Exact Mass: 642.5308502
Exact Mass Matches: 642.5308502
Found 500 metabolites which its exact mass value is equals to given mass value 642.5308502,
within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error
0.01 dalton.
DG(16:0/22:5(4Z,7Z,10Z,13Z,16Z)/0:0)
DG(16:0/22:5(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(16:0/22:5(4Z,7Z,10Z,13Z,16Z)/0:0), in particular, consists of one chain of palmitic acid at the C-1 position and one chain of docosapentaenoic acid at the C-2 position. The palmitic acid moiety is derived from fish oils, milk fats, vegetable oils and animal fats, 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(16:0/22:5(7Z,10Z,13Z,16Z,19Z)/0:0)
DG(16:0/22:5(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(16:0/22:5(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 docosapentaenoic acid at the C-2 position. The palmitic acid moiety is derived from fish oils, milk fats, vegetable oils and animal fats, 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(16:0/22:5(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(16:0/22:5(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 docosapentaenoic acid at the C-2 position. The palmitic acid moiety is derived from fish oils, milk fats, vegetable oils and animal fats, 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(16:1(9Z)/22:4(7Z,10Z,13Z,16Z)/0:0)
DG(16:1(9Z)/22:4(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)/22:4(7Z,10Z,13Z,16Z)/0:0), in particular, consists of one chain of palmitoleic acid at the C-1 position and one chain of adrenic acid at the C-2 position. The palmitoleic acid moiety is derived from animal fats and vegetable oils, while the adrenic 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(16:1(9Z)/22:4(7Z,10Z,13Z,16Z)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(16:1(9Z)/22:4(7Z,10Z,13Z,16Z)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(18:0/20:5(5Z,8Z,11Z,14Z,17Z)/0:0)
DG(18:0/20:5(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(18:0/20:5(5Z,8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of stearic acid at the C-1 position and one chain of eicosapentaenoic acid at the C-2 position. The stearic acid moiety is derived from animal fats, coco butter and sesame 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(18:0/20:5(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(18:0/20:5(5Z,8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of stearic acid at the C-1 position and one chain of eicosapentaenoic acid at the C-2 position. The stearic acid moiety is derived from animal fats, coco butter and sesame 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.
DG(18:1(11Z)/20:4(5Z,8Z,11Z,14Z)/0:0)
DG(18:1(11Z)/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(18:1(11Z)/20:4(5Z,8Z,11Z,14Z)/0:0), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of arachidonic acid at the C-2 position. The vaccenic acid moiety is derived from butter fat and animal fat, 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(18:1(11Z)/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(18:1(11Z)/20:4(5Z,8Z,11Z,14Z)/0:0), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of arachidonic acid at the C-2 position. The vaccenic acid moiety is derived from butter fat and animal fat, 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(18:1(11Z)/20:4(8Z,11Z,14Z,17Z)/0:0)
DG(18:1(11Z)/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(18:1(11Z)/20:4(8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of eicsoatetraenoic acid at the C-2 position. The vaccenic acid moiety is derived from butter fat and animal fat, 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(18:1(11Z)/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(18:1(11Z)/20:4(8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of eicsoatetraenoic acid at the C-2 position. The vaccenic acid moiety is derived from butter fat and animal fat, while the eicsoatetraenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(18:1(9Z)/20:4(5Z,8Z,11Z,14Z)/0:0)
DG(18:1(9Z)/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(18:1(9Z)/20:4(5Z,8Z,11Z,14Z)/0:0), in particular, consists of one chain of oleic acid at the C-1 position and one chain of arachidonic acid at the C-2 position. The oleic acid moiety is derived from vegetable oils, especially olive and canola oil, while the arachidonic acid moiety is derived from animal fats and eggs. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(18:1(9Z)/20:4(8Z,11Z,14Z,17Z)/0:0)
DG(18:1(9Z)/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(18:1(9Z)/20:4(8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of oleic acid at the C-1 position and one chain of eicsoatetraenoic acid at the C-2 position. The oleic acid moiety is derived from vegetable oils, especially olive and canola oil, while the eicsoatetraenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(18:2(9Z,12Z)/20:3(5Z,8Z,11Z)/0:0)
DG(18:2(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(18:2(9Z,12Z)/20:3(5Z,8Z,11Z)/0:0), in particular, consists of one chain of linoleic acid at the C-1 position and one chain of mead acid at the C-2 position. The linoleic acid moiety is derived from seed oils, while the mead acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(18:2(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(18:2(9Z,12Z)/20:3(5Z,8Z,11Z)/0:0), in particular, consists of one chain of linoleic acid at the C-1 position and one chain of mead acid at the C-2 position. The linoleic acid moiety is derived from seed oils, while the mead acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(18:2(9Z,12Z)/20:3(8Z,11Z,14Z)/0:0)
DG(18:2(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(18:2(9Z,12Z)/20:3(8Z,11Z,14Z)/0:0), in particular, consists of one chain of linoleic acid at the C-1 position and one chain of homo-g-linolenic acid at the C-2 position. The linoleic acid moiety is derived from seed oils, while the homo-g-linolenic acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(18:2(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(18:2(9Z,12Z)/20:3(8Z,11Z,14Z)/0:0), in particular, consists of one chain of linoleic acid at the C-1 position and one chain of homo-g-linolenic acid at the C-2 position. The linoleic acid moiety is derived from seed oils, while the homo-g-linolenic acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(18:3(6Z,9Z,12Z)/20:2(11Z,14Z)/0:0)
