Exact Mass: 610.4597
Exact Mass Matches: 610.4597
Found 386 metabolites which its exact mass value is equals to given mass value 610.4597,
within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error
0.01 dalton.
Annonisin
Annonisin is found in fruits. Annonisin is a constituent of Annona atemoya (custard apple) Constituent of Annona atemoya (custard apple). Annonisin is found in fruits.
Armillatin
Armillatin is found in mushrooms. Armillatin is a metabolite of Armillaria mellea (honey mushroom). Metabolite of Armillaria mellea (honey mushroom). Armillatin is found in mushrooms.
Trilobalicin
Trilobalicin is found in fruits. Trilobalicin is a constituent of Asimina triloba (pawpaw) Constituent of Asimina triloba (pawpaw). Trilobalicin is found in fruits.
Annoglaxin
Annoglaxin is found in alcoholic beverages. Annoglaxin is a constituent of the leaves of Annona glabra (pond apple). Constituent of the leaves of Annona glabra (pond apple). Annoglaxin is found in alcoholic beverages and fruits.
DG(14:1(9Z)/22:6(4Z,7Z,10Z,13Z,16Z,19Z)/0:0)
DG(14:1(9Z)/22:6(4Z,7Z,10Z,13Z,16Z,19Z)/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)/22:6(4Z,7Z,10Z,13Z,16Z,19Z)/0:0), in particular, consists of one chain of myristoleic acid at the C-1 position and one chain of docosahexaenoic acid at the C-2 position. The myristoleic acid moiety is derived from milk fats, while the docosahexaenoic 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(14:1(9Z)/22:6(4Z,7Z,10Z,13Z,16Z,19Z)/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)/22:6(4Z,7Z,10Z,13Z,16Z,19Z)/0:0), in particular, consists of one chain of myristoleic acid at the C-1 position and one chain of docosahexaenoic acid at the C-2 position. The myristoleic acid moiety is derived from milk fats, while the docosahexaenoic 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.
DG(18:3(6Z,9Z,12Z)/18:4(6Z,9Z,12Z,15Z)/0:0)
DG(18:3(6Z,9Z,12Z)/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(18:3(6Z,9Z,12Z)/18:4(6Z,9Z,12Z,15Z)/0:0), in particular, consists of one chain of g-linolenic acid at the C-1 position and one chain of stearidonic acid at the C-2 position. The g-linolenic acid moiety is derived from animal fats, 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(18:3(9Z,12Z,15Z)/18:4(6Z,9Z,12Z,15Z)/0:0)
DG(18:3(9Z,12Z,15Z)/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(18:3(9Z,12Z,15Z)/18:4(6Z,9Z,12Z,15Z)/0:0), in particular, consists of one chain of a-linolenic acid at the C-1 position and one chain of stearidonic acid at the C-2 position. The a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil, 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(18:3(9Z,12Z,15Z)/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(18:3(9Z,12Z,15Z)/18:4(6Z,9Z,12Z,15Z)/0:0), in particular, consists of one chain of a-linolenic acid at the C-1 position and one chain of stearidonic acid at the C-2 position. The a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil, 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)/18:3(6Z,9Z,12Z)/0:0)
DG(18:4(6Z,9Z,12Z,15Z)/18:3(6Z,9Z,12Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:4(6Z,9Z,12Z,15Z)/18:3(6Z,9Z,12Z)/0:0), in particular, consists of one chain of stearidonic acid at the C-1 position and one chain of g-linolenic acid at the C-2 position. The stearidonic acid moiety is derived from seed oils, while the g-linolenic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(18:4(6Z,9Z,12Z,15Z)/18:3(6Z,9Z,12Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:4(6Z,9Z,12Z,15Z)/18:3(6Z,9Z,12Z)/0:0), in particular, consists of one chain of stearidonic acid at the C-1 position and one chain of g-linolenic acid at the C-2 position. The stearidonic acid moiety is derived from seed oils, while the g-linolenic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(18:4(6Z,9Z,12Z,15Z)/18:3(9Z,12Z,15Z)/0:0)
DG(18:4(6Z,9Z,12Z,15Z)/18:3(9Z,12Z,15Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:4(6Z,9Z,12Z,15Z)/18:3(9Z,12Z,15Z)/0:0), in particular, consists of one chain of stearidonic acid at the C-1 position and one chain of a-linolenic acid at the C-2 position. The stearidonic acid moiety is derived from seed oils, while the a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(18:4(6Z,9Z,12Z,15Z)/18:3(9Z,12Z,15Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:4(6Z,9Z,12Z,15Z)/18:3(9Z,12Z,15Z)/0:0), in particular, consists of one chain of stearidonic acid at the C-1 position and one chain of a-linolenic acid at the C-2 position. The stearidonic acid moiety is derived from seed oils, while the a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/14:1(9Z)/0:0)
