Exact Mass: 650.5485103999999
Exact Mass Matches: 650.5485103999999
Found 408 metabolites which its exact mass value is equals to given mass value 650.5485103999999,
within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error
0.01 dalton.
DG(14:0/24:1(15Z)/0:0)
DG(14:0/24:1(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(14:0/24:1(15Z)/0:0), in particular, consists of one chain of myristic acid at the C-1 position and one chain of nervonic acid at the C-2 position. The myristic acid moiety is derived from nutmeg and butter, while the nervonic 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(14:1(9Z)/24:0/0:0)
DG(14:1(9Z)/24:0/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(14:1(9Z)/24:0/0:0), in particular, consists of one chain of myristoleic acid at the C-1 position and one chain of lignoceric acid at the C-2 position. The myristoleic acid moiety is derived from milk fats, while the lignoceric acid moiety is derived from groundnut oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(16:0/22:1(13Z)/0:0)
DG(16:0/22:1(13Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(16:0/22:1(13Z)/0:0), in particular, consists of one chain of palmitic acid at the C-1 position and one chain of erucic acid at the C-2 position. The palmitic acid moiety is derived from fish oils, milk fats, vegetable oils and animal fats, while the erucic acid moiety is derived from seed oils and avocados. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(16:1(9Z)/22:0/0:0)
DG(16:1(9Z)/22:0/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(16:1(9Z)/22:0/0:0), in particular, consists of one chain of palmitoleic acid at the C-1 position and one chain of behenic acid at the C-2 position. The palmitoleic acid moiety is derived from animal fats and vegetable oils, while the behenic acid moiety is derived from groundnut oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(18:0/20:1(11Z)/0:0)
DG(18:0/20:1(11Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:0/20:1(11Z)/0:0), in particular, consists of one chain of stearic acid at the C-1 position and one chain of eicosenoic acid at the C-2 position. The stearic acid moiety is derived from animal fats, coco butter and sesame oil, 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(18:0/20:1(11Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:0/20:1(11Z)/0:0), in particular, consists of one chain of stearic acid at the C-1 position and one chain of eicosenoic acid at the C-2 position. The stearic acid moiety is derived from animal fats, coco butter and sesame oil, 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(18:1(11Z)/20:0/0:0)
DG(18:1(11Z)/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(18:1(11Z)/20:0/0:0), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of arachidic acid at the C-2 position. The vaccenic acid moiety is derived from butter fat and animal fat, 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(18:1(11Z)/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(18:1(11Z)/20:0/0:0), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of arachidic acid at the C-2 position. The vaccenic acid moiety is derived from butter fat and animal fat, 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.
DG(18:1(9Z)/20:0/0:0)
DG(18:1(9Z)/20:0/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:1(9Z)/20:0/0:0), in particular, consists of one chain of oleic acid at the C-1 position and one chain of arachidic acid at the C-2 position. The oleic acid moiety is derived from vegetable oils, especially olive and canola 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(18:1(9Z)/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(18:1(9Z)/20:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:0/18:1(11Z)/0:0)
DG(20:0/18:1(11Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:0/18:1(11Z)/0:0), in particular, consists of one chain of arachidic acid at the C-1 position and one chain of vaccenic acid at the C-2 position. The arachidic acid moiety is derived from peanut oil, while the vaccenic acid moiety is derived from butter fat and animal fat. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(20:0/18:1(11Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:0/18:1(11Z)/0:0), in particular, consists of one chain of arachidic acid at the C-1 position and one chain of vaccenic acid at the C-2 position. The arachidic acid moiety is derived from peanut oil, while the vaccenic acid moiety is derived from butter fat and animal fat. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(20:0/18:1(9Z)/0:0)
DG(20:0/18:1(9Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:0/18:1(9Z)/0:0), in particular, consists of one chain of arachidic acid at the C-1 position and one chain of oleic acid at the C-2 position. The arachidic acid moiety is derived from peanut oil, while the oleic acid moiety is derived from vegetable oils, especially olive and canola oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(20:0/18:1(9Z)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:0/18:1(9Z)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:1(11Z)/18:0/0:0)
