Exact Mass: 640.5217434

DG(16:0/22:6(4Z,7Z,10Z,13Z,16Z,19Z)/0:0)

C41H68O5 (640.5066478)

DG(16:0/22:6(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(16:0/22:6(4Z,7Z,10Z,13Z,16Z,19Z)/0:0), in particular, consists of one chain of palmitic acid at the C-1 position and one chain of docosahexaenoic acid at the C-2 position. The palmitic acid moiety is derived from fish oils, milk fats, vegetable oils and animal fats, while the docosahexaenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.

DG(16:1(9Z)/22:5(4Z,7Z,10Z,13Z,16Z)/0:0)

C41H68O5 (640.5066478)

DG(16:1(9Z)/22:5(4Z,7Z,10Z,13Z,16Z)/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)/22:5(4Z,7Z,10Z,13Z,16Z)/0:0), in particular, consists of one chain of palmitoleic acid at the C-1 position and one chain of docosapentaenoic acid at the C-2 position. The palmitoleic acid moiety is derived from animal fats and vegetable oils, while the docosapentaenoic acid moiety is derived from animal fats and brain. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(16:1(9Z)/22:5(4Z,7Z,10Z,13Z,16Z)/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)/22:5(4Z,7Z,10Z,13Z,16Z)/0:0), in particular, consists of one chain of palmitoleic acid at the C-1 position and one chain of docosapentaenoic acid at the C-2 position. The palmitoleic acid moiety is derived from animal fats and vegetable oils, while the docosapentaenoic acid moiety is derived from animal fats and brain. 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)/22:5(7Z,10Z,13Z,16Z,19Z)/0:0)

C41H68O5 (640.5066478)

DG(16:1(9Z)/22:5(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)/22:5(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 docosapentaenoic acid at the C-2 position. The palmitoleic acid moiety is derived from animal fats and vegetable oils, while the docosapentaenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(16:1(9Z)/22:5(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)/22:5(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 docosapentaenoic acid at the C-2 position. The palmitoleic acid moiety is derived from animal fats and vegetable oils, while the docosapentaenoic 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(18:1(11Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0)

C41H68O5 (640.5066478)

DG(18:1(11Z)/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(18:1(11Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of eicosapentaenoic acid at the C-2 position. The vaccenic acid moiety is derived from butter fat and animal fat, 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(18:1(11Z)/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(18:1(11Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of eicosapentaenoic acid at the C-2 position. The vaccenic acid moiety is derived from butter fat and animal fat, 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(18:1(9Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0)

C41H68O5 (640.5066478)

DG(18:1(9Z)/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(18:1(9Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of oleic acid at the C-1 position and one chain of eicosapentaenoic acid at the C-2 position. The oleic acid moiety is derived from vegetable oils, especially olive and canola oil, 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)/20:4(5Z,8Z,11Z,14Z)/0:0)

C41H68O5 (640.5066478)

DG(18:2(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(18:2(9Z,12Z)/20:4(5Z,8Z,11Z,14Z)/0:0), in particular, consists of one chain of linoleic acid at the C-1 position and one chain of arachidonic acid at the C-2 position. The linoleic acid moiety is derived from seed oils, 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(18:2(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(18:2(9Z,12Z)/20:4(5Z,8Z,11Z,14Z)/0:0), in particular, consists of one chain of linoleic acid at the C-1 position and one chain of arachidonic acid at the C-2 position. The linoleic acid moiety is derived from seed oils, 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(18:2(9Z,12Z)/20:4(8Z,11Z,14Z,17Z)/0:0)

C41H68O5 (640.5066478)

DG(18:2(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(18:2(9Z,12Z)/20:4(8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of linoleic acid at the C-1 position and one chain of eicsoatetraenoic acid at the C-2 position. The linoleic acid moiety is derived from seed oils, 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)/20:3(5Z,8Z,11Z)/0:0)

C41H68O5 (640.5066478)

DG(18:3(6Z,9Z,12Z)/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(18:3(6Z,9Z,12Z)/20:3(5Z,8Z,11Z)/0:0), in particular, consists of one chain of g-linolenic acid at the C-1 position and one chain of mead acid at the C-2 position. The g-linolenic acid moiety is derived from animal fats, 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(18:3(6Z,9Z,12Z)/20:3(8Z,11Z,14Z)/0:0)

C41H68O5 (640.5066478)

DG(18:3(6Z,9Z,12Z)/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(18:3(6Z,9Z,12Z)/20:3(8Z,11Z,14Z)/0:0), in particular, consists of one chain of g-linolenic acid at the C-1 position and one chain of homo-g-linolenic acid at the C-2 position. The g-linolenic acid moiety is derived from animal fats, 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(18:3(9Z,12Z,15Z)/20:3(5Z,8Z,11Z)/0:0)

C41H68O5 (640.5066478)

DG(18:3(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(18:3(9Z,12Z,15Z)/20:3(5Z,8Z,11Z)/0:0), in particular, consists of one chain of a-linolenic acid at the C-1 position and one chain of mead acid at the C-2 position. The a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil, 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(18:3(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(18:3(9Z,12Z,15Z)/20:3(5Z,8Z,11Z)/0:0), in particular, consists of one chain of a-linolenic acid at the C-1 position and one chain of mead acid at the C-2 position. The a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil, 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.

DG(18:3(9Z,12Z,15Z)/20:3(8Z,11Z,14Z)/0:0)

C41H68O5 (640.5066478)

DG(18:3(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(18:3(9Z,12Z,15Z)/20:3(8Z,11Z,14Z)/0:0), in particular, consists of one chain of a-linolenic acid at the C-1 position and one chain of homo-g-linolenic acid at the C-2 position. The a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil, 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(18:3(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(18:3(9Z,12Z,15Z)/20:3(8Z,11Z,14Z)/0:0), in particular, consists of one chain of a-linolenic acid at the C-1 position and one chain of homo-g-linolenic acid at the C-2 position. The a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil, 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(18:4(6Z,9Z,12Z,15Z)/20:2(11Z,14Z)/0:0)

C41H68O5 (640.5066478)

DG(18:4(6Z,9Z,12Z,15Z)/20:2(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)/20:2(11Z,14Z)/0:0), in particular, consists of one chain of stearidonic acid at the C-1 position and one chain of eicosadienoic acid at the C-2 position. The stearidonic acid moiety is derived from seed oils, while the eicosadienoic acid moiety is derived from fish oils and liver. 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)/20:2(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)/20:2(11Z,14Z)/0:0), in particular, consists of one chain of stearidonic acid at the C-1 position and one chain of eicosadienoic acid at the C-2 position. The stearidonic acid moiety is derived from seed oils, while the eicosadienoic acid moiety is derived from fish oils and liver. 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(20:2(11Z,14Z)/18:4(6Z,9Z,12Z,15Z)/0:0)

C41H68O5 (640.5066478)

DG(20:2(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(20:2(11Z,14Z)/18:4(6Z,9Z,12Z,15Z)/0:0), in particular, consists of one chain of eicosadienoic acid at the C-1 position and one chain of stearidonic acid at the C-2 position. The eicosadienoic acid moiety is derived from fish oils and liver, 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(20:2(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(20:2(11Z,14Z)/18:4(6Z,9Z,12Z,15Z)/0:0), in particular, consists of one chain of eicosadienoic acid at the C-1 position and one chain of stearidonic acid at the C-2 position. The eicosadienoic acid moiety is derived from fish oils and liver, 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(5Z,8Z,11Z)/18:3(6Z,9Z,12Z)/0:0)

C41H68O5 (640.5066478)

DG(20:3(5Z,8Z,11Z)/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(20:3(5Z,8Z,11Z)/18:3(6Z,9Z,12Z)/0:0), in particular, consists of one chain of mead acid at the C-1 position and one chain of g-linolenic acid at the C-2 position. The mead acid moiety is derived from fish oils, liver and kidney, 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(20:3(5Z,8Z,11Z)/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(20:3(5Z,8Z,11Z)/18:3(6Z,9Z,12Z)/0:0), in particular, consists of one chain of mead acid at the C-1 position and one chain of g-linolenic acid at the C-2 position. The mead acid moiety is derived from fish oils, liver and kidney, 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(20:3(5Z,8Z,11Z)/18:3(9Z,12Z,15Z)/0:0)

C41H68O5 (640.5066478)

DG(20:3(5Z,8Z,11Z)/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(20:3(5Z,8Z,11Z)/18:3(9Z,12Z,15Z)/0:0), in particular, consists of one chain of mead acid at the C-1 position and one chain of a-linolenic acid at the C-2 position. The mead acid moiety is derived from fish oils, liver and kidney, 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(20:3(5Z,8Z,11Z)/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(20:3(5Z,8Z,11Z)/18:3(9Z,12Z,15Z)/0:0), in particular, consists of one chain of mead acid at the C-1 position and one chain of a-linolenic acid at the C-2 position. The mead acid moiety is derived from fish oils, liver and kidney, while the a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.