DG(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/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(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/14:1(9Z)/0:0), in particular, consists of one chain of docosahexaenoic acid at the C-1 position and one chain of myristoleic acid at the C-2 position. The docosahexaenoic 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(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/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(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/14:1(9Z)/0:0), in particular, consists of one chain of docosahexaenoic acid at the C-1 position and one chain of myristoleic acid at the C-2 position. The docosahexaenoic 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(14:1n5/0:0/22:6n3)
DG(14:1n5/0:0/22:6n3) 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(14:1n5/0:0/22:6n3), in particular, consists of one chain of myristoleic acid at the C-1 position and one chain of docosahexaenoic acid at the C-3 position. The myristoleic acid moiety is derived from milk fats, while the docosahexaenoic 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(18:3n6/0:0/18:4n3)
DG(18:3n6/0:0/18:4n3) 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(18:3n6/0:0/18:4n3), in particular, consists of one chain of g-linolenic acid at the C-1 position and one chain of stearidonic acid at the C-3 position. The g-linolenic acid moiety is derived from animal fats, 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.
DG(18:3n3/0:0/18:4n3)
DG(18:3n3/0:0/18:4n3) 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(18:3n3/0:0/18:4n3), in particular, consists of one chain of a-linolenic acid at the C-1 position and one chain of stearidonic acid at the C-3 position. The a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil, 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.
DG(12:0/PGF2alpha/0:0)
DG(12:0/PGF2alpha/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(12:0/PGF2alpha/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(PGF2alpha/12:0/0:0)
DG(PGF2alpha/12:0/0:0) 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(PGF2alpha/12:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(12:0/0:0/PGF2alpha)
DG(12:0/0:0/PGF2alpha) 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. It is involved in the phospholipid metabolic pathway.
DG(PGF2alpha/0:0/12:0)
DG(PGF2alpha/0:0/12:0) 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. It is involved in the phospholipid metabolic pathway.
DG(12:0/PGE1/0:0)
DG(12:0/PGE1/0:0) 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(12:0/PGE1/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(PGE1/12:0/0:0)
DG(PGE1/12:0/0:0) 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(PGE1/12:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(12:0/0:0/PGE1)
DG(12:0/0:0/PGE1) 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. It is involved in the phospholipid metabolic pathway.
DG(PGE1/0:0/12:0)
DG(PGE1/0:0/12:0) 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. It is involved in the phospholipid metabolic pathway.
DG(12:0/PGD1/0:0)
DG(12:0/PGD1/0:0) 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(12:0/PGD1/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(PGD1/12:0/0:0)
DG(PGD1/12:0/0:0) 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(PGD1/12:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(12:0/0:0/PGD1)
DG(12:0/0:0/PGD1) 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. It is involved in the phospholipid metabolic pathway.
DG(PGD1/0:0/12:0)
DG(PGD1/0:0/12:0) 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. It is involved in the phospholipid metabolic pathway.
DG(14:0/5-iso PGF2VI/0:0)
DG(14:0/5-iso PGF2VI/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(14:0/5-iso PGF2VI/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(5-iso PGF2VI/14:0/0:0)
DG(5-iso PGF2VI/14:0/0:0) 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(5-iso PGF2VI/14:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(14:0/0:0/5-iso PGF2VI)
DG(14:0/0:0/5-iso PGF2VI) 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. It is involved in the phospholipid metabolic pathway.
