Exact Mass: 638.5041
Exact Mass Matches: 638.5041
Found 500 metabolites which its exact mass value is equals to given mass value 638.5041,
within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error
0.01 dalton.
Bullatanocin
12,15-cis-Sylvaticin is found in alcoholic beverages. 12,15-cis-Sylvaticin is isolated from Rollinia mucosa (biriba).
12,15-cis-Squamostatin A
Constituent of the seeds of Annona atemoya (custard apple). Cytotoxic. 12,15-cis-Squamostatin A is found in fruits. Squamostatin B is found in fruits. Squamostatin B is a constituent of Annona squamosa (sugar apple).
27-Hydroxybullatacin
27-Hydroxybullatacin is found in alcoholic beverages. 27-Hydroxybullatacin is a constituent of Annona glabra (pond apple) Constituent of Annona glabra (pond apple). 27-Hydroxybullatacin is found in alcoholic beverages and fruits.
20,23-cis-Bullatalicinone
20,23-cis-Bullatalicinone is found in alcoholic beverages. 20,23-cis-Bullatalicinone is a constituent of unripe fruit of Rollinia mucosa (biriba) Constituent of unripe fruit of Rollinia mucosa (biriba). 20,23-cis-Bullatalicinone is found in alcoholic beverages and fruits.
Mucocin
Mucocin is found in alcoholic beverages. Mucocin is a constituent of the leaves of Rollinia mucosa (biriba) Constituent of the leaves of Rollinia mucosa (biriba). Mucocin is found in alcoholic beverages and fruits.
Annoglaucin
Atemoyacin D is found in fruits. Atemoyacin D is a constituent of the seeds of Annona atemoya (custard apple) Constituent of the seeds of Annona purpurea (soncoya). Annoglaucin is found in beverages and fruits.
Purpurenin
Purpurenin is found in fruits. Purpurenin is a constituent of the seeds of Annona muricata (soursop) Constituent of the seeds of Annona muricata (soursop). Purpurenin is found in fruits.
Rollidecin A
Bulladecin is found in fruits. Bulladecin is a constituent of the seeds of Annona atemoya (custard apple)
Rollitacin
Purpurediolin is found in beverages. Purpurediolin is a constituent of the seeds of Annona purpurea (soncoya) Constituent of the seeds of Annona purpurea (soncoya). Purpurediolin is found in beverages and fruits.
Purpureacin 2
Purpureacin 2 is found in alcoholic beverages. Purpureacin 2 is isolated from Rollinia mucosa (biriba) and Annona purpurea. Isolated from Rollinia mucosa (biriba) and Annona purpurea. Purpureacin 2 is found in alcoholic beverages and fruits.
Rollimusin
Rollimusin is found in alcoholic beverages. Rollimusin is a constituent of the unripe fruit of Rollinia mucosa (biriba) Constituent of the unripe fruit of Rollinia mucosa (biriba). Rollimusin is found in alcoholic beverages and fruits.
Glabracin A
Glabracin B is found in alcoholic beverages. Glabracin B is a constituent of the leaves of Annona glabra (pond apple) Constituent of the leaves of Annona glabra (pond apple). Glabracin B is found in alcoholic beverages and fruits.
Annonin XIV
Annonin XIV is found in fruits. Annonin XIV is a constituent of Annona squamosa (sugar apple) Constituent of Annona squamosa (sugar apple). Annonin XIV is found in fruits.
Bullatetrocin
Bullatetrocin is a constituent of Asimina triloba (pawpaw) Constituent of Asimina triloba (pawpaw).
Muricatin C
Muricatin C is found in fruits. Muricatin C is a constituent of Annona muricata (soursop) Constituent of Annona muricata (soursop). Muricatin C is found in fruits.
