Exact Mass: 622.5113386
Exact Mass Matches: 622.5113386
Found 500 metabolites which its exact mass value is equals to given mass value 622.5113386,
within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error
0.01 dalton.
2,4-cis-Trilobacinone
Bullatacinone is found in custard apple. Bullatacinone is a constituent of Annona reticulata (custard apple) and Annona squamosa (sugar apple).
Asitribin
Asiminacin is found in fruits. Asiminacin is a constituent of Asimina triloba (pawpaw) and Annona squamosa (sugar apple). Constituent of the seeds of Asimina triloba (pawpaw). Asitribin is found in fruits.
Trilobacin
Isolated from Asimina triloba (pawpaw), Annona squamosa (sugar apple), Annona purpurea (soncoya) and Rollinia mucosa (biriba). Asimicin is found in many foods, some of which are fruits, alcoholic beverages, sugar apple, and beverages. Bullatacin is found in alcoholic beverages. Bullatacin is isolated from Rollinia mucosa (biriba), Annona squamosa (sugar apple) and Annona reticulata (custard apple). D010575 - Pesticides > D007306 - Insecticides D000970 - Antineoplastic Agents D016573 - Agrochemicals
Dihydroisopentenyldehydrorhodopin
A C45 carotenoid that is an intermediate in the biosynthesis of bacterioruberin, a red-coloured pigment found in several Halobacterium and Haloarcula species.
Squamostatin E
Constituent of Annona glabra (pond apple) and Annona squamosa (sugar apple). Squamostatin E is found in alcoholic beverages and fruits. 12,15-cis-Squamostatin D is found in fruits. 12,15-cis-Squamostatin D is a constituent of the seeds of Annona atemoya (custard apple).
Bullacin B
Bullacin B is found in fruits. Bullacin B is a constituent of Annona squamosa (sugar apple) Constituent of Annona squamosa (sugar apple). Bullacin B is found in fruits.
Bullatin
Asimin is found in fruits. Asimin is a constituent of the stem bark of Asimina triloba (pawpaw). Constituent of Asimina triloba (pawpaw). Bullatin is found in fruits.
Gigantetronenin
Gigantetronenin is found in fruits. Gigantetronenin is a constituent of Annona muricata (soursop).
Motrilin
Asiminecin is found in fruits. Asiminecin is a constituent of Asimina triloba (pawpaw). Constituent of Asimina triloba (pawpaw). Asiminecin is found in fruits.
Jimenezin
Jimenezin is found in alcoholic beverages. Jimenezin is a constituent of the seeds of Rollinia mucosa (biriba) Constituent of the seeds of Rollinia mucosa (biriba). Jimenezin is found in alcoholic beverages and fruits.
Asiminocin
Bullanin is found in fruits. Bullanin is a constituent of the stem bark of Asimina triloba (pawpaw). Constituent of Annona triloba (pawpaw). Asiminocin is found in fruits.
Squamocin F
Squamocin F is found in fruits. Squamocin F is a constituent of Annona squamosa (sugar apple) Constituent of Annona squamosa (sugar apple). Squamocin F is found in fruits.
Glabranin
Constituent of the seeds of Annona glabra (pond apple). Glabranin is found in alcoholic beverages, fruits, and sugar apple. Glabranin is found in alcoholic beverages. Glabranin is a constituent of the seeds of Annona glabra (pond apple)
Mucoxin
D002491 - Central Nervous System Agents > D002492 - Central Nervous System Depressants > D000777 - Anesthetics Mucoxin is found in alcoholic beverages. Mucoxin is a constituent of Rollinia mucosa (biriba) Constituent of Rollinia mucosa (biriba). Mucoxin is found in alcoholic beverages and fruits. D018373 - Peripheral Nervous System Agents > D018689 - Sensory System Agents
Squamotacin
Squamotacin is found in fruits. Squamotacin is a constituent of Annona squamosa (sugar apple) Constituent of Annona squamosa (sugar apple). Squamotacin is found in fruits.
Muconin
Muconin is found in alcoholic beverages. Muconin is a constituent of Rollinia mucosa (biriba) Constituent of Rollinia mucosa (biriba). Muconin is found in alcoholic beverages and fruits.
Squamosten A
Squamosten A is found in fruits. Squamosten A is isolated from the seeds of Annona squamosa (sugar apple Isolated from the seeds of Annona squamosa (sugar apple). Squamosten A is found in fruits.
