Exact Mass: 586.4811336
Exact Mass Matches: 586.4811336
Found 328 metabolites which its exact mass value is equals to given mass value 586.4811336,
within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error
0.01 dalton.
Hydroxyspheroidene
D020011 - Protective Agents > D000975 - Antioxidants > D002338 - Carotenoids
Erythrinasinate A
Erythrinasinate A is found in green vegetables. Erythrinasinate A is isolated from the stem bark of Erythrina glauca (gallito). Isolated from the stem bark of Erythrina glauca (gallito). Erythrinasinate A is found in green vegetables.
DG(14:0/20:5(5Z,8Z,11Z,14Z,17Z)/0:0)
DG(14:0/20:5(5Z,8Z,11Z,14Z,17Z)/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(14:0/20:5(5Z,8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of myristic acid at the C-1 position and one chain of eicosapentaenoic acid at the C-2 position. The myristic acid moiety is derived from nutmeg and butter, while the eicosapentaenoic acid moiety is derived from fish oils, liver and kidney. 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(14:0/20:5(5Z,8Z,11Z,14Z,17Z)/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(14:0/20:5(5Z,8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of myristic acid at the C-1 position and one chain of eicosapentaenoic acid at the C-2 position. The myristic acid moiety is derived from nutmeg and butter, while the eicosapentaenoic acid moiety is derived from fish oils, liver and kidney. 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(14:1(9Z)/20:4(5Z,8Z,11Z,14Z)/0:0)
DG(14:1(9Z)/20:4(5Z,8Z,11Z,14Z)/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)/20:4(5Z,8Z,11Z,14Z)/0:0), in particular, consists of one chain of myristoleic acid at the C-1 position and one chain of arachidonic acid at the C-2 position. The myristoleic acid moiety is derived from milk fats, while the arachidonic acid moiety is derived from animal fats and eggs. 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)/20:4(8Z,11Z,14Z,17Z)/0:0)
DG(14:1(9Z)/20:4(8Z,11Z,14Z,17Z)/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)/20:4(8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of myristoleic acid at the C-1 position and one chain of eicsoatetraenoic acid at the C-2 position. The myristoleic acid moiety is derived from milk fats, while the eicsoatetraenoic acid moiety is derived from fish 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(16:1(9Z)/18:4(6Z,9Z,12Z,15Z)/0:0)
DG(16:1(9Z)/18:4(6Z,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(16:1(9Z)/18:4(6Z,9Z,12Z,15Z)/0:0), in particular, consists of one chain of palmitoleic acid at the C-1 position and one chain of stearidonic acid at the C-2 position. The palmitoleic acid moiety is derived from animal fats and vegetable oils, while the stearidonic 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(16:1(9Z)/18:4(6Z,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(16:1(9Z)/18:4(6Z,9Z,12Z,15Z)/0:0), in particular, consists of one chain of palmitoleic acid at the C-1 position and one chain of stearidonic acid at the C-2 position. The palmitoleic acid moiety is derived from animal fats and vegetable oils, while the stearidonic 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(18:4(6Z,9Z,12Z,15Z)/16:1(9Z)/0:0)
DG(18:4(6Z,9Z,12Z,15Z)/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(18:4(6Z,9Z,12Z,15Z)/16:1(9Z)/0:0), in particular, consists of one chain of stearidonic acid at the C-1 position and one chain of palmitoleic acid at the C-2 position. The stearidonic acid moiety is derived from seed oils, 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(18:4(6Z,9Z,12Z,15Z)/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(18:4(6Z,9Z,12Z,15Z)/16:1(9Z)/0:0), in particular, consists of one chain of stearidonic acid at the C-1 position and one chain of palmitoleic acid at the C-2 position. The stearidonic acid moiety is derived from seed oils, 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.
DG(20:4(5Z,8Z,11Z,14Z)/14:1(9Z)/0:0)
DG(20:4(5Z,8Z,11Z,14Z)/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(20:4(5Z,8Z,11Z,14Z)/14:1(9Z)/0:0), in particular, consists of one chain of arachidonic acid at the C-1 position and one chain of myristoleic acid at the C-2 position. The arachidonic acid moiety is derived from animal fats and eggs, 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(20:4(8Z,11Z,14Z,17Z)/14:1(9Z)/0:0)
DG(20:4(8Z,11Z,14Z,17Z)/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(20:4(8Z,11Z,14Z,17Z)/14:1(9Z)/0:0), in particular, consists of one chain of eicsoatetraenoic acid at the C-1 position and one chain of myristoleic acid at the C-2 position. The eicsoatetraenoic acid moiety is derived from fish 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(20:4(8Z,11Z,14Z,17Z)/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(20:4(8Z,11Z,14Z,17Z)/14:1(9Z)/0:0), in particular, consists of one chain of eicsoatetraenoic acid at the C-1 position and one chain of myristoleic acid at the C-2 position. The eicsoatetraenoic acid moiety is derived from fish 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.