DG(18:3(6Z,9Z,12Z)/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(18:3(6Z,9Z,12Z)/20:2(11Z,14Z)/0:0), in particular, consists of one chain of g-linolenic acid at the C-1 position and one chain of eicosadienoic acid at the C-2 position. The g-linolenic acid moiety is derived from animal fats, 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(18:3(6Z,9Z,12Z)/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(18:3(6Z,9Z,12Z)/20:2(11Z,14Z)/0:0), in particular, consists of one chain of g-linolenic acid at the C-1 position and one chain of eicosadienoic acid at the C-2 position. The g-linolenic acid moiety is derived from animal fats, 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(18:3(9Z,12Z,15Z)/20:2(11Z,14Z)/0:0)
DG(18:3(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(18:3(9Z,12Z,15Z)/20:2(11Z,14Z)/0:0), in particular, consists of one chain of a-linolenic acid at the C-1 position and one chain of eicosadienoic acid at the C-2 position. The a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil, 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(18:3(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(18:3(9Z,12Z,15Z)/20:2(11Z,14Z)/0:0), in particular, consists of one chain of a-linolenic acid at the C-1 position and one chain of eicosadienoic acid at the C-2 position. The a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil, 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(18:4(6Z,9Z,12Z,15Z)/20:1(11Z)/0:0)
DG(18:4(6Z,9Z,12Z,15Z)/20:1(11Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:4(6Z,9Z,12Z,15Z)/20:1(11Z)/0:0), in particular, consists of one chain of stearidonic acid at the C-1 position and one chain of eicosenoic acid at the C-2 position. The stearidonic acid moiety is derived from seed oils, while the eicosenoic acid moiety is derived from vegetable oils and cod oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(18:4(6Z,9Z,12Z,15Z)/20:1(11Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:4(6Z,9Z,12Z,15Z)/20:1(11Z)/0:0), in particular, consists of one chain of stearidonic acid at the C-1 position and one chain of eicosenoic acid at the C-2 position. The stearidonic acid moiety is derived from seed oils, while the eicosenoic acid moiety is derived from vegetable oils and cod oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(20:1(11Z)/18:4(6Z,9Z,12Z,15Z)/0:0)
DG(20:1(11Z)/18:4(6Z,9Z,12Z,15Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:1(11Z)/18:4(6Z,9Z,12Z,15Z)/0:0), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of stearidonic acid at the C-2 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, 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(20:1(11Z)/18:4(6Z,9Z,12Z,15Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:1(11Z)/18:4(6Z,9Z,12Z,15Z)/0:0), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of stearidonic acid at the C-2 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, 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(20:2(11Z,14Z)/18:3(6Z,9Z,12Z)/0:0)
DG(20:2(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(20:2(11Z,14Z)/18:3(6Z,9Z,12Z)/0:0), in particular, consists of one chain of eicosadienoic acid at the C-1 position and one chain of g-linolenic acid at the C-2 position. The eicosadienoic acid moiety is derived from fish oils and liver, 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(20:2(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(20:2(11Z,14Z)/18:3(6Z,9Z,12Z)/0:0), in particular, consists of one chain of eicosadienoic acid at the C-1 position and one chain of g-linolenic acid at the C-2 position. The eicosadienoic acid moiety is derived from fish oils and liver, 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(20:2(11Z,14Z)/18:3(9Z,12Z,15Z)/0:0)
DG(20:2(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(20:2(11Z,14Z)/18:3(9Z,12Z,15Z)/0:0), in particular, consists of one chain of eicosadienoic acid at the C-1 position and one chain of a-linolenic acid at the C-2 position. The eicosadienoic acid moiety is derived from fish oils and liver, 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)/18:2(9Z,12Z)/0:0)
DG(20:3(5Z,8Z,11Z)/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(20:3(5Z,8Z,11Z)/18:2(9Z,12Z)/0:0), in particular, consists of one chain of mead acid at the C-1 position and one chain of linoleic acid at the C-2 position. The mead acid moiety is derived from fish oils, liver and kidney, while the linoleic acid moiety is derived from seed oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(20:3(5Z,8Z,11Z)/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(20:3(5Z,8Z,11Z)/18:2(9Z,12Z)/0:0), in particular, consists of one chain of mead acid at the C-1 position and one chain of linoleic acid at the C-2 position. The mead acid moiety is derived from fish oils, liver and kidney, while the linoleic acid moiety is derived from seed oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(20:3(8Z,11Z,14Z)/18:2(9Z,12Z)/0:0)
DG(20:3(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(20:3(8Z,11Z,14Z)/18:2(9Z,12Z)/0:0), in particular, consists of one chain of homo-g-linolenic acid at the C-1 position and one chain of linoleic acid at the C-2 position. The homo-g-linolenic acid moiety is derived from fish oils, liver and kidney, while the linoleic acid moiety is derived from seed oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(20:4(5Z,8Z,11Z,14Z)/18:1(11Z)/0:0)
DG(20:4(5Z,8Z,11Z,14Z)/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(20:4(5Z,8Z,11Z,14Z)/18:1(11Z)/0:0), in particular, consists of one chain of arachidonic acid at the C-1 position and one chain of vaccenic acid at the C-2 position. The arachidonic acid moiety is derived from animal fats and eggs, 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(20:4(5Z,8Z,11Z,14Z)/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(20:4(5Z,8Z,11Z,14Z)/18:1(11Z)/0:0), in particular, consists of one chain of arachidonic acid at the C-1 position and one chain of vaccenic acid at the C-2 position. The arachidonic acid moiety is derived from animal fats and eggs, while the vaccenic acid moiety is derived from butter fat and animal fat. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(20:4(5Z,8Z,11Z,14Z)/18:1(9Z)/0:0)
DG(20:4(5Z,8Z,11Z,14Z)/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(20:4(5Z,8Z,11Z,14Z)/18:1(9Z)/0:0), in particular, consists of one chain of arachidonic acid at the C-1 position and one chain of oleic acid at the C-2 position. The arachidonic acid moiety is derived from animal fats and eggs, 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(20:4(5Z,8Z,11Z,14Z)/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(20:4(5Z,8Z,11Z,14Z)/18:1(9Z)/0:0), in particular, consists of one chain of arachidonic acid at the C-1 position and one chain of oleic acid at the C-2 position. The arachidonic acid moiety is derived from animal fats and eggs, 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.
DG(20:4(8Z,11Z,14Z,17Z)/18:1(11Z)/0:0)
