Exact Mass: 576.5117328
Exact Mass Matches: 576.5117328
Found 219 metabolites which its exact mass value is equals to given mass value 576.5117328,
within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error
0.01 dalton.
Cohibin C
Cohibin C is found in fruits. Cohibin C is a constituent of Annona muricata (soursop) Constituent of Annona muricata (soursop). Cohibin C is found in fruits.
DG(15:0/18:3(6Z,9Z,12Z)/0:0)
DG(15:0/18:3(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(15:0/18:3(6Z,9Z,12Z)/0:0), in particular, consists of one chain of pentadecanoic acid at the C-1 position and one chain of g-linolenic acid at the C-2 position. The pentadecanoic acid moiety is derived from dairy products and milk fat, 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(15:0/18:3(9Z,12Z,15Z)/0:0)
DG(15:0/18:3(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(15:0/18:3(9Z,12Z,15Z)/0:0), in particular, consists of one chain of pentadecanoic acid at the C-1 position and one chain of a-linolenic acid at the C-2 position. The pentadecanoic acid moiety is derived from dairy products and milk fat, 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(15:0/18:3(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(15:0/18:3(9Z,12Z,15Z)/0:0), in particular, consists of one chain of pentadecanoic acid at the C-1 position and one chain of a-linolenic acid at the C-2 position. The pentadecanoic acid moiety is derived from dairy products and milk fat, 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.
DG(18:3(6Z,9Z,12Z)/15:0/0:0)
DG(18:3(6Z,9Z,12Z)/15:0/0:0) 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)/15:0/0:0), in particular, consists of one chain of g-linolenic acid at the C-1 position and one chain of pentadecanoic acid at the C-2 position. The g-linolenic acid moiety is derived from animal fats, while the pentadecanoic acid moiety is derived from dairy products and milk 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(18:3(9Z,12Z,15Z)/15:0/0:0)
DG(18:3(9Z,12Z,15Z)/15:0/0:0) 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)/15:0/0:0), in particular, consists of one chain of a-linolenic acid at the C-1 position and one chain of pentadecanoic acid at the C-2 position. The a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil, while the pentadecanoic acid moiety is derived from dairy products and milk 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(18:3(9Z,12Z,15Z)/15:0/0:0) 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)/15:0/0:0), in particular, consists of one chain of a-linolenic acid at the C-1 position and one chain of pentadecanoic acid at the C-2 position. The a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil, while the pentadecanoic acid moiety is derived from dairy products and milk 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.
Cohibin D
Cohibin D is found in fruits. Cohibin D is a constituent of Annona muricata (soursop) Constituent of Annona muricata (soursop). Cohibin D is found in fruits.
DG(15:0/0:0/18:3n6)
DG(15:0/0:0/18:3n6) 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(15:0/0:0/18:3n6), in particular, consists of one chain of pentadecanoic acid at the C-1 position and one chain of g-linolenic acid at the C-3 position. The pentadecanoic acid moiety is derived from dairy products and milk fat, 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(15:0/0:0/18:3n3)
DG(15:0/0:0/18:3n3) 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(15:0/0:0/18:3n3), in particular, consists of one chain of pentadecanoic acid at the C-1 position and one chain of a-linolenic acid at the C-3 position. The pentadecanoic acid moiety is derived from dairy products and milk fat, 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.
DG(14:1n5/0:0/18:2n6)
DG(14:1n5/0:0/18:2n6) 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(14:1n5/0:0/18:2n6), in particular, consists of one chain of myristoleic acid at the C-1 position and one chain of linoleic acid at the C-3 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-3 position.
(2??, 22?鈥? 31S, 32R, 33S, 34R)-form-2-Methyl-29-(1, 2, 3, 4, 5-pentahydroxypentyl)hopane
Cohibin D
A member of the class of cohibins in which the long-chain dihydroxyalkyl group at position 3 is specified as 13,14-dihydroxydotriacont-17-en-1-yl. NB The absolute configuration of the stereocentre at position 5 on the furanone ring is known to be S, but only the relative configuration of the diol moiety has been assigned as threo. It has not yet been established whether it is the (R,R)-diol (as shown here) or the (S,S)-diol.