DG(16:1(9Z)/22:6(4Z,7Z,10Z,13Z,16Z,19Z)/0:0)
DG(16:1(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(16:1(9Z)/22:6(4Z,7Z,10Z,13Z,16Z,19Z)/0:0), in particular, consists of one chain of palmitoleic acid at the C-1 position and one chain of docosahexaenoic acid at the C-2 position. The palmitoleic acid moiety is derived from animal fats and vegetable oils, 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(18:2(9Z,12Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0)
DG(18:2(9Z,12Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:2(9Z,12Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of linoleic acid at the C-1 position and one chain of eicosapentaenoic acid at the C-2 position. The linoleic acid moiety is derived from seed oils, while the eicosapentaenoic acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(18:2(9Z,12Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:2(9Z,12Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of linoleic acid at the C-1 position and one chain of eicosapentaenoic acid at the C-2 position. The linoleic acid moiety is derived from seed oils, while the eicosapentaenoic acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(18:3(6Z,9Z,12Z)/20:4(5Z,8Z,11Z,14Z)/0:0)
DG(18:3(6Z,9Z,12Z)/20:4(5Z,8Z,11Z,14Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:3(6Z,9Z,12Z)/20:4(5Z,8Z,11Z,14Z)/0:0), in particular, consists of one chain of g-linolenic acid at the C-1 position and one chain of arachidonic acid at the C-2 position. The g-linolenic acid moiety is derived from animal fats, while the arachidonic acid moiety is derived from animal fats and eggs. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(18:3(6Z,9Z,12Z)/20:4(5Z,8Z,11Z,14Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:3(6Z,9Z,12Z)/20:4(5Z,8Z,11Z,14Z)/0:0), in particular, consists of one chain of g-linolenic acid at the C-1 position and one chain of arachidonic acid at the C-2 position. The g-linolenic acid moiety is derived from animal fats, while the arachidonic acid moiety is derived from animal fats and eggs. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(18:3(6Z,9Z,12Z)/20:4(8Z,11Z,14Z,17Z)/0:0)
DG(18:3(6Z,9Z,12Z)/20:4(8Z,11Z,14Z,17Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:3(6Z,9Z,12Z)/20:4(8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of g-linolenic acid at the C-1 position and one chain of eicsoatetraenoic acid at the C-2 position. The g-linolenic acid moiety is derived from animal fats, while the eicsoatetraenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(18:3(6Z,9Z,12Z)/20:4(8Z,11Z,14Z,17Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:3(6Z,9Z,12Z)/20:4(8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of g-linolenic acid at the C-1 position and one chain of eicsoatetraenoic acid at the C-2 position. The g-linolenic acid moiety is derived from animal fats, while the eicsoatetraenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(18:3(9Z,12Z,15Z)/20:4(5Z,8Z,11Z,14Z)/0:0)
DG(18:3(9Z,12Z,15Z)/20:4(5Z,8Z,11Z,14Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:3(9Z,12Z,15Z)/20:4(5Z,8Z,11Z,14Z)/0:0), in particular, consists of one chain of a-linolenic acid at the C-1 position and one chain of arachidonic acid at the C-2 position. The a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil, while the arachidonic acid moiety is derived from animal fats and eggs. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(18:3(9Z,12Z,15Z)/20:4(8Z,11Z,14Z,17Z)/0:0)
DG(18:3(9Z,12Z,15Z)/20:4(8Z,11Z,14Z,17Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:3(9Z,12Z,15Z)/20:4(8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of a-linolenic acid at the C-1 position and one chain of eicsoatetraenoic acid at the C-2 position. The a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil, while the eicsoatetraenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(18:4(6Z,9Z,12Z,15Z)/20:3(5Z,8Z,11Z)/0:0)
DG(18:4(6Z,9Z,12Z,15Z)/20:3(5Z,8Z,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(18:4(6Z,9Z,12Z,15Z)/20:3(5Z,8Z,11Z)/0:0), in particular, consists of one chain of stearidonic acid at the C-1 position and one chain of mead acid at the C-2 position. The stearidonic acid moiety is derived from seed oils, while the mead acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(18:4(6Z,9Z,12Z,15Z)/20:3(8Z,11Z,14Z)/0:0)
DG(18:4(6Z,9Z,12Z,15Z)/20:3(8Z,11Z,14Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:4(6Z,9Z,12Z,15Z)/20:3(8Z,11Z,14Z)/0:0), in particular, consists of one chain of stearidonic acid at the C-1 position and one chain of homo-g-linolenic acid at the C-2 position. The stearidonic acid moiety is derived from seed oils, while the homo-g-linolenic acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(18:4(6Z,9Z,12Z,15Z)/20:3(8Z,11Z,14Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:4(6Z,9Z,12Z,15Z)/20:3(8Z,11Z,14Z)/0:0), in particular, consists of one chain of stearidonic acid at the C-1 position and one chain of homo-g-linolenic acid at the C-2 position. The stearidonic acid moiety is derived from seed oils, while the homo-g-linolenic acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(20:3(5Z,8Z,11Z)/18:4(6Z,9Z,12Z,15Z)/0:0)
DG(20:3(5Z,8Z,11Z)/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(20:3(5Z,8Z,11Z)/18:4(6Z,9Z,12Z,15Z)/0:0), in particular, consists of one chain of mead acid at the C-1 position and one chain of stearidonic acid at the C-2 position. The mead acid moiety is derived from fish oils, liver and kidney, 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(20:3(5Z,8Z,11Z)/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(20:3(5Z,8Z,11Z)/18:4(6Z,9Z,12Z,15Z)/0:0), in particular, consists of one chain of mead acid at the C-1 position and one chain of stearidonic acid at the C-2 position. The mead acid moiety is derived from fish oils, liver and kidney, 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(20:3(8Z,11Z,14Z)/18:4(6Z,9Z,12Z,15Z)/0:0)
DG(20:3(8Z,11Z,14Z)/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(20:3(8Z,11Z,14Z)/18:4(6Z,9Z,12Z,15Z)/0:0), in particular, consists of one chain of homo-g-linolenic acid at the C-1 position and one chain of stearidonic acid at the C-2 position. The homo-g-linolenic acid moiety is derived from fish oils, liver and kidney, 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(20:3(8Z,11Z,14Z)/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(20:3(8Z,11Z,14Z)/18:4(6Z,9Z,12Z,15Z)/0:0), in particular, consists of one chain of homo-g-linolenic acid at the C-1 position and one chain of stearidonic acid at the C-2 position. The homo-g-linolenic acid moiety is derived from fish oils, liver and kidney, 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(20:4(5Z,8Z,11Z,14Z)/18:3(6Z,9Z,12Z)/0:0)
