Exact Mass: 566.5274
Exact Mass Matches: 566.5274
Found 259 metabolites which its exact mass value is equals to given mass value 566.5274,
within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error
0.01 dalton.
FAHFA(18:0/12-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(18:0/12-O-18:0), in particular, is formed from the condensation of the carboxy group of stearic acid with the hydroxy group of 12-hydroxyoctadecanoic acid. It is alternatively named 12-SAHSA since it is the 12-hydroxy isomer of the SAHSA (stearic acid-hydroxystearic acid) family.
FAHFA(18:0/9-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(18:0/9-O-18:0), in particular, is formed from the condensation of the carboxy group of stearic acid with the hydroxy group of 9-hydroxyoctadecanoic acid. It is alternatively named 9-SAHSA since it is the 9-hydroxy isomer of the SAHSA (stearic acid-hydroxystearic acid) family.
DG(14:0/18:1(11Z)/0:0)
DG(14:0/18:1(11Z)/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(14:0/18:1(11Z)/0:0), in particular, consists of one chain of myristic acid at the C-1 position and one chain of vaccenic acid at the C-2 position. The myristic acid moiety is derived from nutmeg and butter, while the vaccenic acid moiety is derived from butter fat and animal fat. 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(14:0/18:1(9Z)/0:0)
DG(14:0/18:1(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(14:0/18:1(9Z)/0:0), in particular, consists of one chain of myristic acid at the C-1 position and one chain of oleic acid at the C-2 position. The myristic acid moiety is derived from nutmeg and butter, while the oleic acid moiety is derived from vegetable oils, especially olive and canola 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)/18:0/0:0)
DG(14:1(9Z)/18:0/0:0) 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)/18:0/0:0), in particular, consists of one chain of myristoleic acid at the C-1 position and one chain of stearic acid at the C-2 position. The myristoleic acid moiety is derived from milk fats, while the stearic acid moiety is derived from animal fats, coco butter and sesame 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)/18:0/0:0) 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(14:1(9Z)/18:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(16:0/16:1(9Z)/0:0)
DG(16:0/16:1(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(16:0/16:1(9Z)/0:0), in particular, consists of one chain of palmitic acid at the C-1 position and one chain of palmitoleic acid at the C-2 position. The palmitic acid moiety is derived from fish oils, milk fats, vegetable oils and animal fats, 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(16:0/16:1(9Z)/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(16:0/16:1(9Z)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(16:1(9Z)/16:0/0:0)
DG(16:1(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(16:1(9Z)/16:0/0:0), in particular, consists of one chain of palmitoleic acid at the C-1 position and one chain of palmitic acid at the C-2 position. The palmitoleic acid moiety is derived from animal fats and vegetable oils, 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(16:1(9Z)/16:0/0:0) 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)/16:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(18:0/14:1(9Z)/0:0)
DG(18:0/14:1(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(18:0/14:1(9Z)/0:0), in particular, consists of one chain of stearic acid at the C-1 position and one chain of myristoleic acid at the C-2 position. The stearic acid moiety is derived from animal fats, coco butter and sesame oil, 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(18:0/14:1(9Z)/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(18:0/14:1(9Z)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(18:1(11Z)/14:0/0:0)
DG(18:1(11Z)/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(18:1(11Z)/14:0/0:0), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of myristic acid at the C-2 position. The vaccenic acid moiety is derived from butter fat and animal fat, 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(18:1(11Z)/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(18:1(11Z)/14:0/0:0), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of myristic acid at the C-2 position. The vaccenic acid moiety is derived from butter fat and animal fat, 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.
DG(18:1(9Z)/14:0/0:0)
DG(18:1(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(18:1(9Z)/14:0/0:0), in particular, consists of one chain of oleic acid at the C-1 position and one chain of myristic acid at the C-2 position. The oleic acid moiety is derived from vegetable oils, especially olive and canola 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(14:0/0:0/18:1n7)
DG(14:0/0:0/18:1n7) 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(14:0/0:0/18:1n7), in particular, consists of one chain of myristic acid at the C-1 position and one chain of vaccenic acid at the C-3 position. The myristic acid moiety is derived from nutmeg and butter, while the vaccenic acid moiety is derived from butter fat and animal fat. 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(14:0/0:0/18:1n9)
DG(14:0/0:0/18:1n9) 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(14:0/0:0/18:1n9), in particular, consists of one chain of myristic acid at the C-1 position and one chain of oleic acid at the C-3 position. The myristic acid moiety is derived from nutmeg and butter, while the oleic acid moiety is derived from vegetable oils, especially olive and canola 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.