DG(5-iso PGF2VI/0:0/14:0)
DG(5-iso PGF2VI/0:0/14:0) 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. It is involved in the phospholipid metabolic pathway.
DG(i-12:0/PGF2alpha/0:0)
DG(i-12:0/PGF2alpha/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(i-12:0/PGF2alpha/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(PGF2alpha/i-12:0/0:0)
DG(PGF2alpha/i-12:0/0:0) 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(PGF2alpha/i-12:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-12:0/0:0/PGF2alpha)
DG(i-12:0/0:0/PGF2alpha) 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. It is involved in the phospholipid metabolic pathway.
DG(PGF2alpha/0:0/i-12:0)
DG(PGF2alpha/0:0/i-12:0) 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. It is involved in the phospholipid metabolic pathway.
DG(i-12:0/PGE1/0:0)
DG(i-12:0/PGE1/0:0) 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(i-12:0/PGE1/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(PGE1/i-12:0/0:0)
DG(PGE1/i-12:0/0:0) 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(PGE1/i-12:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-12:0/0:0/PGE1)
DG(i-12:0/0:0/PGE1) 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. It is involved in the phospholipid metabolic pathway.
DG(PGE1/0:0/i-12:0)
DG(PGE1/0:0/i-12:0) 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. It is involved in the phospholipid metabolic pathway.
DG(i-12:0/PGD1/0:0)
DG(i-12:0/PGD1/0:0) 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(i-12:0/PGD1/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(PGD1/i-12:0/0:0)
DG(PGD1/i-12:0/0:0) 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(PGD1/i-12:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-12:0/0:0/PGD1)
DG(i-12:0/0:0/PGD1) 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. It is involved in the phospholipid metabolic pathway.
DG(PGD1/0:0/i-12:0)
DG(PGD1/0:0/i-12:0) 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. It is involved in the phospholipid metabolic pathway.
DG(i-14:0/5-iso PGF2VI/0:0)
DG(i-14:0/5-iso PGF2VI/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(i-14:0/5-iso PGF2VI/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(5-iso PGF2VI/i-14:0/0:0)
DG(5-iso PGF2VI/i-14:0/0:0) 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(5-iso PGF2VI/i-14:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-14:0/0:0/5-iso PGF2VI)
DG(i-14:0/0:0/5-iso PGF2VI) 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. It is involved in the phospholipid metabolic pathway.
DG(5-iso PGF2VI/0:0/i-14:0)
DG(5-iso PGF2VI/0:0/i-14:0) 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. It is involved in the phospholipid metabolic pathway.
Rhodobacterioxanthin
5alpha,6beta-dihydroxydaucosterol|5alpha,6beta-dihydroxystigmastane-3-O-beta-D-glucopyranoside
16beta-O-(alpha-L-rhamnopyranosyl)-5alpha-poriferastane-3beta,15beta,23S-triol|acanthifolioside D
trilobalicin
Annoglaxin
Armillatin
