate
(Z)-8-[(Z)-octadec-9-enoyl]oxyoctadec-9-enoic acid
9-[(9E,12E)-octadeca-9,12-dienoyl]oxyoctadecanoic acid
[(2S)-1-hydroxy-3-[(E)-tetradec-9-enoyl]oxypropan-2-yl] (9E,12E)-octadeca-9,12-dienoate
[(2S)-1-hydroxy-3-[(E)-pentadec-9-enoyl]oxypropan-2-yl] (9E,12E)-heptadeca-9,12-dienoate
[(2S)-3-hydroxy-2-tetradecanoyloxypropyl] (9E,12E,15E)-octadeca-9,12,15-trienoate
[1-[(9E,11E,13E)-hexadeca-9,11,13-trienoyl]oxy-3-hydroxypropan-2-yl] hexadecanoate
[(2S)-3-hydroxy-2-[(E)-pentadec-9-enoyl]oxypropyl] (9E,12E)-heptadeca-9,12-dienoate
[(2S)-3-hydroxy-2-[(E)-tetradec-9-enoyl]oxypropyl] (9E,12E)-octadeca-9,12-dienoate
[(2S)-1-dodecanoyloxy-3-hydroxypropan-2-yl] (8E,11E,14E)-icosa-8,11,14-trienoate
[(2S)-1-hydroxy-3-tetradecanoyloxypropan-2-yl] (9E,12E,15E)-octadeca-9,12,15-trienoate
[(2S)-2-dodecanoyloxy-3-hydroxypropyl] (8E,11E,14E)-icosa-8,11,14-trienoate
[1-[(4E,7E)-hexadeca-4,7-dienoyl]oxy-3-hydroxypropan-2-yl] (E)-hexadec-7-enoate
1-dodecanoyl-2-(8Z,11Z,14Z-eicosatrienoyl)-sn-glycerol
diacylglycerol 32:3
A diglyceride in which the two acyl groups contain a total of 32 carbons and 3 double bonds.
WE(39:8)
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OAHFA(36:2)
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TG(32:3)
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