DG(20:3(8Z,11Z,14Z)/18:3(6Z,9Z,12Z)/0:0)

C41H68O5 (640.5066478)

DG(20:3(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(20:3(8Z,11Z,14Z)/18:3(6Z,9Z,12Z)/0:0), in particular, consists of one chain of homo-g-linolenic acid at the C-1 position and one chain of g-linolenic acid at the C-2 position. The homo-g-linolenic acid moiety is derived from fish oils, liver and kidney, 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(20:3(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(20:3(8Z,11Z,14Z)/18:3(6Z,9Z,12Z)/0:0), in particular, consists of one chain of homo-g-linolenic acid at the C-1 position and one chain of g-linolenic acid at the C-2 position. The homo-g-linolenic acid moiety is derived from fish oils, liver and kidney, 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(20:3(8Z,11Z,14Z)/18:3(9Z,12Z,15Z)/0:0)

C41H68O5 (640.5066478)

DG(20:3(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(20:3(8Z,11Z,14Z)/18:3(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 a-linolenic acid at the C-2 position. The homo-g-linolenic acid moiety is derived from fish oils, liver and kidney, 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(5Z,8Z,11Z,14Z)/18:2(9Z,12Z)/0:0)

C41H68O5 (640.5066478)

DG(20:4(5Z,8Z,11Z,14Z)/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(20:4(5Z,8Z,11Z,14Z)/18:2(9Z,12Z)/0:0), in particular, consists of one chain of arachidonic acid at the C-1 position and one chain of linoleic acid at the C-2 position. The arachidonic acid moiety is derived from animal fats and eggs, 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(20:4(8Z,11Z,14Z,17Z)/18:2(9Z,12Z)/0:0)

C41H68O5 (640.5066478)

DG(20:4(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(20:4(8Z,11Z,14Z,17Z)/18:2(9Z,12Z)/0:0), in particular, consists of one chain of eicsoatetraenoic acid at the C-1 position and one chain of linoleic acid at the C-2 position. The eicsoatetraenoic acid moiety is derived from fish oils, 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(20:5(5Z,8Z,11Z,14Z,17Z)/18:1(11Z)/0:0)

C41H68O5 (640.5066478)

DG(20:5(5Z,8Z,11Z,14Z,17Z)/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(20:5(5Z,8Z,11Z,14Z,17Z)/18:1(11Z)/0:0), in particular, consists of one chain of eicosapentaenoic acid at the C-1 position and one chain of vaccenic acid at the C-2 position. The eicosapentaenoic acid moiety is derived from fish oils, liver and kidney, 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(20:5(5Z,8Z,11Z,14Z,17Z)/18:1(9Z)/0:0)

C41H68O5 (640.5066478)

DG(20:5(5Z,8Z,11Z,14Z,17Z)/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(20:5(5Z,8Z,11Z,14Z,17Z)/18:1(9Z)/0:0), in particular, consists of one chain of eicosapentaenoic acid at the C-1 position and one chain of oleic acid at the C-2 position. The eicosapentaenoic acid moiety is derived from fish oils, liver and kidney, 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(22:5(4Z,7Z,10Z,13Z,16Z)/16:1(9Z)/0:0)

C41H68O5 (640.5066478)

DG(22:5(4Z,7Z,10Z,13Z,16Z)/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(22:5(4Z,7Z,10Z,13Z,16Z)/16:1(9Z)/0:0), in particular, consists of one chain of docosapentaenoic acid at the C-1 position and one chain of palmitoleic acid at the C-2 position. The docosapentaenoic acid moiety is derived from animal fats and brain, 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(22:5(7Z,10Z,13Z,16Z,19Z)/16:1(9Z)/0:0)

C41H68O5 (640.5066478)

DG(22:5(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(22:5(7Z,10Z,13Z,16Z,19Z)/16:1(9Z)/0:0), in particular, consists of one chain of docosapentaenoic acid at the C-1 position and one chain of palmitoleic acid at the C-2 position. The docosapentaenoic 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(22:5(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(22:5(7Z,10Z,13Z,16Z,19Z)/16:1(9Z)/0:0), in particular, consists of one chain of docosapentaenoic acid at the C-1 position and one chain of palmitoleic acid at the C-2 position. The docosapentaenoic 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.

DG(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/16:0/0:0)

C41H68O5 (640.5066478)

DG(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/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(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/16:0/0:0), in particular, consists of one chain of docosahexaenoic acid at the C-1 position and one chain of palmitic acid at the C-2 position. The docosahexaenoic acid moiety is derived from fish 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(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/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(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/16:0/0:0), in particular, consists of one chain of docosahexaenoic acid at the C-1 position and one chain of palmitic acid at the C-2 position. The docosahexaenoic acid moiety is derived from fish 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(16:0/0:0/22:6n3)

C41H68O5 (640.5066478)

DG(16:0/0:0/22:6n3) 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(16:0/0:0/22:6n3), in particular, consists of one chain of palmitic acid at the C-1 position and one chain of docosahexaenoic acid at the C-3 position. The palmitic acid moiety is derived from fish oils, milk fats, vegetable oils and animal fats, while the docosahexaenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.

DG(16:1n7/0:0/22:5n6)

C41H68O5 (640.5066478)

DG(16:1n7/0:0/22:5n6) 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(16:1n7/0:0/22:5n6), in particular, consists of one chain of palmitoleic acid at the C-1 position and one chain of docosapentaenoic acid at the C-3 position. The palmitoleic acid moiety is derived from animal fats and vegetable oils, while the docosapentaenoic acid moiety is derived from animal fats and brain. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.

DG(16:1n7/0:0/22:5n3)

C41H68O5 (640.5066478)

DG(16:1n7/0:0/22:5n3) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(16:1n7/0:0/22:5n3), in particular, consists of one chain of palmitoleic acid at the C-1 position and one chain of docosapentaenoic acid at the C-3 position. The palmitoleic acid moiety is derived from animal fats and vegetable oils, while the docosapentaenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.

DG(18:1n7/0:0/20:5n3)

C41H68O5 (640.5066478)

DG(18:1n7/0:0/20:5n3) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(18:1n7/0:0/20:5n3), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of eicosapentaenoic acid at the C-3 position. The vaccenic acid moiety is derived from butter fat and animal fat, while the eicosapentaenoic acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.

DG(18:1n9/0:0/20:5n3)

C41H68O5 (640.5066478)

DG(18:1n9/0:0/20:5n3) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(18:1n9/0:0/20:5n3), in particular, consists of one chain of oleic acid at the C-1 position and one chain of eicosapentaenoic acid at the C-3 position. The oleic acid moiety is derived from vegetable oils, especially olive and canola oil, while the eicosapentaenoic acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.

DG(20:3n9/0:0/18:3n6)

C41H68O5 (640.5066478)

DG(20:3n9/0:0/18:3n6) 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(20:3n9/0:0/18:3n6), in particular, consists of one chain of mead acid at the C-1 position and one chain of g-linolenic acid at the C-3 position. The mead acid moiety is derived from fish oils, liver and kidney, 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-3 position.

DG(20:3n9/0:0/18:3n3)

C41H68O5 (640.5066478)

DG(20:3n9/0:0/18:3n3) 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(20:3n9/0:0/18:3n3), in particular, consists of one chain of mead acid at the C-1 position and one chain of a-linolenic acid at the C-3 position. The mead acid moiety is derived from fish oils, liver and kidney, 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(18:3n6/0:0/20:3n6)

C41H68O5 (640.5066478)

DG(18:3n6/0:0/20:3n6) 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(18:3n6/0:0/20:3n6), in particular, consists of one chain of g-linolenic acid at the C-1 position and one chain of homo-g-linolenic acid at the C-3 position. The g-linolenic acid moiety is derived from animal fats, 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-3 position.

DG(20:2n6/0:0/18:4n3)

C41H68O5 (640.5066478)

DG(20:2n6/0:0/18:4n3) 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(20:2n6/0:0/18:4n3), in particular, consists of one chain of eicosadienoic acid at the C-1 position and one chain of stearidonic acid at the C-3 position. The eicosadienoic acid moiety is derived from fish oils and liver, 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(20:3n6/0:0/18:3n3)

C41H68O5 (640.5066478)

DG(20:3n6/0:0/18:3n3) 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(20:3n6/0:0/18:3n3), in particular, consists of one chain of homo-g-linolenic acid at the C-1 position and one chain of a-linolenic acid at the C-3 position. The homo-g-linolenic acid moiety is derived from fish oils, liver and kidney, 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(14:0/PGF1alpha/0:0)

C37H68O8 (640.4913928000001)

DG(14:0/PGF1alpha/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/PGF1alpha/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.