DG(20:1(11Z)/18:0/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:1(11Z)/18:0/0:0), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of stearic acid at the C-2 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, 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(22:0/16:1(9Z)/0:0)
DG(22:0/16:1(9Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(22:0/16:1(9Z)/0:0), in particular, consists of one chain of behenic acid at the C-1 position and one chain of palmitoleic acid at the C-2 position. The behenic acid moiety is derived from groundnut oil, while the palmitoleic acid moiety is derived from animal fats and vegetable oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(22:1(13Z)/16:0/0:0)
DG(22:1(13Z)/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(22:1(13Z)/16:0/0:0), in particular, consists of one chain of erucic acid at the C-1 position and one chain of palmitic acid at the C-2 position. The erucic acid moiety is derived from seed oils and avocados, 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(22:1(13Z)/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(22:1(13Z)/16:0/0:0), in particular, consists of one chain of erucic acid at the C-1 position and one chain of palmitic acid at the C-2 position. The erucic acid moiety is derived from seed oils and avocados, while the palmitic acid moiety is derived from fish oils, milk fats, vegetable oils and animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(24:0/14:1(9Z)/0:0)
DG(24:0/14:1(9Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(24:0/14:1(9Z)/0:0), in particular, consists of one chain of lignoceric acid at the C-1 position and one chain of myristoleic acid at the C-2 position. The lignoceric acid moiety is derived from groundnut oil, while the myristoleic acid moiety is derived from milk fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(24:1(15Z)/14:0/0:0)
DG(24:1(15Z)/14:0/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(24:1(15Z)/14:0/0:0), in particular, consists of one chain of nervonic acid at the C-1 position and one chain of myristic acid at the C-2 position. The nervonic acid moiety is derived from fish oils, while the myristic acid moiety is derived from nutmeg and butter. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
SM(d18:0/12:0)
C35H75N2O6P (650.5362459999999)
Sphingomyelin (d18:0/12:0) or SM(d18:0/12:0) is a type of sphingolipid found in animal cell membranes, especially in the membranous myelin sheath which surrounds some nerve cell axons. It usually consists of phosphorylcholine and ceramide. In humans, sphingomyelin is the only membrane phospholipid not derived from glycerol. Like all sphingolipids, SPH has a ceramide core (sphingosine bonded to a fatty acid via an amide linkage). In addition it contains one polar head group, which is either phosphocholine or phosphoethanolamine. The plasma membrane of cells is highly enriched in sphingomyelin and is considered largely to be found in the exoplasmic leaflet of the cell membrane. However, there is some evidence that there may also be a sphingomyelin pool in the inner leaflet of the membrane. Moreover, neutral sphingomyelinase-2 - an enzyme that breaks down sphingomyelin into ceramide has been found to localise exclusively to the inner leaflet further suggesting that there may be sphingomyelin present there. Sphingomyelin can accumulate in a rare hereditary disease called Niemann-Pick Disease, types A and B. Niemann-Pick disease is a genetically-inherited disease caused by a deficiency in the enzyme Sphingomyelinase, which causes the accumulation of Sphingomyelin in spleen, liver, lungs, bone marrow, and the brain, causing irreversible neurological damage. SMs play a role in signal transduction. Sphingomyelins are synthesized by the transfer of phosphorylcholine from phosphatidylcholine to a ceramide in a reaction catalyzed by sphingomyelin synthase. Sphingomyelin (d18:0/12:0) or SM(d18:0/12:0)is a type of sphingolipid found in animal cell membranes, especially in the membranous myelin sheath which surrounds some nerve cell axons. It usually consists of phosphorylcholine and ceramide. In humans, sphingomyelin is the only membrane phospholipid not derived from glycerol. Like all sphingolipids, SPH has a ceramide core (sphingosine bonded to a fatty acid via an amide linkage). In addition it contains one polar head group, which is either phosphocholine or phosphoethanolamine. The plasma membrane of cells is highly enriched in sphingomyelin and is considered largely to be found in the exoplasmic leaflet of the cell membrane. However, there is some evidence that there may also be a sphingomyelin pool in the inner leaflet of the membrane. Moreover, neutral sphingomyelinase-2 - an enzyme that breaks down sphingomyelin into ceramide has been found to localise exclusively to the inner leaflet further suggesting that there may be sphingomyelin present there. Sphingomyelin can accumulate in a rare hereditary disease called Niemann-Pick Disease, types A and B. Niemann-Pick disease is a genetically-inherited disease caused by a deficiency in the enzyme Sphingomyelinase, which causes the accumulation of Sphingomyelin in spleen, liver, lungs, bone marrow, and the brain, causing irreversible neurological damage. SMs play a role in signal transduction.