DG(20:4(5Z,8Z,11Z,14Z)/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(20:4(5Z,8Z,11Z,14Z)/18:3(6Z,9Z,12Z)/0:0), in particular, consists of one chain of arachidonic acid at the C-1 position and one chain of g-linolenic acid at the C-2 position. The arachidonic acid moiety is derived from animal fats and eggs, 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(20:4(5Z,8Z,11Z,14Z)/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(20:4(5Z,8Z,11Z,14Z)/18:3(6Z,9Z,12Z)/0:0), in particular, consists of one chain of arachidonic acid at the C-1 position and one chain of g-linolenic acid at the C-2 position. The arachidonic acid moiety is derived from animal fats and eggs, 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(20:4(5Z,8Z,11Z,14Z)/18:3(9Z,12Z,15Z)/0:0)
DG(20:4(5Z,8Z,11Z,14Z)/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(20:4(5Z,8Z,11Z,14Z)/18:3(9Z,12Z,15Z)/0:0), in particular, consists of one chain of arachidonic acid at the C-1 position and one chain of a-linolenic acid at the C-2 position. The arachidonic acid moiety is derived from animal fats and eggs, 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(20:4(8Z,11Z,14Z,17Z)/18:3(6Z,9Z,12Z)/0:0)
DG(20:4(8Z,11Z,14Z,17Z)/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(20:4(8Z,11Z,14Z,17Z)/18:3(6Z,9Z,12Z)/0:0), in particular, consists of one chain of eicsoatetraenoic acid at the C-1 position and one chain of g-linolenic acid at the C-2 position. The eicsoatetraenoic acid moiety is derived from fish 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(20:4(8Z,11Z,14Z,17Z)/18:3(9Z,12Z,15Z)/0:0)
DG(20:4(8Z,11Z,14Z,17Z)/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(20:4(8Z,11Z,14Z,17Z)/18:3(9Z,12Z,15Z)/0:0), in particular, consists of one chain of eicsoatetraenoic acid at the C-1 position and one chain of a-linolenic acid at the C-2 position. The eicsoatetraenoic acid moiety is derived from fish 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(20:5(5Z,8Z,11Z,14Z,17Z)/18:2(9Z,12Z)/0:0)
DG(20:5(5Z,8Z,11Z,14Z,17Z)/18:2(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(20:5(5Z,8Z,11Z,14Z,17Z)/18:2(9Z,12Z)/0:0), in particular, consists of one chain of eicosapentaenoic acid at the C-1 position and one chain of linoleic acid at the C-2 position. The eicosapentaenoic acid moiety is derived from fish oils, liver and kidney, while the linoleic 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(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/16:1(9Z)/0:0)
DG(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/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(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/16:1(9Z)/0:0), in particular, consists of one chain of docosahexaenoic acid at the C-1 position and one chain of palmitoleic acid at the C-2 position. The docosahexaenoic acid moiety is derived from fish oils, while the palmitoleic acid moiety is derived from animal fats and vegetable oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/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(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/16:1(9Z)/0:0), in particular, consists of one chain of docosahexaenoic acid at the C-1 position and one chain of palmitoleic acid at the C-2 position. The docosahexaenoic acid moiety is derived from fish oils, while the palmitoleic acid moiety is derived from animal fats and vegetable oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
9-Hydroxyasimicinone
9-Hydroxyasimicinone is found in fruits. 9-Hydroxyasimicinone is a constituent of Annona squamosa (sugar apple). Constituent of Annona squamosa (sugar apple). 9-Hydroxyasimicinone is found in fruits.
DG(16:1n7/0:0/22:6n3)
DG(16:1n7/0:0/22:6n3) 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(16:1n7/0:0/22:6n3), in particular, consists of one chain of palmitoleic acid at the C-1 position and one chain of docosahexaenoic acid at the C-3 position. The palmitoleic acid moiety is derived from animal fats and vegetable oils, 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(20:3n9/0:0/18:4n3)
DG(20:3n9/0:0/18:4n3) 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(20:3n9/0:0/18:4n3), in particular, consists of one chain of mead acid at the C-1 position and one chain of stearidonic acid at the C-3 position. The mead acid moiety is derived from fish oils, liver and kidney, 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(18:3n6/0:0/20:4n6)
DG(18:3n6/0:0/20:4n6) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(18:3n6/0:0/20:4n6), in particular, consists of one chain of g-linolenic acid at the C-1 position and one chain of arachidonic acid at the C-3 position. The g-linolenic acid moiety is derived from animal fats, while the arachidonic acid moiety is derived from animal fats and eggs. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(18:3n6/0:0/20:4n3)
DG(18:3n6/0:0/20:4n3) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(18:3n6/0:0/20:4n3), in particular, consists of one chain of g-linolenic acid at the C-1 position and one chain of eicosatetraenoic acid at the C-3 position. The g-linolenic acid moiety is derived from animal fats, while the eicosatetraenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(20:3n6/0:0/18:4n3)
DG(20:3n6/0:0/18:4n3) 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(20:3n6/0:0/18:4n3), in particular, consists of one chain of homo-g-linolenic acid at the C-1 position and one chain of stearidonic acid at the C-3 position. The homo-g-linolenic acid moiety is derived from fish oils, liver and kidney, 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(20:4n6/0:0/18:3n3)
DG(20:4n6/0:0/18:3n3) 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(20:4n6/0:0/18:3n3), in particular, consists of one chain of arachidonic acid at the C-1 position and one chain of a-linolenic acid at the C-3 position. The arachidonic acid moiety is derived from animal fats and eggs, 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-3 position.