DG(PGF1alpha/14:0/0:0)

C37H68O8 (640.4913928000001)

DG(PGF1alpha/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(PGF1alpha/14:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.

DG(14:0/0:0/PGF1alpha)

C37H68O8 (640.4913928000001)

DG(14:0/0:0/PGF1alpha) 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(PGF1alpha/0:0/14:0)

C37H68O8 (640.4913928000001)

DG(PGF1alpha/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)-2OH(9,10)/0:0)

C38H72O7 (640.5277762000001)

DG(17:0/18:1(12Z)-2OH(9,10)/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)-2OH(9,10)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.

DG(18:1(12Z)-2OH(9,10)/17:0/0:0)

C38H72O7 (640.5277762000001)

DG(18:1(12Z)-2OH(9,10)/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)-2OH(9,10)/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)-2OH(9,10))

C38H72O7 (640.5277762000001)

DG(17:0/0:0/18:1(12Z)-2OH(9,10)) 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)-2OH(9,10)/0:0/17:0)

C38H72O7 (640.5277762000001)

DG(18:1(12Z)-2OH(9,10)/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)-2OH(9,10)/0:0)

C38H72O7 (640.5277762000001)

DG(a-17:0/18:1(12Z)-2OH(9,10)/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)-2OH(9,10)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.

DG(18:1(12Z)-2OH(9,10)/a-17:0/0:0)

C38H72O7 (640.5277762000001)

DG(18:1(12Z)-2OH(9,10)/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)-2OH(9,10)/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)-2OH(9,10))

C38H72O7 (640.5277762000001)

DG(a-17:0/0:0/18:1(12Z)-2OH(9,10)) 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)-2OH(9,10)/0:0/a-17:0)

C38H72O7 (640.5277762000001)

DG(18:1(12Z)-2OH(9,10)/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/PGF1alpha/0:0)

C37H68O8 (640.4913928000001)

DG(i-14:0/PGF1alpha/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/PGF1alpha/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.

DG(PGF1alpha/i-14:0/0:0)

C37H68O8 (640.4913928000001)

DG(PGF1alpha/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(PGF1alpha/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/PGF1alpha)

C37H68O8 (640.4913928000001)

DG(i-14:0/0:0/PGF1alpha) 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(PGF1alpha/0:0/i-14:0)

C37H68O8 (640.4913928000001)

DG(PGF1alpha/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)-2OH(9,10)/0:0)

C38H72O7 (640.5277762000001)

DG(i-17:0/18:1(12Z)-2OH(9,10)/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)-2OH(9,10)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.

DG(18:1(12Z)-2OH(9,10)/i-17:0/0:0)

C38H72O7 (640.5277762000001)

DG(18:1(12Z)-2OH(9,10)/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)-2OH(9,10)/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)-2OH(9,10))

C38H72O7 (640.5277762000001)

DG(i-17:0/0:0/18:1(12Z)-2OH(9,10)) 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)-2OH(9,10)/0:0/i-17:0)

C38H72O7 (640.5277762000001)

DG(18:1(12Z)-2OH(9,10)/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.

Montanacin A

C37H68O8 (640.4913928000001)

Squadiolin B

C37H68O8 (640.4913928000001)

Squadiolin A

C37H68O8 (640.4913928000001)

Nor-(3S,14S)-Petrocortyne A

C45H68O2 (640.5219028)

WB-3559 C

C36H68N2O7 (640.5026258)

Otivarin

C37H68O8 (640.4913928000001)

heliantriol A1 3-laurate

C42H72O4 (640.5430312)

heliantriol B2 3-laurate

C42H72O4 (640.5430312)

longispinogenin 3-laurate

C42H72O4 (640.5430312)

20,21alpha-epoxy-20,21-dihydrofaradiol 3-laurate

C42H72O4 (640.5430312)

C36H68N2O7

C36H68N2O7 (640.5026258)

dihydrocherimoline

C37H68O8 (640.4913928000001)

heliantriol C 3-laurate|heliantriol C 3-O-laurate

C42H72O4 (640.5430312)

C45H68O2

C45H68O2 (640.5219028)

20(30)-taraxastene-3beta,16beta,21alpha-triol 3-laurate|arnitriol A 3-laurate

C42H72O4 (640.5430312)

heliantriol F 3-laurate

C42H72O4 (640.5430312)

DG(18:3/20:3/0:0)[iso2]

C41H68O5 (640.5066478)

DG(18:2/20:4/0:0)[iso2]

C41H68O5 (640.5066478)

DG(18:1/20:5/0:0)[iso2]

C41H68O5 (640.5066478)

DG(16:1/22:5/0:0)[iso2]

C41H68O5 (640.5066478)

DG(16:0/22:6/0:0)[iso2]

C41H68O5 (640.5066478)

Diglyceride

C41H68O5 (640.5066478)

Topostin D654

C36H68N2O7 (640.5026258)

DG 38:6

C41H68O5 (640.5066478)

[[(1a,3b,5E,7E,22E)-9,10-Secoergosta-5,7,10(19),22-tetraene-1,3-diyl]bis(oxy)]bis[(1,1-dimethylethyl)dimethylsilane]

C40H72O2Si2 (640.5070572)

2,3-di(nonyl)phenol,formaldehyde,2-nonylphenol,oxirane

C42H72O4 (640.5430312)

PENTAERYTHRITOL TETRA(2-ETHYLHEXANOATE)

C37H68O8 (640.4913928000001)

DG(14:0/PGF1alpha/0:0)

C37H68O8 (640.4913928000001)

DG(PGF1alpha/14:0/0:0)

C37H68O8 (640.4913928000001)

DG(14:0/0:0/PGF1alpha)

C37H68O8 (640.4913928000001)

DG(PGF1alpha/0:0/14:0)

C37H68O8 (640.4913928000001)

DG(i-14:0/PGF1alpha/0:0)

C37H68O8 (640.4913928000001)

DG(PGF1alpha/i-14:0/0:0)

C37H68O8 (640.4913928000001)

DG(i-14:0/0:0/PGF1alpha)

C37H68O8 (640.4913928000001)

DG(PGF1alpha/0:0/i-14:0)

C37H68O8 (640.4913928000001)

DG(a-17:0/18:1(12Z)-2OH(9,10)/0:0)

C38H72O7 (640.5277762000001)

DG(18:1(12Z)-2OH(9,10)/a-17:0/0:0)

C38H72O7 (640.5277762000001)

DG(a-17:0/0:0/18:1(12Z)-2OH(9,10))

C38H72O7 (640.5277762000001)

DG(18:1(12Z)-2OH(9,10)/0:0/a-17:0)

C38H72O7 (640.5277762000001)

DG(i-17:0/18:1(12Z)-2OH(9,10)/0:0)

C38H72O7 (640.5277762000001)

DG(18:1(12Z)-2OH(9,10)/i-17:0/0:0)

C38H72O7 (640.5277762000001)

DG(i-17:0/0:0/18:1(12Z)-2OH(9,10))

C38H72O7 (640.5277762000001)

DG(18:1(12Z)-2OH(9,10)/0:0/i-17:0)

C38H72O7 (640.5277762000001)

DG(17:0/18:1(12Z)-2OH(9,10)/0:0)

C38H72O7 (640.5277762000001)

DG(18:1(12Z)-2OH(9,10)/17:0/0:0)

C38H72O7 (640.5277762000001)

DG(17:0/0:0/18:1(12Z)-2OH(9,10))

C38H72O7 (640.5277762000001)

DG(18:1(12Z)-2OH(9,10)/0:0/17:0)

C38H72O7 (640.5277762000001)

(1-hexadecanoyloxy-3-hydroxypropan-2-yl) (4Z,7Z,10Z,13Z,16Z,19Z)-docosa-4,7,10,13,16,19-hexaenoate

C41H68O5 (640.5066478)

NAGlySer 15:0/16:0

C36H68N2O7 (640.5026258)

NAGlySer 13:0/18:0

C36H68N2O7 (640.5026258)

NAGlySer 16:0/15:0

C36H68N2O7 (640.5026258)

NAGlySer 17:0/14:0

C36H68N2O7 (640.5026258)

NAGlySer 19:0/12:0

C36H68N2O7 (640.5026258)