DG(14:0/0:0/24:1n9)
DG(14:0/0:0/24:1n9) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(14:0/0:0/24:1n9), in particular, consists of one chain of myristic acid at the C-1 position and one chain of nervonic acid at the C-3 position. The myristic acid moiety is derived from nutmeg and butter, while the nervonic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(16:0/0:0/22:1n9)
DG(16:0/0:0/22:1n9) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(16:0/0:0/22:1n9), in particular, consists of one chain of palmitic acid at the C-1 position and one chain of erucic acid at the C-3 position. The palmitic acid moiety is derived from fish oils, milk fats, vegetable oils and animal fats, while the erucic acid moiety is derived from seed oils and avocados. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(18:0/0:0/20:1n9)
DG(18:0/0:0/20:1n9) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(18:0/0:0/20:1n9), in particular, consists of one chain of stearic acid at the C-1 position and one chain of eicosenoic acid at the C-3 position. The stearic acid moiety is derived from animal fats, coco butter and sesame oil, while the eicosenoic acid moiety is derived from vegetable oils and cod oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(20:0/0:0/18:1n7)
DG(20:0/0:0/18:1n7) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(20:0/0:0/18:1n7), in particular, consists of one chain of arachidic acid at the C-1 position and one chain of vaccenic acid at the C-3 position. The arachidic acid moiety is derived from peanut oil, while the vaccenic acid moiety is derived from butter fat and animal fat. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(20:0/0:0/18:1n9)
DG(20:0/0:0/18:1n9) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(20:0/0:0/18:1n9), in particular, consists of one chain of arachidic acid at the C-1 position and one chain of oleic acid at the C-3 position. The arachidic acid moiety is derived from peanut oil, while the oleic acid moiety is derived from vegetable oils, especially olive and canola oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(22:0/0:0/16:1n7)
DG(22:0/0:0/16:1n7) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(22:0/0:0/16:1n7), in particular, consists of one chain of behenic acid at the C-1 position and one chain of palmitoleic acid at the C-3 position. The behenic acid moiety is derived from groundnut oil, while the palmitoleic acid moiety is derived from animal fats and vegetable oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(24:0/0:0/14:1n5)
DG(24:0/0:0/14:1n5) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(24:0/0:0/14:1n5), in particular, consists of one chain of lignoceric acid at the C-1 position and one chain of myristoleic acid at the C-3 position. The lignoceric acid moiety is derived from groundnut oil, while the myristoleic acid moiety is derived from milk fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(16:0/20:3(8Z,11Z,14Z)-2OH(5,6)/0:0)
DG(16:0/20:3(8Z,11Z,14Z)-2OH(5,6)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(16:0/20:3(8Z,11Z,14Z)-2OH(5,6)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:3(8Z,11Z,14Z)-2OH(5,6)/16:0/0:0)
DG(20:3(8Z,11Z,14Z)-2OH(5,6)/16:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:3(8Z,11Z,14Z)-2OH(5,6)/16:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(16:0/0:0/20:3(8Z,11Z,14Z)-2OH(5,6))