Cohibin C
A member of the class of cohibins in which the long-chain dihydroxyalkyl group at position 3 is specified as 15,16-dihydroxydotriacont-19-en-1-yl. NB The absolute configuration of the stereocentre at position 5 on the furanone ring is known to be S, but only the relative configuration of the diol moiety has been assigned as threo. It has not yet been established whether it is the (R,R)-diol (as shown here) or the (S,S)-diol.
(3R,4S,9R,11R)-29-(4-hydroxyphenyl)-3-methoxy-4-methylnonacosane-9,11-diol
[1-[(12Z,15Z,18Z)-hexacosa-12,15,18-trienoxy]-3-hydroxypropan-2-yl] octanoate
(1-hydroxy-3-octoxypropan-2-yl) (12Z,15Z,18Z)-hexacosa-12,15,18-trienoate
[1-hydroxy-3-[(14Z,17Z,20Z)-octacosa-14,17,20-trienoxy]propan-2-yl] hexanoate
[1-hydroxy-3-[(Z)-octadec-9-enoxy]propan-2-yl] (9Z,12Z)-hexadeca-9,12-dienoate
[1-hydroxy-3-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoxy]propan-2-yl] hexadecanoate
[1-[(11Z,14Z)-henicosa-11,14-dienoxy]-3-hydroxypropan-2-yl] (Z)-tridec-9-enoate
[1-hydroxy-3-[(9Z,12Z)-nonadeca-9,12-dienoxy]propan-2-yl] (Z)-pentadec-9-enoate
[1-hydroxy-3-[(Z)-tridec-9-enoxy]propan-2-yl] (11Z,14Z)-henicosa-11,14-dienoate
[1-hydroxy-3-[(9Z,12Z)-octadeca-9,12-dienoxy]propan-2-yl] (Z)-hexadec-9-enoate
[1-hydroxy-3-[(Z)-pentadec-9-enoxy]propan-2-yl] (9Z,12Z)-nonadeca-9,12-dienoate
(1-hydroxy-3-octadecoxypropan-2-yl) (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate
(1-hexadecoxy-3-hydroxypropan-2-yl) (9Z,12Z,15Z)-octadeca-9,12,15-trienoate
[1-[(10Z,13Z,16Z)-docosa-10,13,16-trienoxy]-3-hydroxypropan-2-yl] dodecanoate
[1-hydroxy-3-[(11Z,14Z)-icosa-11,14-dienoxy]propan-2-yl] (Z)-tetradec-9-enoate
[1-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoxy]-3-hydroxypropan-2-yl] octadecanoate
[1-hydroxy-3-[(11Z,14Z,17Z)-icosa-11,14,17-trienoxy]propan-2-yl] tetradecanoate
[1-[(Z)-hexadec-9-enoxy]-3-hydroxypropan-2-yl] (9Z,12Z)-octadeca-9,12-dienoate
[1-[(9Z,12Z)-heptadeca-9,12-dienoxy]-3-hydroxypropan-2-yl] (Z)-heptadec-9-enoate
(1-dodecoxy-3-hydroxypropan-2-yl) (10Z,13Z,16Z)-docosa-10,13,16-trienoate
[1-[(Z)-heptadec-9-enoxy]-3-hydroxypropan-2-yl] (9Z,12Z)-heptadeca-9,12-dienoate
[1-[(9Z,12Z)-hexadeca-9,12-dienoxy]-3-hydroxypropan-2-yl] (Z)-octadec-9-enoate
[1-hydroxy-3-[(10Z,13Z,16Z)-tetracosa-10,13,16-trienoxy]propan-2-yl] decanoate
(1-decoxy-3-hydroxypropan-2-yl) (10Z,13Z,16Z)-tetracosa-10,13,16-trienoate
[1-hydroxy-3-[(Z)-tetradec-9-enoxy]propan-2-yl] (11Z,14Z)-icosa-11,14-dienoate