NAGlySer 12:0/19:0

C36H68N2O7 (640.5026258)

NAGlySer 14:0/17:0

C36H68N2O7 (640.5026258)

NAGlySer 10:0/21:0

C36H68N2O7 (640.5026258)

NAGlySer 18:0/13:0

C36H68N2O7 (640.5026258)

NAGlySer 20:0/11:0

C36H68N2O7 (640.5026258)

NAGlySer 21:0/10:0

C36H68N2O7 (640.5026258)

NAGlySer 11:0/20:0

C36H68N2O7 (640.5026258)

NAOrn 18:3/16:3

C39H64N2O5 (640.4814974)

NAOrn 24:6/10:0

C39H64N2O5 (640.4814974)

NAOrn 18:4/16:2

C39H64N2O5 (640.4814974)

NAOrn 20:5/14:1

C39H64N2O5 (640.4814974)

NAOrn 16:4/18:2

C39H64N2O5 (640.4814974)

NAOrn 22:6/12:0

C39H64N2O5 (640.4814974)

NAOrn 18:5/16:1

C39H64N2O5 (640.4814974)

NAOrn 16:3/18:3

C39H64N2O5 (640.4814974)

[1-hydroxy-3-[(9Z,12Z)-nonadeca-9,12-dienoxy]propan-2-yl] (8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoate

C42H72O4 (640.5430312)

[1-hydroxy-3-[(5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoxy]propan-2-yl] (Z)-nonadec-9-enoate

C42H72O4 (640.5430312)

[1-[(8Z,11Z,14Z,17Z,20Z,23Z)-hexacosa-8,11,14,17,20,23-hexaenoxy]-3-hydroxypropan-2-yl] tridecanoate

C42H72O4 (640.5430312)

[1-[(11Z,14Z,17Z,20Z,23Z)-hexacosa-11,14,17,20,23-pentaenoxy]-3-hydroxypropan-2-yl] (Z)-tridec-9-enoate

C42H72O4 (640.5430312)

[1-[(7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoxy]-3-hydroxypropan-2-yl] (Z)-heptadec-9-enoate

C42H72O4 (640.5430312)

[1-hydroxy-3-[(6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoxy]propan-2-yl] (11Z,14Z)-henicosa-11,14-dienoate

C42H72O4 (640.5430312)

(1-hydroxy-3-tridecoxypropan-2-yl) (8Z,11Z,14Z,17Z,20Z,23Z)-hexacosa-8,11,14,17,20,23-hexaenoate

C42H72O4 (640.5430312)

(1-hydroxy-3-pentadecoxypropan-2-yl) (6Z,9Z,12Z,15Z,18Z,21Z)-tetracosa-6,9,12,15,18,21-hexaenoate

C42H72O4 (640.5430312)

[1-hydroxy-3-[(3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoxy]propan-2-yl] (Z)-henicos-11-enoate

C42H72O4 (640.5430312)

(1-hydroxy-3-undecoxypropan-2-yl) (10Z,13Z,16Z,19Z,22Z,25Z)-octacosa-10,13,16,19,22,25-hexaenoate

C42H72O4 (640.5430312)

[1-hydroxy-3-[(6Z,9Z,12Z,15Z,18Z,21Z)-tetracosa-6,9,12,15,18,21-hexaenoxy]propan-2-yl] pentadecanoate

C42H72O4 (640.5430312)

[1-hydroxy-3-[(9Z,12Z,15Z,18Z,21Z)-tetracosa-9,12,15,18,21-pentaenoxy]propan-2-yl] (Z)-pentadec-9-enoate

C42H72O4 (640.5430312)

[1-hydroxy-3-[(8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoxy]propan-2-yl] (9Z,12Z)-nonadeca-9,12-dienoate

C42H72O4 (640.5430312)

[1-[(Z)-henicos-11-enoxy]-3-hydroxypropan-2-yl] (3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoate

C42H72O4 (640.5430312)

[1-[(11Z,14Z)-henicosa-11,14-dienoxy]-3-hydroxypropan-2-yl] (6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoate

C42H72O4 (640.5430312)

[1-hydroxy-3-[(Z)-nonadec-9-enoxy]propan-2-yl] (5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoate

C42H72O4 (640.5430312)

[1-[(9Z,12Z)-heptadeca-9,12-dienoxy]-3-hydroxypropan-2-yl] (10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoate

C42H72O4 (640.5430312)

[1-[(10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoxy]-3-hydroxypropan-2-yl] (9Z,12Z)-heptadeca-9,12-dienoate

C42H72O4 (640.5430312)

[1-hydroxy-3-[(Z)-tridec-9-enoxy]propan-2-yl] (11Z,14Z,17Z,20Z,23Z)-hexacosa-11,14,17,20,23-pentaenoate

C42H72O4 (640.5430312)

[1-hydroxy-3-[(Z)-pentadec-9-enoxy]propan-2-yl] (9Z,12Z,15Z,18Z,21Z)-tetracosa-9,12,15,18,21-pentaenoate

C42H72O4 (640.5430312)

[1-hydroxy-3-[(10Z,13Z,16Z,19Z,22Z,25Z)-octacosa-10,13,16,19,22,25-hexaenoxy]propan-2-yl] undecanoate

C42H72O4 (640.5430312)

(1-heptadecoxy-3-hydroxypropan-2-yl) (4Z,7Z,10Z,13Z,16Z,19Z)-docosa-4,7,10,13,16,19-hexaenoate

C42H72O4 (640.5430312)

[1-[(4Z,7Z,10Z,13Z,16Z,19Z)-docosa-4,7,10,13,16,19-hexaenoxy]-3-hydroxypropan-2-yl] heptadecanoate

C42H72O4 (640.5430312)

[1-[(Z)-heptadec-9-enoxy]-3-hydroxypropan-2-yl] (7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoate

C42H72O4 (640.5430312)

4-[3-[(9Z,12Z)-heptadeca-9,12-dienoyl]oxy-12-hydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1H-cyclopenta[a]phenanthren-17-yl]pentanoic acid

C41H68O5 (640.5066478)

(1-dodecanoyloxy-3-hydroxypropan-2-yl) (8Z,11Z,14Z,17Z,20Z,23Z)-hexacosa-8,11,14,17,20,23-hexaenoate

C41H68O5 (640.5066478)

(1-hydroxy-3-tetradecanoyloxypropan-2-yl) (6Z,9Z,12Z,15Z,18Z,21Z)-tetracosa-6,9,12,15,18,21-hexaenoate

C41H68O5 (640.5066478)

[1-hydroxy-3-[(Z)-tetradec-9-enoyl]oxypropan-2-yl] (9Z,12Z,15Z,18Z,21Z)-tetracosa-9,12,15,18,21-pentaenoate

C41H68O5 (640.5066478)

[17-[(E)-5-ethyl-6-methylhept-3-en-2-yl]-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] (5E,7Z,9Z,11E,13E)-hexadeca-5,7,9,11,13-pentaenoate

C45H68O2 (640.5219028)

(1-decanoyloxy-3-hydroxypropan-2-yl) (10Z,13Z,16Z,19Z,22Z,25Z)-octacosa-10,13,16,19,22,25-hexaenoate

C41H68O5 (640.5066478)

[3-[(4Z,7Z,10Z,13Z,16Z,19Z)-docosa-4,7,10,13,16,19-hexaenoxy]-2-octanoyloxypropyl] octanoate

C41H68O5 (640.5066478)

(2-octanoyloxy-3-octoxypropyl) (4Z,7Z,10Z,13Z,16Z,19Z)-docosa-4,7,10,13,16,19-hexaenoate

C41H68O5 (640.5066478)

9-Epahba

C42H72O4 (640.5430312)

9-Dpahaa

C42H72O4 (640.5430312)

Fahfa 24:4/18:1

C42H72O4 (640.5430312)

Fahfa 26:2/16:3

C42H72O4 (640.5430312)

Fahfa 20:2/22:3

C42H72O4 (640.5430312)

Fahfa 20:1/22:4

C42H72O4 (640.5430312)

Fahfa 18:4/24:1

C42H72O4 (640.5430312)

Fahfa 24:2/18:3

C42H72O4 (640.5430312)

Fahfa 16:1/26:4

C42H72O4 (640.5430312)

Fahfa 18:5/24:0

C42H72O4 (640.5430312)

Fahfa 20:0/22:5

C42H72O4 (640.5430312)

Fahfa 22:4/20:1

C42H72O4 (640.5430312)

Fahfa 18:3/24:2

C42H72O4 (640.5430312)

Fahfa 16:4/26:1

C42H72O4 (640.5430312)