DG(16:0/0:0/20:3(8Z,11Z,14Z)-2OH(5,6)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:3(8Z,11Z,14Z)-2OH(5,6)/0:0/16:0)
DG(20:3(8Z,11Z,14Z)-2OH(5,6)/0:0/16:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(19:0/18:1(12Z)-O(9S,10R)/0:0)
DG(19:0/18:1(12Z)-O(9S,10R)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(19:0/18:1(12Z)-O(9S,10R)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(18:1(12Z)-O(9S,10R)/19:0/0:0)
DG(18:1(12Z)-O(9S,10R)/19:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(18:1(12Z)-O(9S,10R)/19:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(19:0/0:0/18:1(12Z)-O(9S,10R))
DG(19:0/0:0/18:1(12Z)-O(9S,10R)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(18:1(12Z)-O(9S,10R)/0:0/19:0)
DG(18:1(12Z)-O(9S,10R)/0:0/19:0) 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(19:0/18:1(9Z)-O(12,13)/0:0)
DG(19:0/18:1(9Z)-O(12,13)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(19:0/18:1(9Z)-O(12,13)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(18:1(9Z)-O(12,13)/19:0/0:0)
DG(18:1(9Z)-O(12,13)/19:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(18:1(9Z)-O(12,13)/19:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(19:0/0:0/18:1(9Z)-O(12,13))
DG(19:0/0:0/18:1(9Z)-O(12,13)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(18:1(9Z)-O(12,13)/0:0/19:0)
DG(18:1(9Z)-O(12,13)/0:0/19:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(i-16:0/20:3(8Z,11Z,14Z)-2OH(5,6)/0:0)
DG(i-16:0/20:3(8Z,11Z,14Z)-2OH(5,6)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(i-16:0/20:3(8Z,11Z,14Z)-2OH(5,6)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:3(8Z,11Z,14Z)-2OH(5,6)/i-16:0/0:0)
DG(20:3(8Z,11Z,14Z)-2OH(5,6)/i-16:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:3(8Z,11Z,14Z)-2OH(5,6)/i-16:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-16:0/0:0/20:3(8Z,11Z,14Z)-2OH(5,6))
DG(i-16:0/0:0/20:3(8Z,11Z,14Z)-2OH(5,6)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:3(8Z,11Z,14Z)-2OH(5,6)/0:0/i-16:0)
DG(20:3(8Z,11Z,14Z)-2OH(5,6)/0:0/i-16:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(i-19:0/18:1(12Z)-O(9S,10R)/0:0)
DG(i-19:0/18:1(12Z)-O(9S,10R)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(i-19:0/18:1(12Z)-O(9S,10R)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(18:1(12Z)-O(9S,10R)/i-19:0/0:0)
DG(18:1(12Z)-O(9S,10R)/i-19:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(18:1(12Z)-O(9S,10R)/i-19:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-19:0/0:0/18:1(12Z)-O(9S,10R))
DG(i-19:0/0:0/18:1(12Z)-O(9S,10R)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(18:1(12Z)-O(9S,10R)/0:0/i-19:0)
DG(18:1(12Z)-O(9S,10R)/0:0/i-19:0) 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-19:0/18:1(9Z)-O(12,13)/0:0)
DG(i-19:0/18:1(9Z)-O(12,13)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(i-19:0/18:1(9Z)-O(12,13)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(18:1(9Z)-O(12,13)/i-19:0/0:0)
DG(18:1(9Z)-O(12,13)/i-19:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(18:1(9Z)-O(12,13)/i-19:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-19:0/0:0/18:1(9Z)-O(12,13))
DG(i-19:0/0:0/18:1(9Z)-O(12,13)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(18:1(9Z)-O(12,13)/0:0/i-19:0)
DG(18:1(9Z)-O(12,13)/0:0/i-19:0) 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.
4-Methoxy-2-(3,7,11,15,19,23,27-heptamethyl-2,6,10,14,18,22,26-octacosaheptaenyl)-1-naphthalenol
1-[18-hydroxyoeoyl]-2-[18-hydroxy-linoleoyl]-sn-glycerol
