Exact Mass: 646.5688504

Exact Mass Matches: 646.5688504

Found 324 metabolites which its exact mass value is equals to given mass value 646.5688504, within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error 0.01 dalton.

CE(18:3(9Z,12Z,15Z))

(2R,5S,15R)-2,15-dimethyl-14-[(2R)-6-methylheptan-2-yl]tetracyclo[8.7.0.0^{2,7}.0^{11,15}]heptadec-7-en-5-yl (9Z,12Z,15Z)-octadeca-9,12,15-trienoate

C45H74O2 (646.5688504)


CE(18:3(9Z,12Z,15Z)) is a cholesterol fatty acid ester or simply a cholesterol ester (CE). Cholesterol esters are cholesterol molecules with long-chain fatty acids linked to the hydroxyl group. They are much less polar than free cholesterol and appear to be the preferred form for transport in plasma and for storage. Cholesterol esters do not contribute to membranes but are packed into intracellular lipid particles or lipoprotein particles. Because of the mechanism of synthesis, plasma cholesterol esters tend to contain relatively high proportions of C18 fatty acids. Cholesterol esters are major constituents of the adrenal glands and they also accumulate in the fatty lesions of atherosclerotic plaques. Cholesterol esters are also major constituents of the lipoprotein particles carried in blood (HDL, LDL, VLDL). The cholesterol esters in high-density lipoproteins (HDL) are synthesized largely by transfer of fatty acids to cholesterol from position sn-2 (or C-2) of phosphatidylcholine catalyzed by the enzyme lecithin cholesterol acyl transferase (LCAT). The enzyme also promotes the transfer of cholesterol from cells to HDL. As cholesterol esters accumulate in the lipoprotein core, cholesterol is removed from its surface thus promoting the flow of cholesterol from cell membranes into HDL. This in turn leads to morphological changes in HDL, which grow and become spherical. Subsequently, cholesterol esters are transferred to the other lipoprotein fractions LDL and VLDL, a reaction catalyzed by cholesteryl ester transfer protein. Another enzyme, acyl-CoA:cholesterol acyltransferase (ACAT) synthesizes cholesterol esters from CoA esters of fatty acids and cholesterol. Cholesterol ester hydrolases liberate cholesterol and free fatty acids when required for membrane and lipoprotein formation, and they also provide cholesterol for hormone synthesis in adrenal cells. [HMDB] CE(18:3(9Z,12Z,15Z)) is a cholesterol fatty acid ester or simply a cholesterol ester (CE). Cholesterol esters are cholesterol molecules with long-chain fatty acids linked to the hydroxyl group. They are much less polar than free cholesterol and appear to be the preferred form for transport in plasma and for storage. Cholesterol esters do not contribute to membranes but are packed into intracellular lipid particles or lipoprotein particles. Because of the mechanism of synthesis, plasma cholesterol esters tend to contain relatively high proportions of C18 fatty acids. Cholesterol esters are major constituents of the adrenal glands and they also accumulate in the fatty lesions of atherosclerotic plaques. Cholesterol esters are also major constituents of the lipoprotein particles carried in blood (HDL, LDL, VLDL). The cholesterol esters in high-density lipoproteins (HDL) are synthesized largely by transfer of fatty acids to cholesterol from position sn-2 (or C-2) of phosphatidylcholine catalyzed by the enzyme lecithin cholesterol acyl transferase (LCAT). The enzyme also promotes the transfer of cholesterol from cells to HDL. As cholesterol esters accumulate in the lipoprotein core, cholesterol is removed from its surface thus promoting the flow of cholesterol from cell membranes into HDL. This in turn leads to morphological changes in HDL, which grow and become spherical. Subsequently, cholesterol esters are transferred to the other lipoprotein fractions LDL and VLDL, a reaction catalyzed by cholesteryl ester transfer protein. Another enzyme, acyl-CoA:cholesterol acyltransferase (ACAT) synthesizes cholesterol esters from CoA esters of fatty acids and cholesterol. Cholesterol ester hydrolases liberate cholesterol and free fatty acids when required for membrane and lipoprotein formation, and they also provide cholesterol for hormone synthesis in adrenal cells.

   

DG(16:1(9Z)/22:2(13Z,16Z)/0:0)

(2S)-1-[(9Z)-hexadec-9-enoyloxy]-3-hydroxypropan-2-yl (13Z,16Z)-docosa-13,16-dienoate

C41H74O5 (646.5535954)


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

   

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

(2S)-1-hydroxy-3-(octadecanoyloxy)propan-2-yl (5Z,8Z,11Z)-icosa-5,8,11-trienoate

C41H74O5 (646.5535954)


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

   

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

(2S)-1-hydroxy-3-(octadecanoyloxy)propan-2-yl (8Z,11Z,14Z)-icosa-8,11,14-trienoate

C41H74O5 (646.5535954)


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

   

DG(18:1(11Z)/20:2(11Z,14Z)/0:0)

(2S)-1-hydroxy-3-[(11Z)-octadec-11-enoyloxy]propan-2-yl (11Z,14Z)-icosa-11,14-dienoate

C41H74O5 (646.5535954)


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

(2S)-1-hydroxy-3-[(9Z)-octadec-9-enoyloxy]propan-2-yl (11Z,14Z)-icosa-11,14-dienoate

C41H74O5 (646.5535954)


DG(18:1(9Z)/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(18:1(9Z)/20:2(11Z,14Z)/0:0), in particular, consists of one chain of oleic acid at the C-1 position and one chain of eicosadienoic acid at the C-2 position. The oleic acid moiety is derived from vegetable oils, especially olive and canola 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(18:1(9Z)/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(18:1(9Z)/20:2(11Z,14Z)/0:0), in particular, consists of one chain of oleic acid at the C-1 position and one chain of eicosadienoic acid at the C-2 position. The oleic acid moiety is derived from vegetable oils, especially olive and canola 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(18:2(9Z,12Z)/20:1(11Z)/0:0)

(2S)-1-hydroxy-3-[(9Z,12Z)-octadeca-9,12-dienoyloxy]propan-2-yl (11Z)-icos-11-enoate

C41H74O5 (646.5535954)


DG(18:2(9Z,12Z)/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(18:2(9Z,12Z)/20:1(11Z)/0:0), in particular, consists of one chain of linoleic acid at the C-1 position and one chain of eicosenoic acid at the C-2 position. The linoleic 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(18:2(9Z,12Z)/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(18:2(9Z,12Z)/20:1(11Z)/0:0), in particular, consists of one chain of linoleic acid at the C-1 position and one chain of eicosenoic acid at the C-2 position. The linoleic 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(18:3(6Z,9Z,12Z)/20:0/0:0)

(2S)-1-hydroxy-3-[(6Z,9Z,12Z)-octadeca-6,9,12-trienoyloxy]propan-2-yl icosanoate

C41H74O5 (646.5535954)


DG(18:3(6Z,9Z,12Z)/20:0/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:3(6Z,9Z,12Z)/20:0/0:0), in particular, consists of one chain of g-linolenic acid at the C-1 position and one chain of arachidic acid at the C-2 position. The g-linolenic acid moiety is derived from animal fats, while the arachidic acid moiety is derived from peanut oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(18:3(6Z,9Z,12Z)/20:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(18:3(6Z,9Z,12Z)/20:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.