DG(14:0/22:1(13Z)/0:0)
DG(14:0/22:1(13Z)/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(14:0/22:1(13Z)/0:0), in particular, consists of one chain of myristic acid at the C-1 position and one chain of erucic acid at the C-2 position. The myristic acid moiety is derived from nutmeg and butter, while the erucic acid moiety is derived from seed oils and avocados. 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)/22:0/0:0)
DG(14:1(9Z)/22:0/0:0) 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)/22:0/0:0), in particular, consists of one chain of myristoleic acid at the C-1 position and one chain of behenic acid at the C-2 position. The myristoleic acid moiety is derived from milk fats, while the behenic acid moiety is derived from groundnut 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)/22:0/0:0) 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)/22:0/0:0), in particular, consists of one chain of myristoleic acid at the C-1 position and one chain of behenic acid at the C-2 position. The myristoleic acid moiety is derived from milk fats, while the behenic acid moiety is derived from groundnut 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(16:0/20:1(11Z)/0:0)
DG(16:0/20:1(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(16:0/20:1(11Z)/0:0), in particular, consists of one chain of palmitic acid at the C-1 position and one chain of eicosenoic acid at the C-2 position. The palmitic acid moiety is derived from fish oils, milk fats, vegetable oils and animal fats, 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(16:0/20:1(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(16:0/20:1(11Z)/0:0), in particular, consists of one chain of palmitic acid at the C-1 position and one chain of eicosenoic acid at the C-2 position. The palmitic acid moiety is derived from fish oils, milk fats, vegetable oils and animal fats, 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.
DG(16:1(9Z)/20:0/0:0)
DG(16:1(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(16:1(9Z)/20:0/0:0), in particular, consists of one chain of palmitoleic acid at the C-1 position and one chain of arachidic acid at the C-2 position. The palmitoleic acid moiety is derived from animal fats and vegetable oils, 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(18:0/18:1(11Z)/0:0)
DG(18:0/18:1(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(18:0/18:1(11Z)/0:0), in particular, consists of one chain of stearic acid at the C-1 position and one chain of vaccenic acid at the C-2 position. The stearic acid moiety is derived from animal fats, coco butter and sesame oil, 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(18:0/18:1(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(18:0/18:1(11Z)/0:0), in particular, consists of one chain of stearic acid at the C-1 position and one chain of vaccenic acid at the C-2 position. The stearic acid moiety is derived from animal fats, coco butter and sesame oil, 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(18:0/18:1(9Z)/0:0)
DG(18:0/18:1(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(18:0/18:1(9Z)/0:0), in particular, consists of one chain of stearic acid at the C-1 position and one chain of oleic acid at the C-2 position. The stearic acid moiety is derived from animal fats, coco butter and sesame oil, 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(18:0/18:1(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(18:0/18:1(9Z)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(18:1(11Z)/18:0/0:0)
DG(18:1(11Z)/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(18:1(11Z)/18:0/0:0), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of stearic acid at the C-2 position. The vaccenic acid moiety is derived from butter fat and animal fat, 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(18:1(9Z)/18:0/0:0)
DG(18:1(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(18:1(9Z)/18:0/0:0), in particular, consists of one chain of oleic acid at the C-1 position and one chain of stearic acid at the C-2 position. The oleic acid moiety is derived from vegetable oils, especially olive and canola oil, 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(18:1(9Z)/18:0/0:0) 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(18:1(9Z)/18:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:0/16:1(9Z)/0:0)
DG(20:0/16:1(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(20:0/16:1(9Z)/0:0), in particular, consists of one chain of arachidic acid at the C-1 position and one chain of palmitoleic acid at the C-2 position. The arachidic acid moiety is derived from peanut 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(20:0/16:1(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(20:0/16:1(9Z)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:1(11Z)/16:0/0:0)
DG(20:1(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(20:1(11Z)/16:0/0:0), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of palmitic acid at the C-2 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, 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(20:1(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(20:1(11Z)/16:0/0:0), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of palmitic acid at the C-2 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, 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(22:0/14:1(9Z)/0:0)
DG(22:0/14:1(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(22:0/14:1(9Z)/0:0), in particular, consists of one chain of behenic acid at the C-1 position and one chain of myristoleic acid at the C-2 position. The behenic acid moiety is derived from groundnut 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(22:1(13Z)/14:0/0:0)
DG(22:1(13Z)/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(22:1(13Z)/14:0/0:0), in particular, consists of one chain of erucic acid at the C-1 position and one chain of myristic acid at the C-2 position. The erucic acid moiety is derived from seed oils and avocados, 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(22:1(13Z)/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(22:1(13Z)/14:0/0:0), in particular, consists of one chain of erucic acid at the C-1 position and one chain of myristic acid at the C-2 position. The erucic acid moiety is derived from seed oils and avocados, 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.