DG(20:4(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(20:4(8Z,11Z,14Z,17Z)/18:1(11Z)/0:0), in particular, consists of one chain of eicsoatetraenoic acid at the C-1 position and one chain of vaccenic acid at the C-2 position. The eicsoatetraenoic acid moiety is derived from fish oils, 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(20:4(8Z,11Z,14Z,17Z)/18:1(9Z)/0:0)
DG(20:4(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(20:4(8Z,11Z,14Z,17Z)/18:1(9Z)/0:0), in particular, consists of one chain of eicsoatetraenoic acid at the C-1 position and one chain of oleic acid at the C-2 position. The eicsoatetraenoic acid moiety is derived from fish oils, 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(20:5(5Z,8Z,11Z,14Z,17Z)/18:0/0:0)
DG(20:5(5Z,8Z,11Z,14Z,17Z)/18:0/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:5(5Z,8Z,11Z,14Z,17Z)/18:0/0:0), in particular, consists of one chain of eicosapentaenoic acid at the C-1 position and one chain of stearic acid at the C-2 position. The eicosapentaenoic acid moiety is derived from fish oils, liver and kidney, while the stearic acid moiety is derived from animal fats, coco butter and sesame oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(22:4(7Z,10Z,13Z,16Z)/16:1(9Z)/0:0)
DG(22:4(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(22:4(7Z,10Z,13Z,16Z)/16:1(9Z)/0:0), in particular, consists of one chain of adrenic acid at the C-1 position and one chain of palmitoleic acid at the C-2 position. The adrenic acid moiety is derived from animal fats, 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(22:4(7Z,10Z,13Z,16Z)/16:1(9Z)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(22:4(7Z,10Z,13Z,16Z)/16:1(9Z)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(22:5(4Z,7Z,10Z,13Z,16Z)/16:0/0:0)
DG(22:5(4Z,7Z,10Z,13Z,16Z)/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(22:5(4Z,7Z,10Z,13Z,16Z)/16:0/0:0), in particular, consists of one chain of docosapentaenoic acid at the C-1 position and one chain of palmitic acid at the C-2 position. The docosapentaenoic acid moiety is derived from animal fats and brain, 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(22:5(7Z,10Z,13Z,16Z,19Z)/16:0/0:0)
DG(22:5(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(22:5(7Z,10Z,13Z,16Z,19Z)/16:0/0:0), in particular, consists of one chain of docosapentaenoic acid at the C-1 position and one chain of palmitic acid at the C-2 position. The docosapentaenoic 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(16:0/0:0/22:5n6)
DG(16:0/0:0/22:5n6) 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(16:0/0:0/22:5n6), in particular, consists of one chain of palmitic acid at the C-1 position and one chain of docosapentaenoic acid at the C-3 position. The palmitic acid moiety is derived from fish oils, milk fats, vegetable oils and animal fats, 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(16:0/0:0/22:5n3)
DG(16:0/0:0/22:5n3) 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(16:0/0:0/22:5n3), in particular, consists of one chain of palmitic acid at the C-1 position and one chain of docosapentaenoic acid at the C-3 position. The palmitic acid moiety is derived from fish oils, milk fats, vegetable oils and animal fats, 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(18:0/0:0/20:5n3)
DG(18:0/0:0/20:5n3) 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(18:0/0:0/20:5n3), in particular, consists of one chain of stearic acid at the C-1 position and one chain of eicosapentaenoic acid at the C-3 position. The stearic acid moiety is derived from animal fats, coco butter and sesame 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(16:1n7/0:0/22:4n6)
DG(16:1n7/0:0/22:4n6) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(16:1n7/0:0/22:4n6), in particular, consists of one chain of palmitoleic acid at the C-1 position and one chain of adrenic acid at the C-3 position. The palmitoleic acid moiety is derived from animal fats and vegetable oils, while the adrenic 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(18:1n7/0:0/20:4n6)
DG(18:1n7/0:0/20:4n6) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(18:1n7/0:0/20:4n6), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of arachidonic acid at the C-3 position. The vaccenic acid moiety is derived from butter fat and animal fat, while the arachidonic acid moiety is derived from animal fats and eggs. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(18:1n7/0:0/20:4n3)
DG(18:1n7/0:0/20:4n3) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(18:1n7/0:0/20:4n3), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of eicosatetraenoic acid at the C-3 position. The vaccenic acid moiety is derived from butter fat and animal fat, while the eicosatetraenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(18:1n9/0:0/20:4n6)
DG(18:1n9/0:0/20:4n6) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(18:1n9/0:0/20:4n6), in particular, consists of one chain of oleic acid at the C-1 position and one chain of arachidonic acid at the C-3 position. The oleic acid moiety is derived from vegetable oils, especially olive and canola oil, while the arachidonic acid moiety is derived from animal fats and eggs. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(18:1n9/0:0/20:4n3)
DG(18:1n9/0:0/20:4n3) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(18:1n9/0:0/20:4n3), in particular, consists of one chain of oleic acid at the C-1 position and one chain of eicosatetraenoic acid at the C-3 position. The oleic acid moiety is derived from vegetable oils, especially olive and canola oil, while the eicosatetraenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(20:1n9/0:0/18:4n3)
DG(20:1n9/0:0/18:4n3) 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(20:1n9/0:0/18:4n3), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of stearidonic acid at the C-3 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, while the stearidonic acid moiety is derived from seed oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(18:3n6/0:0/20:2n6)
DG(18:3n6/0:0/20:2n6) 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(18:3n6/0:0/20:2n6), in particular, consists of one chain of g-linolenic acid at the C-1 position and one chain of eicosadienoic acid at the C-3 position. The g-linolenic acid moiety is derived from animal fats, 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-3 position.
DG(20:2n6/0:0/18:3n3)
DG(20:2n6/0:0/18:3n3) 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(20:2n6/0:0/18:3n3), in particular, consists of one chain of eicosadienoic acid at the C-1 position and one chain of a-linolenic acid at the C-3 position. The eicosadienoic acid moiety is derived from fish oils and liver, 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(15:0/22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)/0:0)