   

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

(2S)-1-hydroxy-3-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoyloxy]propan-2-yl icosanoate

C41H74O5 (646.5535954)


DG(18:3(9Z,12Z,15Z)/20:0/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:3(9Z,12Z,15Z)/20:0/0:0), in particular, consists of one chain of a-linolenic acid at the C-1 position and one chain of arachidic acid at the C-2 position. The a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil, while the arachidic acid moiety is derived from peanut oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.

   

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

(2S)-3-hydroxy-2-[(6Z,9Z,12Z)-octadeca-6,9,12-trienoyloxy]propyl icosanoate

C41H74O5 (646.5535954)


DG(20:0/18:3(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(20:0/18:3(6Z,9Z,12Z)/0:0), in particular, consists of one chain of arachidic acid at the C-1 position and one chain of g-linolenic acid at the C-2 position. The arachidic acid moiety is derived from peanut oil, 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(20:0/18:3(9Z,12Z,15Z)/0:0)

(2S)-3-hydroxy-2-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoyloxy]propyl icosanoate

C41H74O5 (646.5535954)


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

   

DG(20:1(11Z)/18:2(9Z,12Z)/0:0)

(2S)-3-hydroxy-2-[(9Z,12Z)-octadeca-9,12-dienoyloxy]propyl (11Z)-icos-11-enoate

C41H74O5 (646.5535954)


DG(20:1(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(20:1(11Z)/18:2(9Z,12Z)/0:0), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of linoleic acid at the C-2 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, while the linoleic acid moiety is derived from seed oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(20:1(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(20:1(11Z)/18:2(9Z,12Z)/0:0), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of linoleic acid at the C-2 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, while the linoleic acid moiety is derived from seed oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.

   

DG(20:2(11Z,14Z)/18:1(11Z)/0:0)

(2S)-3-hydroxy-2-[(11Z)-octadec-11-enoyloxy]propyl (11Z,14Z)-icosa-11,14-dienoate

C41H74O5 (646.5535954)


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

(2S)-3-hydroxy-2-[(9Z)-octadec-9-enoyloxy]propyl (11Z,14Z)-icosa-11,14-dienoate

C41H74O5 (646.5535954)


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

(2S)-3-hydroxy-2-(octadecanoyloxy)propyl (5Z,8Z,11Z)-icosa-5,8,11-trienoate

C41H74O5 (646.5535954)


DG(20:3(5Z,8Z,11Z)/18:0/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:3(5Z,8Z,11Z)/18:0/0:0), in particular, consists of one chain of mead acid at the C-1 position and one chain of stearic acid at the C-2 position. The mead 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(20:3(5Z,8Z,11Z)/18:0/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:3(5Z,8Z,11Z)/18:0/0:0), in particular, consists of one chain of mead acid at the C-1 position and one chain of stearic acid at the C-2 position. The mead 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.

   

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

(2S)-3-hydroxy-2-(octadecanoyloxy)propyl (8Z,11Z,14Z)-icosa-8,11,14-trienoate

C41H74O5 (646.5535954)


DG(20:3(8Z,11Z,14Z)/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(20:3(8Z,11Z,14Z)/18:0/0:0), in particular, consists of one chain of homo-g-linolenic acid at the C-1 position and one chain of stearic acid at the C-2 position. The homo-g-linolenic 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(20:3(8Z,11Z,14Z)/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(20:3(8Z,11Z,14Z)/18:0/0:0), in particular, consists of one chain of homo-g-linolenic acid at the C-1 position and one chain of stearic acid at the C-2 position. The homo-g-linolenic 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.

   

DG(22:2(13Z,16Z)/16:1(9Z)/0:0)

(2S)-2-[(9Z)-hexadec-9-enoyloxy]-3-hydroxypropyl (13Z,16Z)-docosa-13,16-dienoate

C41H74O5 (646.5535954)


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

   

CE(18:3(6Z,9Z,12Z))

(2R,5S,15R)-2,15-Dimethyl-14-[(2R)-6-methylheptan-2-yl]tetracyclo[8.7.0.0²,⁷.0¹¹,¹⁵]heptadec-7-en-5-yl (6Z,9Z,12Z)-octadeca-6,9,12-trienoic acid

C45H74O2 (646.5688504)