DG(18:3n3/0:0/20:4n3)
DG(18:3n3/0:0/20:4n3) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(18:3n3/0:0/20:4n3), in particular, consists of one chain of a-linolenic acid at the C-1 position and one chain of eicosatetraenoic acid at the C-3 position. The a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil, while the eicosatetraenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(14:0/PGF2alpha/0:0)
DG(14:0/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(14:0/PGF2alpha/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(PGF2alpha/14:0/0:0)
DG(PGF2alpha/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(PGF2alpha/14:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(14:0/0:0/PGF2alpha)
DG(14:0/0:0/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/0:0/14:0)
DG(PGF2alpha/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(14:0/PGE1/0:0)
DG(14:0/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(14:0/PGE1/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(PGE1/14:0/0:0)
DG(PGE1/14:0/0:0) 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(PGE1/14:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(14:0/0:0/PGE1)
DG(14:0/0:0/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(PGE1/0:0/14:0)
DG(PGE1/0:0/14:0) 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(14:0/PGD1/0:0)
DG(14:0/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(14:0/PGD1/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(PGD1/14:0/0:0)
DG(PGD1/14:0/0:0) 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(PGD1/14:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(14:0/0:0/PGD1)
DG(14:0/0:0/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(PGD1/0:0/14:0)
DG(PGD1/0:0/14:0) 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(16:0/5-iso PGF2VI/0:0)
DG(16:0/5-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(16:0/5-iso PGF2VI/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(5-iso PGF2VI/16:0/0:0)
DG(5-iso PGF2VI/16:0/0:0) 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/16:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(16:0/0:0/5-iso PGF2VI)
DG(16:0/0:0/5-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/0:0/16:0)
DG(5-iso PGF2VI/0:0/16:0) 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/PGF2alpha/0:0)
DG(i-14:0/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-14:0/PGF2alpha/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(PGF2alpha/i-14:0/0:0)
DG(PGF2alpha/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(PGF2alpha/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/PGF2alpha)
DG(i-14:0/0:0/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-14:0)
DG(PGF2alpha/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-14:0/PGE1/0:0)
DG(i-14:0/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-14:0/PGE1/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(PGE1/i-14:0/0:0)
DG(PGE1/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(PGE1/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/PGE1)
DG(i-14:0/0:0/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-14:0)
DG(PGE1/0:0/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-14:0/PGD1/0:0)
DG(i-14:0/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-14:0/PGD1/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(PGD1/i-14:0/0:0)
DG(PGD1/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(PGD1/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/PGD1)
DG(i-14:0/0:0/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-14:0)
DG(PGD1/0:0/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-16:0/5-iso PGF2VI/0:0)
DG(i-16:0/5-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-16:0/5-iso PGF2VI/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(5-iso PGF2VI/i-16:0/0:0)
DG(5-iso PGF2VI/i-16:0/0:0) 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-16:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-16:0/0:0/5-iso PGF2VI)
DG(i-16:0/0:0/5-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-16:0)
DG(5-iso PGF2VI/0:0/i-16:0) 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.
14-Hydroxy-25-desoxyrollinicin
14-hydroxy-25-desoxyrollinicin is a member of the class of compounds known as annonaceous acetogenins. Annonaceous acetogenins are waxy derivatives of fatty acids (usually C32 or C34), containing a terminal carboxylic acid combined with a 2-propanol unit at the C-2 position to form a methyl- substituted alpha,beta-unsaturated-gamma-lactone. One of their interesting structural features is a single, adjacent, or nonadjacent tetrahydrofuran (THF) or tetrahydropyran (THP) system with one or two flanking hydroxyl group(s) at the center of a long hydrocarbon chain. 14-hydroxy-25-desoxyrollinicin is practically insoluble (in water) and a very weakly acidic compound (based on its pKa). 14-hydroxy-25-desoxyrollinicin can be found in custard apple, which makes 14-hydroxy-25-desoxyrollinicin a potential biomarker for the consumption of this food product.