Annonsilin A
Annonsilin A is found in fruits. Annonsilin A is a constituent of the seeds of Annona squamosa (sugar apple) Constituent of the seeds of Annona squamosa (sugar apple). Annonsilin A is found in fruits.
4-Deoxy-6-hydroxysquamotacin
4-Deoxy-6-hydroxysquamotacin is found in alcoholic beverages. 4-Deoxy-6-hydroxysquamotacin is a constituent of Annona glabra (pond apple) Constituent of Annona glabra (pond apple). 4-Deoxy-6-hydroxysquamotacin is found in alcoholic beverages and fruits.
DG(14:0/0:0/22:1n9)
DG(14:0/0:0/22:1n9) 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(14:0/0:0/22:1n9), in particular, consists of one chain of myristic acid at the C-1 position and one chain of erucic acid at the C-3 position. The myristic acid moiety is derived from nutmeg and butter, while the erucic acid moiety is derived from seed oils and avocados. 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(16:0/0:0/20:1n9)
DG(16:0/0:0/20:1n9) 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(16:0/0:0/20:1n9), in particular, consists of one chain of palmitic acid at the C-1 position and one chain of eicosenoic acid at the C-3 position. The palmitic acid moiety is derived from fish oils, milk fats, vegetable oils and animal fats, 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(18:0/0:0/18:1n7)
DG(18:0/0:0/18:1n7) 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(18:0/0:0/18:1n7), in particular, consists of one chain of stearic acid at the C-1 position and one chain of vaccenic acid at the C-3 position. The stearic acid moiety is derived from animal fats, coco butter and sesame oil, 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(18:0/0:0/18:1n9)
DG(18:0/0:0/18:1n9) 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(18:0/0:0/18:1n9), in particular, consists of one chain of stearic acid at the C-1 position and one chain of oleic acid at the C-3 position. The stearic acid moiety is derived from animal fats, coco butter and sesame oil, 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(20:0/0:0/16:1n7)
DG(20:0/0:0/16:1n7) 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(20:0/0:0/16:1n7), in particular, consists of one chain of arachidic acid at the C-1 position and one chain of palmitoleic acid at the C-3 position. The arachidic acid moiety is derived from peanut 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(22:0/0:0/14:1n5)
DG(22:0/0:0/14:1n5) 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(22:0/0:0/14:1n5), in particular, consists of one chain of behenic acid at the C-1 position and one chain of myristoleic acid at the C-3 position. The behenic acid moiety is derived from groundnut 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.
DG(14:0/20:3(8Z,11Z,14Z)-2OH(5,6)/0:0)
DG(14:0/20:3(8Z,11Z,14Z)-2OH(5,6)/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(14:0/20:3(8Z,11Z,14Z)-2OH(5,6)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:3(8Z,11Z,14Z)-2OH(5,6)/14:0/0:0)
DG(20:3(8Z,11Z,14Z)-2OH(5,6)/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(20:3(8Z,11Z,14Z)-2OH(5,6)/14:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(14:0/0:0/20:3(8Z,11Z,14Z)-2OH(5,6))
DG(14:0/0:0/20:3(8Z,11Z,14Z)-2OH(5,6)) 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(20:3(8Z,11Z,14Z)-2OH(5,6)/0:0/14:0)
DG(20:3(8Z,11Z,14Z)-2OH(5,6)/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(17:0/18:1(12Z)-O(9S,10R)/0:0)
DG(17:0/18:1(12Z)-O(9S,10R)/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(17:0/18:1(12Z)-O(9S,10R)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(18:1(12Z)-O(9S,10R)/17:0/0:0)
DG(18:1(12Z)-O(9S,10R)/17:0/0:0) 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(18:1(12Z)-O(9S,10R)/17:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(17:0/0:0/18:1(12Z)-O(9S,10R))
DG(17:0/0:0/18:1(12Z)-O(9S,10R)) 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(18:1(12Z)-O(9S,10R)/0:0/17:0)
DG(18:1(12Z)-O(9S,10R)/0:0/17:0) 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(17:0/18:1(9Z)-O(12,13)/0:0)