CE(18:3(6Z,9Z,12Z)) is a cholesterol fatty acid ester or simply a cholesterol ester (CE). Cholesterol esters are cholesterol molecules with long-chain fatty acids linked to the hydroxyl group. They are much less polar than free cholesterol and appear to be the preferred form for transport in plasma and for storage. Cholesterol esters do not contribute to membranes but are packed into intracellular lipid particles or lipoprotein particles. Because of the mechanism of synthesis, plasma cholesterol esters tend to contain relatively high proportions of C18 fatty acids. Cholesterol esters are major constituents of the adrenal glands and they also accumulate in the fatty lesions of atherosclerotic plaques. Cholesterol esters are also major constituents of the lipoprotein particles carried in blood (HDL, LDL, VLDL). The cholesterol esters in high-density lipoproteins (HDL) are synthesized largely by transfer of fatty acids to cholesterol from position sn-2 (or C-2) of phosphatidylcholine catalyzed by the enzyme lecithin cholesterol acyl transferase (LCAT). The enzyme also promotes the transfer of cholesterol from cells to HDL. As cholesterol esters accumulate in the lipoprotein core, cholesterol is removed from its surface thus promoting the flow of cholesterol from cell membranes into HDL. This in turn leads to morphological changes in HDL, which grow and become spherical. Subsequently, cholesterol esters are transferred to the other lipoprotein fractions LDL and VLDL, a reaction catalyzed by cholesteryl ester transfer protein. Another enzyme, acyl-CoA:cholesterol acyltransferase (ACAT) synthesizes cholesterol esters from CoA esters of fatty acids and cholesterol. Cholesterol ester hydrolases liberate cholesterol and free fatty acids when required for membrane and lipoprotein formation, and they also provide cholesterol for hormone synthesis in adrenal cells. [HMDB] CE(18:3(6Z,9Z,12Z)) is a cholesterol fatty acid ester or simply a cholesterol ester (CE). Cholesterol esters are cholesterol molecules with long-chain fatty acids linked to the hydroxyl group. They are much less polar than free cholesterol and appear to be the preferred form for transport in plasma and for storage. Cholesterol esters do not contribute to membranes but are packed into intracellular lipid particles or lipoprotein particles. Because of the mechanism of synthesis, plasma cholesterol esters tend to contain relatively high proportions of C18 fatty acids. Cholesterol esters are major constituents of the adrenal glands and they also accumulate in the fatty lesions of atherosclerotic plaques. Cholesterol esters are also major constituents of the lipoprotein particles carried in blood (HDL, LDL, VLDL). The cholesterol esters in high-density lipoproteins (HDL) are synthesized largely by transfer of fatty acids to cholesterol from position sn-2 (or C-2) of phosphatidylcholine catalyzed by the enzyme lecithin cholesterol acyl transferase (LCAT). The enzyme also promotes the transfer of cholesterol from cells to HDL. As cholesterol esters accumulate in the lipoprotein core, cholesterol is removed from its surface thus promoting the flow of cholesterol from cell membranes into HDL. This in turn leads to morphological changes in HDL, which grow and become spherical. Subsequently, cholesterol esters are transferred to the other lipoprotein fractions LDL and VLDL, a reaction catalyzed by cholesteryl ester transfer protein. Another enzyme, acyl-CoA:cholesterol acyltransferase (ACAT) synthesizes cholesterol esters from CoA esters of fatty acids and cholesterol. Cholesterol ester hydrolases liberate cholesterol and free fatty acids when required for membrane and lipoprotein formation, and they also provide cholesterol for hormone synthesis in adrenal cells.

   

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

(2R)-2-Hydroxy-3-(octadecanoyloxy)propyl (5Z,8Z,11Z)-icosa-5,8,11-trienoic acid

C41H74O5 (646.5535954)


DG(18:0/0:0/20:3n9) 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(18:0/0:0/20:3n9), in particular, consists of one chain of stearic acid at the C-1 position and one chain of mead acid at the C-3 position. The stearic acid moiety is derived from animal fats, coco butter and sesame oil, while the mead acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.

   

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

(2R)-2-Hydroxy-3-(octadecanoyloxy)propyl (8Z,11Z,14Z)-icosa-8,11,14-trienoic acid

C41H74O5 (646.5535954)


DG(18:0/0:0/20:3n6) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(18:0/0:0/20:3n6), in particular, consists of one chain of stearic acid at the C-1 position and one chain of homo-g-linolenic acid at the C-3 position. The stearic acid moiety is derived from animal fats, coco butter and sesame oil, while the homo-g-linolenic acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.

   

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

(2R)-2-Hydroxy-3-[(6Z,9Z,12Z)-octadeca-6,9,12-trienoyloxy]propyl icosanoic acid

C41H74O5 (646.5535954)


DG(20:0/0:0/18:3n6) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(20:0/0:0/18:3n6), in particular, consists of one chain of arachidic acid at the C-1 position and one chain of g-linolenic acid at the C-3 position. The arachidic acid moiety is derived from peanut oil, while the g-linolenic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.

   

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

(2R)-2-Hydroxy-3-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoyloxy]propyl icosanoic acid

C41H74O5 (646.5535954)


DG(20:0/0:0/18:3n3) 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(20:0/0:0/18:3n3), in particular, consists of one chain of arachidic acid at the C-1 position and one chain of a-linolenic acid at the C-3 position. The arachidic acid moiety is derived from peanut oil, 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(16:1n7/0:0/22:2n6)

(2S)-3-[(7Z)-hexadec-7-enoyloxy]-2-hydroxypropyl (13Z,16Z)-docosa-13,16-dienoate

C41H74O5 (646.5535954)


DG(16:1n7/0:0/22:2n6) 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(16:1n7/0:0/22:2n6), in particular, consists of one chain of palmitoleic acid at the C-1 position and one chain of docosadienoic acid at the C-3 position. The palmitoleic acid moiety is derived from animal fats and vegetable oils, while the docosadienoic 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(18:1n7/0:0/20:2n6)

(2R)-2-hydroxy-3-[(11Z)-octadec-11-enoyloxy]propyl (11Z,14Z)-icosa-11,14-dienoate

C41H74O5 (646.5535954)


DG(18:1n7/0:0/20:2n6) 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(18:1n7/0:0/20:2n6), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of eicosadienoic acid at the C-3 position. The vaccenic acid moiety is derived from butter fat and animal fat, 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(18:1n9/0:0/20:2n6)

(2S)-2-hydroxy-3-[(9Z)-octadec-9-enoyloxy]propyl (11Z,14Z)-icosa-11,14-dienoate

C41H74O5 (646.5535954)


DG(18:1n9/0:0/20:2n6) 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(18:1n9/0:0/20:2n6), in particular, consists of one chain of oleic acid at the C-1 position and one chain of eicosadienoic acid at the C-3 position. The oleic acid moiety is derived from vegetable oils, especially olive and canola 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-3 position.

   

moretenyl palmitate

moretenyl palmitate

C46H78O (646.6052338)


   

(all-E)-3,7,11,15,19,23,27,31,35-nonamethyl-hexatriaconta-2,6,10,14,18,22,26,30,33-nonaene-1,35-diol

(all-E)-3,7,11,15,19,23,27,31,35-nonamethyl-hexatriaconta-2,6,10,14,18,22,26,30,33-nonaene-1,35-diol

C45H74O2 (646.5688504)


   

(all-E)-3,7,11,15,19,23,27,31,35-nonamethyl-hexatriaconta-2,6,10,14,18,22,26,30,35-nonaene-1,34-diol

(all-E)-3,7,11,15,19,23,27,31,35-nonamethyl-hexatriaconta-2,6,10,14,18,22,26,30,35-nonaene-1,34-diol

C45H74O2 (646.5688504)


   

16:2 Stigmasteryl ester

Stigmast-5,22E-dien-3beta-yl (7Z,10Z-hexadecadienoate)

C45H74O2 (646.5688504)


   