1-(8-[3]-ladderane-octanoyl-2-(8-[3]-ladderane-octanyl)-sn-glycerol
CerPE 32:0;O3
C34H71N2O7P (650.4998625999999)
Menaquinol-7
A menaquinol whose structure comprises a 2-methylbenzohydroquinone nucleus and a side chain of seven isoprenoid units.
[(2S)-3-hydroxy-2-[(Z)-11-(3-pentyloxiran-2-yl)undec-9-enoyl]oxypropyl] nonadecanoate
[(2S)-1-hydroxy-3-[(Z)-11-(3-pentyloxiran-2-yl)undec-9-enoyl]oxypropan-2-yl] nonadecanoate
[(2R)-2-hydroxy-3-[(Z)-11-(3-pentyloxiran-2-yl)undec-9-enoyl]oxypropyl] nonadecanoate
[(2S)-2-hydroxy-3-[(Z)-11-(3-pentyloxiran-2-yl)undec-9-enoyl]oxypropyl] nonadecanoate
(1-hydroxy-3-octadecanoyloxypropan-2-yl) (Z)-icos-11-enoate
[1-hydroxy-3-[(11Z,14Z,17Z)-icosa-11,14,17-trienoxy]propan-2-yl] (5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoate
[1-hydroxy-3-[(8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoxy]propan-2-yl] (8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoate
[1-hydroxy-3-[(9Z,12Z)-octadeca-9,12-dienoxy]propan-2-yl] (4Z,7Z,10Z,13Z,16Z,19Z)-docosa-4,7,10,13,16,19-hexaenoate
[1-hydroxy-3-[(9Z,12Z,15Z,18Z,21Z)-tetracosa-9,12,15,18,21-pentaenoxy]propan-2-yl] (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate
[1-hydroxy-3-[(6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoxy]propan-2-yl] (10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoate
[1-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoxy]-3-hydroxypropan-2-yl] (12Z,15Z,18Z,21Z)-tetracosa-12,15,18,21-tetraenoate
[1-hydroxy-3-[(3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoxy]propan-2-yl] (10Z,13Z,16Z)-docosa-10,13,16-trienoate
[1-hydroxy-3-[(5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoxy]propan-2-yl] (11Z,14Z,17Z)-icosa-11,14,17-trienoate
[1-[(4Z,7Z,10Z,13Z,16Z,19Z)-docosa-4,7,10,13,16,19-hexaenoxy]-3-hydroxypropan-2-yl] (9Z,12Z)-octadeca-9,12-dienoate
[1-[(7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoxy]-3-hydroxypropan-2-yl] (9Z,12Z,15Z)-octadeca-9,12,15-trienoate
[1-[(5Z,8Z,11Z,14Z,17Z,20Z,23Z)-hexacosa-5,8,11,14,17,20,23-heptaenoxy]-3-hydroxypropan-2-yl] (Z)-tetradec-9-enoate
[1-hydroxy-3-[(Z)-tetradec-9-enoxy]propan-2-yl] (5Z,8Z,11Z,14Z,17Z,20Z,23Z)-hexacosa-5,8,11,14,17,20,23-heptaenoate
[1-hydroxy-3-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoxy]propan-2-yl] (7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoate
[1-hydroxy-3-[(12Z,15Z,18Z,21Z)-tetracosa-12,15,18,21-tetraenoxy]propan-2-yl] (4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoate
[1-hydroxy-3-[(6Z,9Z,12Z,15Z,18Z,21Z)-tetracosa-6,9,12,15,18,21-hexaenoxy]propan-2-yl] (9Z,12Z)-hexadeca-9,12-dienoate
[1-[(10Z,13Z,16Z)-docosa-10,13,16-trienoxy]-3-hydroxypropan-2-yl] (3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoate
[1-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoxy]-3-hydroxypropan-2-yl] (9Z,12Z,15Z,18Z,21Z)-tetracosa-9,12,15,18,21-pentaenoate
[1-[(10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoxy]-3-hydroxypropan-2-yl] (6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoate
[1-[(9Z,12Z)-hexadeca-9,12-dienoxy]-3-hydroxypropan-2-yl] (6Z,9Z,12Z,15Z,18Z,21Z)-tetracosa-6,9,12,15,18,21-hexaenoate
(1-decanoyloxy-3-hydroxypropan-2-yl) (Z)-octacos-17-enoate
[3-[(Z)-docos-13-enoxy]-2-octanoyloxypropyl] octanoate
(2-octanoyloxy-3-octoxypropyl) (Z)-docos-13-enoate
(2-dodecanoyloxy-3-octoxypropyl) (Z)-octadec-9-enoate
[3-octoxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] hexadecanoate