DG(20:5(5Z,8Z,11Z,14Z,17Z)/14:0/0:0)
DG(20:5(5Z,8Z,11Z,14Z,17Z)/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(20:5(5Z,8Z,11Z,14Z,17Z)/14:0/0:0), in particular, consists of one chain of eicosapentaenoic acid at the C-1 position and one chain of myristic acid at the C-2 position. The eicosapentaenoic acid moiety is derived from fish oils, liver and kidney, 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(14:0/0:0/20:5n3)
DG(14:0/0:0/20:5n3) 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(14:0/0:0/20:5n3), in particular, consists of one chain of myristic acid at the C-1 position and one chain of eicosapentaenoic acid at the C-3 position. The myristic acid moiety is derived from nutmeg and butter, while the eicosapentaenoic acid moiety is derived from fish oils, liver and kidney. 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(14:1n5/0:0/20:4n6)
DG(14:1n5/0:0/20:4n6) 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(14:1n5/0:0/20:4n6), in particular, consists of one chain of myristoleic acid at the C-1 position and one chain of arachidonic acid at the C-3 position. The myristoleic acid moiety is derived from milk fats, while the arachidonic acid moiety is derived from animal fats and eggs. 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(14:1n5/0:0/20:4n3)
DG(14:1n5/0:0/20:4n3) 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(14:1n5/0:0/20:4n3), in particular, consists of one chain of myristoleic acid at the C-1 position and one chain of eicosatetraenoic acid at the C-3 position. The myristoleic acid moiety is derived from milk fats, while the eicosatetraenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(16:1n7/0:0/18:4n3)
DG(16:1n7/0:0/18:4n3) 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(16:1n7/0:0/18:4n3), in particular, consists of one chain of palmitoleic acid at the C-1 position and one chain of stearidonic acid at the C-3 position. The palmitoleic acid moiety is derived from animal fats and vegetable oils, while the stearidonic 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.
(3-Fluorooxy-2-hexadecanoyloxypropyl) hexadecanoate
Octacosyl ferulate
Octacosyl ferulate belongs to coumaric acids and derivatives class of compounds. Those are aromatic compounds containing Aromatic compounds containing a cinnamic acid moiety (or a derivative thereof) hydroxylated at the C2 (ortho-), C3 (meta-), or C4 (para-) carbon atom of the benzene ring. Octacosyl ferulate is practically insoluble (in water) and a very weakly acidic compound (based on its pKa). Octacosyl ferulate can be found in potato, which makes octacosyl ferulate a potential biomarker for the consumption of this food product.
1,2,7,8,11,12-Hexahydro-1-methoxy-psi,psi-caroten-4-one
(3E)-1-hydroxy-1-methoxy-3,4-didehydro-1,2,7,8-tetrahydro-1H-psi,psi-caroten-2-one|1-Hydroxy-1,2-dihydro-spharoidenon
24-methylenecycloartanyl p-hydroxy-cis-cinnamate|pholidotin
2-((2E,6E,10E,14E,18E,22E,26E)-3,7,11,15,19,23,27-heptamethyloctacosa-2,6,10,14,18,22,26-heptaenyl)benzene-1,4-diol|2-<(2E,6E,10E,14E,18E,22E,26E)-3,7,11,15,19,23,27-heptamethyloctacosa-2,6,10,14,18,22,26-heptaenyl>benzene-1,4-diol|2-Heptaprenyl-1,4-dihydroxybenzol|2-heptaprenyl-1,4-hydroquinone|Heptaprenyl-1,4-benzenediol---
DG(12:0/22:5(7Z,10Z,13Z,16Z,19Z)/0:0)[iso2]
3-Chloro-1,2-propanediyl dihexadecanoate
C35H67ClO4 (586.4727611999999)
2,2-(9,9-dihexyl-9H-fluorene-2,7-diyl)bis(4,4,5,5-tetramethyl-1,3,2-dioxaborolane)
(1-hydroxy-3-nonoxypropan-2-yl) (11Z,14Z,17Z,20Z,23Z)-hexacosa-11,14,17,20,23-pentaenoate
[1-hydroxy-3-[(13Z,16Z,19Z,22Z,25Z)-octacosa-13,16,19,22,25-pentaenoxy]propan-2-yl] heptanoate