DG(16:0/0:0/16:1n7)
DG(16:0/0:0/16:1n7) 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(16:0/0:0/16:1n7), in particular, consists of one chain of palmitic acid at the C-1 position and one chain of palmitoleic acid at the C-3 position. The palmitic acid moiety is derived from fish oils, milk fats, vegetable oils and animal fats, 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(18:0/0:0/14:1n5)
DG(18:0/0:0/14:1n5) 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(18:0/0:0/14:1n5), in particular, consists of one chain of stearic acid at the C-1 position and one chain of myristoleic acid at the C-3 position. The stearic acid moiety is derived from animal fats, coco butter and sesame oil, 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(18:0/5-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(18:0/5-O-18:0), in particular, is formed from the condensation of the carboxy group of stearic acid with the hydroxy group of 5-hydroxyoctadecanoic acid. It is alternatively named 5-SAHSA since it is the 5-hydroxy isomer of the SAHSA (stearic acid-hydroxystearic acid) family.
FAHFA(18:0/7-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(18:0/7-O-18:0), in particular, is formed from the condensation of the carboxy group of stearic acid with the hydroxy group of 7-hydroxyoctadecanoic acid. It is alternatively named 7-SAHSA since it is the 7-hydroxy isomer of the SAHSA (stearic acid-hydroxystearic acid) family.
FAHFA(18:0/8-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(18:0/8-O-18:0), in particular, is formed from the condensation of the carboxy group of stearic acid with the hydroxy group of 8-hydroxyoctadecanoic acid. It is alternatively named 8-SAHSA since it is the 8-hydroxy isomer of the SAHSA (stearic acid-hydroxystearic acid) family.
FAHFA(18:0/10-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(18:0/10-O-18:0), in particular, is formed from the condensation of the carboxy group of stearic acid with the hydroxy group of 10-hydroxyoctadecanoic acid. It is alternatively named 10-SAHSA since it is the 10-hydroxy isomer of the SAHSA (stearic acid-hydroxystearic acid) family.
FAHFA(18:0/11-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(18:0/11-O-18:0), in particular, is formed from the condensation of the carboxy group of stearic acid with the hydroxy group of 11-hydroxyoctadecanoic acid. It is alternatively named 11-SAHSA since it is the 11-hydroxy isomer of the SAHSA (stearic acid-hydroxystearic acid) family.
FAHFA(18:0/13-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(18:0/13-O-18:0), in particular, is formed from the condensation of the carboxy group of stearic acid with the hydroxy group of 13-hydroxyoctadecanoic acid. It is alternatively named 13-SAHSA since it is the 13-hydroxy isomer of the SAHSA (stearic acid-hydroxystearic acid) family.
FAHFA(18:0/6-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(18:0/6-O-18:0), in particular, is formed from the condensation of the carboxy group of stearic acid with the hydroxy group of 6-hydroxyoctadecanoic acid. It is alternatively named 6-SAHSA since it is the 6-hydroxy isomer of the SAHSA (stearic acid-hydroxystearic acid) family.
21-(1,3-dihydroxybutan-2-yl)-22-hydroxyhentriaconta-3,26-dienoic acid
9Z-octadecenoic acid, 2-hydroxy-3-[(1-oxotetradecyl)oxy]propyl ester
1-myristoyl-2-oleoyl-sn-glycerol
A 1,2-diacyl-sn-glycerol that has myristoyl and oleoyl as 1- and 2-acyl groups respectively.
(2S,4S,6S,8S,10R,12R,14R,15R)-15-hydroxy-2,4,6,8,10,12,14-heptamethyltriacontanoic acid
2-Oleoyl-3-myristoyl-sn-glycerol
A 2,3-diacyl-sn-glycerol that has oleoyl and myristoyl as 2- and 3-acyl groups respectively.
[2-[(Z)-hexadec-9-enoyl]oxy-3-hydroxypropyl] hexadecanoate
[1-[(Z)-hexacos-15-enoxy]-3-hydroxypropan-2-yl] heptanoate
[1-hydroxy-3-[(Z)-tetracos-13-enoxy]propan-2-yl] nonanoate
(1-hydroxy-3-nonoxypropan-2-yl) (Z)-tetracos-13-enoate
[1-hydroxy-3-[(Z)-octacos-17-enoxy]propan-2-yl] pentanoate
[1-[(Z)-docos-13-enoxy]-3-hydroxypropan-2-yl] undecanoate
