Exact Mass: 594.537552
Exact Mass Matches: 594.537552
Found 309 metabolites which its exact mass value is equals to given mass value 594.537552,
within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error
0.01 dalton.
DG(16:0/18:1(9Z)/0:0)
DG(16:0/18:1(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(16:0/18:1(9Z)/0:0), in particular, consists of one chain of palmitic acid at the C-1 position and one chain of oleic acid at the C-2 position. The palmitic acid moiety is derived from fish oils, milk fats, vegetable oils and animal fats, 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(16:0/18:1(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(16:0/18:1(9Z)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
CE(14:1(9Z))
CE(14:1(9Z)) is a cholesterol fatty acid ester or simply a cholesterol ester (CE). Cholesterol esters are cholesterol molecules with long-chain fatty acids linked to the hydroxyl group. They are much less polar than free cholesterol and appear to be the preferred form for transport in plasma and for storage. Cholesterol esters do not contribute to membranes but are packed into intracellular lipid particles or lipoprotein particles. Because of the mechanism of synthesis, plasma cholesterol esters tend to contain relatively high proportions of C18 fatty acids. Cholesterol esters are major constituents of the adrenal glands and they also accumulate in the fatty lesions of atherosclerotic plaques. Cholesterol esters are also major constituents of the lipoprotein particles carried in blood (HDL, LDL, VLDL). The cholesterol esters in high-density lipoproteins (HDL) are synthesized largely by transfer of fatty acids to cholesterol from position sn-2 (or C-2) of phosphatidylcholine catalyzed by the enzyme lecithin cholesterol acyl transferase (LCAT). The enzyme also promotes the transfer of cholesterol from cells to HDL. As cholesterol esters accumulate in the lipoprotein core, cholesterol is removed from its surface thus promoting the flow of cholesterol from cell membranes into HDL. This in turn leads to morphological changes in HDL, which grow and become spherical. Subsequently, cholesterol esters are transferred to the other lipoprotein fractions LDL and VLDL, a reaction catalyzed by cholesteryl ester transfer protein. Another enzyme, acyl-CoA:cholesterol acyltransferase (ACAT) synthesizes cholesterol esters from CoA esters of fatty acids and cholesterol. Cholesterol ester hydrolases liberate cholesterol and free fatty acids when required for membrane and lipoprotein formation, and they also provide cholesterol for hormone synthesis in adrenal cells. [HMDB] CE(14:1(9Z)) is a cholesterol fatty acid ester or simply a cholesterol ester (CE). Cholesterol esters are cholesterol molecules with long-chain fatty acids linked to the hydroxyl group. They are much less polar than free cholesterol and appear to be the preferred form for transport in plasma and for storage. Cholesterol esters do not contribute to membranes but are packed into intracellular lipid particles or lipoprotein particles. Because of the mechanism of synthesis, plasma cholesterol esters tend to contain relatively high proportions of C18 fatty acids. Cholesterol esters are major constituents of the adrenal glands and they also accumulate in the fatty lesions of atherosclerotic plaques. Cholesterol esters are also major constituents of the lipoprotein particles carried in blood (HDL, LDL, VLDL). The cholesterol esters in high-density lipoproteins (HDL) are synthesized largely by transfer of fatty acids to cholesterol from position sn-2 (or C-2) of phosphatidylcholine catalyzed by the enzyme lecithin cholesterol acyl transferase (LCAT). The enzyme also promotes the transfer of cholesterol from cells to HDL. As cholesterol esters accumulate in the lipoprotein core, cholesterol is removed from its surface thus promoting the flow of cholesterol from cell membranes into HDL. This in turn leads to morphological changes in HDL, which grow and become spherical. Subsequently, cholesterol esters are transferred to the other lipoprotein fractions LDL and VLDL, a reaction catalyzed by cholesteryl ester transfer protein. Another enzyme, acyl-CoA:cholesterol acyltransferase (ACAT) synthesizes cholesterol esters from CoA esters of fatty acids and cholesterol. Cholesterol ester hydrolases liberate cholesterol and free fatty acids when required for membrane and lipoprotein formation, and they also provide cholesterol for hormone synthesis in adrenal cells.