[1-[(11Z,14Z,17Z,20Z,23Z)-hexacosa-11,14,17,20,23-pentaenoxy]-3-hydroxypropan-2-yl] nonanoate
(1-heptadecoxy-3-hydroxypropan-2-yl) (3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoate
[1-hydroxy-3-[(Z)-nonadec-9-enoxy]propan-2-yl] (4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoate
[1-hydroxy-3-[(9Z,12Z,15Z,18Z,21Z)-tetracosa-9,12,15,18,21-pentaenoxy]propan-2-yl] undecanoate
[1-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoxy]-3-hydroxypropan-2-yl] (Z)-nonadec-9-enoate
[1-[(7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoxy]-3-hydroxypropan-2-yl] tridecanoate
[1-hydroxy-3-[(Z)-pentadec-9-enoxy]propan-2-yl] (8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoate
[1-hydroxy-3-[(6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoxy]propan-2-yl] (Z)-heptadec-9-enoate
(1-hydroxy-3-pentadecoxypropan-2-yl) (5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoate
(1-hydroxy-3-undecoxypropan-2-yl) (9Z,12Z,15Z,18Z,21Z)-tetracosa-9,12,15,18,21-pentaenoate
[1-hydroxy-3-[(Z)-tridec-9-enoxy]propan-2-yl] (10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoate
[1-[(Z)-heptadec-9-enoxy]-3-hydroxypropan-2-yl] (6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoate
[1-hydroxy-3-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoxy]propan-2-yl] (9Z,12Z)-heptadeca-9,12-dienoate
[1-hydroxy-3-[(5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoxy]propan-2-yl] pentadecanoate
[1-[(10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoxy]-3-hydroxypropan-2-yl] (Z)-tridec-9-enoate
(1-hydroxy-3-tridecoxypropan-2-yl) (7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoate
[1-hydroxy-3-[(3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoxy]propan-2-yl] heptadecanoate
[1-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoxy]-3-hydroxypropan-2-yl] (9Z,12Z)-nonadeca-9,12-dienoate
[1-hydroxy-3-[(8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoxy]propan-2-yl] (Z)-pentadec-9-enoate
[1-[(9Z,12Z)-heptadeca-9,12-dienoxy]-3-hydroxypropan-2-yl] (9Z,12Z,15Z)-octadeca-9,12,15-trienoate
[1-hydroxy-3-[(9Z,12Z)-nonadeca-9,12-dienoxy]propan-2-yl] (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate
4-[12-hydroxy-10,13-dimethyl-3-[(Z)-tridec-9-enoyl]oxy-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1H-cyclopenta[a]phenanthren-17-yl]pentanoic acid
(1-decanoyloxy-3-hydroxypropan-2-yl) (9Z,12Z,15Z,18Z,21Z)-tetracosa-9,12,15,18,21-pentaenoate
(2-octanoyloxy-3-octoxypropyl) (3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoate
[3-[(3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoxy]-2-octanoyloxypropyl] octanoate
(1-hydroxy-3-tetradecanoyloxypropan-2-yl) (5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoate
[2-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoyl]oxy-3-hydroxypropyl] (Z)-octadec-9-enoate
(1-hexadecanoyloxy-3-hydroxypropan-2-yl) (3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoate
(1-dodecanoyloxy-3-hydroxypropan-2-yl) (7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoate
[1-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-hydroxypropan-2-yl] (9Z,12Z,15Z)-octadeca-9,12,15-trienoate
[1-[(Z)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] (6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoate
[1-hydroxy-3-[(Z)-tetradec-9-enoyl]oxypropan-2-yl] (8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoate
[2-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]oxy-3-hydroxypropyl] (9Z,12Z)-octadeca-9,12-dienoate
9-[(8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoyl]oxyoctadecanoic acid