DG(17:0/18:1(9Z)-O(12,13)/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(17:0/18:1(9Z)-O(12,13)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(18:1(9Z)-O(12,13)/17:0/0:0)
DG(18:1(9Z)-O(12,13)/17:0/0:0) 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(18:1(9Z)-O(12,13)/17:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(17:0/0:0/18:1(9Z)-O(12,13))
DG(17:0/0:0/18:1(9Z)-O(12,13)) 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(18:1(9Z)-O(12,13)/0:0/17:0)
DG(18:1(9Z)-O(12,13)/0:0/17:0) 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(a-17:0/18:1(12Z)-O(9S,10R)/0:0)
DG(a-17:0/18:1(12Z)-O(9S,10R)/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(a-17:0/18:1(12Z)-O(9S,10R)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(18:1(12Z)-O(9S,10R)/a-17:0/0:0)
DG(18:1(12Z)-O(9S,10R)/a-17:0/0:0) 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(18:1(12Z)-O(9S,10R)/a-17:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(a-17:0/0:0/18:1(12Z)-O(9S,10R))
DG(a-17:0/0:0/18:1(12Z)-O(9S,10R)) 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(18:1(12Z)-O(9S,10R)/0:0/a-17:0)
DG(18:1(12Z)-O(9S,10R)/0:0/a-17:0) 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(a-17:0/18:1(9Z)-O(12,13)/0:0)
DG(a-17:0/18:1(9Z)-O(12,13)/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(a-17:0/18:1(9Z)-O(12,13)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(18:1(9Z)-O(12,13)/a-17:0/0:0)
DG(18:1(9Z)-O(12,13)/a-17:0/0:0) 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(18:1(9Z)-O(12,13)/a-17:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(a-17:0/0:0/18:1(9Z)-O(12,13))
DG(a-17:0/0:0/18:1(9Z)-O(12,13)) 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(18:1(9Z)-O(12,13)/0:0/a-17:0)
DG(18:1(9Z)-O(12,13)/0:0/a-17:0) 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-14:0/20:3(8Z,11Z,14Z)-2OH(5,6)/0:0)
DG(i-14:0/20:3(8Z,11Z,14Z)-2OH(5,6)/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-14:0/20:3(8Z,11Z,14Z)-2OH(5,6)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:3(8Z,11Z,14Z)-2OH(5,6)/i-14:0/0:0)
DG(20:3(8Z,11Z,14Z)-2OH(5,6)/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(20:3(8Z,11Z,14Z)-2OH(5,6)/i-14:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-14:0/0:0/20:3(8Z,11Z,14Z)-2OH(5,6))
DG(i-14:0/0:0/20:3(8Z,11Z,14Z)-2OH(5,6)) 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(20:3(8Z,11Z,14Z)-2OH(5,6)/0:0/i-14:0)
DG(20:3(8Z,11Z,14Z)-2OH(5,6)/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.
DG(i-17:0/18:1(12Z)-O(9S,10R)/0:0)
DG(i-17:0/18:1(12Z)-O(9S,10R)/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-17:0/18:1(12Z)-O(9S,10R)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(18:1(12Z)-O(9S,10R)/i-17:0/0:0)
DG(18:1(12Z)-O(9S,10R)/i-17:0/0:0) 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(18:1(12Z)-O(9S,10R)/i-17:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-17:0/0:0/18:1(12Z)-O(9S,10R))
DG(i-17:0/0:0/18:1(12Z)-O(9S,10R)) 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(18:1(12Z)-O(9S,10R)/0:0/i-17:0)
DG(18:1(12Z)-O(9S,10R)/0:0/i-17:0) 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-17:0/18:1(9Z)-O(12,13)/0:0)
DG(i-17:0/18:1(9Z)-O(12,13)/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-17:0/18:1(9Z)-O(12,13)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(18:1(9Z)-O(12,13)/i-17:0/0:0)
DG(18:1(9Z)-O(12,13)/i-17:0/0:0) 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(18:1(9Z)-O(12,13)/i-17:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-17:0/0:0/18:1(9Z)-O(12,13))
DG(i-17:0/0:0/18:1(9Z)-O(12,13)) 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(18:1(9Z)-O(12,13)/0:0/i-17:0)
DG(18:1(9Z)-O(12,13)/0:0/i-17:0) 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.
Squamostatin D
Constituent of Annona squamosa (sugar apple). Squamostatin D is found in fruits.
11,12-Dehydrononaprenoxanthin
Asitribin
Squamosten A
Glaucanisin
Annonsilin A
muconin
Oxaine
Trilobacin
A polyketide isolated from the bark of Asimina triloba. It has been shown to exhibit cytotoxicity in the NCI human tumor cell line screen.
