Exact Mass: 666.5308502
Exact Mass Matches: 666.5308502
Found 500 metabolites which its exact mass value is equals to given mass value 666.5308502,
within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error
0.01 dalton.
Glycerol 1,2-didodecanoate 3-tetradecanoate
Glycerol 1,2-didodecanoate 3-tetradecanoate is found in fats and oils. Glycerol 1,2-didodecanoate 3-tetradecanoate is isolated from lipids of Attalea speciosa (babassu Isolated from lipids of Attalea speciosa (babassu). Glycerol 1,2-didodecanoate 3-tetradecanoate is found in fats and oils and fruits.
DG(18:1(11Z)/22:6(4Z,7Z,10Z,13Z,16Z,19Z)/0:0)
DG(18:1(11Z)/22:6(4Z,7Z,10Z,13Z,16Z,19Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:1(11Z)/22:6(4Z,7Z,10Z,13Z,16Z,19Z)/0:0), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of docosahexaenoic acid at the C-2 position. The vaccenic acid moiety is derived from butter fat and animal fat, while the docosahexaenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(18:1(11Z)/22:6(4Z,7Z,10Z,13Z,16Z,19Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:1(11Z)/22:6(4Z,7Z,10Z,13Z,16Z,19Z)/0:0), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of docosahexaenoic acid at the C-2 position. The vaccenic acid moiety is derived from butter fat and animal fat, while the docosahexaenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(18:1(9Z)/22:6(4Z,7Z,10Z,13Z,16Z,19Z)/0:0)
DG(18:1(9Z)/22:6(4Z,7Z,10Z,13Z,16Z,19Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:1(9Z)/22:6(4Z,7Z,10Z,13Z,16Z,19Z)/0:0), in particular, consists of one chain of oleic acid at the C-1 position and one chain of docosahexaenoic acid at the C-2 position. The oleic acid moiety is derived from vegetable oils, especially olive and canola oil, while the docosahexaenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(18:2(9Z,12Z)/22:5(4Z,7Z,10Z,13Z,16Z)/0:0)
DG(18:2(9Z,12Z)/22:5(4Z,7Z,10Z,13Z,16Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:2(9Z,12Z)/22:5(4Z,7Z,10Z,13Z,16Z)/0:0), in particular, consists of one chain of linoleic acid at the C-1 position and one chain of docosapentaenoic acid at the C-2 position. The linoleic acid moiety is derived from seed oils, while the docosapentaenoic acid moiety is derived from animal fats and brain. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(18:2(9Z,12Z)/22:5(4Z,7Z,10Z,13Z,16Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:2(9Z,12Z)/22:5(4Z,7Z,10Z,13Z,16Z)/0:0), in particular, consists of one chain of linoleic acid at the C-1 position and one chain of docosapentaenoic acid at the C-2 position. The linoleic acid moiety is derived from seed oils, while the docosapentaenoic acid moiety is derived from animal fats and brain. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(18:2(9Z,12Z)/22:5(7Z,10Z,13Z,16Z,19Z)/0:0)
DG(18:2(9Z,12Z)/22:5(7Z,10Z,13Z,16Z,19Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:2(9Z,12Z)/22:5(7Z,10Z,13Z,16Z,19Z)/0:0), in particular, consists of one chain of linoleic acid at the C-1 position and one chain of docosapentaenoic acid at the C-2 position. The linoleic acid moiety is derived from seed oils, while the docosapentaenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(18:2(9Z,12Z)/22:5(7Z,10Z,13Z,16Z,19Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:2(9Z,12Z)/22:5(7Z,10Z,13Z,16Z,19Z)/0:0), in particular, consists of one chain of linoleic acid at the C-1 position and one chain of docosapentaenoic acid at the C-2 position. The linoleic acid moiety is derived from seed oils, while the docosapentaenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(18:3(6Z,9Z,12Z)/22:4(7Z,10Z,13Z,16Z)/0:0)
DG(18:3(6Z,9Z,12Z)/22:4(7Z,10Z,13Z,16Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:3(6Z,9Z,12Z)/22:4(7Z,10Z,13Z,16Z)/0:0), in particular, consists of one chain of g-linolenic acid at the C-1 position and one chain of adrenic acid at the C-2 position. The g-linolenic acid moiety is derived from animal fats, while the adrenic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(18:3(6Z,9Z,12Z)/22:4(7Z,10Z,13Z,16Z)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(18:3(6Z,9Z,12Z)/22:4(7Z,10Z,13Z,16Z)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(18:3(9Z,12Z,15Z)/22:4(7Z,10Z,13Z,16Z)/0:0)