[2-octanoyloxy-3-[(Z)-tetradec-9-enoxy]propyl] hexadecanoate
[3-[(Z)-hexadec-9-enoxy]-2-octanoyloxypropyl] tetradecanoate
(3-octoxy-2-tetradecanoyloxypropyl) (Z)-hexadec-9-enoate
(3-dodecoxy-2-octanoyloxypropyl) (Z)-octadec-9-enoate
(3-hexadecoxy-2-octanoyloxypropyl) (Z)-tetradec-9-enoate
[3-[(Z)-octadec-9-enoxy]-2-octanoyloxypropyl] dodecanoate
[3-[(Z)-icos-11-enoxy]-2-octanoyloxypropyl] decanoate
(2-octanoyloxy-3-tetradecoxypropyl) (Z)-hexadec-9-enoate
(2-nonanoyloxy-3-octanoyloxypropyl) (Z)-icos-11-enoate
[2-decanoyloxy-3-[(Z)-octadec-9-enoxy]propyl] decanoate
[1-nonanoyloxy-3-[(Z)-tetradec-9-enoyl]oxypropan-2-yl] tetradecanoate
(2-decanoyloxy-3-decoxypropyl) (Z)-octadec-9-enoate
(2-dodecanoyloxy-3-octanoyloxypropyl) (Z)-heptadec-9-enoate
(3-octanoyloxy-2-undecanoyloxypropyl) (Z)-octadec-9-enoate
(3-nonanoyloxy-2-undecanoyloxypropyl) (Z)-heptadec-9-enoate
(2-decanoyloxy-3-nonanoyloxypropyl) (Z)-octadec-9-enoate
[1-decoxy-3-[(Z)-tetradec-9-enoyl]oxypropan-2-yl] tetradecanoate
(3-nonanoyloxy-2-tridecanoyloxypropyl) (Z)-pentadec-9-enoate
(2-decanoyloxy-3-dodecoxypropyl) (Z)-hexadec-9-enoate
[3-octanoyloxy-2-[(Z)-tridec-9-enoyl]oxypropyl] hexadecanoate
(2-dodecanoyloxy-3-dodecoxypropyl) (Z)-tetradec-9-enoate
(3-octanoyloxy-2-tetradecanoyloxypropyl) (Z)-pentadec-9-enoate
(2-decanoyloxy-3-octanoyloxypropyl) (Z)-nonadec-9-enoate
(2-dodecanoyloxy-3-nonanoyloxypropyl) (Z)-hexadec-9-enoate
[2-dodecanoyloxy-3-[(Z)-tetradec-9-enoxy]propyl] dodecanoate
(3-decoxy-2-dodecanoyloxypropyl) (Z)-hexadec-9-enoate
[3-nonanoyloxy-2-[(Z)-tridec-9-enoyl]oxypropyl] pentadecanoate
[3-octanoyloxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] pentadecanoate
(3-octanoyloxy-2-tridecanoyloxypropyl) (Z)-hexadec-9-enoate
[2-decanoyloxy-3-[(Z)-hexadec-9-enoxy]propyl] dodecanoate
[2-decanoyloxy-3-[(Z)-tetradec-9-enoxy]propyl] tetradecanoate
(2-decanoyloxy-3-tetradecoxypropyl) (Z)-tetradec-9-enoate
(3-decanoyloxy-2-dodecanoyloxypropyl) (Z)-pentadec-9-enoate
(3-decanoyloxy-2-undecanoyloxypropyl) (Z)-hexadec-9-enoate
(2-dodecanoyloxy-3-undecanoyloxypropyl) (Z)-tetradec-9-enoate
(3-decanoyloxy-2-tridecanoyloxypropyl) (Z)-tetradec-9-enoate
[1-[(Z)-tridec-9-enoyl]oxy-3-undecanoyloxypropan-2-yl] tridecanoate
[3-decanoyloxy-2-[(Z)-tridec-9-enoyl]oxypropyl] tetradecanoate
[(2E,4E,6E,8E)-3,7-dimethyl-9-(2,6,6-trimethylcyclohexen-1-yl)nona-2,4,6,8-tetraenyl] (5Z,8Z,11Z,14Z,17Z,20Z,23Z)-hexacosa-5,8,11,14,17,20,23-heptaenoate
(1-hexadecanoyloxy-3-hydroxypropan-2-yl) (Z)-docos-13-enoate
(1-dodecanoyloxy-3-hydroxypropan-2-yl) (Z)-hexacos-15-enoate
[3-hydroxy-2-[(Z)-tridec-9-enoyl]oxypropyl] pentacosanoate
[3-hydroxy-2-[(Z)-nonadec-9-enoyl]oxypropyl] nonadecanoate
(1-hydroxy-3-tetradecanoyloxypropan-2-yl) (Z)-tetracos-13-enoate
[3-hydroxy-2-[(Z)-pentadec-9-enoyl]oxypropyl] tricosanoate
(1-heptadecanoyloxy-3-hydroxypropan-2-yl) (Z)-henicos-11-enoate
[2-[(Z)-hexadec-9-enoyl]oxy-3-hydroxypropyl] docosanoate
[3-hydroxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] tetracosanoate
[2-[(Z)-heptadec-9-enoyl]oxy-3-hydroxypropyl] henicosanoate
[3-dodecanoyloxy-2-[(Z)-dodec-5-enoyl]oxypropyl] tridecanoate
(1-hydroxy-3-octanoyloxypropan-2-yl) (Z)-triacont-19-enoate
[(2S)-1-hexadecanoyloxy-3-hydroxypropan-2-yl] (E)-docos-13-enoate
[(2S)-2-dodecanoyloxy-3-hydroxypropyl] (E)-hexacos-5-enoate
[(2S)-1-[(E)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] docosanoate