SQUAMOSTATIN E
Bullatin
Asiminocin
Squamocin F
jimenezin
2,4-cis-Trilobacinone
Bullacin B
4-Deoxy-6-hydroxysquamotacin
motrilin
Gigantrionenin
AC1L9BBA
Squamocin G
D010575 - Pesticides > D007306 - Insecticides D000970 - Antineoplastic Agents D016573 - Agrochemicals
1-Stearoyl-2-oleoylglycerol
A 1,2-diglyceride with stearoyl and oleoyl as the acyl groups.
2-Oleoyl-3-stearoyl-sn-glycerol
A 2,3-diacyl-sn-glycerol that has oleoyl and stearoyl as the 2- and 3-acyl groups respectively.
Gigantetronenin
A member of the class of oxolanes that is tetrahydrofuran substituted by a 6-hydroxy-7-(5-methyl-2-oxo-2,5-dihydrofuran-3-yl)heptyl group at position 2 and a (8Z)-1,4,5-trihydroxyhenicos-8-en-1-yl group at position 5. Isolated from Goniothalamus giganteus, it exhibits cytotoxic activity.
[(2S)-3-hydroxy-2-[(Z)-11-(3-pentyloxiran-2-yl)undec-9-enoyl]oxypropyl] heptadecanoate
[(2S)-1-hydroxy-3-[(Z)-11-(3-pentyloxiran-2-yl)undec-9-enoyl]oxypropan-2-yl] heptadecanoate
[(2R)-2-hydroxy-3-[(Z)-11-(3-pentyloxiran-2-yl)undec-9-enoyl]oxypropyl] heptadecanoate
[(2S)-2-hydroxy-3-[(Z)-11-(3-pentyloxiran-2-yl)undec-9-enoyl]oxypropyl] heptadecanoate
(2S)-4-[(2R,11R)-2,11-dihydroxy-11-[(5R)-5-[(2R,5R)-5-[(1S)-1-hydroxytridecyl]oxolan-2-yl]oxolan-2-yl]undecyl]-2-methyl-2H-furan-5-one
3-(2-hydroxy-7-{5-[(8Z)-1,4,5-trihydroxyhenicos-8-en-1-yl]tetrahydrofuran-2-yl}heptyl)-5-methylfuran-2(5H)-one
[(2S)-2-hydroxy-3-[(Z)-octadec-9-enoyl]oxypropyl] octadecanoate
2-[hydroxy-[(2R)-2-hydroxy-3-pentacosanoyloxypropoxy]phosphoryl]oxyethyl-trimethylazanium
[1-hydroxy-3-[(3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoxy]propan-2-yl] (11Z,14Z,17Z)-icosa-11,14,17-trienoate
[1-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoxy]-3-hydroxypropan-2-yl] (10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoate
[1-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoxy]-3-hydroxypropan-2-yl] (7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoate
[1-[(9Z,12Z)-hexadeca-9,12-dienoxy]-3-hydroxypropan-2-yl] (4Z,7Z,10Z,13Z,16Z,19Z)-docosa-4,7,10,13,16,19-hexaenoate
[1-hydroxy-3-[(6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoxy]propan-2-yl] (8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoate
[1-[(7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoxy]-3-hydroxypropan-2-yl] (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate
[1-[(4Z,7Z,10Z,13Z,16Z,19Z)-docosa-4,7,10,13,16,19-hexaenoxy]-3-hydroxypropan-2-yl] (9Z,12Z)-hexadeca-9,12-dienoate
[1-[(10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoxy]-3-hydroxypropan-2-yl] (4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoate
[1-hydroxy-3-[(11Z,14Z,17Z)-icosa-11,14,17-trienoxy]propan-2-yl] (3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoate
[1-hydroxy-3-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoxy]propan-2-yl] (5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoate
[1-hydroxy-3-[(5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoxy]propan-2-yl] (9Z,12Z,15Z)-octadeca-9,12,15-trienoate