16:3 Sitosteryl ester

Stigmast-5-en-3beta-yl (7Z,10Z,13Z-hexadecatrienoate)

C45H74O2 (646.5688504)


   

CE(18:3)

Cholest 5 en 3beta yl (Z,Z,Z) octadeca 9,12,15 trien 1 Oate

C45H74O2 (646.5688504)


   

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

1-(9Z,12Z,15Z-octadecatrienoyl)-2-eicosanoyl-sn-glycerol

C41H74O5 (646.5535954)


   

DG(18:2/20:1/0:0)[iso2]

1-(9Z,12Z-octadecadienoyl)-2-(11Z-eicosenoyl)-sn-glycerol

C41H74O5 (646.5535954)


   

DG(18:1/20:2/0:0)[iso2]

1-(9Z-octadecenoyl)-2-(11Z,14Z-eicosadienoyl)-sn-glycerol

C41H74O5 (646.5535954)


   

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

1-octadecanoyl-2-(8Z,11Z,14Z-eicosatrienoyl)-sn-glycerol

C41H74O5 (646.5535954)


   

DG(16:0/22:3/0:0)[iso2]

1-hexadecanoyl-2-(10Z,13Z,16Z-docosatrienoyl)-sn-glycerol

C41H74O5 (646.5535954)


   

DG(16:1/22:2/0:0)[iso2]

1-(9Z-hexadecenoyl)-2-(13Z,16Z-docosadienoyl)-sn-glycerol

C41H74O5 (646.5535954)


   

Cholesteryl linolenate

9,12,15-Octadecatrienoic acid 3beta-cholesteryl ester

C45H74O2 (646.5688504)


A cholesterol ester obtained by the formal condensation of cholesterol with (9Z,12Z,15Z)-octadeca-9,12,15-trienoic acid.

   

Diglyceride

1-homo-gamma-linolenoyl-2-stearoyl-sn-glycerol

C41H74O5 (646.5535954)


   

DG 38:3

1-(9Z-hexadecenoyl)-2-(13Z,16Z-docosadienoyl)-sn-glycerol

C41H74O5 (646.5535954)


   

CE 18:3

cholest-5-en-3beta-yl (9Z,12Z,15Z-octadecatrienoate)

C45H74O2 (646.5688504)


   

16:2 Stigmasterol ester

Stigmast-5,22E-dien-3beta-yl (7Z,10Z-hexadecadienoate)

C45H74O2 (646.5688504)


   

16:3 Sitosterol ester

Stigmast-5-en-3beta-yl (7Z,10Z,13Z-hexadecatrienoate)

C45H74O2 (646.5688504)


   

3,7,11,15,19,23,27,31,35-Nonamethyl-2,6,10,1418,22,26,30,35-hexatriacontanonaene-1,34-diol

3,7,11,15,19,23,27,31,35-Nonamethyl-2,6,10,1418,22,26,30,35-hexatriacontanonaene-1,34-diol

C45H74O2 (646.5688504)


   

(all-E)-3,7,11,15,19,23,27,31,35-Nonamethyl-2,6,10,14,18,22,26,30,33-hexa-triacontanonene-1,35-diol

(all-E)-3,7,11,15,19,23,27,31,35-Nonamethyl-2,6,10,14,18,22,26,30,33-hexa-triacontanonene-1,35-diol

C45H74O2 (646.5688504)


   

CE(18:3(6Z,9Z,12Z))

CE(18:3(6Z,9Z,12Z))

C45H74O2 (646.5688504)


   

Cholesteryl octadecatrienoate

Cholesteryl octadecatrienoate

C45H74O2 (646.5688504)


A cholesterol ester in which the acyl group contains 18 carbons and 3 double bonds.

   

(1-hydroxy-3-octadecanoyloxypropan-2-yl) (11Z,14Z,17Z)-icosa-11,14,17-trienoate

(1-hydroxy-3-octadecanoyloxypropan-2-yl) (11Z,14Z,17Z)-icosa-11,14,17-trienoate

C41H74O5 (646.5535954)


   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   

[1-[(15Z,18Z)-hexacosa-15,18-dienoxy]-3-hydroxypropan-2-yl] (Z)-tridec-9-enoate

[1-[(15Z,18Z)-hexacosa-15,18-dienoxy]-3-hydroxypropan-2-yl] (Z)-tridec-9-enoate

C42H78O4 (646.5899787999999)


   

[1-[(10Z,13Z,16Z)-docosa-10,13,16-trienoxy]-3-hydroxypropan-2-yl] heptadecanoate

[1-[(10Z,13Z,16Z)-docosa-10,13,16-trienoxy]-3-hydroxypropan-2-yl] heptadecanoate

C42H78O4 (646.5899787999999)


   

[1-[(11Z,14Z)-henicosa-11,14-dienoxy]-3-hydroxypropan-2-yl] (Z)-octadec-9-enoate

[1-[(11Z,14Z)-henicosa-11,14-dienoxy]-3-hydroxypropan-2-yl] (Z)-octadec-9-enoate

C42H78O4 (646.5899787999999)


   

[1-[(13Z,16Z)-docosa-13,16-dienoxy]-3-hydroxypropan-2-yl] (Z)-heptadec-9-enoate

[1-[(13Z,16Z)-docosa-13,16-dienoxy]-3-hydroxypropan-2-yl] (Z)-heptadec-9-enoate

C42H78O4 (646.5899787999999)


   

(1-henicosoxy-3-hydroxypropan-2-yl) (9Z,12Z,15Z)-octadeca-9,12,15-trienoate

(1-henicosoxy-3-hydroxypropan-2-yl) (9Z,12Z,15Z)-octadeca-9,12,15-trienoate

C42H78O4 (646.5899787999999)


   

[1-hydroxy-3-[(Z)-nonadec-9-enoxy]propan-2-yl] (11Z,14Z)-icosa-11,14-dienoate

[1-hydroxy-3-[(Z)-nonadec-9-enoxy]propan-2-yl] (11Z,14Z)-icosa-11,14-dienoate

C42H78O4 (646.5899787999999)


   

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

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

C42H78O4 (646.5899787999999)


   

[1-hydroxy-3-[(11Z,14Z,17Z)-icosa-11,14,17-trienoxy]propan-2-yl] nonadecanoate

[1-hydroxy-3-[(11Z,14Z,17Z)-icosa-11,14,17-trienoxy]propan-2-yl] nonadecanoate

C42H78O4 (646.5899787999999)


   