Fahfa 18:1/24:4

C42H72O4 (640.5430312)

Fahfa 22:1/20:4

C42H72O4 (640.5430312)

Fahfa 20:4/22:1

C42H72O4 (640.5430312)

Fahfa 22:2/20:3

C42H72O4 (640.5430312)

Fahfa 26:4/16:1

C42H72O4 (640.5430312)

Fahfa 20:3/22:2

C42H72O4 (640.5430312)

Fahfa 22:3/20:2

C42H72O4 (640.5430312)

Fahfa 16:3/26:2

C42H72O4 (640.5430312)

[3-hydroxy-2-[(3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoyl]oxypropyl] (Z)-icos-11-enoate

C41H68O5 (640.5066478)

[1-hydroxy-3-[(Z)-octadec-9-enoyl]oxypropan-2-yl] (5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoate

C41H68O5 (640.5066478)

[1-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]oxy-3-hydroxypropan-2-yl] (10Z,13Z,16Z)-docosa-10,13,16-trienoate

C41H68O5 (640.5066478)

[1-hydroxy-3-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoyl]oxypropan-2-yl] (11Z,14Z,17Z)-icosa-11,14,17-trienoate

C41H68O5 (640.5066478)

[3-hydroxy-2-[(6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoyl]oxypropyl] (11Z,14Z)-icosa-11,14-dienoate

C41H68O5 (640.5066478)

[2-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoyl]oxy-3-hydroxypropyl] (13Z,16Z)-docosa-13,16-dienoate

C41H68O5 (640.5066478)

[1-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-hydroxypropan-2-yl] (10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoate

C41H68O5 (640.5066478)

[1-hydroxy-3-[(9Z,12Z)-octadeca-9,12-dienoyl]oxypropan-2-yl] (8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoate

C41H68O5 (640.5066478)

[1-[(Z)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] (7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoate

C41H68O5 (640.5066478)

(1-hydroxy-3-octanoyloxypropan-2-yl) (12Z,15Z,18Z,21Z,24Z,27Z)-triaconta-12,15,18,21,24,27-hexaenoate

C41H68O5 (640.5066478)

2-Tpahsa

C42H72O4 (640.5430312)

6-Tpahsa

C42H72O4 (640.5430312)

5-Dpahaa

C42H72O4 (640.5430312)

8-Epahba

C42H72O4 (640.5430312)

7-Dpahaa

C42H72O4 (640.5430312)

3-Tpahsa

C42H72O4 (640.5430312)

6-Epahba

C42H72O4 (640.5430312)

2-Dpahaa

C42H72O4 (640.5430312)

2-Epahba

C42H72O4 (640.5430312)

4-Tpahsa

C42H72O4 (640.5430312)

4-Epahba

C42H72O4 (640.5430312)

3-Dpahaa

C42H72O4 (640.5430312)

7-Epahba

C42H72O4 (640.5430312)

9-Tpahsa

C42H72O4 (640.5430312)

4-Dpahaa

C42H72O4 (640.5430312)

7-Tpahsa

C42H72O4 (640.5430312)

3-Epahba

C42H72O4 (640.5430312)

8-Dpahaa

C42H72O4 (640.5430312)

8-Tpahsa

C42H72O4 (640.5430312)

6-Dpahaa

C42H72O4 (640.5430312)

5-Epahba

C42H72O4 (640.5430312)

5-Tpahsa

C42H72O4 (640.5430312)

18-Dpahaa

C42H72O4 (640.5430312)

11-Dpahaa

C42H72O4 (640.5430312)

19-Epahba

C42H72O4 (640.5430312)

12-Tpahsa

C42H72O4 (640.5430312)

14-Dpahaa

C42H72O4 (640.5430312)

14-Epahba

C42H72O4 (640.5430312)

17-Epahba

C42H72O4 (640.5430312)

10-Tpahsa

C42H72O4 (640.5430312)

14-Tpahsa

C42H72O4 (640.5430312)

11-Epahba

C42H72O4 (640.5430312)

15-Dpahaa

C42H72O4 (640.5430312)

12-Dpahaa

C42H72O4 (640.5430312)

12-Epahba

C42H72O4 (640.5430312)

15-Tpahsa

C42H72O4 (640.5430312)

19-Dpahaa

C42H72O4 (640.5430312)

15-Epahba

C42H72O4 (640.5430312)

13-Epahba

C42H72O4 (640.5430312)

16-Epahba

C42H72O4 (640.5430312)

20-Epahba

C42H72O4 (640.5430312)

13-Dpahaa

C42H72O4 (640.5430312)

18-Epahba

C42H72O4 (640.5430312)

10-Dpahaa

C42H72O4 (640.5430312)

21-Epahba

C42H72O4 (640.5430312)

13-Tpahsa

C42H72O4 (640.5430312)

16-Tpahsa

C42H72O4 (640.5430312)

10-Epahba

C42H72O4 (640.5430312)

17-Dpahaa

C42H72O4 (640.5430312)

16-Dpahaa

C42H72O4 (640.5430312)

11-Tpahsa

C42H72O4 (640.5430312)

17-Tpahsa

C42H72O4 (640.5430312)

1-O-(1-Oxodocosa-4,7,10,13,16,19-hexenyl)-2-O-palmitoyl-L-glycerol

C41H68O5 (640.5066478)

1-O-Palmitoyl-2-O-(1-oxodocosa-4,7,10,13,16,19-hexenyl)-L-glycerol

C41H68O5 (640.5066478)

[(2S)-2-[(E)-hexadec-9-enoyl]oxy-3-hydroxypropyl] (7E,10E,13E,16E,19E)-docosa-7,10,13,16,19-pentaenoate

C41H68O5 (640.5066478)

[(2S)-3-hydroxy-2-[(E)-octadec-11-enoyl]oxypropyl] (5E,8E,11E,14E,17E)-icosa-5,8,11,14,17-pentaenoate

C41H68O5 (640.5066478)

[1-carboxy-3-[3-[(E)-dodec-5-enoyl]oxy-2-pentadecanoyloxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[(2S)-3-hydroxy-2-[(9E,12E,15E)-octadeca-9,12,15-trienoyl]oxypropyl] (8E,11E,14E)-icosa-8,11,14-trienoate

C41H68O5 (640.5066478)

[1-carboxy-3-[3-[(E)-tetradec-9-enoyl]oxy-2-tridecanoyloxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[1-carboxy-3-[2-decanoyloxy-3-[(E)-heptadec-7-enoyl]oxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[1-[(9E,11E,13E)-hexadeca-9,11,13-trienoyl]oxy-3-hydroxypropan-2-yl] (13E,16E,19E)-docosa-13,16,19-trienoate

C41H68O5 (640.5066478)

[1-[(4E,7E)-hexadeca-4,7-dienoyl]oxy-3-hydroxypropan-2-yl] (10E,13E,16E,19E)-docosa-10,13,16,19-tetraenoate

C41H68O5 (640.5066478)

[1-[(5E,7E,9E,11E,13E)-hexadeca-5,7,9,11,13-pentaenoyl]oxy-3-hydroxypropan-2-yl] (E)-docos-11-enoate

C41H68O5 (640.5066478)

[(2S)-3-hydroxy-2-[(9E,12E)-octadeca-9,12-dienoyl]oxypropyl] (5E,8E,11E,14E)-icosa-5,8,11,14-tetraenoate

C41H68O5 (640.5066478)

[1-carboxy-3-[3-tetradecanoyloxy-2-[(E)-tridec-8-enoyl]oxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[(2S)-1-hydroxy-3-[(9E,12E)-octadeca-9,12-dienoyl]oxypropan-2-yl] (5E,8E,11E,14E)-icosa-5,8,11,14-tetraenoate

C41H68O5 (640.5066478)

[1-carboxy-3-[3-dodecanoyloxy-2-[(E)-pentadec-9-enoyl]oxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[1-carboxy-3-[2-[(E)-dodec-5-enoyl]oxy-3-pentadecanoyloxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[1-carboxy-3-[3-[(E)-dec-4-enoyl]oxy-2-heptadecanoyloxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[1-carboxy-3-[3-hexadecanoyloxy-2-[(E)-undec-4-enoyl]oxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[1-carboxy-3-[2-dodecanoyloxy-3-[(E)-pentadec-9-enoyl]oxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[1-carboxy-3-[2-[(E)-hexadec-7-enoyl]oxy-3-undecanoyloxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[1-carboxy-3-[2-[(E)-dec-4-enoyl]oxy-3-heptadecanoyloxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[1-carboxy-3-[3-[(E)-hexadec-7-enoyl]oxy-2-undecanoyloxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[(2S)-1-hydroxy-3-[(6E,9E,12E,15E)-octadeca-6,9,12,15-tetraenoyl]oxypropan-2-yl] (11E,14E)-icosa-11,14-dienoate