DG(16:0/0:0/18:1n9)
DG(16:0/0:0/18:1n9) 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(16:0/0:0/18:1n9), in particular, consists of one chain of palmitic acid at the C-1 position and one chain of oleic acid at the C-3 position. The palmitic acid moiety is derived from fish oils, milk fats, vegetable oils and animal fats, 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(14:0/20:1(11Z)/0:0)
DG(14:0/20:1(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(14:0/20:1(11Z)/0:0), in particular, consists of one chain of myristic acid at the C-1 position and one chain of eicosenoic acid at the C-2 position. The myristic acid moiety is derived from nutmeg and butter, while the eicosenoic acid moiety is derived from vegetable oils and cod oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(14:1(9Z)/20:0/0:0)
DG(14:1(9Z)/20:0/0:0) 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)/20:0/0:0), in particular, consists of one chain of myristoleic acid at the C-1 position and one chain of arachidic acid at the C-2 position. The myristoleic acid moiety is derived from milk fats, while the arachidic acid moiety is derived from peanut 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)/20:0/0:0) 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)/20:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(16:0/18:1(11Z)/0:0)
DG(16:0/18:1(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(16:0/18:1(11Z)/0:0), in particular, consists of one chain of palmitic acid at the C-1 position and one chain of vaccenic acid at the C-2 position. The palmitic acid moiety is derived from fish oils, milk fats, vegetable oils and animal fats, 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(16:0/18:1(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(16:0/18:1(11Z)/0:0), in particular, consists of one chain of palmitic acid at the C-1 position and one chain of vaccenic acid at the C-2 position. The palmitic acid moiety is derived from fish oils, milk fats, vegetable oils and animal fats, 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(16:1(9Z)/18:0/0:0)
DG(16:1(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(16:1(9Z)/18:0/0:0), in particular, consists of one chain of palmitoleic acid at the C-1 position and one chain of stearic acid at the C-2 position. The palmitoleic acid moiety is derived from animal fats and vegetable oils, 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(18:0/16:1(9Z)/0:0)
DG(18:0/16:1(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(18:0/16:1(9Z)/0:0), in particular, consists of one chain of stearic acid at the C-1 position and one chain of palmitoleic acid at the C-2 position. The stearic acid moiety is derived from animal fats, coco butter and sesame oil, 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(18:0/16:1(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(18:0/16:1(9Z)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(18:1(11Z)/16:0/0:0)
DG(18:1(11Z)/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(18:1(11Z)/16:0/0:0), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of palmitic acid at the C-2 position. The vaccenic acid moiety is derived from butter fat and animal fat, 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(18:1(11Z)/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(18:1(11Z)/16:0/0:0), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of palmitic acid at the C-2 position. The vaccenic acid moiety is derived from butter fat and animal fat, 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.
DG(18:1(9Z)/16:0/0:0)
DG(18:1(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(18:1(9Z)/16:0/0:0), in particular, consists of one chain of oleic acid at the C-1 position and one chain of palmitic acid at the C-2 position. The oleic acid moiety is derived from vegetable oils, especially olive and canola oil, 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(20:0/14:1(9Z)/0:0)
DG(20:0/14:1(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(20:0/14:1(9Z)/0:0), in particular, consists of one chain of arachidic acid at the C-1 position and one chain of myristoleic acid at the C-2 position. The arachidic acid moiety is derived from peanut 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(20:1(11Z)/14:0/0:0)
DG(20:1(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(20:1(11Z)/14:0/0:0), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of myristic acid at the C-2 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, 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(20:1(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(20:1(11Z)/14:0/0:0), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of myristic acid at the C-2 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, 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.
Ethylene glycol distearate
Ethylene glycol distearate is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]") It is used as a food additive .
DG(14:0/0:0/20:1n9)
DG(14:0/0:0/20:1n9) 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(14:0/0:0/20:1n9), in particular, consists of one chain of myristic acid at the C-1 position and one chain of eicosenoic acid at the C-3 position. The myristic acid moiety is derived from nutmeg and butter, while the eicosenoic acid moiety is derived from vegetable oils and cod 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(16:0/0:0/18:1n7)
DG(16:0/0:0/18:1n7) 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(16:0/0:0/18:1n7), in particular, consists of one chain of palmitic acid at the C-1 position and one chain of vaccenic acid at the C-3 position. The palmitic acid moiety is derived from fish oils, milk fats, vegetable oils and animal fats, 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(18:0/0:0/16:1n7)
DG(18:0/0:0/16:1n7) 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(18:0/0:0/16:1n7), in particular, consists of one chain of stearic acid at the C-1 position and one chain of palmitoleic acid at the C-3 position. The stearic acid moiety is derived from animal fats, coco butter and sesame oil, 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(20:0/0:0/14:1n5)
DG(20:0/0:0/14:1n5) 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(20:0/0:0/14:1n5), in particular, consists of one chain of arachidic acid at the C-1 position and one chain of myristoleic acid at the C-3 position. The arachidic acid moiety is derived from peanut 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.
cholest-5-en-3b-yl (9Z-tetradecenoate)
cholest-5-en-3b-yl (9Z-tetradecenoate), also known as Cholesteryl myristoleate, (Z)-isomer, is classified as a member of the Cholesteryl esters. Cholesteryl esters are compounds containing an esterified cholestane moiety. cholest-5-en-3b-yl (9Z-tetradecenoate) is considered to be practically insoluble (in water) and basic. cholest-5-en-3b-yl (9Z-tetradecenoate) is a sterol lipid molecule
1-(hexadecanoyloxy)-3-hydroxypropan-2-yl-octadec-9-enoate
DG 34:1
A 1,2-diacyl-sn-glycerol with palmitoyl as the 1-acyl group and oleoyl as the 2-acyl group.