[1-carboxy-3-[3-[(9E,12E)-pentadeca-9,12-dienoyl]oxy-2-[(E)-tridec-8-enoyl]oxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[1-carboxy-3-[2-[(9E,12E)-pentadeca-9,12-dienoyl]oxy-3-[(E)-tridec-8-enoyl]oxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[1-carboxy-3-[3-[(8E,11E,14E)-heptadeca-8,11,14-trienoyl]oxy-2-undecanoyloxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[1-carboxy-3-[2-tetradecanoyloxy-3-[(5E,8E,11E)-tetradeca-5,8,11-trienoyl]oxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[1-carboxy-3-[2-[(7E,9E)-tetradeca-7,9-dienoyl]oxy-3-[(E)-tetradec-9-enoyl]oxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[1-carboxy-3-[3-[(E)-dodec-5-enoyl]oxy-2-[(4E,7E)-hexadeca-4,7-dienoyl]oxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[1-carboxy-3-[2-[(8E,11E,14E)-heptadeca-8,11,14-trienoyl]oxy-3-undecanoyloxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[1-carboxy-3-[2-[(E)-dodec-5-enoyl]oxy-3-[(4E,7E)-hexadeca-4,7-dienoyl]oxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[1-carboxy-3-[3-[(6E,9E,12E)-pentadeca-6,9,12-trienoyl]oxy-2-tridecanoyloxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[1-carboxy-3-[3-[(11E,14E)-heptadeca-11,14-dienoyl]oxy-2-[(E)-undec-4-enoyl]oxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[1-carboxy-3-[2-[(3E,6E,9E)-dodeca-3,6,9-trienoyl]oxy-3-hexadecanoyloxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[(2S)-1-hydroxy-3-octadecanoyloxypropan-2-yl] (E)-icos-11-enoate
[1-carboxy-3-[3-tetradecanoyloxy-2-[(5E,8E,11E)-tetradeca-5,8,11-trienoyl]oxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[1-carboxy-3-[3-[(4E,7E)-deca-4,7-dienoyl]oxy-2-[(E)-octadec-11-enoyl]oxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[(2S)-1-hydroxy-3-[(E)-octadec-11-enoyl]oxypropan-2-yl] icosanoate
[1-carboxy-3-[2-[(6E,9E)-dodeca-6,9-dienoyl]oxy-3-[(E)-hexadec-7-enoyl]oxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[1-carboxy-3-[2-[(E)-dec-4-enoyl]oxy-3-[(10E,12E)-octadeca-10,12-dienoyl]oxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[1-carboxy-3-[2-dodecanoyloxy-3-[(9E,11E,13E)-hexadeca-9,11,13-trienoyl]oxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[(2S)-1-hydroxy-3-[(E)-pentadec-9-enoyl]oxypropan-2-yl] tricosanoate
[(2S)-3-hydroxy-2-[(E)-pentadec-9-enoyl]oxypropyl] tricosanoate
[1-carboxy-3-[3-[(6E,9E)-dodeca-6,9-dienoyl]oxy-2-[(E)-hexadec-7-enoyl]oxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[1-carboxy-3-[2-[(11E,14E)-heptadeca-11,14-dienoyl]oxy-3-[(E)-undec-4-enoyl]oxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[1-carboxy-3-[3-decanoyloxy-2-[(11E,13E,15E)-octadeca-11,13,15-trienoyl]oxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[(2S)-1-[(E)-heptadec-9-enoyl]oxy-3-hydroxypropan-2-yl] henicosanoate
[(2S)-3-hydroxy-2-[(E)-octadec-11-enoyl]oxypropyl] icosanoate
[(2S)-2-[(E)-hexadec-9-enoyl]oxy-3-hydroxypropyl] docosanoate
[1-carboxy-3-[3-[(7E,9E)-tetradeca-7,9-dienoyl]oxy-2-[(E)-tetradec-9-enoyl]oxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[1-carboxy-3-[2-decanoyloxy-3-[(11E,13E,15E)-octadeca-11,13,15-trienoyl]oxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[(2S)-2-hexadecanoyloxy-3-hydroxypropyl] (E)-docos-13-enoate
[(2S)-3-hydroxy-2-[(E)-tetradec-9-enoyl]oxypropyl] tetracosanoate
[1-carboxy-3-[3-[(E)-dec-4-enoyl]oxy-2-[(10E,12E)-octadeca-10,12-dienoyl]oxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[(2S)-3-hydroxy-2-tetradecanoyloxypropyl] (E)-tetracos-15-enoate
[(2S)-2-[(E)-heptadec-9-enoyl]oxy-3-hydroxypropyl] henicosanoate