C41H68O5 (640.5066478)

[1-carboxy-3-[3-decanoyloxy-2-[(E)-heptadec-7-enoyl]oxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[(2S)-3-hydroxy-2-[(6E,9E,12E,15E)-octadeca-6,9,12,15-tetraenoyl]oxypropyl] (11E,14E)-icosa-11,14-dienoate

C41H68O5 (640.5066478)

[1-carboxy-3-[2-tetradecanoyloxy-3-[(E)-tridec-8-enoyl]oxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[1-carboxy-3-[2-[(E)-tetradec-9-enoyl]oxy-3-tridecanoyloxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[1-[(7E,9E,11E,13E)-hexadeca-7,9,11,13-tetraenoyl]oxy-3-hydroxypropan-2-yl] (14E,16E)-docosa-14,16-dienoate

C41H68O5 (640.5066478)

[(2S)-1-hydroxy-3-[(E)-octadec-11-enoyl]oxypropan-2-yl] (5E,8E,11E,14E,17E)-icosa-5,8,11,14,17-pentaenoate

C41H68O5 (640.5066478)

[1-carboxy-3-[2-hexadecanoyloxy-3-[(E)-undec-4-enoyl]oxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[(2S)-1-hydroxy-3-[(9E,12E,15E)-octadeca-9,12,15-trienoyl]oxypropan-2-yl] (8E,11E,14E)-icosa-8,11,14-trienoate

C41H68O5 (640.5066478)

[(2S)-1-[(E)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] (7E,10E,13E,16E,19E)-docosa-7,10,13,16,19-pentaenoate

C41H68O5 (640.5066478)

[1-carboxy-3-[2-[(Z)-docos-13-enoyl]oxy-3-pentanoyloxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[1-carboxy-3-[2-[(Z)-henicos-11-enoyl]oxy-3-hexanoyloxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[1-carboxy-3-[3-decanoyloxy-2-[(Z)-heptadec-9-enoyl]oxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[1-carboxy-3-[3-propanoyloxy-2-[(Z)-tetracos-13-enoyl]oxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[1-carboxy-3-[3-dodecanoyloxy-2-[(Z)-pentadec-9-enoyl]oxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[1-carboxy-3-[3-nonanoyloxy-2-[(Z)-octadec-9-enoyl]oxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[1-carboxy-3-[2-[(Z)-tetradec-9-enoyl]oxy-3-tridecanoyloxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[1-carboxy-3-[3-tetradecanoyloxy-2-[(Z)-tridec-9-enoyl]oxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[1-carboxy-3-[2-[(Z)-nonadec-9-enoyl]oxy-3-octanoyloxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[1-carboxy-3-[2-[(Z)-hexadec-9-enoyl]oxy-3-undecanoyloxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

[1-carboxy-3-[3-heptanoyloxy-2-[(Z)-icos-11-enoyl]oxypropoxy]propyl]-trimethylazanium

C37H70NO7+ (640.5152009999999)

2-[carboxy-[3-decanoyloxy-2-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxypropoxy]methoxy]ethyl-trimethylazanium

C36H66NO8+ (640.4788176000001)

2-[2,3-bis[[(Z)-tridec-9-enoyl]oxy]propoxy-carboxymethoxy]ethyl-trimethylazanium

C36H66NO8+ (640.4788176000001)

2-[carboxy-[2-[(9Z,12Z)-octadeca-9,12-dienoyl]oxy-3-octanoyloxypropoxy]methoxy]ethyl-trimethylazanium

C36H66NO8+ (640.4788176000001)

2-[carboxy-[2-[(9Z,12Z)-heptadeca-9,12-dienoyl]oxy-3-nonanoyloxypropoxy]methoxy]ethyl-trimethylazanium

C36H66NO8+ (640.4788176000001)

1-palmitoyl-2-[(4Z,7Z,10Z,13Z,16Z,19Z)-docosahexaenoyl]-sn-glycerol

C41H68O5 (640.5066478)

A 1,2-diacyl-sn-glycerol in which the acyl groups at positions 1 and 2 are specified as palmitoyl and (4Z,7Z,10Z,13Z,16Z,19Z)-docosahexaenoyl respectively.

DG(18:2(9Z,12Z)/20:4(5Z,8Z,11Z,14Z)/0:0)

C41H68O5 (640.5066478)

DG(18:1(9Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0)

C41H68O5 (640.5066478)

DG(16:1(9Z)/22:5(7Z,10Z,13Z,16Z,19Z)/0:0)

C41H68O5 (640.5066478)

DG(18:3(6Z,9Z,12Z)/20:3(8Z,11Z,14Z)/0:0)

C41H68O5 (640.5066478)

DG(18:3(9Z,12Z,15Z)/20:3(8Z,11Z,14Z)/0:0)

C41H68O5 (640.5066478)

DG(18:4(6Z,9Z,12Z,15Z)/20:2(11Z,14Z)/0:0)

C41H68O5 (640.5066478)

1-alpha-linolenoyl-2-[(5Z,8Z,11Z)-icosatrienoyl]-sn-glycerol

C41H68O5 (640.5066478)

A 1,2-diacyl-sn-glycerol in which the acyl groups positions 1 and 2 are specified as alpha-linolenoyl and (5Z,8Z,11Z)-icosatrienoyl respectively.

DG(18:3(6Z,9Z,12Z)/20:3(5Z,8Z,11Z)/0:0)

C41H68O5 (640.5066478)

DG(20:3(5Z,8Z,11Z)/18:3(6Z,9Z,12Z)/0:0)

C41H68O5 (640.5066478)

DG(16:1(9Z)/22:5(4Z,7Z,10Z,13Z,16Z)/0:0)

C41H68O5 (640.5066478)

DG(18:1(11Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0)

C41H68O5 (640.5066478)

DG(18:2(9Z,12Z)/20:4(8Z,11Z,14Z,17Z)/0:0)

C41H68O5 (640.5066478)

DG(20:2(11Z,14Z)/18:4(6Z,9Z,12Z,15Z)/0:0)

C41H68O5 (640.5066478)

DG(20:3(5Z,8Z,11Z)/18:3(9Z,12Z,15Z)/0:0)

C41H68O5 (640.5066478)

DG(20:3(8Z,11Z,14Z)/18:3(6Z,9Z,12Z)/0:0)

C41H68O5 (640.5066478)

DG(20:3(8Z,11Z,14Z)/18:3(9Z,12Z,15Z)/0:0)

C41H68O5 (640.5066478)

DG(20:4(5Z,8Z,11Z,14Z)/18:2(9Z,12Z)/0:0)

C41H68O5 (640.5066478)

DG(20:4(8Z,11Z,14Z,17Z)/18:2(9Z,12Z)/0:0)

C41H68O5 (640.5066478)

DG(20:5(5Z,8Z,11Z,14Z,17Z)/18:1(11Z)/0:0)

C41H68O5 (640.5066478)

DG(20:5(5Z,8Z,11Z,14Z,17Z)/18:1(9Z)/0:0)

C41H68O5 (640.5066478)

DG(22:5(4Z,7Z,10Z,13Z,16Z)/16:1(9Z)/0:0)

C41H68O5 (640.5066478)

DG(22:5(7Z,10Z,13Z,16Z,19Z)/16:1(9Z)/0:0)

C41H68O5 (640.5066478)

DG(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/16:0/0:0)

C41H68O5 (640.5066478)

1-Palmitoleoyl-3-osbondoyl-sn-glycerol

C41H68O5 (640.5066478)

1-Palmitoleoyl-3-docosapentaenoyl-sn-glycerol

C41H68O5 (640.5066478)

1-Vaccenoyl-3-eicosapentaenoyl-sn-glycerol

C41H68O5 (640.5066478)

1-Oleoyl-3-eicosapentaenoyl-sn-glycerol

C41H68O5 (640.5066478)

1-Meadoyl-3-g-linolenoyl-sn-glycerol

C41H68O5 (640.5066478)

1-Meadoyl-3-a-linolenoyl-sn-glycerol

C41H68O5 (640.5066478)

1-g-Linolenoyl-3-homo-g-linolenoyl-sn-glycerol

C41H68O5 (640.5066478)

1-Eicosadienoyl-3-stearidonoyl-sn-glycerol

C41H68O5 (640.5066478)

1-Homo-g-linolenoyl-3-a-linolenoyl-sn-glycerol

C41H68O5 (640.5066478)

1-Palmitoyl-3-docosahexaenoyl-sn-glycerol

C41H68O5 (640.5066478)

diacylglycerol 38:6

C41H68O5 (640.5066478)

A diglyceride in which the two acyl groups contain a total of 38 carbons and 6 double bonds.

diacylglycerol (16:0/22:6/0:0)

C41H68O5 (640.5066478)

A 1,2-diglyceride in which the fatty acyl groups at positions 1 and 2 are specified as C16:0 and C22:6 respectively.