[1-hydroxy-3-[(8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoxy]propan-2-yl] (6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoate
[3-[(Z)-icos-11-enoxy]-2-octanoyloxypropyl] octanoate
(2-decanoyloxy-3-octoxypropyl) (Z)-octadec-9-enoate
[3-[(Z)-octadec-9-enoxy]-2-octanoyloxypropyl] decanoate
(3-dodecoxy-2-octanoyloxypropyl) (Z)-hexadec-9-enoate
(3-decoxy-2-octanoyloxypropyl) (Z)-octadec-9-enoate
[2-octanoyloxy-3-[(Z)-tetradec-9-enoxy]propyl] tetradecanoate
(2-octanoyloxy-3-tetradecoxypropyl) (Z)-tetradec-9-enoate
(2-dodecanoyloxy-3-octoxypropyl) (Z)-hexadec-9-enoate
(2-nonanoyloxy-3-octanoyloxypropyl) (Z)-octadec-9-enoate
[3-[(Z)-hexadec-9-enoxy]-2-octanoyloxypropyl] dodecanoate
[1-octoxy-3-[(Z)-tetradec-9-enoyl]oxypropan-2-yl] tetradecanoate
(2-decanoyloxy-3-decoxypropyl) (Z)-hexadec-9-enoate
[2-decanoyloxy-3-[(Z)-hexadec-9-enoxy]propyl] decanoate
[2-decanoyloxy-3-[(Z)-tetradec-9-enoxy]propyl] dodecanoate
(2-dodecanoyloxy-3-nonanoyloxypropyl) (Z)-tetradec-9-enoate
(3-octanoyloxy-2-undecanoyloxypropyl) (Z)-hexadec-9-enoate
(2-decanoyloxy-3-octanoyloxypropyl) (Z)-heptadec-9-enoate
(2-dodecanoyloxy-3-octanoyloxypropyl) (Z)-pentadec-9-enoate
(3-nonanoyloxy-2-undecanoyloxypropyl) (Z)-pentadec-9-enoate
(2-decanoyloxy-3-nonanoyloxypropyl) (Z)-hexadec-9-enoate
[3-octanoyloxy-2-[(Z)-tridec-9-enoyl]oxypropyl] tetradecanoate
(3-octanoyloxy-2-tridecanoyloxypropyl) (Z)-tetradec-9-enoate
[1-nonanoyloxy-3-[(Z)-tridec-9-enoyl]oxypropan-2-yl] tridecanoate
(3-decanoyloxy-2-undecanoyloxypropyl) (Z)-tetradec-9-enoate
(3-decanoyloxy-2-dodecanoyloxypropyl) (Z)-tridec-9-enoate
2-[Hydroxy-(2-hydroxy-3-pentacosanoyloxypropoxy)phosphoryl]oxyethyl-trimethylazanium
2-[(3-Hexadecoxy-2-nonanoyloxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
2-[(2-Heptanoyloxy-3-octadecoxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
2-[Hydroxy-(3-tetradecoxy-2-undecanoyloxypropoxy)phosphoryl]oxyethyl-trimethylazanium
2-[(2-Heptadecanoyloxy-3-octoxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
2-[(3-Hexacosoxy-2-hydroxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
2-[(2-Hexadecanoyloxy-3-nonoxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
2-[Hydroxy-(3-icosoxy-2-pentanoyloxypropoxy)phosphoryl]oxyethyl-trimethylazanium
2-[Hydroxy-(2-tetradecanoyloxy-3-undecoxypropoxy)phosphoryl]oxyethyl-trimethylazanium
2-[(3-Dodecoxy-2-tridecanoyloxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
2-[(2-Butanoyloxy-3-henicosoxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
2-[(2-Hexanoyloxy-3-nonadecoxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
2-[(3-Heptadecoxy-2-octanoyloxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
2-[(2-Dodecanoyloxy-3-tridecoxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
2-[(3-Decoxy-2-pentadecanoyloxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
2-[(2-Decanoyloxy-3-pentadecoxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