DG(15:0/22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)/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(15:0/22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)/15:0/0:0)
DG(22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)/15:0/0:0) 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(22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)/15:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(15:0/0:0/22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4))
DG(15:0/0:0/22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)) 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(22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)/0:0/15:0)
DG(22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)/0:0/15:0) 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(15:0/22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)/0:0)
DG(15:0/22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)/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(15:0/22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)/15:0/0:0)
DG(22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)/15:0/0:0) 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(22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)/15:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(15:0/0:0/22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7))
DG(15:0/0:0/22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)) 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(22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)/0:0/15:0)
DG(22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)/0:0/15:0) 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(15:0/22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)/0:0)
DG(15:0/22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)/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(15:0/22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)/15:0/0:0)
DG(22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)/15:0/0:0) 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(22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)/15:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(15:0/0:0/22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14))
DG(15:0/0:0/22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)) 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(22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)/0:0/15:0)
DG(22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)/0:0/15:0) 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(15:0/22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)/0:0)
DG(15:0/22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)/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(15:0/22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)/15:0/0:0)
DG(22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)/15:0/0:0) 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(22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)/15:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(15:0/0:0/22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17))
DG(15:0/0:0/22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)) 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(22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)/0:0/15:0)
DG(22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)/0:0/15:0) 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(15:0/22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)/0:0)
DG(15:0/22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)/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(15:0/22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)/15:0/0:0)
DG(22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)/15:0/0:0) 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(22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)/15:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(15:0/0:0/22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17))
DG(15:0/0:0/22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)) 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(22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)/0:0/15:0)
DG(22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)/0:0/15:0) 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-15:0/22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)/0:0)
DG(a-15:0/22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)/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-15:0/22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)/a-15:0/0:0)
DG(22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)/a-15:0/0:0) 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(22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)/a-15:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(a-15:0/0:0/22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4))
DG(a-15:0/0:0/22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)) 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(22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)/0:0/a-15:0)
DG(22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)/0:0/a-15:0) 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-15:0/22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)/0:0)
DG(a-15:0/22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)/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-15:0/22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)/a-15:0/0:0)
DG(22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)/a-15:0/0:0) 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(22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)/a-15:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(a-15:0/0:0/22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7))
DG(a-15:0/0:0/22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)) 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(22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)/0:0/a-15:0)
DG(22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)/0:0/a-15:0) 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-15:0/22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)/0:0)
DG(a-15:0/22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)/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-15:0/22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)/a-15:0/0:0)
DG(22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)/a-15:0/0:0) 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(22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)/a-15:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(a-15:0/0:0/22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14))
DG(a-15:0/0:0/22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)) 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(22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)/0:0/a-15:0)