DG(18:3(9Z,12Z,15Z)/22:4(7Z,10Z,13Z,16Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:3(9Z,12Z,15Z)/22:4(7Z,10Z,13Z,16Z)/0:0), in particular, consists of one chain of a-linolenic acid at the C-1 position and one chain of adrenic acid at the C-2 position. The a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil, while the adrenic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(20:2(11Z,14Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0)
DG(20:2(11Z,14Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:2(11Z,14Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of eicosadienoic acid at the C-1 position and one chain of eicosapentaenoic acid at the C-2 position. The eicosadienoic acid moiety is derived from fish oils and liver, while the eicosapentaenoic acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(20:2(11Z,14Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:2(11Z,14Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of eicosadienoic acid at the C-1 position and one chain of eicosapentaenoic acid at the C-2 position. The eicosadienoic acid moiety is derived from fish oils and liver, while the eicosapentaenoic acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(20:3(5Z,8Z,11Z)/20:4(5Z,8Z,11Z,14Z)/0:0)
DG(20:3(5Z,8Z,11Z)/20:4(5Z,8Z,11Z,14Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:3(5Z,8Z,11Z)/20:4(5Z,8Z,11Z,14Z)/0:0), in particular, consists of one chain of mead acid at the C-1 position and one chain of arachidonic acid at the C-2 position. The mead acid moiety is derived from fish oils, liver and kidney, while the arachidonic acid moiety is derived from animal fats and eggs. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(20:3(5Z,8Z,11Z)/20:4(5Z,8Z,11Z,14Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:3(5Z,8Z,11Z)/20:4(5Z,8Z,11Z,14Z)/0:0), in particular, consists of one chain of mead acid at the C-1 position and one chain of arachidonic acid at the C-2 position. The mead acid moiety is derived from fish oils, liver and kidney, while the arachidonic acid moiety is derived from animal fats and eggs. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(20:3(5Z,8Z,11Z)/20:4(8Z,11Z,14Z,17Z)/0:0)
DG(20:3(5Z,8Z,11Z)/20:4(8Z,11Z,14Z,17Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:3(5Z,8Z,11Z)/20:4(8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of mead acid at the C-1 position and one chain of eicsoatetraenoic acid at the C-2 position. The mead acid moiety is derived from fish oils, liver and kidney, while the eicsoatetraenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(20:3(8Z,11Z,14Z)/20:4(5Z,8Z,11Z,14Z)/0:0)
DG(20:3(8Z,11Z,14Z)/20:4(5Z,8Z,11Z,14Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:3(8Z,11Z,14Z)/20:4(5Z,8Z,11Z,14Z)/0:0), in particular, consists of one chain of homo-g-linolenic acid at the C-1 position and one chain of arachidonic acid at the C-2 position. The homo-g-linolenic acid moiety is derived from fish oils, liver and kidney, while the arachidonic acid moiety is derived from animal fats and eggs. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(20:3(8Z,11Z,14Z)/20:4(5Z,8Z,11Z,14Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:3(8Z,11Z,14Z)/20:4(5Z,8Z,11Z,14Z)/0:0), in particular, consists of one chain of homo-g-linolenic acid at the C-1 position and one chain of arachidonic acid at the C-2 position. The homo-g-linolenic acid moiety is derived from fish oils, liver and kidney, while the arachidonic acid moiety is derived from animal fats and eggs. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(20:3(8Z,11Z,14Z)/20:4(8Z,11Z,14Z,17Z)/0:0)
DG(20:3(8Z,11Z,14Z)/20:4(8Z,11Z,14Z,17Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:3(8Z,11Z,14Z)/20:4(8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of homo-g-linolenic acid at the C-1 position and one chain of eicsoatetraenoic acid at the C-2 position. The homo-g-linolenic acid moiety is derived from fish oils, liver and kidney, while the eicsoatetraenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(20:3(8Z,11Z,14Z)/20:4(8Z,11Z,14Z,17Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:3(8Z,11Z,14Z)/20:4(8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of homo-g-linolenic acid at the C-1 position and one chain of eicsoatetraenoic acid at the C-2 position. The homo-g-linolenic acid moiety is derived from fish oils, liver and kidney, while the eicsoatetraenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(20:4(5Z,8Z,11Z,14Z)/20:3(5Z,8Z,11Z)/0:0)