(2,4-trans)-28-hydroxybullatacinone|28-hydroxybullatacinone
Annonin XIV
DG(18:3/20:4/0:0)[iso2]
DG(18:2/20:5/0:0)[iso2]
annoglaucin
Muricatin C
Rollidecin A
Bullatetrocin
Rollitacin
glabracin A
Purpurenin
12,15-cis-Squamostatin A
Rollimusin
20,23-cis-Bullatalicinone
27-hydroxybullatacin
9-Hydroxyasimicinone
12-Hydroxybullatacin
5-[7-[5-[1,4-Dihydroxy-4-[5-(1-hydroxyundecyl)oxolan-2-yl]butyl]oxolan-2-yl]heptyl]-3-(2-oxopropyl)oxolan-2-one
4-[13-[5-[5-(1,4-dihydroxyundecyl)oxolan-2-yl]oxolan-2-yl]-2,13-dihydroxytridecyl]-2-methyl-2H-furan-5-one
[1-hydroxy-3-[(Z)-tridec-9-enoxy]propan-2-yl] (8Z,11Z,14Z,17Z,20Z,23Z)-hexacosa-8,11,14,17,20,23-hexaenoate
[1-hydroxy-3-[(7Z,10Z,13Z,16Z,19Z,22Z,25Z)-octacosa-7,10,13,16,19,22,25-heptaenoxy]propan-2-yl] undecanoate
[1-[(5Z,8Z,11Z,14Z,17Z,20Z,23Z)-hexacosa-5,8,11,14,17,20,23-heptaenoxy]-3-hydroxypropan-2-yl] tridecanoate
[1-hydroxy-3-[(9Z,12Z)-nonadeca-9,12-dienoxy]propan-2-yl] (5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoate
[1-hydroxy-3-[(Z)-pentadec-9-enoxy]propan-2-yl] (6Z,9Z,12Z,15Z,18Z,21Z)-tetracosa-6,9,12,15,18,21-hexaenoate
[1-[(7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoxy]-3-hydroxypropan-2-yl] (9Z,12Z)-heptadeca-9,12-dienoate
[1-[(8Z,11Z,14Z,17Z,20Z,23Z)-hexacosa-8,11,14,17,20,23-hexaenoxy]-3-hydroxypropan-2-yl] (Z)-tridec-9-enoate
[1-[(4Z,7Z,10Z,13Z,16Z,19Z)-docosa-4,7,10,13,16,19-hexaenoxy]-3-hydroxypropan-2-yl] (Z)-heptadec-9-enoate
(1-hydroxy-3-undecoxypropan-2-yl) (7Z,10Z,13Z,16Z,19Z,22Z,25Z)-octacosa-7,10,13,16,19,22,25-heptaenoate
[1-hydroxy-3-[(6Z,9Z,12Z,15Z,18Z,21Z)-tetracosa-6,9,12,15,18,21-hexaenoxy]propan-2-yl] (Z)-pentadec-9-enoate
[1-hydroxy-3-[(3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoxy]propan-2-yl] (11Z,14Z)-henicosa-11,14-dienoate
[1-hydroxy-3-[(5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoxy]propan-2-yl] (9Z,12Z)-nonadeca-9,12-dienoate
[1-[(Z)-heptadec-9-enoxy]-3-hydroxypropan-2-yl] (4Z,7Z,10Z,13Z,16Z,19Z)-docosa-4,7,10,13,16,19-hexaenoate
[1-[(11Z,14Z)-henicosa-11,14-dienoxy]-3-hydroxypropan-2-yl] (3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoate
[1-[(9Z,12Z)-heptadeca-9,12-dienoxy]-3-hydroxypropan-2-yl] (7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoate
(1-hydroxy-3-tridecoxypropan-2-yl) (5Z,8Z,11Z,14Z,17Z,20Z,23Z)-hexacosa-5,8,11,14,17,20,23-heptaenoate
(1-decanoyloxy-3-hydroxypropan-2-yl) (7Z,10Z,13Z,16Z,19Z,22Z,25Z)-octacosa-7,10,13,16,19,22,25-heptaenoate
(1-dodecanoyloxy-3-hydroxypropan-2-yl) (5Z,8Z,11Z,14Z,17Z,20Z,23Z)-hexacosa-5,8,11,14,17,20,23-heptaenoate
[1-hydroxy-3-[(Z)-tetradec-9-enoyl]oxypropan-2-yl] (6Z,9Z,12Z,15Z,18Z,21Z)-tetracosa-6,9,12,15,18,21-hexaenoate
[3-hydroxy-2-[(3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoyl]oxypropyl] (11Z,14Z)-icosa-11,14-dienoate
[1-[(Z)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] (4Z,7Z,10Z,13Z,16Z,19Z)-docosa-4,7,10,13,16,19-hexaenoate
[1-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]oxy-3-hydroxypropan-2-yl] (10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoate
[1-hydroxy-3-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoyl]oxypropan-2-yl] (8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoate
[1-hydroxy-3-[(9Z,12Z)-octadeca-9,12-dienoyl]oxypropan-2-yl] (5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoate
[3-hydroxy-2-[(6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoyl]oxypropyl] (11Z,14Z,17Z)-icosa-11,14,17-trienoate
[1-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-hydroxypropan-2-yl] (7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoate
[2-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoyl]oxy-3-hydroxypropyl] (10Z,13Z,16Z)-docosa-10,13,16-trienoate
(1-hydroxy-3-octanoyloxypropan-2-yl) (9Z,12Z,15Z,18Z,21Z,24Z,27Z)-triaconta-9,12,15,18,21,24,27-heptaenoate
[1-carboxy-3-[3-decanoyloxy-2-[(11E,14E)-heptadeca-11,14-dienoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(E)-tetradec-9-enoyl]oxy-3-[(E)-tridec-8-enoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-[(7E,9E)-tetradeca-7,9-dienoyl]oxy-2-tridecanoyloxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(4E,7E)-deca-4,7-dienoyl]oxy-3-heptadecanoyloxypropoxy]propyl]-trimethylazanium
[(2S)-1-[(E)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] (4E,7E,10E,13E,16E,19E)-docosa-4,7,10,13,16,19-hexaenoate
[1-carboxy-3-[2-dodecanoyloxy-3-[(9E,12E)-pentadeca-9,12-dienoyl]oxypropoxy]propyl]-trimethylazanium
[1-[(5E,7E,9E,11E,13E)-hexadeca-5,7,9,11,13-pentaenoyl]oxy-3-hydroxypropan-2-yl] (14E,16E)-docosa-14,16-dienoate
[1-carboxy-3-[3-dodecanoyloxy-2-[(9E,12E)-pentadeca-9,12-dienoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-[(E)-dec-4-enoyl]oxy-2-[(E)-heptadec-7-enoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(E)-hexadec-7-enoyl]oxy-3-[(E)-undec-4-enoyl]oxypropoxy]propyl]-trimethylazanium
[(2S)-1-hydroxy-3-[(9E,12E,15E)-octadeca-9,12,15-trienoyl]oxypropan-2-yl] (5E,8E,11E,14E)-icosa-5,8,11,14-tetraenoate
[1-carboxy-3-[2-[(7E,9E)-tetradeca-7,9-dienoyl]oxy-3-tridecanoyloxypropoxy]propyl]-trimethylazanium
[(2S)-1-hydroxy-3-[(9E,12E)-octadeca-9,12-dienoyl]oxypropan-2-yl] (5E,8E,11E,14E,17E)-icosa-5,8,11,14,17-pentaenoate
[1-[(9E,11E,13E)-hexadeca-9,11,13-trienoyl]oxy-3-hydroxypropan-2-yl] (10E,13E,16E,19E)-docosa-10,13,16,19-tetraenoate
[1-carboxy-3-[3-[(E)-dodec-5-enoyl]oxy-2-[(E)-pentadec-9-enoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-[(4E,7E)-hexadeca-4,7-dienoyl]oxy-2-undecanoyloxypropoxy]propyl]-trimethylazanium
[(2S)-3-hydroxy-2-[(9E,12E)-octadeca-9,12-dienoyl]oxypropyl] (5E,8E,11E,14E,17E)-icosa-5,8,11,14,17-pentaenoate
[1-carboxy-3-[2-[(4E,7E)-hexadeca-4,7-dienoyl]oxy-3-undecanoyloxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-[(4E,7E)-deca-4,7-dienoyl]oxy-2-heptadecanoyloxypropoxy]propyl]-trimethylazanium
[(2S)-1-hydroxy-3-[(6E,9E,12E,15E)-octadeca-6,9,12,15-tetraenoyl]oxypropan-2-yl] (8E,11E,14E)-icosa-8,11,14-trienoate
[1-carboxy-3-[2-[(E)-dec-4-enoyl]oxy-3-[(E)-heptadec-7-enoyl]oxypropoxy]propyl]-trimethylazanium
[(2S)-3-hydroxy-2-[(6E,9E,12E,15E)-octadeca-6,9,12,15-tetraenoyl]oxypropyl] (8E,11E,14E)-icosa-8,11,14-trienoate