DG(22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)/0:0/a-15:0) 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-15:0/22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)/0:0)
DG(a-15:0/22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)/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-15:0/22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)/a-15:0/0:0)
DG(22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)/a-15:0/0:0) 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(22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)/a-15:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(a-15:0/0:0/22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17))
DG(a-15:0/0:0/22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)) 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(22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)/0:0/a-15:0)
DG(22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)/0:0/a-15:0) 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-15:0/22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)/0:0)
DG(a-15:0/22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)/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-15:0/22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)/a-15:0/0:0)
DG(22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)/a-15:0/0:0) 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(22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)/a-15:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(a-15:0/0:0/22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17))
DG(a-15:0/0:0/22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)) 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(22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)/0:0/a-15:0)
DG(22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)/0:0/a-15:0) 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-15:0/22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)/0:0)
DG(i-15:0/22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)/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-15:0/22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)/i-15:0/0:0)
DG(22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)/i-15:0/0:0) 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(22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)/i-15:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-15:0/0:0/22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4))
DG(i-15:0/0:0/22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)) 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(22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)/0:0/i-15:0)
DG(22:6(5Z,7Z,10Z,13Z,16Z,19Z)-OH(4)/0:0/i-15:0) 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-15:0/22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)/0:0)
DG(i-15:0/22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)/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-15:0/22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)/i-15:0/0:0)
DG(22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)/i-15:0/0:0) 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(22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)/i-15:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-15:0/0:0/22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7))
DG(i-15:0/0:0/22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)) 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(22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)/0:0/i-15:0)
DG(22:6(4Z,8Z,10Z,13Z,16Z,19Z)-OH(7)/0:0/i-15:0) 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-15:0/22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)/0:0)
DG(i-15:0/22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)/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-15:0/22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)/i-15:0/0:0)
DG(22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)/i-15:0/0:0) 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(22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)/i-15:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-15:0/0:0/22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14))
DG(i-15:0/0:0/22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)) 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(22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)/0:0/i-15:0)
DG(22:6(4Z,7Z,10Z,12E,16Z,19Z)-OH(14)/0:0/i-15:0) 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-15:0/22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)/0:0)
DG(i-15:0/22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)/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-15:0/22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)/i-15:0/0:0)
DG(22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)/i-15:0/0:0) 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(22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)/i-15:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-15:0/0:0/22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17))
DG(i-15:0/0:0/22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)) 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(22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)/0:0/i-15:0)
DG(22:6(4Z,7Z,10Z,13E,15E,19Z)-OH(17)/0:0/i-15:0) 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-15:0/22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)/0:0)
DG(i-15:0/22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)/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-15:0/22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)/i-15:0/0:0)
DG(22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)/i-15:0/0:0) 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(22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)/i-15:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-15:0/0:0/22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17))
DG(i-15:0/0:0/22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)) 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(22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)/0:0/i-15:0)
DG(22:5(4Z,7Z,10Z,13Z,19Z)-O(16,17)/0:0/i-15:0) 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.
Octadecanoic acid,1,1-[1-(chloromethyl)-1,2-ethanediyl] ester
2,7-Bis(4,4,5,5-tetraMethyl-1,3,2-dioxaborolan-2-yl)-9,9-di-n-octylfluorene
C41H64B2O4 (642.4990443999999)
1-Arachidonoyl-2-oleoylglycerol
A 1,2-diglyceride where arachidonoyl and oleoyl are the two acyl groups.
2-Oleoyl-3-arachidonoyl-sn-glycerol
A 2,3-diacyl-sn-glycerol where oleoyl and arachidonoyl form the 2- and 3-acyl groups respectively.