1-Oleoyl-2-palmitoylglycerol
A 1,2-diglyceride in which the 1- and 2-acyl groups are specified as oleoyl and palmitoyl respectively.
1-Oleoyl-3-palmitoylglycerol
A 1,3-diglyceride in which the acyl groups at positions 1 and 3 are specified as oleoyl and palmitoyl respectively.
2-Oleoyl-3-palmitoyl-sn-glycerol
A 2,3-diacyl-sn-glycerol with oleoyl as 2-acyl group and palmitoyl as the 3-acyl group.
[(3S,8S,9S,10R,13R,14S,17R)-10,13-dimethyl-17-[(2R)-6-methylheptan-2-yl]-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] (E)-tetradec-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] dodecanoate
1-Palmitoyl-2-oleoylglycerol
A 1,2-diglyceride with palmitoyl and oleoyl as the two acyl groups.
1-Oleoyl-3-palmitoyl-sn-glycerol
A 1,3-diglyceride in which the acyl groups at positions 1 and 3 are specified as oleoyl and palmitoyl respectively (the S-stereoisomer).
2-Palmitoyl-3-oleoyl-sn-glycerol
A 2,3-diacyl-sn-glycerol in which the acyl groups at positions 2 and 3 are specified as palmitoyl and oleoyl respectively.
[1-hydroxy-3-[(Z)-octacos-17-enoxy]propan-2-yl] heptanoate
[1-[(Z)-hexacos-15-enoxy]-3-hydroxypropan-2-yl] nonanoate
(1-hydroxy-3-nonoxypropan-2-yl) (Z)-hexacos-15-enoate
(1-henicosoxy-3-hydroxypropan-2-yl) (Z)-tetradec-9-enoate
[1-[(Z)-hexadec-9-enoxy]-3-hydroxypropan-2-yl] nonadecanoate
[1-hydroxy-3-[(Z)-tetracos-13-enoxy]propan-2-yl] undecanoate
(1-hydroxy-3-undecoxypropan-2-yl) (Z)-tetracos-13-enoate
[1-hydroxy-3-[(Z)-tridec-9-enoxy]propan-2-yl] docosanoate
[1-hydroxy-3-[(Z)-pentadec-9-enoxy]propan-2-yl] icosanoate
[1-[(Z)-docos-13-enoxy]-3-hydroxypropan-2-yl] tridecanoate
[1-[(Z)-heptadec-9-enoxy]-3-hydroxypropan-2-yl] octadecanoate
[1-hydroxy-3-[(Z)-icos-11-enoxy]propan-2-yl] pentadecanoate
(1-hydroxy-3-icosoxypropan-2-yl) (Z)-pentadec-9-enoate
(1-heptadecoxy-3-hydroxypropan-2-yl) (Z)-octadec-9-enoate
(1-hexadecoxy-3-hydroxypropan-2-yl) (Z)-nonadec-9-enoate
(1-hydroxy-3-tetradecoxypropan-2-yl) (Z)-henicos-11-enoate
(1-hydroxy-3-nonadecoxypropan-2-yl) (Z)-hexadec-9-enoate
[1-hydroxy-3-[(Z)-tetradec-9-enoxy]propan-2-yl] henicosanoate
[1-hydroxy-3-[(Z)-nonadec-9-enoxy]propan-2-yl] hexadecanoate
[1-hydroxy-3-[(Z)-octadec-9-enoxy]propan-2-yl] heptadecanoate
(1-hydroxy-3-tridecoxypropan-2-yl) (Z)-docos-13-enoate
[1-[(Z)-henicos-11-enoxy]-3-hydroxypropan-2-yl] tetradecanoate
(1-hydroxy-3-pentadecoxypropan-2-yl) (Z)-icos-11-enoate
(1-hydroxy-3-octadecoxypropan-2-yl) (Z)-heptadec-9-enoate
(1-docosoxy-3-hydroxypropan-2-yl) (Z)-tridec-9-enoate
[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)-dodec-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] tridecanoate
[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)-tridec-9-enoate
(2-octanoyloxy-3-octoxypropyl) (Z)-octadec-9-enoate
[3-[(Z)-octadec-9-enoxy]-2-octanoyloxypropyl] octanoate
[3-[(Z)-hexadec-9-enoxy]-2-octanoyloxypropyl] decanoate
(2-decanoyloxy-3-octoxypropyl) (Z)-hexadec-9-enoate
(3-dodecoxy-2-octanoyloxypropyl) (Z)-tetradec-9-enoate
(3-decoxy-2-octanoyloxypropyl) (Z)-hexadec-9-enoate