[1-hydroxy-3-[(13Z,16Z)-tetracosa-13,16-dienoxy]propan-2-yl] (Z)-pentadec-9-enoate

[1-hydroxy-3-[(13Z,16Z)-tetracosa-13,16-dienoxy]propan-2-yl] (Z)-pentadec-9-enoate

C42H78O4 (646.5899787999999)


   

(1-hydroxy-3-undecoxypropan-2-yl) (14Z,17Z,20Z)-octacosa-14,17,20-trienoate

(1-hydroxy-3-undecoxypropan-2-yl) (14Z,17Z,20Z)-octacosa-14,17,20-trienoate

C42H78O4 (646.5899787999999)


   

(1-hydroxy-3-tricosoxypropan-2-yl) (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate

(1-hydroxy-3-tricosoxypropan-2-yl) (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate

C42H78O4 (646.5899787999999)


   

(1-hydroxy-3-pentadecoxypropan-2-yl) (10Z,13Z,16Z)-tetracosa-10,13,16-trienoate

(1-hydroxy-3-pentadecoxypropan-2-yl) (10Z,13Z,16Z)-tetracosa-10,13,16-trienoate

C42H78O4 (646.5899787999999)


   

[1-[(Z)-docos-13-enoxy]-3-hydroxypropan-2-yl] (9Z,12Z)-heptadeca-9,12-dienoate

[1-[(Z)-docos-13-enoxy]-3-hydroxypropan-2-yl] (9Z,12Z)-heptadeca-9,12-dienoate

C42H78O4 (646.5899787999999)


   

(1-hydroxy-3-tridecoxypropan-2-yl) (12Z,15Z,18Z)-hexacosa-12,15,18-trienoate

(1-hydroxy-3-tridecoxypropan-2-yl) (12Z,15Z,18Z)-hexacosa-12,15,18-trienoate

C42H78O4 (646.5899787999999)


   

(1-heptadecoxy-3-hydroxypropan-2-yl) (10Z,13Z,16Z)-docosa-10,13,16-trienoate

(1-heptadecoxy-3-hydroxypropan-2-yl) (10Z,13Z,16Z)-docosa-10,13,16-trienoate

C42H78O4 (646.5899787999999)


   

[1-[(12Z,15Z,18Z)-hexacosa-12,15,18-trienoxy]-3-hydroxypropan-2-yl] tridecanoate

[1-[(12Z,15Z,18Z)-hexacosa-12,15,18-trienoxy]-3-hydroxypropan-2-yl] tridecanoate

C42H78O4 (646.5899787999999)


   

[1-hydroxy-3-[(11Z,14Z)-icosa-11,14-dienoxy]propan-2-yl] (Z)-nonadec-9-enoate

[1-hydroxy-3-[(11Z,14Z)-icosa-11,14-dienoxy]propan-2-yl] (Z)-nonadec-9-enoate

C42H78O4 (646.5899787999999)


   

(1-hydroxy-3-nonadecoxypropan-2-yl) (11Z,14Z,17Z)-icosa-11,14,17-trienoate

(1-hydroxy-3-nonadecoxypropan-2-yl) (11Z,14Z,17Z)-icosa-11,14,17-trienoate

C42H78O4 (646.5899787999999)


   

[1-hydroxy-3-[(Z)-pentadec-9-enoxy]propan-2-yl] (13Z,16Z)-tetracosa-13,16-dienoate

[1-hydroxy-3-[(Z)-pentadec-9-enoxy]propan-2-yl] (13Z,16Z)-tetracosa-13,16-dienoate

C42H78O4 (646.5899787999999)


   

[1-hydroxy-3-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoxy]propan-2-yl] henicosanoate

[1-hydroxy-3-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoxy]propan-2-yl] henicosanoate

C42H78O4 (646.5899787999999)


   

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

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

C42H78O4 (646.5899787999999)


   

[1-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoxy]-3-hydroxypropan-2-yl] tricosanoate

[1-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoxy]-3-hydroxypropan-2-yl] tricosanoate

C42H78O4 (646.5899787999999)


   

[1-[(Z)-heptadec-9-enoxy]-3-hydroxypropan-2-yl] (13Z,16Z)-docosa-13,16-dienoate

[1-[(Z)-heptadec-9-enoxy]-3-hydroxypropan-2-yl] (13Z,16Z)-docosa-13,16-dienoate

C42H78O4 (646.5899787999999)


   

[1-hydroxy-3-[(Z)-octadec-9-enoxy]propan-2-yl] (11Z,14Z)-henicosa-11,14-dienoate

[1-hydroxy-3-[(Z)-octadec-9-enoxy]propan-2-yl] (11Z,14Z)-henicosa-11,14-dienoate

C42H78O4 (646.5899787999999)


   

[1-[(9Z,12Z)-heptadeca-9,12-dienoxy]-3-hydroxypropan-2-yl] (Z)-docos-13-enoate

[1-[(9Z,12Z)-heptadeca-9,12-dienoxy]-3-hydroxypropan-2-yl] (Z)-docos-13-enoate

C42H78O4 (646.5899787999999)


   

[1-hydroxy-3-[(Z)-icos-11-enoxy]propan-2-yl] (9Z,12Z)-nonadeca-9,12-dienoate

[1-hydroxy-3-[(Z)-icos-11-enoxy]propan-2-yl] (9Z,12Z)-nonadeca-9,12-dienoate

C42H78O4 (646.5899787999999)


   

[1-hydroxy-3-[(14Z,17Z,20Z)-octacosa-14,17,20-trienoxy]propan-2-yl] undecanoate

[1-hydroxy-3-[(14Z,17Z,20Z)-octacosa-14,17,20-trienoxy]propan-2-yl] undecanoate

C42H78O4 (646.5899787999999)


   

[1-hydroxy-3-[(Z)-tridec-9-enoxy]propan-2-yl] (15Z,18Z)-hexacosa-15,18-dienoate

[1-hydroxy-3-[(Z)-tridec-9-enoxy]propan-2-yl] (15Z,18Z)-hexacosa-15,18-dienoate

C42H78O4 (646.5899787999999)


   

[1-hydroxy-3-[(9Z,12Z)-nonadeca-9,12-dienoxy]propan-2-yl] (Z)-icos-11-enoate

[1-hydroxy-3-[(9Z,12Z)-nonadeca-9,12-dienoxy]propan-2-yl] (Z)-icos-11-enoate

C42H78O4 (646.5899787999999)


   

[1-hydroxy-3-[(10Z,13Z,16Z)-tetracosa-10,13,16-trienoxy]propan-2-yl] pentadecanoate