[2-hydroxy-3-[(Z)-octadec-9-enoyl]oxypropyl] (5Z,8Z,11Z,14Z)-icosa-5,8,11,14-tetraenoate
[10,13-dimethyl-17-(6-methylheptan-2-yl)-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] (3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoate
(1-hydroxy-3-undecoxypropan-2-yl) (13Z,16Z,19Z,22Z,25Z)-octacosa-13,16,19,22,25-pentaenoate
[1-[(10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoxy]-3-hydroxypropan-2-yl] (Z)-heptadec-9-enoate
[1-[(10Z,13Z,16Z)-docosa-10,13,16-trienoxy]-3-hydroxypropan-2-yl] (9Z,12Z)-heptadeca-9,12-dienoate
[1-hydroxy-3-[(8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoxy]propan-2-yl] (Z)-nonadec-9-enoate
[1-hydroxy-3-[(Z)-pentadec-9-enoxy]propan-2-yl] (12Z,15Z,18Z,21Z)-tetracosa-12,15,18,21-tetraenoate
[1-hydroxy-3-[(12Z,15Z,18Z,21Z)-tetracosa-12,15,18,21-tetraenoxy]propan-2-yl] (Z)-pentadec-9-enoate
[1-hydroxy-3-[(9Z,12Z)-nonadeca-9,12-dienoxy]propan-2-yl] (11Z,14Z,17Z)-icosa-11,14,17-trienoate
[1-[(9Z,12Z)-heptadeca-9,12-dienoxy]-3-hydroxypropan-2-yl] (10Z,13Z,16Z)-docosa-10,13,16-trienoate
(1-hydroxy-3-tridecoxypropan-2-yl) (11Z,14Z,17Z,20Z,23Z)-hexacosa-11,14,17,20,23-pentaenoate
[1-hydroxy-3-[(5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoxy]propan-2-yl] nonadecanoate
[1-[(7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoxy]-3-hydroxypropan-2-yl] heptadecanoate
[1-hydroxy-3-[(11Z,14Z,17Z)-icosa-11,14,17-trienoxy]propan-2-yl] (9Z,12Z)-nonadeca-9,12-dienoate
[1-hydroxy-3-[(Z)-nonadec-9-enoxy]propan-2-yl] (8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoate
[1-hydroxy-3-[(3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoxy]propan-2-yl] henicosanoate
[1-hydroxy-3-[(6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoxy]propan-2-yl] (Z)-henicos-11-enoate
(1-hydroxy-3-pentadecoxypropan-2-yl) (9Z,12Z,15Z,18Z,21Z)-tetracosa-9,12,15,18,21-pentaenoate
[1-hydroxy-3-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoxy]propan-2-yl] (11Z,14Z)-henicosa-11,14-dienoate
[1-[(Z)-henicos-11-enoxy]-3-hydroxypropan-2-yl] (6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoate
[1-hydroxy-3-[(Z)-tridec-9-enoxy]propan-2-yl] (14Z,17Z,20Z,23Z)-hexacosa-14,17,20,23-tetraenoate
(1-hydroxy-3-nonadecoxypropan-2-yl) (5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoate
(1-henicosoxy-3-hydroxypropan-2-yl) (3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoate
[1-[(Z)-heptadec-9-enoxy]-3-hydroxypropan-2-yl] (10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoate
[1-hydroxy-3-[(13Z,16Z,19Z,22Z,25Z)-octacosa-13,16,19,22,25-pentaenoxy]propan-2-yl] undecanoate
[1-[(11Z,14Z,17Z,20Z,23Z)-hexacosa-11,14,17,20,23-pentaenoxy]-3-hydroxypropan-2-yl] tridecanoate
[1-[(11Z,14Z)-henicosa-11,14-dienoxy]-3-hydroxypropan-2-yl] (9Z,12Z,15Z)-octadeca-9,12,15-trienoate
[1-[(14Z,17Z,20Z,23Z)-hexacosa-14,17,20,23-tetraenoxy]-3-hydroxypropan-2-yl] (Z)-tridec-9-enoate
[1-hydroxy-3-[(9Z,12Z,15Z,18Z,21Z)-tetracosa-9,12,15,18,21-pentaenoxy]propan-2-yl] pentadecanoate
(1-heptadecoxy-3-hydroxypropan-2-yl) (7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoate
4-[3-[(Z)-heptadec-9-enoyl]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
(1-hydroxy-3-tetradecanoyloxypropan-2-yl) (9Z,12Z,15Z,18Z,21Z)-tetracosa-9,12,15,18,21-pentaenoate
[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] (7Z,9Z,11E,13E)-hexadeca-7,9,11,13-tetraenoate
(1-dodecanoyloxy-3-hydroxypropan-2-yl) (11Z,14Z,17Z,20Z,23Z)-hexacosa-11,14,17,20,23-pentaenoate
[17-(5-ethyl-6-methylheptan-2-yl)-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] (5E,7Z,9Z,11E,13E)-hexadeca-5,7,9,11,13-pentaenoate
(1-decanoyloxy-3-hydroxypropan-2-yl) (13Z,16Z,19Z,22Z,25Z)-octacosa-13,16,19,22,25-pentaenoate
[3-[(7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoxy]-2-octanoyloxypropyl] octanoate
(2-octanoyloxy-3-octoxypropyl) (7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoate
[3-[(3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoxy]-2-octanoyloxypropyl] dodecanoate
[3-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoxy]-2-octanoyloxypropyl] (Z)-tetradec-9-enoate
[3-octoxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] (4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoate
(2-nonanoyloxy-3-octanoyloxypropyl) (5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoate
(2-dodecanoyloxy-3-octoxypropyl) (3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoate
[2-octanoyloxy-3-[(Z)-tetradec-9-enoxy]propyl] (4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoate
[3-[(5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoxy]-2-octanoyloxypropyl] decanoate
(2-decanoyloxy-3-octoxypropyl) (5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoate
(3-dodecoxy-2-octanoyloxypropyl) (3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoate
(3-decoxy-2-octanoyloxypropyl) (5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoate
[2-decanoyloxy-3-[(3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoxy]propyl] decanoate
(2-decanoyloxy-3-nonanoyloxypropyl) (3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoate
(2-decanoyloxy-3-decoxypropyl) (3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoate
[3-octanoyloxy-2-[(Z)-tridec-9-enoyl]oxypropyl] (4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoate
(3-octanoyloxy-2-undecanoyloxypropyl) (3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoate
[1-hydroxy-3-[(Z)-octadec-9-enoyl]oxypropan-2-yl] (8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoate
(1-hydroxy-3-octadecanoyloxypropan-2-yl) (5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoate
[3-hydroxy-2-[(6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoyl]oxypropyl] (Z)-icos-11-enoate
[2-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]oxy-3-hydroxypropyl] (13Z,16Z)-docosa-13,16-dienoate
[1-hydroxy-3-[(Z)-tetradec-9-enoyl]oxypropan-2-yl] (12Z,15Z,18Z,21Z)-tetracosa-12,15,18,21-tetraenoate
[3-hydroxy-2-[(3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoyl]oxypropyl] icosanoate
[1-hydroxy-3-[(9Z,12Z)-octadeca-9,12-dienoyl]oxypropan-2-yl] (11Z,14Z,17Z)-icosa-11,14,17-trienoate
(1-hexadecanoyloxy-3-hydroxypropan-2-yl) (7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoate
[2-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoyl]oxy-3-hydroxypropyl] (Z)-docos-13-enoate
[3-hydroxy-2-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoyl]oxypropyl] (11Z,14Z)-icosa-11,14-dienoate
[1-[(Z)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] (10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoate
[1-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-hydroxypropan-2-yl] (10Z,13Z,16Z)-docosa-10,13,16-trienoate
(1-hydroxy-3-octanoyloxypropan-2-yl) (15Z,18Z,21Z,24Z,27Z)-triaconta-15,18,21,24,27-pentaenoate
[1-Carboxy-3-(2-decanoyloxy-3-heptadecanoyloxypropoxy)propyl]-trimethylazanium
[1-Carboxy-3-(3-hexadecanoyloxy-2-undecanoyloxypropoxy)propyl]-trimethylazanium
[1-Carboxy-3-(2-dodecanoyloxy-3-pentadecanoyloxypropoxy)propyl]-trimethylazanium
[1-Carboxy-3-(3-tetradecanoyloxy-2-tridecanoyloxypropoxy)propyl]-trimethylazanium
[1-Carboxy-3-(2-tetradecanoyloxy-3-tridecanoyloxypropoxy)propyl]-trimethylazanium
[1-Carboxy-3-(3-dodecanoyloxy-2-pentadecanoyloxypropoxy)propyl]-trimethylazanium
[1-Carboxy-3-(2-hexadecanoyloxy-3-undecanoyloxypropoxy)propyl]-trimethylazanium
[1-Carboxy-3-(3-decanoyloxy-2-heptadecanoyloxypropoxy)propyl]-trimethylazanium
[1-[(5E,7E,9E,11E,13E)-hexadeca-5,7,9,11,13-pentaenoyl]oxy-3-hydroxypropan-2-yl] docosanoate
[(2S)-1-hydroxy-3-[(E)-tetradec-9-enoyl]oxypropan-2-yl] (5E,8E,11E,14E)-tetracosa-5,8,11,14-tetraenoate
[(2S)-1-hydroxy-3-[(9E,12E,15E)-octadeca-9,12,15-trienoyl]oxypropan-2-yl] (11E,14E)-icosa-11,14-dienoate