DG(20:4(5Z,8Z,11Z,14Z)/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(20:4(5Z,8Z,11Z,14Z)/20:3(5Z,8Z,11Z)/0:0), in particular, consists of one chain of arachidonic acid at the C-1 position and one chain of mead acid at the C-2 position. The arachidonic acid moiety is derived from animal fats and eggs, 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(20:4(5Z,8Z,11Z,14Z)/20:3(8Z,11Z,14Z)/0:0)
DG(20:4(5Z,8Z,11Z,14Z)/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(20:4(5Z,8Z,11Z,14Z)/20:3(8Z,11Z,14Z)/0:0), in particular, consists of one chain of arachidonic acid at the C-1 position and one chain of homo-g-linolenic acid at the C-2 position. The arachidonic acid moiety is derived from animal fats and eggs, 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(20:4(5Z,8Z,11Z,14Z)/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(20:4(5Z,8Z,11Z,14Z)/20:3(8Z,11Z,14Z)/0:0), in particular, consists of one chain of arachidonic acid at the C-1 position and one chain of homo-g-linolenic acid at the C-2 position. The arachidonic acid moiety is derived from animal fats and eggs, while the homo-g-linolenic acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(20:4(8Z,11Z,14Z,17Z)/20:3(5Z,8Z,11Z)/0:0)
DG(20:4(8Z,11Z,14Z,17Z)/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(20:4(8Z,11Z,14Z,17Z)/20:3(5Z,8Z,11Z)/0:0), in particular, consists of one chain of eicsoatetraenoic acid at the C-1 position and one chain of mead acid at the C-2 position. The eicsoatetraenoic acid moiety is derived from fish oils, while the mead acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(20:4(8Z,11Z,14Z,17Z)/20:3(8Z,11Z,14Z)/0:0)
DG(20:4(8Z,11Z,14Z,17Z)/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(20:4(8Z,11Z,14Z,17Z)/20:3(8Z,11Z,14Z)/0:0), in particular, consists of one chain of eicsoatetraenoic acid at the C-1 position and one chain of homo-g-linolenic acid at the C-2 position. The eicsoatetraenoic acid moiety is derived from fish oils, while the homo-g-linolenic acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(20:5(5Z,8Z,11Z,14Z,17Z)/20:2(11Z,14Z)/0:0)
DG(20:5(5Z,8Z,11Z,14Z,17Z)/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(20:5(5Z,8Z,11Z,14Z,17Z)/20:2(11Z,14Z)/0:0), in particular, consists of one chain of eicosapentaenoic acid at the C-1 position and one chain of eicosadienoic acid at the C-2 position. The eicosapentaenoic acid moiety is derived from fish oils, liver and kidney, 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(22:4(7Z,10Z,13Z,16Z)/18:3(6Z,9Z,12Z)/0:0)
DG(22:4(7Z,10Z,13Z,16Z)/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(22:4(7Z,10Z,13Z,16Z)/18:3(6Z,9Z,12Z)/0:0), in particular, consists of one chain of adrenic acid at the C-1 position and one chain of g-linolenic acid at the C-2 position. The adrenic acid moiety is derived from animal fats, 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(22:4(7Z,10Z,13Z,16Z)/18:3(6Z,9Z,12Z)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(22:4(7Z,10Z,13Z,16Z)/18:3(6Z,9Z,12Z)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(22:4(7Z,10Z,13Z,16Z)/18:3(9Z,12Z,15Z)/0:0)
DG(22:4(7Z,10Z,13Z,16Z)/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(22:4(7Z,10Z,13Z,16Z)/18:3(9Z,12Z,15Z)/0:0), in particular, consists of one chain of adrenic acid at the C-1 position and one chain of a-linolenic acid at the C-2 position. The adrenic acid moiety is derived from animal fats, 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(22:4(7Z,10Z,13Z,16Z)/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(22:4(7Z,10Z,13Z,16Z)/18:3(9Z,12Z,15Z)/0:0), in particular, consists of one chain of adrenic acid at the C-1 position and one chain of a-linolenic acid at the C-2 position. The adrenic acid moiety is derived from animal fats, 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(22:5(4Z,7Z,10Z,13Z,16Z)/18:2(9Z,12Z)/0:0)