[1-hydroxy-3-[(Z)-icos-11-enoxy]propan-2-yl] tridecanoate
(1-hydroxy-3-octadecoxypropan-2-yl) (Z)-pentadec-9-enoate
(1-hydroxy-3-undecoxypropan-2-yl) (Z)-docos-13-enoate
(1-dodecoxy-3-hydroxypropan-2-yl) (Z)-henicos-11-enoate
(1-hydroxy-3-nonadecoxypropan-2-yl) (Z)-tetradec-9-enoate
(1-hydroxy-3-pentadecoxypropan-2-yl) (Z)-octadec-9-enoate
[1-hydroxy-3-[(Z)-tetradec-9-enoxy]propan-2-yl] nonadecanoate
[1-[(Z)-hexadec-9-enoxy]-3-hydroxypropan-2-yl] heptadecanoate
[1-hydroxy-3-[(Z)-nonadec-9-enoxy]propan-2-yl] tetradecanoate
[1-hydroxy-3-[(Z)-octadec-9-enoxy]propan-2-yl] pentadecanoate
[1-[(Z)-heptadec-9-enoxy]-3-hydroxypropan-2-yl] hexadecanoate
(1-hydroxy-3-tetradecoxypropan-2-yl) (Z)-nonadec-9-enoate
(1-hydroxy-3-icosoxypropan-2-yl) (Z)-tridec-9-enoate
[1-hydroxy-3-[(Z)-pentadec-9-enoxy]propan-2-yl] octadecanoate
(1-hydroxy-3-tridecoxypropan-2-yl) (Z)-icos-11-enoate
[1-[(Z)-henicos-11-enoxy]-3-hydroxypropan-2-yl] dodecanoate
[1-hydroxy-3-[(Z)-tridec-9-enoxy]propan-2-yl] icosanoate
(1-hexadecoxy-3-hydroxypropan-2-yl) (Z)-heptadec-9-enoate
(1-heptadecoxy-3-hydroxypropan-2-yl) (Z)-hexadec-9-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] undecanoate
[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)-undec-9-enoate
[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] decanoate
[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)-dec-6-enoate
(2-octanoyloxy-3-octoxypropyl) (Z)-hexadec-9-enoate
[3-[(Z)-hexadec-9-enoxy]-2-octanoyloxypropyl] octanoate
(3-decoxy-2-octanoyloxypropyl) (Z)-tetradec-9-enoate
[2-octanoyloxy-3-[(Z)-tetradec-9-enoxy]propyl] decanoate
(2-decanoyloxy-3-octoxypropyl) (Z)-tetradec-9-enoate
[(2E,4E,6E,8E)-3,7-dimethyl-9-(2,6,6-trimethylcyclohexen-1-yl)nona-2,4,6,8-tetraenyl] nonadecanoate
[3-hydroxy-2-[(Z)-tridec-9-enoyl]oxypropyl] nonadecanoate
(1-hydroxy-3-undecanoyloxypropan-2-yl) (Z)-henicos-11-enoate
(1-dodecanoyloxy-3-hydroxypropan-2-yl) (Z)-icos-11-enoate
[3-hydroxy-2-[(Z)-pentadec-9-enoyl]oxypropyl] heptadecanoate
[3-hydroxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] octadecanoate
(1-hydroxy-3-tridecanoyloxypropan-2-yl) (Z)-nonadec-9-enoate
(1-hydroxy-3-pentadecanoyloxypropan-2-yl) (Z)-heptadec-9-enoate
(1-decanoyloxy-3-hydroxypropan-2-yl) (Z)-docos-13-enoate
(1-hydroxy-3-octanoyloxypropan-2-yl) (Z)-tetracos-13-enoate
(1-hexanoyloxy-3-hydroxypropan-2-yl) (Z)-hexacos-15-enoate
[(2S)-2-[(E)-hexadec-9-enoyl]oxy-3-hydroxypropyl] hexadecanoate
[(2S)-1-hydroxy-3-[(E)-pentadec-9-enoyl]oxypropan-2-yl] heptadecanoate
[(2S)-1-dodecanoyloxy-3-hydroxypropan-2-yl] (E)-icos-11-enoate
[(2S)-3-hydroxy-2-[(E)-pentadec-9-enoyl]oxypropyl] heptadecanoate
[(2S)-3-hydroxy-2-[(E)-tetradec-9-enoyl]oxypropyl] octadecanoate
[(2S)-1-hydroxy-3-[(E)-tetradec-9-enoyl]oxypropan-2-yl] octadecanoate
[(2S)-1-[(E)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] hexadecanoate
[(2S)-1-hydroxy-3-pentadecanoyloxypropan-2-yl] (E)-heptadec-9-enoate
[(2S)-1-decanoyloxy-3-hydroxypropan-2-yl] (E)-docos-13-enoate
[(2S)-3-hydroxy-2-tetradecanoyloxypropyl] (E)-octadec-11-enoate
[(2S)-3-hydroxy-2-pentadecanoyloxypropyl] (E)-heptadec-9-enoate
[(2S)-1-hydroxy-3-tetradecanoyloxypropan-2-yl] (E)-octadec-11-enoate
[(2S)-2-decanoyloxy-3-hydroxypropyl] (E)-docos-13-enoate
[(2S)-2-dodecanoyloxy-3-hydroxypropyl] (E)-icos-11-enoate
1-Palmitoyl-2-palmitoleoyl-sn-glycerol
A 1,2-diacyl-sn-glycerol that has palmitoyl and palmitoleoyl as 1- and 2-acyl groups respectively.
12-(octadecanoyloxy)octadecanoic acid
A fatty acid ester obtained by formal condensation of the carboxy group of octadecanoic acid with the hydroxy group of 12-hydroxyoctadecanoic acid.
1-Oleoyl-2-myristoyl-sn-glycerol
A 1,2-diacyl-sn-glycerol where oleoyl and myristoyl are the 1- and 2-acyl groups respectively.
diacylglycerol 32:1
A diglyceride in which the two acyl groups contain a total of 32 carbons and 1 double bond.
1-myristoyl-2-oleoylglycerol
A 1,2-diglyceride with myristoyl and oleoyl as the two acyl groups.
