Exact Mass: 580.5213
Exact Mass Matches: 580.5213
Found 235 metabolites which its exact mass value is equals to given mass value 580.5213,
within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error
0.01 dalton.
DG(15:0/18:1(11Z)/0:0)
DG(15:0/18:1(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(15:0/18:1(11Z)/0:0), in particular, consists of one chain of pentadecanoic acid at the C-1 position and one chain of vaccenic acid at the C-2 position. The pentadecanoic acid moiety is derived from dairy products and milk fat, 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(15:0/18:1(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(15:0/18:1(11Z)/0:0), in particular, consists of one chain of pentadecanoic acid at the C-1 position and one chain of vaccenic acid at the C-2 position. The pentadecanoic acid moiety is derived from dairy products and milk fat, 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.
DG(15:0/18:1(9Z)/0:0)
DG(15:0/18:1(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(15:0/18:1(9Z)/0:0), in particular, consists of one chain of pentadecanoic acid at the C-1 position and one chain of oleic acid at the C-2 position. The pentadecanoic acid moiety is derived from dairy products and milk fat, 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(15:0/18:1(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(15:0/18:1(9Z)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(18:1(11Z)/15:0/0:0)
DG(18:1(11Z)/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(18:1(11Z)/15:0/0:0), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of pentadecanoic acid at the C-2 position. The vaccenic acid moiety is derived from butter fat and animal fat, 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(18:1(11Z)/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(18:1(11Z)/15:0/0:0), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of pentadecanoic acid at the C-2 position. The vaccenic acid moiety is derived from butter fat and animal fat, 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.
DG(18:1(9Z)/15:0/0:0)
DG(18:1(9Z)/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(18:1(9Z)/15:0/0:0), in particular, consists of one chain of oleic acid at the C-1 position and one chain of pentadecanoic acid at the C-2 position. The oleic acid moiety is derived from vegetable oils, especially olive and canola 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(15:0/0:0/18:1n7)
DG(15:0/0:0/18:1n7) 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(15:0/0:0/18:1n7), in particular, consists of one chain of pentadecanoic acid at the C-1 position and one chain of vaccenic acid at the C-3 position. The pentadecanoic acid moiety is derived from dairy products and milk fat, 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(15:0/0:0/18:1n9)
DG(15:0/0:0/18:1n9) 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(15:0/0:0/18:1n9), in particular, consists of one chain of pentadecanoic acid at the C-1 position and one chain of oleic acid at the C-3 position. The pentadecanoic acid moiety is derived from dairy products and milk fat, 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.
3alpha-[beta-sitosteryl-3beta-oxy]dihydronepetalactone
3beta-[5alpha-stigmast-7-ene-2beta-oxy]dihydronepetalactone
1-hydroxy-isoiridomyrmecinyl-1-O-beta-3-O-alpha-stigmast-5-ene|crotasteroiridocin
(22Z,25Z,28Z,31Z,34Z,37Z)-tetraconta-22,25,28,31,34,37-hexaenoic acid
(1-hexadecoxy-3-hydroxypropan-2-yl) (Z)-octadec-9-enoate
[1-hydroxy-3-[(Z)-octadec-9-enoxy]propan-2-yl] hexadecanoate
[10,13-dimethyl-17-(6-methylheptan-2-yl)-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] (Z)-tridec-9-enoate