DG(22:5(4Z,7Z,10Z,13Z,16Z)/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(22:5(4Z,7Z,10Z,13Z,16Z)/18:2(9Z,12Z)/0:0), in particular, consists of one chain of docosapentaenoic acid at the C-1 position and one chain of linoleic acid at the C-2 position. The docosapentaenoic acid moiety is derived from animal fats and brain, while the linoleic acid moiety is derived from seed oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(22:5(7Z,10Z,13Z,16Z,19Z)/18:2(9Z,12Z)/0:0)
DG(22:5(7Z,10Z,13Z,16Z,19Z)/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(22:5(7Z,10Z,13Z,16Z,19Z)/18:2(9Z,12Z)/0:0), in particular, consists of one chain of docosapentaenoic acid at the C-1 position and one chain of linoleic acid at the C-2 position. The docosapentaenoic acid moiety is derived from fish oils, while the linoleic acid moiety is derived from seed oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(22:5(7Z,10Z,13Z,16Z,19Z)/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(22:5(7Z,10Z,13Z,16Z,19Z)/18:2(9Z,12Z)/0:0), in particular, consists of one chain of docosapentaenoic acid at the C-1 position and one chain of linoleic acid at the C-2 position. The docosapentaenoic acid moiety is derived from fish oils, while the linoleic acid moiety is derived from seed oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/18:1(11Z)/0:0)
DG(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/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(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/18:1(11Z)/0:0), in particular, consists of one chain of docosahexaenoic acid at the C-1 position and one chain of vaccenic acid at the C-2 position. The docosahexaenoic acid moiety is derived from fish oils, while the vaccenic acid moiety is derived from butter fat and animal fat. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/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(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/18:1(11Z)/0:0), in particular, consists of one chain of docosahexaenoic acid at the C-1 position and one chain of vaccenic acid at the C-2 position. The docosahexaenoic acid moiety is derived from fish oils, while the vaccenic acid moiety is derived from butter fat and animal fat. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/18:1(9Z)/0:0)
DG(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/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(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/18:1(9Z)/0:0), in particular, consists of one chain of docosahexaenoic acid at the C-1 position and one chain of oleic acid at the C-2 position. The docosahexaenoic acid moiety is derived from fish oils, while the oleic acid moiety is derived from vegetable oils, especially olive and canola oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/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(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/18:1(9Z)/0:0), in particular, consists of one chain of docosahexaenoic acid at the C-1 position and one chain of oleic acid at the C-2 position. The docosahexaenoic acid moiety is derived from fish oils, while the oleic acid moiety is derived from vegetable oils, especially olive and canola oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(18:1n7/0:0/22:6n3)
DG(18:1n7/0:0/22:6n3) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(18:1n7/0:0/22:6n3), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of docosahexaenoic acid at the C-3 position. The vaccenic acid moiety is derived from butter fat and animal fat, while the docosahexaenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(18:1n9/0:0/22:6n3)
DG(18:1n9/0:0/22:6n3) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(18:1n9/0:0/22:6n3), in particular, consists of one chain of oleic acid at the C-1 position and one chain of docosahexaenoic acid at the C-3 position. The oleic acid moiety is derived from vegetable oils, especially olive and canola oil, while the docosahexaenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(20:3n9/0:0/20:4n6)