[(2S)-3-hydroxy-2-[(9E,12E)-octadeca-9,12-dienoyl]oxypropyl] (8E,11E,14E)-icosa-8,11,14-trienoate
[(2S)-1-hydroxy-3-octadecanoyloxypropan-2-yl] (5E,8E,11E,14E,17E)-icosa-5,8,11,14,17-pentaenoate
[(2S)-1-[(E)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] (7E,10E,13E,16E)-docosa-7,10,13,16-tetraenoate
[(2S)-2-[(E)-hexadec-9-enoyl]oxy-3-hydroxypropyl] (7E,10E,13E,16E)-docosa-7,10,13,16-tetraenoate
[(2S)-2-hexadecanoyloxy-3-hydroxypropyl] (7E,10E,13E,16E,19E)-docosa-7,10,13,16,19-pentaenoate
[(2S)-3-hydroxy-2-[(E)-octadec-11-enoyl]oxypropyl] (5E,8E,11E,14E)-icosa-5,8,11,14-tetraenoate
[(2S)-3-hydroxy-2-octadecanoyloxypropyl] (5E,8E,11E,14E,17E)-icosa-5,8,11,14,17-pentaenoate
[(2S)-3-hydroxy-2-[(6E,9E,12E,15E)-octadeca-6,9,12,15-tetraenoyl]oxypropyl] (E)-icos-11-enoate
[(2S)-3-hydroxy-2-[(E)-tetradec-9-enoyl]oxypropyl] (5E,8E,11E,14E)-tetracosa-5,8,11,14-tetraenoate
[1-[(9E,11E,13E)-hexadeca-9,11,13-trienoyl]oxy-3-hydroxypropan-2-yl] (14E,16E)-docosa-14,16-dienoate
[(2S)-1-hydroxy-3-[(E)-octadec-11-enoyl]oxypropan-2-yl] (5E,8E,11E,14E)-icosa-5,8,11,14-tetraenoate
[(2S)-1-hexadecanoyloxy-3-hydroxypropan-2-yl] (7E,10E,13E,16E,19E)-docosa-7,10,13,16,19-pentaenoate
[1-[(4E,7E)-hexadeca-4,7-dienoyl]oxy-3-hydroxypropan-2-yl] (13E,16E,19E)-docosa-13,16,19-trienoate
[(2S)-1-hydroxy-3-[(9E,12E)-octadeca-9,12-dienoyl]oxypropan-2-yl] (8E,11E,14E)-icosa-8,11,14-trienoate
[(2S)-3-hydroxy-2-[(9E,12E,15E)-octadeca-9,12,15-trienoyl]oxypropyl] (11E,14E)-icosa-11,14-dienoate
[(2S)-1-hydroxy-3-[(6E,9E,12E,15E)-octadeca-6,9,12,15-tetraenoyl]oxypropan-2-yl] (E)-icos-11-enoate
[1-[(7E,9E,11E,13E)-hexadeca-7,9,11,13-tetraenoyl]oxy-3-hydroxypropan-2-yl] (E)-docos-11-enoate
[1-Carboxy-3-(2-nonadecanoyloxy-3-octanoyloxypropoxy)propyl]-trimethylazanium
[1-Carboxy-3-(2-docosanoyloxy-3-pentanoyloxypropoxy)propyl]-trimethylazanium
[3-(3-Butanoyloxy-2-tricosanoyloxypropoxy)-1-carboxypropyl]-trimethylazanium
[1-Carboxy-3-(3-nonanoyloxy-2-octadecanoyloxypropoxy)propyl]-trimethylazanium
[1-Carboxy-3-(2-henicosanoyloxy-3-hexanoyloxypropoxy)propyl]-trimethylazanium
[1-Carboxy-3-(3-propanoyloxy-2-tetracosanoyloxypropoxy)propyl]-trimethylazanium
[3-(3-Acetyloxy-2-pentacosanoyloxypropoxy)-1-carboxypropyl]-trimethylazanium
[1-Carboxy-3-(3-heptanoyloxy-2-icosanoyloxypropoxy)propyl]-trimethylazanium
2-[carboxy-[3-decanoyloxy-2-[(Z)-hexadec-9-enoyl]oxypropoxy]methoxy]ethyl-trimethylazanium
2-[carboxy-[2-[(Z)-heptadec-9-enoyl]oxy-3-nonanoyloxypropoxy]methoxy]ethyl-trimethylazanium
2-[carboxy-[3-tridecanoyloxy-2-[(Z)-tridec-9-enoyl]oxypropoxy]methoxy]ethyl-trimethylazanium
2-[carboxy-[2-[(Z)-pentadec-9-enoyl]oxy-3-undecanoyloxypropoxy]methoxy]ethyl-trimethylazanium
2-[carboxy-[2-[(Z)-octadec-9-enoyl]oxy-3-octanoyloxypropoxy]methoxy]ethyl-trimethylazanium
2-[carboxy-[3-dodecanoyloxy-2-[(Z)-tetradec-9-enoyl]oxypropoxy]methoxy]ethyl-trimethylazanium
1-Oleoyl-2-arachidonoyl-sn-glycerol
A 1,2-diacyl-sn-glycerol where oleoyl and arachidonoyl are the 1- and 2-acyl groups respectively.
1-Arachidonoyl-2-oleoyl-sn-glycerol
A 1,2-diacyl-sn-glycerol where arachidonoyl and oleoyl form the 1- and 2-acyl groups respectively.
diacylglycerol 38:5
A diglyceride in which the two acyl groups contain a total of 38 carbons and 5 double bonds.
diacylglycerol (18:1/20:4/0:0)
A 1,2-diglyceride in which the fatty acyl groups at positions 1 and 2 are specified as C18:1 and C20:4 respectively.
1-alpha-linolenoyl-2-[(11Z,14Z)-icosadienoyl]-sn-glycerol
A 1,2-diacyl-sn-glycerol in which the acyl groups positions 1 and 2 are specified as alpha-linolenoyl and (11Z,14Z)-icosadienoyl respectively.
TG(38:5)
Provides by LipidSearch Vendor. © Copyright 2006-2024 Thermo Fisher Scientific Inc. All rights reserved
WE(45:10)
Provides by LipidSearch Vendor. © Copyright 2006-2024 Thermo Fisher Scientific Inc. All rights reserved