[1-[(4E,7E)-hexadeca-4,7-dienoyl]oxy-3-hydroxypropan-2-yl] (7E,10E,13E,16E,19E)-docosa-7,10,13,16,19-pentaenoate
[1-carboxy-3-[3-[(6E,9E)-dodeca-6,9-dienoyl]oxy-2-pentadecanoyloxypropoxy]propyl]-trimethylazanium
[1-[(7E,9E,11E,13E)-hexadeca-7,9,11,13-tetraenoyl]oxy-3-hydroxypropan-2-yl] (13E,16E,19E)-docosa-13,16,19-trienoate
[1-carboxy-3-[2-decanoyloxy-3-[(11E,14E)-heptadeca-11,14-dienoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-[(E)-tetradec-9-enoyl]oxy-2-[(E)-tridec-8-enoyl]oxypropoxy]propyl]-trimethylazanium
[(2S)-2-[(E)-hexadec-9-enoyl]oxy-3-hydroxypropyl] (4E,7E,10E,13E,16E,19E)-docosa-4,7,10,13,16,19-hexaenoate
[1-carboxy-3-[2-[(6E,9E)-dodeca-6,9-dienoyl]oxy-3-pentadecanoyloxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-[(E)-hexadec-7-enoyl]oxy-2-[(E)-undec-4-enoyl]oxypropoxy]propyl]-trimethylazanium
[(2S)-3-hydroxy-2-[(9E,12E,15E)-octadeca-9,12,15-trienoyl]oxypropyl] (5E,8E,11E,14E)-icosa-5,8,11,14-tetraenoate
[1-carboxy-3-[2-[(E)-dodec-5-enoyl]oxy-3-[(E)-pentadec-9-enoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(Z)-tetradec-9-enoyl]oxy-3-[(Z)-tridec-9-enoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-nonanoyloxy-2-[(9Z,12Z)-octadeca-9,12-dienoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(11Z,14Z)-henicosa-11,14-dienoyl]oxy-3-hexanoyloxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-decanoyloxy-2-[(9Z,12Z)-heptadeca-9,12-dienoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(9Z,12Z)-nonadeca-9,12-dienoyl]oxy-3-octanoyloxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-propanoyloxy-2-[(13Z,16Z)-tetracosa-13,16-dienoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-heptanoyloxy-2-[(11Z,14Z)-icosa-11,14-dienoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(13Z,16Z)-docosa-13,16-dienoyl]oxy-3-pentanoyloxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-undecanoyloxypropoxy]propyl]-trimethylazanium
1-(6Z,9Z,12Z-octadecatrienoyl)-2-(5Z,8Z,11Z,14Z-eicosatetraenoyl)-sn-glycerol
1-(9Z,12Z-octadecadienoyl)-2-(5Z,8Z,11Z,14Z,17Z-eicosapentaenoyl)-sn-glycerol
1-(9Z-hexadecenoyl)-2-(4Z,7Z,10Z,13Z,16Z,19Z-docosahexaenoyl)-sn-glycerol
1-(6Z,9Z,12Z,15Z-octadecatetraenoyl)-2-(8Z,11Z,14Z-eicosatrienoyl)-sn-glycerol
1-(9Z,12Z,15Z-octadecatrienoyl)-2-(5Z,8Z,11Z,14Z-eicosatetraenoyl)-sn-glycerol
diacylglycerol 38:7
A diglyceride in which the two acyl groups contain a total of 38 carbons and 7 double bonds.
(3r,5r)-5-[(11r)-11-[(2r,2'r,5r,5'r)-5'-[(1s,5s)-1,5-dihydroxyundecyl]-[2,2'-bioxolan]-5-yl]-11-hydroxyundecyl]-3-(2-oxopropyl)oxolan-2-one
(5s)-3-[(13r)-13-hydroxy-13-[(2r,2'r,5r,5's)-5'-[(1r,5r,6r)-1,5,6-trihydroxyundecyl]-[2,2'-bioxolan]-5-yl]tridecyl]-5-methyl-5h-furan-2-one
(5s)-3-[(2r)-9-[(2r,5s)-5-[(1s,4r)-1,4-dihydroxy-4-[(2r,5s)-5-[(1r)-1-hydroxyundecyl]oxolan-2-yl]butyl]oxolan-2-yl]-2-hydroxynonyl]-5-methyl-5h-furan-2-one
(5r)-5-methyl-3-[(2s,10r,13r)-2,10,13-trihydroxy-13-[(2r,2'r,5s,5's)-5'-[(1s)-1-hydroxyundecyl]-[2,2'-bioxolan]-5-yl]tridecyl]-5h-furan-2-one
(2r)-1-[(5s)-5-methyl-2-oxo-5h-furan-3-yl]-7-[(2r,5s)-5-[(1s,4r,5r)-1,4,5-trihydroxynonadecyl]oxolan-2-yl]heptan-2-yl acetate