DG(20:3n9/0:0/20:4n6) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(20:3n9/0:0/20:4n6), in particular, consists of one chain of mead acid at the C-1 position and one chain of arachidonic acid at the C-3 position. The mead acid moiety is derived from fish oils, liver and kidney, while the arachidonic acid moiety is derived from animal fats and eggs. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(20:3n9/0:0/20:4n3)
DG(20:3n9/0:0/20:4n3) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(20:3n9/0:0/20:4n3), in particular, consists of one chain of mead acid at the C-1 position and one chain of eicosatetraenoic acid at the C-3 position. The mead acid moiety is derived from fish oils, liver and kidney, while the eicosatetraenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(18:3n6/0:0/22:4n6)
DG(18:3n6/0:0/22:4n6) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(18:3n6/0:0/22:4n6), in particular, consists of one chain of g-linolenic acid at the C-1 position and one chain of adrenic acid at the C-3 position. The g-linolenic acid moiety is derived from animal fats, while the adrenic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(20:2n6/0:0/20:5n3)
DG(20:2n6/0:0/20:5n3) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(20:2n6/0:0/20:5n3), in particular, consists of one chain of eicosadienoic acid at the C-1 position and one chain of eicosapentaenoic acid at the C-3 position. The eicosadienoic acid moiety is derived from fish oils and liver, while the eicosapentaenoic acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(20:3n6/0:0/20:4n6)
DG(20:3n6/0:0/20:4n6) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(20:3n6/0:0/20:4n6), in particular, consists of one chain of homo-g-linolenic acid at the C-1 position and one chain of arachidonic acid at the C-3 position. The homo-g-linolenic acid moiety is derived from fish oils, liver and kidney, while the arachidonic acid moiety is derived from animal fats and eggs. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(20:3n6/0:0/20:4n3)
DG(20:3n6/0:0/20:4n3) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(20:3n6/0:0/20:4n3), in particular, consists of one chain of homo-g-linolenic acid at the C-1 position and one chain of eicosatetraenoic acid at the C-3 position. The homo-g-linolenic acid moiety is derived from fish oils, liver and kidney, while the eicosatetraenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(22:4n6/0:0/18:3n3)
DG(22:4n6/0:0/18:3n3) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(22:4n6/0:0/18:3n3), in particular, consists of one chain of adrenic acid at the C-1 position and one chain of a-linolenic acid at the C-3 position. The adrenic acid moiety is derived from animal fats, 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.
TG(i-20:0/8:0/10:0)
TG(i-20:0/8:0/10:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(i-20:0/8:0/10:0) is made up of one 18-methylnonadecanoyl(R1), one octanoyl(R2), and one decanoyl(R3).
TG(i-20:0/10:0/8:0)
TG(i-20:0/10:0/8:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(i-20:0/10:0/8:0) is made up of one 18-methylnonadecanoyl(R1), one decanoyl(R2), and one octanoyl(R3).
TG(20:0/8:0/10:0)
TG(20:0/8:0/10:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(20:0/8:0/10:0) is made up of one eicosanoyl(R1), one octanoyl(R2), and one decanoyl(R3).
TG(20:0/10:0/8:0)
TG(20:0/10:0/8:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(20:0/10:0/8:0) is made up of one eicosanoyl(R1), one decanoyl(R2), and one octanoyl(R3).
TG(22:0/8:0/8:0)
TG(22:0/8:0/8:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(22:0/8:0/8:0) is made up of one docosanoyl(R1), one octanoyl(R2), and one octanoyl(R3).
TG(i-22:0/8:0/8:0)
TG(i-22:0/8:0/8:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(i-22:0/8:0/8:0) is made up of one 20-methylheneicosanoyl(R1), one octanoyl(R2), and one octanoyl(R3).
TG(10:0/i-15:0/a-13:0)[rac]
TG(10:0/i-15:0/a-13:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/i-15:0/a-13:0) is made up of one decanoyl(R1), one 13-methyltetradecanoyl(R2), and one 10-methyldodecanoyl(R3).