[1-hydroxy-3-[(10Z,13Z,16Z)-tetracosa-10,13,16-trienoxy]propan-2-yl] pentadecanoate

C42H78O4 (646.5899787999999)


   

[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] (9Z,11E,13E)-hexadeca-9,11,13-trienoate

[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] (9Z,11E,13E)-hexadeca-9,11,13-trienoate

C45H74O2 (646.5688504)


   

[17-[(E)-5,6-dimethylhept-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] (11E,14E)-heptadeca-11,14-dienoate

[17-[(E)-5,6-dimethylhept-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] (11E,14E)-heptadeca-11,14-dienoate

C45H74O2 (646.5688504)


   

(1-hydroxy-3-tetradecanoyloxypropan-2-yl) (10Z,13Z,16Z)-tetracosa-10,13,16-trienoate

(1-hydroxy-3-tetradecanoyloxypropan-2-yl) (10Z,13Z,16Z)-tetracosa-10,13,16-trienoate

C41H74O5 (646.5535954)


   

[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] (4E,7Z)-hexadeca-4,7-dienoate

[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] (4E,7Z)-hexadeca-4,7-dienoate

C45H74O2 (646.5688504)


   

[17-(5,6-dimethylheptan-2-yl)-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] (8E,11E,14E)-heptadeca-8,11,14-trienoate

[17-(5,6-dimethylheptan-2-yl)-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] (8E,11E,14E)-heptadeca-8,11,14-trienoate

C45H74O2 (646.5688504)


   

(1-decanoyloxy-3-hydroxypropan-2-yl) (14Z,17Z,20Z)-octacosa-14,17,20-trienoate

(1-decanoyloxy-3-hydroxypropan-2-yl) (14Z,17Z,20Z)-octacosa-14,17,20-trienoate

C41H74O5 (646.5535954)


   

(1-dodecanoyloxy-3-hydroxypropan-2-yl) (12Z,15Z,18Z)-hexacosa-12,15,18-trienoate

(1-dodecanoyloxy-3-hydroxypropan-2-yl) (12Z,15Z,18Z)-hexacosa-12,15,18-trienoate

C41H74O5 (646.5535954)


   

[3-[(10Z,13Z,16Z)-docosa-10,13,16-trienoxy]-2-octanoyloxypropyl] octanoate

[3-[(10Z,13Z,16Z)-docosa-10,13,16-trienoxy]-2-octanoyloxypropyl] octanoate

C41H74O5 (646.5535954)


   

(2-octanoyloxy-3-octoxypropyl) (10Z,13Z,16Z)-docosa-10,13,16-trienoate

(2-octanoyloxy-3-octoxypropyl) (10Z,13Z,16Z)-docosa-10,13,16-trienoate

C41H74O5 (646.5535954)


   

[3-[(9Z,12Z)-hexadeca-9,12-dienoxy]-2-octanoyloxypropyl] (Z)-tetradec-9-enoate

[3-[(9Z,12Z)-hexadeca-9,12-dienoxy]-2-octanoyloxypropyl] (Z)-tetradec-9-enoate

C41H74O5 (646.5535954)


   

(3-decoxy-2-octanoyloxypropyl) (11Z,14Z,17Z)-icosa-11,14,17-trienoate

(3-decoxy-2-octanoyloxypropyl) (11Z,14Z,17Z)-icosa-11,14,17-trienoate

C41H74O5 (646.5535954)


   

(2-octanoyloxy-3-tetradecoxypropyl) (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate

(2-octanoyloxy-3-tetradecoxypropyl) (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate

C41H74O5 (646.5535954)


   

[3-[(11Z,14Z,17Z)-icosa-11,14,17-trienoxy]-2-octanoyloxypropyl] decanoate

[3-[(11Z,14Z,17Z)-icosa-11,14,17-trienoxy]-2-octanoyloxypropyl] decanoate

C41H74O5 (646.5535954)


   

[3-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoxy]-2-octanoyloxypropyl] tetradecanoate

[3-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoxy]-2-octanoyloxypropyl] tetradecanoate

C41H74O5 (646.5535954)


   

[3-octoxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] (9Z,12Z)-hexadeca-9,12-dienoate

[3-octoxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] (9Z,12Z)-hexadeca-9,12-dienoate

C41H74O5 (646.5535954)


   

(3-octoxy-2-tetradecanoyloxypropyl) (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate

(3-octoxy-2-tetradecanoyloxypropyl) (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate

C41H74O5 (646.5535954)


   

(2-dodecanoyloxy-3-octoxypropyl) (9Z,12Z,15Z)-octadeca-9,12,15-trienoate

(2-dodecanoyloxy-3-octoxypropyl) (9Z,12Z,15Z)-octadeca-9,12,15-trienoate

C41H74O5 (646.5535954)


   

[2-octanoyloxy-3-[(Z)-tetradec-9-enoxy]propyl] (9Z,12Z)-hexadeca-9,12-dienoate

[2-octanoyloxy-3-[(Z)-tetradec-9-enoxy]propyl] (9Z,12Z)-hexadeca-9,12-dienoate

C41H74O5 (646.5535954)


   

(2-decanoyloxy-3-octoxypropyl) (11Z,14Z,17Z)-icosa-11,14,17-trienoate

(2-decanoyloxy-3-octoxypropyl) (11Z,14Z,17Z)-icosa-11,14,17-trienoate

C41H74O5 (646.5535954)


   

(3-dodecoxy-2-octanoyloxypropyl) (9Z,12Z,15Z)-octadeca-9,12,15-trienoate

(3-dodecoxy-2-octanoyloxypropyl) (9Z,12Z,15Z)-octadeca-9,12,15-trienoate

C41H74O5 (646.5535954)


   

[3-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoxy]-2-octanoyloxypropyl] dodecanoate

[3-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoxy]-2-octanoyloxypropyl] dodecanoate

C41H74O5 (646.5535954)


   

(2-decanoyloxy-3-dodecoxypropyl) (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate

(2-decanoyloxy-3-dodecoxypropyl) (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate

C41H74O5 (646.5535954)


   

(2-decanoyloxy-3-decoxypropyl) (9Z,12Z,15Z)-octadeca-9,12,15-trienoate

(2-decanoyloxy-3-decoxypropyl) (9Z,12Z,15Z)-octadeca-9,12,15-trienoate

C41H74O5 (646.5535954)


   

(3-decoxy-2-dodecanoyloxypropyl) (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate

(3-decoxy-2-dodecanoyloxypropyl) (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate

C41H74O5 (646.5535954)


   

[2-decanoyloxy-3-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoxy]propyl] dodecanoate

[2-decanoyloxy-3-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoxy]propyl] dodecanoate

C41H74O5 (646.5535954)


   

[2-decanoyloxy-3-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoxy]propyl] decanoate

[2-decanoyloxy-3-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoxy]propyl] decanoate

C41H74O5 (646.5535954)


   

[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] (9Z,12Z,15Z)-octadeca-9,12,15-trienoate

[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] (9Z,12Z,15Z)-octadeca-9,12,15-trienoate

C45H74O2 (646.5688504)


   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   

[1-hydroxy-3-[(Z)-octadec-9-enoyl]oxypropan-2-yl] (11Z,14Z)-icosa-11,14-dienoate

[1-hydroxy-3-[(Z)-octadec-9-enoyl]oxypropan-2-yl] (11Z,14Z)-icosa-11,14-dienoate

C41H74O5 (646.5535954)


   

[3-hydroxy-2-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoyl]oxypropyl] icosanoate

[3-hydroxy-2-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoyl]oxypropyl] icosanoate

C41H74O5 (646.5535954)


   

[1-hydroxy-3-[(Z)-tetradec-9-enoyl]oxypropan-2-yl] (13Z,16Z)-tetracosa-13,16-dienoate

[1-hydroxy-3-[(Z)-tetradec-9-enoyl]oxypropan-2-yl] (13Z,16Z)-tetracosa-13,16-dienoate

C41H74O5 (646.5535954)


   

[1-[(Z)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] (13Z,16Z)-docosa-13,16-dienoate

[1-[(Z)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] (13Z,16Z)-docosa-13,16-dienoate

C41H74O5 (646.5535954)


   

[2-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-hydroxypropyl] (Z)-docos-13-enoate

[2-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-hydroxypropyl] (Z)-docos-13-enoate

C41H74O5 (646.5535954)


   

[2-[(9Z,12Z)-heptadeca-9,12-dienoyl]oxy-3-hydroxypropyl] (Z)-henicos-11-enoate

[2-[(9Z,12Z)-heptadeca-9,12-dienoyl]oxy-3-hydroxypropyl] (Z)-henicos-11-enoate

C41H74O5 (646.5535954)


   

[2-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]oxy-3-hydroxypropyl] docosanoate

[2-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]oxy-3-hydroxypropyl] docosanoate

C41H74O5 (646.5535954)


   

[1-[(Z)-heptadec-9-enoyl]oxy-3-hydroxypropan-2-yl] (11Z,14Z)-henicosa-11,14-dienoate

[1-[(Z)-heptadec-9-enoyl]oxy-3-hydroxypropan-2-yl] (11Z,14Z)-henicosa-11,14-dienoate

C41H74O5 (646.5535954)


   

(1-hexadecanoyloxy-3-hydroxypropan-2-yl) (10Z,13Z,16Z)-docosa-10,13,16-trienoate

(1-hexadecanoyloxy-3-hydroxypropan-2-yl) (10Z,13Z,16Z)-docosa-10,13,16-trienoate

C41H74O5 (646.5535954)


   

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

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

C41H74O5 (646.5535954)


   

[3-hydroxy-2-[(9Z,12Z)-nonadeca-9,12-dienoyl]oxypropyl] (Z)-nonadec-9-enoate

[3-hydroxy-2-[(9Z,12Z)-nonadeca-9,12-dienoyl]oxypropyl] (Z)-nonadec-9-enoate

C41H74O5 (646.5535954)


   

(1-hydroxy-3-octanoyloxypropan-2-yl) (16Z,19Z,22Z)-triaconta-16,19,22-trienoate

(1-hydroxy-3-octanoyloxypropan-2-yl) (16Z,19Z,22Z)-triaconta-16,19,22-trienoate

C41H74O5 (646.5535954)


   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   

[(2S)-3-hydroxy-2-[(9E,12E,15E)-octadeca-9,12,15-trienoyl]oxypropyl] icosanoate

[(2S)-3-hydroxy-2-[(9E,12E,15E)-octadeca-9,12,15-trienoyl]oxypropyl] icosanoate

C41H74O5 (646.5535954)


   

[(2S)-3-hydroxy-2-[(E)-octadec-11-enoyl]oxypropyl] (11E,14E)-icosa-11,14-dienoate

[(2S)-3-hydroxy-2-[(E)-octadec-11-enoyl]oxypropyl] (11E,14E)-icosa-11,14-dienoate

C41H74O5 (646.5535954)


   

[1-[(9E,11E,13E)-hexadeca-9,11,13-trienoyl]oxy-3-hydroxypropan-2-yl] docosanoate

[1-[(9E,11E,13E)-hexadeca-9,11,13-trienoyl]oxy-3-hydroxypropan-2-yl] docosanoate

C41H74O5 (646.5535954)


   

[(2S)-3-hydroxy-2-octadecanoyloxypropyl] (8E,11E,14E)-icosa-8,11,14-trienoate

[(2S)-3-hydroxy-2-octadecanoyloxypropyl] (8E,11E,14E)-icosa-8,11,14-trienoate

C41H74O5 (646.5535954)


   

[(2S)-1-hydroxy-3-octadecanoyloxypropan-2-yl] (8E,11E,14E)-icosa-8,11,14-trienoate

[(2S)-1-hydroxy-3-octadecanoyloxypropan-2-yl] (8E,11E,14E)-icosa-8,11,14-trienoate

C41H74O5 (646.5535954)


   

[1-[(4E,7E)-hexadeca-4,7-dienoyl]oxy-3-hydroxypropan-2-yl] (E)-docos-11-enoate

[1-[(4E,7E)-hexadeca-4,7-dienoyl]oxy-3-hydroxypropan-2-yl] (E)-docos-11-enoate

C41H74O5 (646.5535954)


   

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

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

C41H74O5 (646.5535954)


   

[(2S)-1-hydroxy-3-[(9E,12E)-octadeca-9,12-dienoyl]oxypropan-2-yl] (E)-icos-11-enoate

[(2S)-1-hydroxy-3-[(9E,12E)-octadeca-9,12-dienoyl]oxypropan-2-yl] (E)-icos-11-enoate

C41H74O5 (646.5535954)


   

[(2S)-1-hydroxy-3-[(9E,12E,15E)-octadeca-9,12,15-trienoyl]oxypropan-2-yl] icosanoate