(7R)-7-(heptanoylsulfanyl)-4-hydroxy-N,N,N-trimethyl-4-oxo-3,5,9-trioxa-4lambda(5)-phosphapentacosan-1-aminium
2,3-Dihydroxypropyl (3-hexacosoxy-2-hydroxypropyl) hydrogen phosphate
[3-[2,3-Dihydroxypropoxy(hydroxy)phosphoryl]oxy-2-hydroxypropyl] pentacosanoate
[1-hydroxy-3-[(7Z,10Z,13Z,16Z,19Z,22Z,25Z)-octacosa-7,10,13,16,19,22,25-heptaenoxy]propan-2-yl] nonanoate
(1-hydroxy-3-nonoxypropan-2-yl) (7Z,10Z,13Z,16Z,19Z,22Z,25Z)-octacosa-7,10,13,16,19,22,25-heptaenoate
[1-hydroxy-3-[(Z)-tridec-9-enoxy]propan-2-yl] (6Z,9Z,12Z,15Z,18Z,21Z)-tetracosa-6,9,12,15,18,21-hexaenoate
[1-hydroxy-3-[(5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoxy]propan-2-yl] (9Z,12Z)-heptadeca-9,12-dienoate
[1-[(4Z,7Z,10Z,13Z,16Z,19Z)-docosa-4,7,10,13,16,19-hexaenoxy]-3-hydroxypropan-2-yl] (Z)-pentadec-9-enoate
[1-hydroxy-3-[(3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoxy]propan-2-yl] (9Z,12Z)-nonadeca-9,12-dienoate
(1-hydroxy-3-undecoxypropan-2-yl) (5Z,8Z,11Z,14Z,17Z,20Z,23Z)-hexacosa-5,8,11,14,17,20,23-heptaenoate
[1-hydroxy-3-[(Z)-pentadec-9-enoxy]propan-2-yl] (4Z,7Z,10Z,13Z,16Z,19Z)-docosa-4,7,10,13,16,19-hexaenoate
[1-[(9Z,12Z)-heptadeca-9,12-dienoxy]-3-hydroxypropan-2-yl] (5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoate
[1-hydroxy-3-[(6Z,9Z,12Z,15Z,18Z,21Z)-tetracosa-6,9,12,15,18,21-hexaenoxy]propan-2-yl] (Z)-tridec-9-enoate
[1-[(5Z,8Z,11Z,14Z,17Z,20Z,23Z)-hexacosa-5,8,11,14,17,20,23-heptaenoxy]-3-hydroxypropan-2-yl] undecanoate
[(E)-3-hydroxy-2-[[(8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoyl]amino]oct-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[1-hydroxy-3-[(9Z,12Z)-nonadeca-9,12-dienoxy]propan-2-yl] (3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoate
[1-[2,3-Dihydroxypropoxy(hydroxy)phosphoryl]oxy-3-tetradecoxypropan-2-yl] undecanoate
[1-[2,3-Dihydroxypropoxy(hydroxy)phosphoryl]oxy-3-undecoxypropan-2-yl] tetradecanoate
[1-[2,3-Dihydroxypropoxy(hydroxy)phosphoryl]oxy-3-dodecoxypropan-2-yl] tridecanoate
[1-[2,3-Dihydroxypropoxy(hydroxy)phosphoryl]oxy-3-pentadecoxypropan-2-yl] decanoate
[1-[2,3-Dihydroxypropoxy(hydroxy)phosphoryl]oxy-3-tridecoxypropan-2-yl] dodecanoate
[1-Decoxy-3-[2,3-dihydroxypropoxy(hydroxy)phosphoryl]oxypropan-2-yl] pentadecanoate
[(E)-3-hydroxy-2-[[(6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoyl]amino]dec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[3-hydroxy-2-[[(3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoyl]amino]decyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-2-[[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoyl]amino]-3-hydroxydodec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-2-[[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]amino]-3-hydroxydodeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
(1-decanoyloxy-3-hydroxypropan-2-yl) (5Z,8Z,11Z,14Z,17Z,20Z,23Z)-hexacosa-5,8,11,14,17,20,23-heptaenoate
[3-hydroxy-2-[[(5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoyl]amino]octyl] 2-(trimethylazaniumyl)ethyl phosphate