TG(8:0/8:0/22:0)
TG(8:0/8:0/22:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/8:0/22:0) is made up of one octanoyl(R1), one octanoyl(R2), and one docosanoyl(R3).
TG(8:0/16:0/14:0)
TG(8:0/16:0/14:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/16:0/14:0) is made up of one octanoyl(R1), one hexadecanoyl(R2), and one tetradecanoyl(R3).
TG(8:0/8:0/i-22:0)
TG(8:0/8:0/i-22:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/8:0/i-22:0) is made up of one octanoyl(R1), one octanoyl(R2), and one 20-methylheneicosanoyl(R3).
TG(10:0/15:0/a-13:0)[rac]
TG(10:0/15:0/a-13:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/15:0/a-13:0) is made up of one decanoyl(R1), one pentadecanoyl(R2), and one 10-methyldodecanoyl(R3).
TG(8:0/a-17:0/a-13:0)[rac]
TG(8:0/a-17:0/a-13:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/a-17:0/a-13:0) is made up of one octanoyl(R1), one 14-methylhexadecanoyl(R2), and one 10-methyldodecanoyl(R3).
TG(10:0/i-14:0/14:0)
TG(10:0/i-14:0/14:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/i-14:0/14:0) is made up of one decanoyl(R1), one 12-methyltridecanoyl(R2), and one tetradecanoyl(R3).
TG(10:0/i-16:0/i-12:0)
TG(10:0/i-16:0/i-12:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/i-16:0/i-12:0) is made up of one decanoyl(R1), one 14-methylpentadecanoyl(R2), and one 10-methylundecanoyl(R3).
TG(10:0/20:0/8:0)
TG(10:0/20:0/8:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/20:0/8:0) is made up of one decanoyl(R1), one eicosanoyl(R2), and one octanoyl(R3).
TG(10:0/13:0/a-15:0)[rac]
TG(10:0/13:0/a-15:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/13:0/a-15:0) is made up of one decanoyl(R1), one tridecanoyl(R2), and one 12-methyltetradecanoyl(R3).
TG(8:0/i-17:0/a-13:0)[rac]
TG(8:0/i-17:0/a-13:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/i-17:0/a-13:0) is made up of one octanoyl(R1), one 15-methylhexadecanoyl(R2), and one 10-methyldodecanoyl(R3).
TG(8:0/13:0/17:0)
TG(8:0/13:0/17:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/13:0/17:0) is made up of one octanoyl(R1), one tridecanoyl(R2), and one heptadecanoyl(R3).
TG(8:0/i-15:0/15:0)
TG(8:0/i-15:0/15:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/i-15:0/15:0) is made up of one octanoyl(R1), one 13-methyltetradecanoyl(R2), and one pentadecanoyl(R3).
TG(10:0/i-20:0/8:0)
TG(10:0/i-20:0/8:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/i-20:0/8:0) is made up of one decanoyl(R1), one 18-methylnonadecanoyl(R2), and one octanoyl(R3).
TG(8:0/i-12:0/i-18:0)
TG(8:0/i-12:0/i-18:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/i-12:0/i-18:0) is made up of one octanoyl(R1), one 10-methylundecanoyl(R2), and one 16-methylheptadecanoyl(R3).
TG(8:0/i-17:0/i-13:0)
TG(8:0/i-17:0/i-13:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/i-17:0/i-13:0) is made up of one octanoyl(R1), one 15-methylhexadecanoyl(R2), and one 11-methyldodecanoyl(R3).
TG(8:0/14:0/i-16:0)
TG(8:0/14:0/i-16:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/14:0/i-16:0) is made up of one octanoyl(R1), one tetradecanoyl(R2), and one 14-methylpentadecanoyl(R3).
TG(8:0/a-15:0/i-15:0)[rac]
TG(8:0/a-15:0/i-15:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/a-15:0/i-15:0) is made up of one octanoyl(R1), one 12-methyltetradecanoyl(R2), and one 13-methyltetradecanoyl(R3).