[1-hydroxy-3-[(Z)-octacos-17-enoxy]propan-2-yl] hexanoate
(1-hydroxy-3-octoxypropan-2-yl) (Z)-hexacos-15-enoate
[1-[(Z)-hexacos-15-enoxy]-3-hydroxypropan-2-yl] octanoate
[1-[(Z)-heptadec-9-enoxy]-3-hydroxypropan-2-yl] heptadecanoate
[1-hydroxy-3-[(Z)-icos-11-enoxy]propan-2-yl] tetradecanoate
[1-hydroxy-3-[(Z)-pentadec-9-enoxy]propan-2-yl] nonadecanoate
(1-decoxy-3-hydroxypropan-2-yl) (Z)-tetracos-13-enoate
(1-hydroxy-3-icosoxypropan-2-yl) (Z)-tetradec-9-enoate
(1-henicosoxy-3-hydroxypropan-2-yl) (Z)-tridec-9-enoate
(1-dodecoxy-3-hydroxypropan-2-yl) (Z)-docos-13-enoate
[(2S)-1-hydroxy-3-pentadecanoyloxypropan-2-yl] (Z)-16,16,17,17,18,18,18-heptadeuteriooctadec-9-enoate
(1-hydroxy-3-nonadecoxypropan-2-yl) (Z)-pentadec-9-enoate
(1-hydroxy-3-tetradecoxypropan-2-yl) (Z)-icos-11-enoate
[1-[(Z)-hexadec-9-enoxy]-3-hydroxypropan-2-yl] octadecanoate
[1-hydroxy-3-[(Z)-tetradec-9-enoxy]propan-2-yl] icosanoate
(1-hydroxy-3-tridecoxypropan-2-yl) (Z)-henicos-11-enoate
[1-hydroxy-3-[(Z)-tetracos-13-enoxy]propan-2-yl] decanoate
(1-hydroxy-3-pentadecoxypropan-2-yl) (Z)-nonadec-9-enoate
(1-heptadecoxy-3-hydroxypropan-2-yl) (Z)-heptadec-9-enoate
[1-[(Z)-docos-13-enoxy]-3-hydroxypropan-2-yl] dodecanoate
(1-hydroxy-3-octadecoxypropan-2-yl) (Z)-hexadec-9-enoate
[1-hydroxy-3-[(Z)-nonadec-9-enoxy]propan-2-yl] pentadecanoate
[1-hydroxy-3-[(Z)-tridec-9-enoxy]propan-2-yl] henicosanoate
[1-[(Z)-henicos-11-enoxy]-3-hydroxypropan-2-yl] tridecanoate
[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)-undec-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] dodecanoate
[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] 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)-dodec-9-enoate
Icosanoic acid (2E,4E,6E,8E)-3,7-dimethyl-9-(2,6,6-trimethylcyclohexen-1-yl)-2,4,6,8-nonatetrenyl ester
[(2S)-1,1,2,3,3-pentadeuterio-2-[(Z)-hexadec-9-enoyl]oxy-3-hydroxypropyl] heptadecanoate
(1-hexadecanoyloxy-3-hydroxypropan-2-yl) (Z)-heptadec-9-enoate
[3-hydroxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] nonadecanoate
[3-hydroxy-2-[(Z)-tridec-9-enoyl]oxypropyl] icosanoate
(1-hydroxy-3-pentadecanoyloxypropan-2-yl) (Z)-octadec-9-enoate
(1-hydroxy-3-tetradecanoyloxypropan-2-yl) (Z)-nonadec-9-enoate
[2-[(Z)-hexadec-9-enoyl]oxy-3-hydroxypropyl] heptadecanoate
(1-hydroxy-3-tridecanoyloxypropan-2-yl) (Z)-icos-11-enoate
[3-hydroxy-2-[(Z)-pentadec-9-enoyl]oxypropyl] octadecanoate
(1-hydroxy-3-undecanoyloxypropan-2-yl) (Z)-docos-13-enoate
(1-dodecanoyloxy-3-hydroxypropan-2-yl) (Z)-henicos-11-enoate
(1-hydroxy-3-nonanoyloxypropan-2-yl) (Z)-tetracos-13-enoate
(1-heptanoyloxy-3-hydroxypropan-2-yl) (Z)-hexacos-15-enoate
[(2S)-1-hexadecanoyloxy-3-hydroxypropan-2-yl] (E)-heptadec-9-enoate
[(2S)-3-hydroxy-2-[(E)-tetradec-9-enoyl]oxypropyl] nonadecanoate
[(2S)-2-hexadecanoyloxy-3-hydroxypropyl] (E)-heptadec-9-enoate
[(2S)-1-hydroxy-3-[(E)-tetradec-9-enoyl]oxypropan-2-yl] nonadecanoate
[(2S)-3-hydroxy-2-undecanoyloxypropyl] (E)-docos-13-enoate
[(2S)-3-hydroxy-2-pentadecanoyloxypropyl] (E)-octadec-11-enoate
[(2S)-1-[(E)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] heptadecanoate
[(2S)-3-hydroxy-2-tridecanoyloxypropyl] (E)-icos-11-enoate
[(2S)-1-hydroxy-3-[(E)-pentadec-9-enoyl]oxypropan-2-yl] octadecanoate
[(2S)-1-hydroxy-3-pentadecanoyloxypropan-2-yl] (E)-octadec-11-enoate
[(2S)-2-[(E)-hexadec-9-enoyl]oxy-3-hydroxypropyl] heptadecanoate
[(2S)-1-hydroxy-3-tridecanoyloxypropan-2-yl] (E)-icos-11-enoate
[(2S)-3-hydroxy-2-[(E)-pentadec-9-enoyl]oxypropyl] octadecanoate
[(2S)-1-hydroxy-3-undecanoyloxypropan-2-yl] (E)-docos-13-enoate
diacylglycerol 33:1
A diglyceride in which the two acyl groups contain a total of 33 carbons and 1 double bond.