1-alpha-linolenoyl-2-[(8Z,11Z,14Z)-icosatrienoyl]-sn-glycerol

C41H68O5 (640.5066478)

A 1,2-diacyl-sn-glycerol in which the acyl groups positions 1 and 2 are specified as alpha-linolenoyl and (8Z,11Z,14Z)-icosatrienoyl respectively.

TG(38:6)

C41H68O5 (640.5066478)

Provides by LipidSearch Vendor. © Copyright 2006-2024 Thermo Fisher Scientific Inc. All rights reserved

NA-Orn 34:6

C39H64N2O5 (640.4814974)

FAHFA 16:0/O-26:5

C42H72O4 (640.5430312)

FAHFA 16:1/O-26:4

C42H72O4 (640.5430312)

FAHFA 16:2/O-26:3

C42H72O4 (640.5430312)

FAHFA 16:3/O-26:2

C42H72O4 (640.5430312)

FAHFA 16:4/O-26:1

C42H72O4 (640.5430312)

FAHFA 16:5/O-26:0

C42H72O4 (640.5430312)

FAHFA 17:0/O-25:5

C42H72O4 (640.5430312)

FAHFA 17:1/O-25:4

C42H72O4 (640.5430312)

FAHFA 17:2/O-25:3

C42H72O4 (640.5430312)

FAHFA 17:3/O-25:2

C42H72O4 (640.5430312)

FAHFA 17:4/O-25:1

C42H72O4 (640.5430312)

FAHFA 17:5/O-25:0

C42H72O4 (640.5430312)

FAHFA 18:0/O-24:5

C42H72O4 (640.5430312)

FAHFA 18:1/O-24:4

C42H72O4 (640.5430312)

FAHFA 18:2/O-24:3

C42H72O4 (640.5430312)

FAHFA 18:3/O-24:2

C42H72O4 (640.5430312)

FAHFA 18:4/O-24:1

C42H72O4 (640.5430312)

FAHFA 18:5/O-24:0

C42H72O4 (640.5430312)

FAHFA 19:0/O-23:5

C42H72O4 (640.5430312)

FAHFA 19:1/O-23:4

C42H72O4 (640.5430312)

FAHFA 19:2/O-23:3

C42H72O4 (640.5430312)

FAHFA 19:3/O-23:2

C42H72O4 (640.5430312)

FAHFA 19:4/O-23:1

C42H72O4 (640.5430312)

FAHFA 19:5/O-23:0

C42H72O4 (640.5430312)

FAHFA 20:0/O-22:5

C42H72O4 (640.5430312)

FAHFA 20:1/O-22:4

C42H72O4 (640.5430312)

FAHFA 20:2/O-22:3

C42H72O4 (640.5430312)

FAHFA 20:3/O-22:2

C42H72O4 (640.5430312)

FAHFA 20:4/O-22:1

C42H72O4 (640.5430312)

FAHFA 20:5(5Z,8Z,11Z,14Z,17Z)/2O-22:0

C42H72O4 (640.5430312)

FAHFA 20:5/O-22:0

C42H72O4 (640.5430312)

FAHFA 21:0/O-21:5

C42H72O4 (640.5430312)

FAHFA 21:1/O-21:4

C42H72O4 (640.5430312)

FAHFA 21:2/O-21:3

C42H72O4 (640.5430312)

FAHFA 21:3/O-21:2

C42H72O4 (640.5430312)

FAHFA 21:4/O-21:1

C42H72O4 (640.5430312)

FAHFA 21:5/O-21:0

C42H72O4 (640.5430312)

FAHFA 22:0/O-20:5

C42H72O4 (640.5430312)

FAHFA 22:1/O-20:4

C42H72O4 (640.5430312)

FAHFA 22:2/O-20:3

C42H72O4 (640.5430312)

FAHFA 22:3/O-20:2

C42H72O4 (640.5430312)

FAHFA 22:4/O-20:1

C42H72O4 (640.5430312)

FAHFA 22:5/O-20:0

C42H72O4 (640.5430312)

FAHFA 23:0/O-19:5

C42H72O4 (640.5430312)

FAHFA 23:1/O-19:4

C42H72O4 (640.5430312)

FAHFA 23:2/O-19:3

C42H72O4 (640.5430312)

FAHFA 23:3/O-19:2

C42H72O4 (640.5430312)

FAHFA 23:4/O-19:1

C42H72O4 (640.5430312)

FAHFA 23:5/O-19:0

C42H72O4 (640.5430312)

FAHFA 24:0/O-18:5

C42H72O4 (640.5430312)

FAHFA 24:1/O-18:4

C42H72O4 (640.5430312)

FAHFA 24:2/O-18:3

C42H72O4 (640.5430312)

FAHFA 24:3/O-18:2

C42H72O4 (640.5430312)

FAHFA 24:4/O-18:1

C42H72O4 (640.5430312)

FAHFA 24:5/O-18:0

C42H72O4 (640.5430312)

FAHFA 25:0/O-17:5

C42H72O4 (640.5430312)

FAHFA 25:1/O-17:4

C42H72O4 (640.5430312)

FAHFA 25:2/O-17:3

C42H72O4 (640.5430312)

FAHFA 25:3/O-17:2

C42H72O4 (640.5430312)

FAHFA 25:4/O-17:1

C42H72O4 (640.5430312)

FAHFA 25:5/O-17:0

C42H72O4 (640.5430312)

FAHFA 26:0/O-16:5

C42H72O4 (640.5430312)

FAHFA 26:1/O-16:4

C42H72O4 (640.5430312)

FAHFA 26:2/O-16:3

C42H72O4 (640.5430312)

FAHFA 26:3/O-16:2

C42H72O4 (640.5430312)

FAHFA 26:4/O-16:1

C42H72O4 (640.5430312)

FAHFA 26:5/O-16:0

C42H72O4 (640.5430312)

FAHFA 42:5;O

C42H72O4 (640.5430312)

1,2-DG 38:6

C41H68O5 (640.5066478)

1,3-DG 38:6

C41H68O5 (640.5066478)

DG 16:0_22:6

C41H68O5 (640.5066478)

DG 16:0/22:6/0:0

C41H68O5 (640.5066478)

DG 16:1_22:5

C41H68O5 (640.5066478)

DG 18:1_20:5

C41H68O5 (640.5066478)

DG 18:2_20:4

C41H68O5 (640.5066478)

DG 18:2/20:4/0:0

C41H68O5 (640.5066478)

DG 18:3_20:3

C41H68O5 (640.5066478)

DG 18:4_20:2

C41H68O5 (640.5066478)

DCAE 17:2

C41H68O5 (640.5066478)

(3s,4r,5s)-3-{9-[(5r)-5-[(1r,4r)-1,4-dihydroxy-4-[(2r,5r)-5-[(1s)-1-hydroxyundecyl]oxolan-2-yl]butyl]oxolan-2-yl]nonyl}-4-hydroxy-5-methyloxolan-2-one

C37H68O8 (640.4913928000001)

(5s)-3-[(13r,14r,17r)-17-[(2r,5r)-5-[(1s,5s)-1,5-dihydroxyundecyl]oxolan-2-yl]-13,14,17-trihydroxyheptadecyl]-5-methyl-5h-furan-2-one

C37H68O8 (640.4913928000001)

3-{17-[5-(1,5-dihydroxyundecyl)oxolan-2-yl]-13,14,17-trihydroxyheptadecyl}-5-methyl-5h-furan-2-one

C37H68O8 (640.4913928000001)

3-[9-(5-{1,4-dihydroxy-4-[5-(1-hydroxyundecyl)oxolan-2-yl]butyl}oxolan-2-yl)nonyl]-4-hydroxy-5-methyloxolan-2-one

C37H68O8 (640.4913928000001)

(3s,5z,14s,21z,27z,42z)-pentatetraconta-5,21,27,42-tetraen-1,12,15,44-tetrayne-3,14-diol

C45H68O2 (640.5219028)

(3s,4r,5s)-3-{9-[(2r,5r)-5-[(1r,4r)-1,4-dihydroxy-4-[(2r,5r)-5-[(1s)-1-hydroxyundecyl]oxolan-2-yl]butyl]oxolan-2-yl]nonyl}-4-hydroxy-5-methyloxolan-2-one