[1-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]oxy-3-hydroxypropan-2-yl] (8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoate
[3-hydroxy-2-[(6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoyl]oxypropyl] (9Z,12Z,15Z)-octadeca-9,12,15-trienoate
[1-hydroxy-3-[(Z)-tetradec-9-enoyl]oxypropan-2-yl] (4Z,7Z,10Z,13Z,16Z,19Z)-docosa-4,7,10,13,16,19-hexaenoate
[2-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoyl]oxy-3-hydroxypropyl] (11Z,14Z,17Z)-icosa-11,14,17-trienoate
[1-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-hydroxypropan-2-yl] (5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoate
[3-hydroxy-2-[(3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoyl]oxypropyl] (9Z,12Z)-octadeca-9,12-dienoate
(1-hydroxy-3-octanoyloxypropan-2-yl) (7Z,10Z,13Z,16Z,19Z,22Z,25Z)-octacosa-7,10,13,16,19,22,25-heptaenoate
[1-carboxy-3-[3-[(4E,7E)-deca-4,7-dienoyl]oxy-2-pentadecanoyloxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(E)-tetradec-9-enoyl]oxy-3-[(E)-undec-4-enoyl]oxypropoxy]propyl]-trimethylazanium
[1-[(9E,11E,13E)-hexadeca-9,11,13-trienoyl]oxy-3-hydroxypropan-2-yl] (5E,8E,11E,14E)-icosa-5,8,11,14-tetraenoate
[1-carboxy-3-[2-decanoyloxy-3-[(9E,12E)-pentadeca-9,12-dienoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-[(7E,9E)-tetradeca-7,9-dienoyl]oxy-2-undecanoyloxypropoxy]propyl]-trimethylazanium
[(2S)-3-hydroxy-2-[(6E,9E,12E,15E)-octadeca-6,9,12,15-tetraenoyl]oxypropyl] (9E,12E,15E)-octadeca-9,12,15-trienoate
[1-carboxy-3-[2-[(E)-dodec-5-enoyl]oxy-3-[(E)-tridec-8-enoyl]oxypropoxy]propyl]-trimethylazanium
[(2S)-1-hydroxy-3-[(E)-tetradec-9-enoyl]oxypropan-2-yl] (4E,7E,10E,13E,16E,19E)-docosa-4,7,10,13,16,19-hexaenoate
[1-[(7E,9E,11E,13E)-hexadeca-7,9,11,13-tetraenoyl]oxy-3-hydroxypropan-2-yl] (5E,8E,11E)-icosa-5,8,11-trienoate
[1-carboxy-3-[2-[(6E,9E)-dodeca-6,9-dienoyl]oxy-3-tridecanoyloxypropoxy]propyl]-trimethylazanium
[1-[(4E,7E)-hexadeca-4,7-dienoyl]oxy-3-hydroxypropan-2-yl] (5E,8E,11E,14E,17E)-icosa-5,8,11,14,17-pentaenoate
[1-carboxy-3-[2-[(7E,9E)-tetradeca-7,9-dienoyl]oxy-3-undecanoyloxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(4E,7E)-deca-4,7-dienoyl]oxy-3-pentadecanoyloxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-[(E)-dodec-5-enoyl]oxy-2-[(E)-tridec-8-enoyl]oxypropoxy]propyl]-trimethylazanium
[(2S)-1-hydroxy-3-[(6E,9E,12E,15E)-octadeca-6,9,12,15-tetraenoyl]oxypropan-2-yl] (9E,12E,15E)-octadeca-9,12,15-trienoate
[1-[(5E,7E,9E,11E,13E)-hexadeca-5,7,9,11,13-pentaenoyl]oxy-3-hydroxypropan-2-yl] (11E,14E)-icosa-11,14-dienoate
[1-carboxy-3-[3-[(E)-tetradec-9-enoyl]oxy-2-[(E)-undec-4-enoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(E)-dec-4-enoyl]oxy-3-[(E)-pentadec-9-enoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-[(11E,14E)-hexacosa-11,14-dienoyl]oxy-2-hydroxypropoxy]propyl]-trimethylazanium
[(2S)-3-hydroxy-2-[(E)-tetradec-9-enoyl]oxypropyl] (4E,7E,10E,13E,16E,19E)-docosa-4,7,10,13,16,19-hexaenoate