(2-dodecanoyloxy-3-octoxypropyl) (Z)-tetradec-9-enoate
[2-octanoyloxy-3-[(Z)-tetradec-9-enoxy]propyl] dodecanoate
(2-decanoyloxy-3-decoxypropyl) (Z)-tetradec-9-enoate
[2-decanoyloxy-3-[(Z)-tetradec-9-enoxy]propyl] decanoate
[(2E,4E,6E,8E)-3,7-dimethyl-9-(2,6,6-trimethylcyclohexen-1-yl)nona-2,4,6,8-tetraenyl] henicosanoate
(1-dodecanoyloxy-3-hydroxypropan-2-yl) (Z)-docos-13-enoate
(1-hydroxy-3-tridecanoyloxypropan-2-yl) (Z)-henicos-11-enoate
[2-[(Z)-heptadec-9-enoyl]oxy-3-hydroxypropyl] heptadecanoate
[3-hydroxy-2-[(Z)-tridec-9-enoyl]oxypropyl] henicosanoate
[3-hydroxy-2-[(Z)-pentadec-9-enoyl]oxypropyl] nonadecanoate
[3-hydroxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] icosanoate
(1-decanoyloxy-3-hydroxypropan-2-yl) (Z)-tetracos-13-enoate
(1-hydroxy-3-tetradecanoyloxypropan-2-yl) (Z)-icos-11-enoate
[2-[(Z)-hexadec-9-enoyl]oxy-3-hydroxypropyl] octadecanoate
(1-hydroxy-3-pentadecanoyloxypropan-2-yl) (Z)-nonadec-9-enoate
(1-hydroxy-3-octanoyloxypropan-2-yl) (Z)-hexacos-15-enoate
[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)-tetradec-9-enoate
[(2S)-1-[(E)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] octadecanoate
[(2S)-2-decanoyloxy-3-hydroxypropyl] (E)-tetracos-15-enoate
[(2S)-1-decanoyloxy-3-hydroxypropan-2-yl] (E)-tetracos-15-enoate
[(2S)-2-dodecanoyloxy-3-hydroxypropyl] (E)-docos-13-enoate
[(2S)-1-dodecanoyloxy-3-hydroxypropan-2-yl] (E)-docos-13-enoate
[(2S)-1-hexadecanoyloxy-3-hydroxypropan-2-yl] (E)-octadec-11-enoate
[(2S)-3-hydroxy-2-tetradecanoyloxypropyl] (E)-icos-11-enoate
[(2S)-1-hydroxy-3-[(E)-tetradec-9-enoyl]oxypropan-2-yl] icosanoate
[(2S)-2-[(E)-heptadec-9-enoyl]oxy-3-hydroxypropyl] heptadecanoate
[(2S)-3-hydroxy-2-[(E)-pentadec-9-enoyl]oxypropyl] nonadecanoate
[(2S)-3-hydroxy-2-[(E)-tetradec-9-enoyl]oxypropyl] icosanoate
[(2S)-1-hydroxy-3-tetradecanoyloxypropan-2-yl] (E)-icos-11-enoate
[(2S)-2-[(E)-hexadec-9-enoyl]oxy-3-hydroxypropyl] octadecanoate
[(2S)-1-hydroxy-3-[(E)-pentadec-9-enoyl]oxypropan-2-yl] nonadecanoate
[(2S)-1-[(E)-heptadec-9-enoyl]oxy-3-hydroxypropan-2-yl] heptadecanoate
1-Oleoyl-2-palmitoyl-sn-glycerol
A 1,2-diacyl-sn-glycerol in which the 1- and 2-acyl groups are specified as oleoyl and palmitoyl respectively.
1-Palmitoleoyl-2-stearoyl-sn-glycerol
A 1,2-diacyl-sn-glycerol in which the 1- and 2-acyl groups are specified as palmitoleoyl and stearoyl respectively.
1-Palmitoyl-3-oleoyl-sn-glycerol
A 1,3-diglyceride in which the acyl groups at positions 1 and 3 are specified as palmitoyl and oleoyl respectively (the R-stereoisomer).
diacylglycerol 34:1
A diglyceride in which the two acyl groups contain a total of 34 carbons and 1 double bond.
diacylglycerol (16:0/18:1/0:0)
A 1,2-diglyceride in which the fatty acyl groups at positions 1 and 2 are specified as C16:0 and C20:1 respectively.
1-[(11Z)-octadecenoyl]-2-hexadecanoyl-sn-glycerol
A diacylglycerol 34:1 in which the acyl groups specified at positions 1 and 2 are (11Z)-octadecenoyl and hexadecanoyl respectively.
TG(34:1)
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