[(2S)-1-hydroxy-3-[(9E,12E,15E)-octadeca-9,12,15-trienoyl]oxypropan-2-yl] icosanoate

C41H74O5 (646.5535954)


   

[(2S)-1-hydroxy-3-[(E)-octadec-11-enoyl]oxypropan-2-yl] (11E,14E)-icosa-11,14-dienoate

[(2S)-1-hydroxy-3-[(E)-octadec-11-enoyl]oxypropan-2-yl] (11E,14E)-icosa-11,14-dienoate

C41H74O5 (646.5535954)


   

[(2S)-3-hydroxy-2-[(9E,12E)-octadeca-9,12-dienoyl]oxypropyl] (E)-icos-11-enoate

[(2S)-3-hydroxy-2-[(9E,12E)-octadeca-9,12-dienoyl]oxypropyl] (E)-icos-11-enoate

C41H74O5 (646.5535954)


   

[(2S)-2-[(E)-hexadec-9-enoyl]oxy-3-hydroxypropyl] (13E,16E)-docosa-13,16-dienoate

[(2S)-2-[(E)-hexadec-9-enoyl]oxy-3-hydroxypropyl] (13E,16E)-docosa-13,16-dienoate

C41H74O5 (646.5535954)


   

cholesteryl gamma-linolenate

cholesteryl gamma-linolenate

C45H74O2 (646.5688504)


A cholesteryl octadecatrienoate obtained by formal condensation of the carboxy group of gamma-linolenic acid with the hydroxy group of cholesterol.

   

1-alpha-Linolenoyl-2-icosanoyl-sn-glycerol

1-alpha-Linolenoyl-2-icosanoyl-sn-glycerol

C41H74O5 (646.5535954)


A 1,2-diacyl-sn-glycerol in which the acyl groups positions 1 and 2 are specified as alpha-linolenoyl and icosanoyl (arachidoyl) respectively.

   

DG(18:2(9Z,12Z)/20:1(11Z)/0:0)

DG(18:2(9Z,12Z)/20:1(11Z)/0:0)

C41H74O5 (646.5535954)


   

DG(18:1(9Z)/20:2(11Z,14Z)/0:0)

DG(18:1(9Z)/20:2(11Z,14Z)/0:0)

C41H74O5 (646.5535954)


   

DG(16:1(9Z)/22:2(13Z,16Z)/0:0)

DG(16:1(9Z)/22:2(13Z,16Z)/0:0)

C41H74O5 (646.5535954)


   

1-stearoyl-2-(8Z,11Z,14Z-icosa-8,11,14-trienoyl)-sn-glycerol

1-stearoyl-2-(8Z,11Z,14Z-icosa-8,11,14-trienoyl)-sn-glycerol

C41H74O5 (646.5535954)


A 1,2-diacyl-sn-glycerol in which the acyl groups at positions 1 and 2 are specified as stearoyl and 8Z,11Z,14Z-icosa-8,11,14-trienoyl respectively.

   

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

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

C41H74O5 (646.5535954)


   

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

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

C41H74O5 (646.5535954)


   

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

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

C41H74O5 (646.5535954)


   

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

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

C41H74O5 (646.5535954)


   

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

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

C41H74O5 (646.5535954)


   

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

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

C41H74O5 (646.5535954)


   

DG(18:1(11Z)/20:2(11Z,14Z)/0:0)

DG(18:1(11Z)/20:2(11Z,14Z)/0:0)

C41H74O5 (646.5535954)


   

DG(20:1(11Z)/18:2(9Z,12Z)/0:0)

DG(20:1(11Z)/18:2(9Z,12Z)/0:0)

C41H74O5 (646.5535954)


   

DG(20:2(11Z,14Z)/18:1(11Z)/0:0)

DG(20:2(11Z,14Z)/18:1(11Z)/0:0)

C41H74O5 (646.5535954)


   

DG(20:2(11Z,14Z)/18:1(9Z)/0:0)

DG(20:2(11Z,14Z)/18:1(9Z)/0:0)

C41H74O5 (646.5535954)


   

DG(22:2(13Z,16Z)/16:1(9Z)/0:0)

DG(22:2(13Z,16Z)/16:1(9Z)/0:0)

C41H74O5 (646.5535954)


   

1-Vaccenoyl-3-eicosadienoyl-sn-glycerol

1-Vaccenoyl-3-eicosadienoyl-sn-glycerol

C41H74O5 (646.5535954)


   

1-Oleoyl-3-eicosadienoyl-sn-glycerol

1-Oleoyl-3-eicosadienoyl-sn-glycerol

C41H74O5 (646.5535954)


   

1-hexadecanoyl-2-(10Z,13Z,16Z-docosatrienoyl)-sn-glycerol

1-hexadecanoyl-2-(10Z,13Z,16Z-docosatrienoyl)-sn-glycerol

C41H74O5 (646.5535954)


   

diacylglycerol 38:3

diacylglycerol 38:3

C41H74O5 (646.5535954)


A diglyceride in which the two acyl groups contain a total of 38 carbons and 3 double bonds.

   

diacylglycerol (18:0/20:3/0:0)

diacylglycerol (18:0/20:3/0:0)

C41H74O5 (646.5535954)


A 1,2-diglyceride in which the fatty acyl groups at positions 1 and 2 are specified as C18:0 and C20:3 respectively.

   

ChE(18:3)

ChE(18:3)

C45H74O2 (646.5688504)


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

   

ZyE(18:2)

ZyE(18:2)

C45H74O2 (646.5688504)


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

   

TG(38:3)

TG(12:0(1)_6:0_20:3)

C41H74O5 (646.5535954)


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

   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   

WE(45:8)

WE(27:5_18:3)

C45H74O2 (646.5688504)


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

   

(1r,5as,6s,7s,9as,9br,11ar)-1-[(2r,5s)-5,6-dimethylhept-6-en-2-yl]-6,9a,11a-trimethyl-1h,2h,3h,4h,5h,5ah,6h,7h,8h,9h,9bh,10h,11h-cyclopenta[a]phenanthren-7-yl (8z,11z)-hexadeca-8,11-dienoate

(1r,5as,6s,7s,9as,9br,11ar)-1-[(2r,5s)-5,6-dimethylhept-6-en-2-yl]-6,9a,11a-trimethyl-1h,2h,3h,4h,5h,5ah,6h,7h,8h,9h,9bh,10h,11h-cyclopenta[a]phenanthren-7-yl (8z,11z)-hexadeca-8,11-dienoate

C45H74O2 (646.5688504)