C37H68O8 (640.4913928000001)

(3s,4ar,6ar,6br,8s,8as,12s,12ar,12br,14ar,14br)-8-hydroxy-11-(hydroxymethyl)-4,4,6a,6b,8a,12,14b-heptamethyl-2,3,4a,5,6,7,8,9,12,12a,12b,13,14,14a-tetradecahydro-1h-picen-3-yl dodecanoate

C42H72O4 (640.5430312)

(1r,3as,4s,5ar,5br,7ar,9s,11ar,11br,13as,13br)-4-hydroxy-3a-(hydroxymethyl)-5a,5b,8,8,11a-pentamethyl-1-(prop-1-en-2-yl)-hexadecahydrocyclopenta[a]chrysen-9-yl dodecanoate

C42H72O4 (640.5430312)

(5s)-5-methyl-3-{9-[(2s,5r)-5-[(1r,4s,5s,8s,9s)-1,4,5,8,9-pentahydroxynonadecyl]oxolan-2-yl]nonyl}-5h-furan-2-one

C37H68O8 (640.4913928000001)

(5s)-5-methyl-3-{9-[(2r,5r)-5-[(1r,4s,5r,8s,9r)-1,4,5,8,9-pentahydroxynonadecyl]oxolan-2-yl]nonyl}-5h-furan-2-one

C37H68O8 (640.4913928000001)

tetratriacontyl 2,2,3,3,3-pentafluoropropanoate

C37H69F5O2 (640.5217434)

8-hydroxy-8a-(hydroxymethyl)-4,4,6a,6b,11,11,14b-heptamethyl-1,2,3,4a,5,6,7,8,9,10,12,12a,14,14a-tetradecahydropicen-3-yl dodecanoate

C42H72O4 (640.5430312)

5-methyl-3-{9-[5-(1,4,5,8,9-pentahydroxynonadecyl)oxolan-2-yl]nonyl}-5h-furan-2-one

C37H68O8 (640.4913928000001)

(5r)-5-methyl-3-[(2s,6s,11s,17r)-2,6,11,17-tetrahydroxy-17-[(2s,5r)-5-[(1s)-1-hydroxyundecyl]oxolan-2-yl]heptadecyl]-5h-furan-2-one

C37H68O8 (640.4913928000001)

(3s,4ar,6ar,6br,8s,8as,9ar,10as,11s,11as,11br,13ar,13br)-8-hydroxy-4,4,6a,6b,8a,10a,11,13b-octamethyl-hexadecahydropiceno[2,3-b]oxiren-3-yl dodecanoate

C42H72O4 (640.5430312)

(3s,4ar,6ar,6bs,8s,8as,14ar,14br)-8-hydroxy-8a-(hydroxymethyl)-4,4,6a,6b,11,11,14b-heptamethyl-1,2,3,4a,5,6,7,8,9,10,12,13,14,14a-tetradecahydropicen-3-yl dodecanoate

C42H72O4 (640.5430312)

5-methyl-3-{2,6,11,17-tetrahydroxy-17-[5-(1-hydroxyundecyl)oxolan-2-yl]heptadecyl}-5h-furan-2-one

C37H68O8 (640.4913928000001)

8-hydroxy-11-(hydroxymethyl)-4,4,6a,6b,8a,12,14b-heptamethyl-2,3,4a,5,6,7,8,9,12,12a,12b,13,14,14a-tetradecahydro-1h-picen-3-yl dodecanoate

C42H72O4 (640.5430312)

(5s)-5-methyl-3-{9-[(2r,5r)-5-[(1s,4r,5s,8r,9s)-1,4,5,8,9-pentahydroxynonadecyl]oxolan-2-yl]nonyl}-5h-furan-2-one

C37H68O8 (640.4913928000001)

8-hydroxy-8a-(hydroxymethyl)-4,4,6a,6b,11,11,14b-heptamethyl-1,2,3,4a,5,6,7,8,9,10,12,13,14,14a-tetradecahydropicen-3-yl dodecanoate

C42H72O4 (640.5430312)

(3s,4r,5r)-3-{9-[(2s,5s)-5-[(1s,4s)-1,4-dihydroxy-4-[(2s,5s)-5-[(1r)-1-hydroxyundecyl]oxolan-2-yl]butyl]oxolan-2-yl]nonyl}-4-hydroxy-5-methyloxolan-2-one

C37H68O8 (640.4913928000001)

(2s)-3-hydroxy-2-[(1-hydroxy-2-{[(3r)-1-hydroxy-3-[(13-methyltetradecanoyl)oxy]hexadecylidene]amino}ethylidene)amino]propanoic acid

C36H68N2O7 (640.5026258)

3-hydroxy-2-{[1-hydroxy-2-({1-hydroxy-14-methyl-3-[(13-methyltetradecanoyl)oxy]pentadecylidene}amino)ethylidene]amino}propanoic acid

C36H68N2O7 (640.5026258)

8-hydroxy-4,4,6a,6b,8a,10a,11,13b-octamethyl-hexadecahydropiceno[2,3-b]oxiren-3-yl dodecanoate

C42H72O4 (640.5430312)

(5s)-5-methyl-3-{9-[(2s,5r)-5-[(1r,4r,5r,8r,9r)-1,4,5,8,9-pentahydroxynonadecyl]oxolan-2-yl]nonyl}-5h-furan-2-one

C37H68O8 (640.4913928000001)

4-hydroxy-3a-(hydroxymethyl)-5a,5b,8,8,11a-pentamethyl-1-(prop-1-en-2-yl)-hexadecahydrocyclopenta[a]chrysen-9-yl dodecanoate

C42H72O4 (640.5430312)

pentatetraconta-4,21,27,42-tetraen-1,12,15,44-tetrayne-3,14-diol

C45H68O2 (640.5219028)

(3s,4ar,6ar,6br,8s,8as,9s,12s,12ar,12br,14ar,14br)-8,9-dihydroxy-4,4,6a,6b,8a,11,12,14b-octamethyl-2,3,4a,5,6,7,8,9,12,12a,12b,13,14,14a-tetradecahydro-1h-picen-3-yl dodecanoate

C42H72O4 (640.5430312)

(3s,4ar,6ar,6bs,8s,8as,12as,14ar,14br)-8-hydroxy-8a-(hydroxymethyl)-4,4,6a,6b,11,11,14b-heptamethyl-1,2,3,4a,5,6,7,8,9,10,12,12a,14,14a-tetradecahydropicen-3-yl dodecanoate

C42H72O4 (640.5430312)

(5s)-3-[(13r,14r,17r)-17-[(2r,5r)-5-[(1s)-1,5-dihydroxyundecyl]oxolan-2-yl]-13,14,17-trihydroxyheptadecyl]-5-methyl-5h-furan-2-one

C37H68O8 (640.4913928000001)

8,10-dihydroxy-4,4,6a,6b,8a,12,14b-heptamethyl-11-methylidene-hexadecahydropicen-3-yl dodecanoate

C42H72O4 (640.5430312)

8,9-dihydroxy-4,4,6a,6b,8a,11,12,14b-octamethyl-2,3,4a,5,6,7,8,9,12,12a,12b,13,14,14a-tetradecahydro-1h-picen-3-yl dodecanoate

C42H72O4 (640.5430312)

(3s,4ar,6ar,6br,8s,8as,10r,12s,12ar,12br,14ar,14br)-8,10-dihydroxy-4,4,6a,6b,8a,12,14b-heptamethyl-11-methylidene-hexadecahydropicen-3-yl dodecanoate

C42H72O4 (640.5430312)

(2s)-3-hydroxy-2-[(1-hydroxy-2-{[(3r)-1-hydroxy-14-methyl-3-[(13-methyltetradecanoyl)oxy]pentadecylidene]amino}ethylidene)amino]propanoic acid

C36H68N2O7 (640.5026258)

(5r)-5-methyl-3-[(2s,6s,11r,17r)-2,6,11,17-tetrahydroxy-17-[(2s,5s)-5-[(1s)-1-hydroxyundecyl]oxolan-2-yl]heptadecyl]-5h-furan-2-one

C37H68O8 (640.4913928000001)

(3r,4r,5s)-3-{9-[(2s,5r)-5-[(1r,4r)-1,4-dihydroxy-4-[(2r,5r)-5-[(1s)-1-hydroxyundecyl]oxolan-2-yl]butyl]oxolan-2-yl]nonyl}-4-hydroxy-5-methyloxolan-2-one

C37H68O8 (640.4913928000001)