(1-hydroxy-3-octanoyloxypropan-2-yl) (11Z,14Z,17Z,20Z,23Z)-hexacosa-11,14,17,20,23-pentaenoate
(1R,2S)-2-[(1E,3E,5E,7E,9E,11E,13E,15E)-16-[(7aS)-4,4,7a-trimethyl-2,5,6,7-tetrahydro-1-benzofuran-2-yl]-3,7,12-trimethylheptadeca-1,3,5,7,9,11,13,15-octaenyl]-1,3,3-trimethylcyclohexane-1,2-diol
[1-Carboxy-3-(2-decanoyloxy-3-tridecanoyloxypropoxy)propyl]-trimethylazanium
C33H64NO7+ (586.4682534000001)
[1-Carboxy-3-(3-dodecanoyloxy-2-undecanoyloxypropoxy)propyl]-trimethylazanium
C33H64NO7+ (586.4682534000001)
[1-Carboxy-3-(2-dodecanoyloxy-3-undecanoyloxypropoxy)propyl]-trimethylazanium
C33H64NO7+ (586.4682534000001)
[1-Carboxy-3-(3-decanoyloxy-2-tridecanoyloxypropoxy)propyl]-trimethylazanium
C33H64NO7+ (586.4682534000001)
[1-Carboxy-3-(2-hydroxy-3-tetracosanoyloxypropoxy)propyl]-trimethylazanium
C34H68NO6+ (586.5046368000001)
[(2S)-1-hydroxy-3-tetradecanoyloxypropan-2-yl] (5E,8E,11E,14E,17E)-icosa-5,8,11,14,17-pentaenoate
[(2S)-1-hydroxy-3-[(E)-tetradec-9-enoyl]oxypropan-2-yl] (5E,8E,11E,14E)-icosa-5,8,11,14-tetraenoate
[(2S)-3-hydroxy-2-tetradecanoyloxypropyl] (5E,8E,11E,14E,17E)-icosa-5,8,11,14,17-pentaenoate
[(2S)-2-dodecanoyloxy-3-hydroxypropyl] (7E,10E,13E,16E,19E)-docosa-7,10,13,16,19-pentaenoate
[(2S)-1-dodecanoyloxy-3-hydroxypropan-2-yl] (7E,10E,13E,16E,19E)-docosa-7,10,13,16,19-pentaenoate
[(2S)-3-hydroxy-2-[(E)-tetradec-9-enoyl]oxypropyl] (5E,8E,11E,14E)-icosa-5,8,11,14-tetraenoate
[(2S)-1-[(E)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] (6E,9E,12E,15E)-octadeca-6,9,12,15-tetraenoate
[1-[(4E,7E)-hexadeca-4,7-dienoyl]oxy-3-hydroxypropan-2-yl] (11E,13E,15E)-octadeca-11,13,15-trienoate
[1-[(5E,7E,9E,11E,13E)-hexadeca-5,7,9,11,13-pentaenoyl]oxy-3-hydroxypropan-2-yl] octadecanoate
[(2S)-2-[(E)-hexadec-9-enoyl]oxy-3-hydroxypropyl] (6E,9E,12E,15E)-octadeca-6,9,12,15-tetraenoate
[1-[(9E,11E,13E)-hexadeca-9,11,13-trienoyl]oxy-3-hydroxypropan-2-yl] (10E,12E)-octadeca-10,12-dienoate
[1-[(7E,9E,11E,13E)-hexadeca-7,9,11,13-tetraenoyl]oxy-3-hydroxypropan-2-yl] (E)-octadec-11-enoate
[1-Carboxy-3-(2-icosanoyloxy-3-propanoyloxypropoxy)propyl]-trimethylazanium
C33H64NO7+ (586.4682534000001)
[1-Carboxy-3-(2-octadecanoyloxy-3-pentanoyloxypropoxy)propyl]-trimethylazanium
C33H64NO7+ (586.4682534000001)
[3-(3-Butanoyloxy-2-nonadecanoyloxypropoxy)-1-carboxypropyl]-trimethylazanium
C33H64NO7+ (586.4682534000001)
[1-Carboxy-3-(3-octanoyloxy-2-pentadecanoyloxypropoxy)propyl]-trimethylazanium
C33H64NO7+ (586.4682534000001)
[1-Carboxy-3-(2-heptadecanoyloxy-3-hexanoyloxypropoxy)propyl]-trimethylazanium
C33H64NO7+ (586.4682534000001)
[1-Carboxy-3-(3-nonanoyloxy-2-tetradecanoyloxypropoxy)propyl]-trimethylazanium
C33H64NO7+ (586.4682534000001)
[3-(3-Acetyloxy-2-henicosanoyloxypropoxy)-1-carboxypropyl]-trimethylazanium
C33H64NO7+ (586.4682534000001)
[1-Carboxy-3-(3-heptanoyloxy-2-hexadecanoyloxypropoxy)propyl]-trimethylazanium
C33H64NO7+ (586.4682534000001)
2-[carboxy-[3-octanoyloxy-2-[(Z)-tetradec-9-enoyl]oxypropoxy]methoxy]ethyl-trimethylazanium
2-[carboxy-[3-nonanoyloxy-2-[(Z)-tridec-9-enoyl]oxypropoxy]methoxy]ethyl-trimethylazanium
diacylglycerol 34:5
A diglyceride in which the two acyl groups contain a total of 34 carbons and 5 double bonds.
1-[(9Z)-tetradecenoyl]-2-[(5Z,8Z,11Z,14Z)-icosatetraenoyl]-sn-glycerol
A diacylglycerol 34:5 in which the acyl groups specified at positions 1 and 2 are (9Z)-tetradecenoyl and (5Z,8Z,11Z,14Z)-icosatetraenoyl respectively.
TG(34:5)
Provides by LipidSearch Vendor. © Copyright 2006-2024 Thermo Fisher Scientific Inc. All rights reserved
WE(41:10)
Provides by LipidSearch Vendor. © Copyright 2006-2024 Thermo Fisher Scientific Inc. All rights reserved