TG(8:0/17:0/a-13:0)[rac]
TG(8:0/17:0/a-13:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/17:0/a-13:0) is made up of one octanoyl(R1), one heptadecanoyl(R2), and one 10-methyldodecanoyl(R3).
TG(10:0/13:0/15:0)
TG(10:0/13:0/15:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/13:0/15:0) is made up of one decanoyl(R1), one tridecanoyl(R2), and one pentadecanoyl(R3).
TG(10:0/i-16:0/12:0)
TG(10:0/i-16:0/12:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/i-16:0/12:0) is made up of one decanoyl(R1), one 14-methylpentadecanoyl(R2), and one dodecanoyl(R3).
TG(8:0/i-15:0/i-15:0)
TG(8:0/i-15:0/i-15:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/i-15:0/i-15:0) is made up of one octanoyl(R1), one 13-methyltetradecanoyl(R2), and one 13-methyltetradecanoyl(R3).
TG(8:0/i-16:0/14:0)
TG(8:0/i-16:0/14:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/i-16:0/14:0) is made up of one octanoyl(R1), one 14-methylpentadecanoyl(R2), and one tetradecanoyl(R3).
TG(10:0/14:0/i-14:0)
TG(10:0/14:0/i-14:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/14:0/i-14:0) is made up of one decanoyl(R1), one tetradecanoyl(R2), and one 12-methyltridecanoyl(R3).
TG(10:0/16:0/i-12:0)
TG(10:0/16:0/i-12:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/16:0/i-12:0) is made up of one decanoyl(R1), one hexadecanoyl(R2), and one 10-methylundecanoyl(R3).
TG(10:0/16:0/12:0)
TG(10:0/16:0/12:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/16:0/12:0) is made up of one decanoyl(R1), one hexadecanoyl(R2), and one dodecanoyl(R3).
TG(10:0/a-15:0/a-13:0)[rac]
TG(10:0/a-15:0/a-13:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/a-15:0/a-13:0) is made up of one decanoyl(R1), one 12-methyltetradecanoyl(R2), and one 10-methyldodecanoyl(R3).
TG(8:0/15:0/i-15:0)
TG(8:0/15:0/i-15:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/15:0/i-15:0) is made up of one octanoyl(R1), one pentadecanoyl(R2), and one 13-methyltetradecanoyl(R3).
TG(10:0/i-12:0/i-16:0)
TG(10:0/i-12:0/i-16:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/i-12:0/i-16:0) is made up of one decanoyl(R1), one 10-methylundecanoyl(R2), and one 14-methylpentadecanoyl(R3).
TG(8:0/i-18:0/i-12:0)
TG(8:0/i-18:0/i-12:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/i-18:0/i-12:0) is made up of one octanoyl(R1), one 16-methylheptadecanoyl(R2), and one 10-methylundecanoyl(R3).
TG(8:0/a-17:0/i-13:0)[rac]
TG(8:0/a-17:0/i-13:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/a-17:0/i-13:0) is made up of one octanoyl(R1), one 14-methylhexadecanoyl(R2), and one 11-methyldodecanoyl(R3).
TG(8:0/17:0/13:0)
TG(8:0/17:0/13:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/17:0/13:0) is made up of one octanoyl(R1), one heptadecanoyl(R2), and one tridecanoyl(R3).
TG(10:0/a-15:0/13:0)[rac]
TG(10:0/a-15:0/13:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/a-15:0/13:0) is made up of one decanoyl(R1), one 12-methyltetradecanoyl(R2), and one tridecanoyl(R3).
TG(8:0/a-15:0/15:0)[rac]
TG(8:0/a-15:0/15:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/a-15:0/15:0) is made up of one octanoyl(R1), one 12-methyltetradecanoyl(R2), and one pentadecanoyl(R3).
TG(10:0/10:0/18:0)
TG(10:0/10:0/18:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/10:0/18:0) is made up of one decanoyl(R1), one decanoyl(R2), and one octadecanoyl(R3).
TG(8:0/i-17:0/13:0)
TG(8:0/i-17:0/13:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/i-17:0/13:0) is made up of one octanoyl(R1), one 15-methylhexadecanoyl(R2), and one tridecanoyl(R3).