[(2S)-1-hydroxy-3-tetradecanoyloxypropan-2-yl] (E)-tetracos-15-enoate
[(2S)-1-hydroxy-3-[(E)-tetradec-9-enoyl]oxypropan-2-yl] tetracosanoate
[(2S)-3-hydroxy-2-octadecanoyloxypropyl] (E)-icos-11-enoate
[1-carboxy-3-[2-[(6E,9E,12E)-pentadeca-6,9,12-trienoyl]oxy-3-tridecanoyloxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[1-carboxy-3-[3-[(3E,6E,9E)-dodeca-3,6,9-trienoyl]oxy-2-hexadecanoyloxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[(2S)-1-dodecanoyloxy-3-hydroxypropan-2-yl] (E)-hexacos-5-enoate
[1-carboxy-3-[3-dodecanoyloxy-2-[(9E,11E,13E)-hexadeca-9,11,13-trienoyl]oxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[1-carboxy-3-[2-[(4E,7E)-deca-4,7-dienoyl]oxy-3-[(E)-octadec-11-enoyl]oxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[1-carboxy-3-[2-[(10Z,13Z,16Z)-docosa-10,13,16-trienoyl]oxy-3-hexanoyloxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
2-[(3-Heptacosanoyloxy-2-hydroxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
2-[Hydroxy-(2-nonanoyloxy-3-octadecoxypropoxy)phosphoryl]oxyethyl-trimethylazanium
[1-carboxy-3-[3-dodecanoyloxy-2-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]oxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
2-[(3-Hexadecoxy-2-undecanoyloxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
[1-carboxy-3-[3-decanoyloxy-2-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoyl]oxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
[1-carboxy-3-[2-[(11Z,14Z,17Z)-icosa-11,14,17-trienoyl]oxy-3-octanoyloxypropoxy]propyl]-trimethylazanium
C38H68NO7+ (650.4995518000001)
2-[Hydroxy-(3-tetradecoxy-2-tridecanoyloxypropoxy)phosphoryl]oxyethyl-trimethylazanium
2-[Hydroxy-(2-nonadecanoyloxy-3-octoxypropoxy)phosphoryl]oxyethyl-trimethylazanium
2-[carboxy-[2-hydroxy-3-[(16Z,19Z,22Z,25Z)-octacosa-16,19,22,25-tetraenoyl]oxypropoxy]methoxy]ethyl-trimethylazanium
C38H68NO7+ (650.4995518000001)
2-[(3-Docosoxy-2-pentanoyloxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
2-[(3-Henicosoxy-2-hexanoyloxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
2-[Hydroxy-(2-propanoyloxy-3-tetracosoxypropoxy)phosphoryl]oxyethyl-trimethylazanium
2-[(2-Heptanoyloxy-3-icosoxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
2-[(2-Butanoyloxy-3-tricosoxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
2-[Hydroxy-(3-nonoxy-2-octadecanoyloxypropoxy)phosphoryl]oxyethyl-trimethylazanium
2-[(3-Dodecoxy-2-pentadecanoyloxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
2-[(3-Decoxy-2-heptadecanoyloxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
2-[Hydroxy-(2-tetradecanoyloxy-3-tridecoxypropoxy)phosphoryl]oxyethyl-trimethylazanium
2-[(2-Dodecanoyloxy-3-pentadecoxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
2-[(2-Acetyloxy-3-pentacosoxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
2-[Hydroxy-(3-nonadecoxy-2-octanoyloxypropoxy)phosphoryl]oxyethyl-trimethylazanium
2-[(2-Hexadecanoyloxy-3-undecoxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
2-[(2-Decanoyloxy-3-heptadecoxypropoxy)-hydroxyphosphoryl]oxyethyl-trimethylazanium
1-Icosanoyl-2-oleoyl-sn-glycerol
A 1,2-diacyl-sn-glycerol where icosanoyl and oleoyl are the 1- and 2-acyl groups respectively.
diacylglycerol 38:1
A diglyceride in which the two acyl groups contain a total of 38 carbons and 1 double bond.
TG(37:1)
Provides by LipidSearch Vendor. © Copyright 2006-2024 Thermo Fisher Scientific Inc. All rights reserved