(1-hydroxy-3-tetradecoxypropan-2-yl) (11Z,14Z,17Z)-icosa-11,14,17-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)-dodeca-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] (6Z,9Z)-undeca-6,9-dienoate
[(2E,4E,6E,8E)-3,7-dimethyl-9-(2,6,6-trimethylcyclohexen-1-yl)nona-2,4,6,8-tetraenyl] (11Z,14Z)-icosa-11,14-dienoate
(16Z,19Z,22Z,25Z,28Z,31Z,34Z,37Z)-tetraconta-16,19,22,25,28,31,34,37-octaenoic acid
[2-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]oxy-3-hydroxypropyl] heptadecanoate
[1-hydroxy-3-[(Z)-tridec-9-enoyl]oxypropan-2-yl] (11Z,14Z)-icosa-11,14-dienoate
[1-hydroxy-3-[(Z)-pentadec-9-enoyl]oxypropan-2-yl] (9Z,12Z)-octadeca-9,12-dienoate
(1-hydroxy-3-undecanoyloxypropan-2-yl) (10Z,13Z,16Z)-docosa-10,13,16-trienoate
[1-[(Z)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] (9Z,12Z)-heptadeca-9,12-dienoate
[2-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-hydroxypropyl] (Z)-heptadec-9-enoate
(1-hydroxy-3-pentadecanoyloxypropan-2-yl) (9Z,12Z,15Z)-octadeca-9,12,15-trienoate
(1-hydroxy-3-tridecanoyloxypropan-2-yl) (11Z,14Z,17Z)-icosa-11,14,17-trienoate
[1-hydroxy-3-[(Z)-tetradec-9-enoyl]oxypropan-2-yl] (9Z,12Z)-nonadeca-9,12-dienoate
(Z)-8-[(Z)-nonadec-9-enoyl]oxyoctadec-9-enoic acid
(1-hydroxy-3-nonanoyloxypropan-2-yl) (10Z,13Z,16Z)-tetracosa-10,13,16-trienoate
[(2S)-3-hydroxy-2-tridecanoyloxypropyl] (8E,11E,14E)-icosa-8,11,14-trienoate
[1-[(4E,7E)-hexadeca-4,7-dienoyl]oxy-3-hydroxypropan-2-yl] (E)-heptadec-7-enoate
[(2S)-1-hydroxy-3-[(E)-pentadec-9-enoyl]oxypropan-2-yl] (9E,12E)-octadeca-9,12-dienoate
[1-[(9E,11E,13E)-hexadeca-9,11,13-trienoyl]oxy-3-hydroxypropan-2-yl] heptadecanoate
[(2S)-3-hydroxy-2-pentadecanoyloxypropyl] (9E,12E,15E)-octadeca-9,12,15-trienoate
[(2S)-2-[(E)-hexadec-9-enoyl]oxy-3-hydroxypropyl] (9E,12E)-heptadeca-9,12-dienoate
[(2S)-1-hydroxy-3-tridecanoyloxypropan-2-yl] (8E,11E,14E)-icosa-8,11,14-trienoate
[(2S)-1-[(E)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] (9E,12E)-heptadeca-9,12-dienoate
[(2S)-3-hydroxy-2-[(E)-pentadec-9-enoyl]oxypropyl] (9E,12E)-octadeca-9,12-dienoate
[(2S)-1-hydroxy-3-pentadecanoyloxypropan-2-yl] (9E,12E,15E)-octadeca-9,12,15-trienoate
4-[(Z)-15,16-dihydroxydotriacont-19-enyl]-2-methyl-2H-uran-5-one
diacylglycerol 33:3
A diglyceride in which the two acyl groups contain a total of 33 carbons and 3 double bonds.
TG(33:3)
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