2-[(2-Acetyloxy-3-tricosoxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
2-[(3-Docosoxy-2-propanoyloxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
Rolliniastatin-2
D010575 - Pesticides > D007306 - Insecticides D000970 - Antineoplastic Agents D016573 - Agrochemicals
3-(2,10-dihydroxy-10-{6-[5-(1-hydroxytridecyl)oxolan-2-yl]oxan-2-yl}decyl)-5-methyl-2,5-dihydrofuran-2-one
1-(6-[3]-ladderane-hexanoyl)-2-(8-[3]-ladderane-octanyl)-sn-glycerol
TG(35:1)
Provides by LipidSearch Vendor. © Copyright 2006-2024 Thermo Fisher Scientific Inc. All rights reserved
(5s)-3-[(8r,11r)-11-[(2r,5r)-5-[(1r,4e,6s)-1,6-dihydroxyheptadec-4-en-1-yl]oxolan-2-yl]-8,11-dihydroxyundecyl]-5-methyl-5h-furan-2-one
(5r)-3-[(2s,13s)-2,13-dihydroxy-13-[(2r,2'r,5's)-5'-(1-hydroxyundecyl)-[2,2'-bioxolan]-5-yl]tridecyl]-5-methyl-5h-furan-2-one
(5s)-3-[(13r)-13-[(2r,2'r,5r,5'r)-5'-[(1s,6r)-1,6-dihydroxyundecyl]-[2,2'-bioxolan]-5-yl]-13-hydroxytridecyl]-5-methyl-5h-furan-2-one
(5s)-3-[(13r)-13-[(2r,2'r,5'r)-5'-[(1r,5s)-1,5-dihydroxyundecyl]-[2,2'-bioxolan]-5-yl]-13-hydroxytridecyl]-5-methyl-5h-furan-2-one
(5s)-3-[(13r)-13-[(2s,2's,5r,5's)-5'-[(1s)-1,5-dihydroxyundecyl]-[2,2'-bioxolan]-5-yl]-13-hydroxytridecyl]-5-methyl-5h-furan-2-one
(5s)-3-[(13r)-13-[(2r,2's,5r,5'r)-5'-[(1r,5s)-1,5-dihydroxyundecyl]-[2,2'-bioxolan]-5-yl]-13-hydroxytridecyl]-5-methyl-5h-furan-2-one
(5r)-3-[(2r)-2-hydroxy-9-[(2r,5s)-5-[(1s,4r,5s,8e)-1,4,5-trihydroxynonadec-8-en-1-yl]oxolan-2-yl]nonyl]-5-methyl-5h-furan-2-one
3-{6-hydroxy-6-[3'-hydroxy-5'-(1-hydroxyoctadecyl)-[2,2'-bioxolan]-5-yl]hexyl}-5-methyl-5h-furan-2-one
(2s,4r)-4-[(6s,13r)-6,13-dihydroxy-13-[(2r,5r)-5-[(1r)-1-hydroxytridecyl]oxolan-2-yl]tridecyl]-2-(2-oxopropyl)cyclopentan-1-one
(5s)-3-[(2r,13r)-13-[(2r,5s)-5-[(2s,5r,6s)-6-decyl-5-hydroxyoxan-2-yl]oxolan-2-yl]-2,13-dihydroxytridecyl]-5-methyl-5h-furan-2-one
3-{8,13-dihydroxy-13-[5'-(1-hydroxyundecyl)-[2,2'-bioxolan]-5-yl]tridecyl}-5-methyl-5h-furan-2-one
(5s)-3-[(15r)-13,15-dihydroxy-15-[(2r,5r)-5-[(1s)-1-hydroxytridecyl]oxolan-2-yl]-3-oxopentadecyl]-5-methyl-5h-furan-2-one
(5s)-3-[(13r)-13-[(2r,2'r,5s,5's)-5'-[(1s,5r)-1,5-dihydroxyundecyl]-[2,2'-bioxolan]-5-yl]-13-hydroxytridecyl]-5-methyl-5h-furan-2-one
(2r,4r)-4-[(6s,13r)-6,13-dihydroxy-13-[(2r,5r)-5-[(1r)-1-hydroxytridecyl]oxolan-2-yl]tridecyl]-2-(2-oxopropyl)cyclopentan-1-one
(5r)-3-[(13r)-13-[(2r,2'r,5r,5'r)-5'-[(1s,5s)-1,5-dihydroxyundecyl]-[2,2'-bioxolan]-5-yl]-13-hydroxytridecyl]-5-methyl-5h-furan-2-one
(5s)-5-methyl-3-[(2r,13r)-2,8,13-trihydroxy-13-[(2r,5r)-5-[(4e)-1-hydroxypentadec-4-en-1-yl]oxolan-2-yl]tridecyl]-5h-furan-2-one
(5s)-3-[(3s,15r)-3,15-dihydroxy-15-[(2r,2'r,5r,5'r)-5'-[(1s)-1-hydroxynonyl]-[2,2'-bioxolan]-5-yl]pentadecyl]-5-methyl-5h-furan-2-one
(5r)-3-[(13r)-13-[(2r,2'r,5r,5'r)-5'-[(1s,6s)-1,6-dihydroxyundecyl]-[2,2'-bioxolan]-5-yl]-13-hydroxytridecyl]-5-methyl-5h-furan-2-one
(5r)-3-[(6r)-6-hydroxy-6-[(2r,2'r,3'r,5s,5'r)-3'-hydroxy-5'-[(1s)-1-hydroxyoctadecyl]-[2,2'-bioxolan]-5-yl]hexyl]-5-methyl-5h-furan-2-one