[1-carboxy-3-[3-decanoyloxy-2-[(9E,12E)-pentadeca-9,12-dienoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-[(E)-dec-4-enoyl]oxy-2-[(E)-pentadec-9-enoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-[(6E,9E)-dodeca-6,9-dienoyl]oxy-2-tridecanoyloxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(9Z,12Z)-heptadeca-9,12-dienoyl]oxy-3-octanoyloxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(11Z,14Z)-icosa-11,14-dienoyl]oxy-3-pentanoyloxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-heptanoyloxy-2-[(9Z,12Z)-octadeca-9,12-dienoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-[(15Z,18Z)-hexacosa-15,18-dienoyl]oxy-2-hydroxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(13Z,16Z)-docosa-13,16-dienoyl]oxy-3-propanoyloxypropoxy]propyl]-trimethylazanium
[3-[3-butanoyloxy-2-[(11Z,14Z)-henicosa-11,14-dienoyl]oxypropoxy]-1-carboxypropyl]-trimethylazanium
[1-carboxy-3-[3-hexanoyloxy-2-[(9Z,12Z)-nonadeca-9,12-dienoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-nonanoyloxypropoxy]propyl]-trimethylazanium
2-[carboxy-[2-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]oxy-3-octanoyloxypropoxy]methoxy]ethyl-trimethylazanium
1-(9Z-tetradecenoyl)-2-(4Z,7Z,10Z,13Z,16Z,19Z-docosahexaenoyl)-sn-glycerol
(3s)-5-[(1s,4ar,6s,8ar)-6-hydroxy-5,5,8a-trimethyl-2-methylidene-hexahydro-1h-naphthalen-1-yl]-3-methylpentyl (3s)-5-[(1s,4ar,8ar)-5,5,8a-trimethyl-2-methylidene-6-oxo-hexahydronaphthalen-1-yl]-3-methylpentanoate
(2e,4e,6e,8e,10e,12e,14e,16e)-19-methoxy-2-[(1e,3e,5e,7e,9e)-12-methoxy-4,8,12-trimethyltrideca-1,3,5,7,9-pentaen-1-yl]-7,11,15,19-tetramethylicosa-2,4,6,8,10,12,14,16-octaenal
5-methyl-3-{2,6,13-trihydroxy-13-[5-(1-hydroxytridecyl)oxolan-2-yl]-8-oxotridecyl}-5h-furan-2-one
(2r,3s,8s,14s,19s)-8,19-dibutyl-10,21,24,26-tetrahydroxy-3,14-dimethyltricyclo[18.2.2.2⁹,¹²]hexacosa-1(22),9,11,20,23,25-hexaen-2-yl acetate
2-{[1-(5-ethyl-6-methylheptan-2-yl)-5,5a-dihydroxy-9a,11a-dimethyl-tetradecahydrocyclopenta[a]phenanthren-7-yl]oxy}-6-(hydroxymethyl)oxane-3,4,5-triol
(5s)-3-[(2r,13r)-2,13-dihydroxy-13-[(2r,5r)-5-[(1r)-1-hydroxytridecyl]oxolan-2-yl]-9-oxotridecyl]-5-hydroxy-5-methylfuran-2-one
(5s)-3-[(2r)-7-(5-{1,4-dihydroxy-4-[5-(1-hydroxyundecyl)oxolan-2-yl]butyl}oxolan-2-yl)-2-hydroxyheptyl]-5-methyl-5h-furan-2-one
34-epiannomolon b
{"Ingredient_id": "HBIN007468","Ingredient_name": "34-epiannomolon b","Alias": "NA","Ingredient_formula": "C35H62O8","Ingredient_Smile": "CCCCCCCCCCCCC(C1CCC(O1)C(CCCC(=O)CCCCCCC(CC2=CC(OC2=O)(C)O)O)O)O","Ingredient_weight": "NA","OB_score": "NA","CAS_id": "NA","SymMap_id": "NA","TCMID_id": "6827","TCMSP_id": "NA","TCM_ID_id": "NA","PubChem_id": "NA","DrugBank_id": "NA"}
annomolon b
{"Ingredient_id": "HBIN016215","Ingredient_name": "annomolon b","Alias": "NA","Ingredient_formula": "C35H62O8","Ingredient_Smile": "CCCCCCCCCCCCC(C1CCC(O1)C(CCCC(=O)CCCCCCC(CC2=CC(OC2=O)(C)O)O)O)O","Ingredient_weight": "NA","OB_score": "NA","CAS_id": "NA","SymMap_id": "NA","TCMID_id": "1305","TCMSP_id": "NA","TCM_ID_id": "NA","PubChem_id": "NA","DrugBank_id": "NA"}