(5s)-3-[(2r)-9-[(2s,5r)-5-[(1s,4r)-1,4-dihydroxy-4-[(2r,5r)-5-[(1s)-1-hydroxyundecyl]oxolan-2-yl]butyl]oxolan-2-yl]-2-hydroxynonyl]-5-methyl-5h-furan-2-one
5-{11-[5'-(1,5-dihydroxyundecyl)-[2,2'-bioxolan]-5-yl]-11-hydroxyundecyl}-3-(2-oxopropyl)oxolan-2-one
(5s)-5-methyl-3-[(2r,13r)-2,8,13-trihydroxy-13-[(2r,2's,5r,5'r)-5'-[(1r)-1-hydroxyundecyl]-[2,2'-bioxolan]-5-yl]tridecyl]-5h-furan-2-one
(5s)-3-[(2r)-9-[(2s,5s)-5-[(1s,4r)-1,4-dihydroxy-4-[(2r,5r)-5-[(1s)-1-hydroxyundecyl]oxolan-2-yl]butyl]oxolan-2-yl]-2-hydroxynonyl]-5-methyl-5h-furan-2-one
(5s)-3-[(2r)-9-[(2r,5s)-5-[(1s,4r)-1,4-dihydroxy-4-[(2r,5r)-5-[(1r)-1-hydroxyundecyl]oxolan-2-yl]butyl]oxolan-2-yl]-2-hydroxynonyl]-5-methyl-5h-furan-2-one
(5s)-3-[(2r)-9-[(5s)-5-[(1s,4s)-1,4-dihydroxy-4-[(2s,5r)-5-[(1s)-1-hydroxyundecyl]oxolan-2-yl]butyl]oxolan-2-yl]-2-hydroxynonyl]-5-methyl-5h-furan-2-one
(5s)-5-methyl-3-[(2r,8r,13r)-2,8,13-trihydroxy-13-[(2r,2'r,5r,5'r)-5'-[(1s)-1-hydroxyundecyl]-[2,2'-bioxolan]-5-yl]tridecyl]-5h-furan-2-one
(5r)-3-{9-[(2r,5s)-5-[(1r,4r)-4-[(2s,5s)-5-[(1s,5r)-1,5-dihydroxyundecyl]oxolan-2-yl]-1,4-dihydroxybutyl]oxolan-2-yl]nonyl}-5-methyl-5h-furan-2-one
(5s)-3-[(13s)-13-hydroxy-13-[(2s,2's,5s,5'r)-5'-[(1s)-1,5,6-trihydroxyundecyl]-[2,2'-bioxolan]-5-yl]tridecyl]-5-methyl-5h-furan-2-one
(5r)-5-methyl-3-[(2s,10r,13s)-2,10,13-trihydroxy-13-[(2s,2's,5s,5's)-5'-[(1s)-1-hydroxyundecyl]-[2,2'-bioxolan]-5-yl]tridecyl]-5h-furan-2-one
3-{13-[5'-(1,5-dihydroxyundecyl)-[2,2'-bioxolan]-5-yl]-8,13-dihydroxytridecyl}-5-methyl-5h-furan-2-one
(5s)-3-[(2r)-7-[(2r,5s)-5-[(1s,4r)-1,4-dihydroxy-4-[(2r,5r)-5-[(1r)-1-hydroxytridecyl]oxolan-2-yl]butyl]oxolan-2-yl]-2-hydroxyheptyl]-5-methyl-5h-furan-2-one
(5r)-3-[(2s)-9-[(2s,5s)-5-[(1s,4r)-1,4-dihydroxy-4-[(2r,5s)-5-[(1s)-1-hydroxyundecyl]oxolan-2-yl]butyl]oxolan-2-yl]-2-hydroxynonyl]-5-methyl-5h-furan-2-one
(5s)-3-[(10s,13s)-13-[(2s,2'r,5s,5's)-5'-[(1r,5r)-1,5-dihydroxyundecyl]-[2,2'-bioxolan]-5-yl]-10,13-dihydroxytridecyl]-5-methyl-5h-furan-2-one
(5s)-5-methyl-3-[(2r,8r,13r)-2,8,13-trihydroxy-13-[(2r,2'r,5r,5'r)-5'-[(1r)-1-hydroxyundecyl]-[2,2'-bioxolan]-5-yl]tridecyl]-5h-furan-2-one
(3s,5r)-5-[(11r)-11-[(2r,2'r,5r,5'r)-5'-[(1s,5s)-1,5-dihydroxyundecyl]-[2,2'-bioxolan]-5-yl]-11-hydroxyundecyl]-3-(2-oxopropyl)oxolan-2-one
(5r)-3-[(2r)-9-[(2r,5s)-5-[(1s,4r)-1,4-dihydroxy-4-[(2r,5r)-5-[(1r)-1-hydroxyundecyl]oxolan-2-yl]butyl]oxolan-2-yl]-2-hydroxynonyl]-5-methyl-5h-furan-2-one
(5s)-3-[(2r,13r)-13-[(2s,2's,5s,5's)-5'-[(1s)-1,7-dihydroxyundecyl]-[2,2'-bioxolan]-5-yl]-2,13-dihydroxytridecyl]-5-methyl-5h-furan-2-one
(3r,5r)-5-{7-[(2s,5s)-5-[(1s,4s)-1,4-dihydroxy-4-[(2r,5s)-5-[(1s)-1-hydroxyundecyl]oxolan-2-yl]butyl]oxolan-2-yl]heptyl}-3-(2-oxopropyl)oxolan-2-one
annoglaucin
{"Ingredient_id": "HBIN016212","Ingredient_name": "annoglaucin","Alias": "NA","Ingredient_formula": "C37H66O8","Ingredient_Smile": "CCCCCCCCCCC(C1CCC(O1)C2CCC(O2)C(CCCCC(CCCCCC(CC3=CC(OC3=O)C)O)O)O)O","Ingredient_weight": "638.9 g/mol","OB_score": "NA","CAS_id": "NA","SymMap_id": "NA","TCMID_id": "1302","TCMSP_id": "NA","TCM_ID_id": "NA","PubChem_id": "101918979","DrugBank_id": "NA"}