(5s)-3-[(10s,13r)-10,13-dihydroxy-13-[(2s,2's,5s,5's)-5'-[(1r)-1-hydroxyundecyl]-[2,2'-bioxolan]-5-yl]tridecyl]-5-methyl-5h-furan-2-one
5-methyl-3-{2,5,11-trihydroxy-11-[5-(1-hydroxyheptadec-4-en-1-yl)oxolan-2-yl]undecyl}-5h-furan-2-one
2,4-cis-isoannonareticin
{"Ingredient_id": "HBIN004300","Ingredient_name": "2,4-cis-isoannonareticin","Alias": "NA","Ingredient_formula": "C37H66O7","Ingredient_Smile": "CCCCCCCCCCC(C1CCC(O1)C2CCC(O2)C(CCCCCCCCCCC3CC(C(=O)O3)CC(=O)C)O)O","Ingredient_weight": "NA","OB_score": "NA","CAS_id": "NA","SymMap_id": "NA","TCMID_id": "11221","TCMSP_id": "NA","TCM_ID_id": "NA","PubChem_id": "NA","DrugBank_id": "NA"}
2,4-cis-isoannonareticin(2-1)
{"Ingredient_id": "HBIN004301","Ingredient_name": "2,4-cis-isoannonareticin(2-1)","Alias": "NA","Ingredient_formula": "C37H66O7","Ingredient_Smile": "CCCCCCCCCCC(C1CCC(O1)C2CCC(O2)C(CCCCCCCCCCC3CC(C(=O)O3)CC(=O)C)O)O","Ingredient_weight": "NA","OB_score": "NA","CAS_id": "NA","SymMap_id": "NA","TCMID_id": "31326","TCMSP_id": "NA","TCM_ID_id": "NA","PubChem_id": "NA","DrugBank_id": "NA"}
2,4-trans-isoannonareticin
{"Ingredient_id": "HBIN004548","Ingredient_name": "2,4-trans-isoannonareticin","Alias": "NA","Ingredient_formula": "C37H66O7","Ingredient_Smile": "Not Available","Ingredient_weight": "NA","OB_score": "NA","CAS_id": "NA","SymMap_id": "NA","TCMID_id": "11222","TCMSP_id": "NA","TCM_ID_id": "NA","PubChem_id": "NA","DrugBank_id": "NA"}
2,4-trans-isoannonareticin(2-2)
{"Ingredient_id": "HBIN004549","Ingredient_name": "2,4-trans-isoannonareticin(2-2)","Alias": "NA","Ingredient_formula": "C37H66O7","Ingredient_Smile": "Not Available","Ingredient_weight": "NA","OB_score": "NA","CAS_id": "NA","SymMap_id": "NA","TCMID_id": "31327","TCMSP_id": "NA","TCM_ID_id": "NA","PubChem_id": "NA","DrugBank_id": "NA"}
annocherimolin
{"Ingredient_id": "HBIN016207","Ingredient_name": "annocherimolin","Alias": "NA","Ingredient_formula": "C37H66O7","Ingredient_Smile": "CCCCCCCCCCCCC=CCCC(C1CCC(O1)C(CCCC(CCCCC(CC2=CC(OC2=O)C)O)O)O)O","Ingredient_weight": "622.9 g/mol","OB_score": "NA","CAS_id": "NA","SymMap_id": "NA","TCMID_id": "1297","TCMSP_id": "NA","TCM_ID_id": "NA","PubChem_id": "10258372","DrugBank_id": "NA"}
annonareticin
{"Ingredient_id": "HBIN016224","Ingredient_name": "annonareticin","Alias": "NA","Ingredient_formula": "C37H66O7","Ingredient_Smile": "CCCCCCCCCCC(C1CCC(O1)C2CCC(O2)C(CCCCCCCCCCC(CC3=CC(OC3=O)C)O)O)O","Ingredient_weight": "622.9 g/mol","OB_score": "NA","CAS_id": "NA","SymMap_id": "NA","TCMID_id": "1317","TCMSP_id": "NA","TCM_ID_id": "NA","PubChem_id": "183613","DrugBank_id": "NA"}
annonin vi
{"Ingredient_id": "HBIN016226","Ingredient_name": "annonin vi","Alias": "NA","Ingredient_formula": "C37H66O7","Ingredient_Smile": "CCCCCCCCCCC(C1CCC(O1)C2CCC(O2)C(CCCCCCCCCCC(CC3=CC(OC3=O)C)O)O)O","Ingredient_weight": "622.9 g/mol","OB_score": "NA","CAS_id": "NA","SymMap_id": "NA","TCMID_id": "1319","TCMSP_id": "NA","TCM_ID_id": "NA","PubChem_id": "5319146","DrugBank_id": "NA"}