TG(10:0/13:0/i-15:0)
TG(10:0/13:0/i-15:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/13:0/i-15:0) is made up of one decanoyl(R1), one tridecanoyl(R2), and one 13-methyltetradecanoyl(R3).
TG(10:0/12:0/i-16:0)
TG(10:0/12:0/i-16:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/12:0/i-16:0) is made up of one decanoyl(R1), one dodecanoyl(R2), and one 14-methylpentadecanoyl(R3).
TG(8:0/13:0/i-17:0)
TG(8:0/13:0/i-17:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/13:0/i-17:0) is made up of one octanoyl(R1), one tridecanoyl(R2), and one 15-methylhexadecanoyl(R3).
TG(10:0/15:0/13:0)
TG(10:0/15:0/13:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/15:0/13:0) is made up of one decanoyl(R1), one pentadecanoyl(R2), and one tridecanoyl(R3).
TG(10:0/i-14:0/i-14:0)
TG(10:0/i-14:0/i-14:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/i-14:0/i-14:0) is made up of one decanoyl(R1), one 12-methyltridecanoyl(R2), and one 12-methyltridecanoyl(R3).
TG(8:0/14:0/16:0)
TG(8:0/14:0/16:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/14:0/16:0) is made up of one octanoyl(R1), one tetradecanoyl(R2), and one hexadecanoyl(R3).
TG(8:0/i-18:0/12:0)
TG(8:0/i-18:0/12:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/i-18:0/12:0) is made up of one octanoyl(R1), one 16-methylheptadecanoyl(R2), and one dodecanoyl(R3).
TG(10:0/a-13:0/a-15:0)[rac]
TG(10:0/a-13:0/a-15:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/a-13:0/a-15:0) is made up of one decanoyl(R1), one 10-methyldodecanoyl(R2), and one 12-methyltetradecanoyl(R3).
TG(8:0/i-13:0/a-17:0)[rac]
TG(8:0/i-13:0/a-17:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/i-13:0/a-17:0) is made up of one octanoyl(R1), one 11-methyldodecanoyl(R2), and one 14-methylhexadecanoyl(R3).
TG(10:0/15:0/i-13:0)
TG(10:0/15:0/i-13:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/15:0/i-13:0) is made up of one decanoyl(R1), one pentadecanoyl(R2), and one 11-methyldodecanoyl(R3).
TG(10:0/8:0/20:0)
TG(10:0/8:0/20:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/8:0/20:0) is made up of one decanoyl(R1), one octanoyl(R2), and one eicosanoyl(R3).
TG(8:0/i-13:0/17:0)
TG(8:0/i-13:0/17:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/i-13:0/17:0) is made up of one octanoyl(R1), one 11-methyldodecanoyl(R2), and one heptadecanoyl(R3).
TG(8:0/a-15:0/a-15:0)[rac]
TG(8:0/a-15:0/a-15:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/a-15:0/a-15:0) is made up of one octanoyl(R1), one 12-methyltetradecanoyl(R2), and one 12-methyltetradecanoyl(R3).
TG(10:0/8:0/i-20:0)
TG(10:0/8:0/i-20:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/8:0/i-20:0) is made up of one decanoyl(R1), one octanoyl(R2), and one 18-methylnonadecanoyl(R3).
TG(8:0/a-13:0/i-17:0)[rac]
TG(8:0/a-13:0/i-17:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/a-13:0/i-17:0) is made up of one octanoyl(R1), one 10-methyldodecanoyl(R2), and one 15-methylhexadecanoyl(R3).
TG(8:0/17:0/i-13:0)
TG(8:0/17:0/i-13:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/17:0/i-13:0) is made up of one octanoyl(R1), one heptadecanoyl(R2), and one 11-methyldodecanoyl(R3).
TG(10:0/a-15:0/i-13:0)[rac]
TG(10:0/a-15:0/i-13:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/a-15:0/i-13:0) is made up of one decanoyl(R1), one 12-methyltetradecanoyl(R2), and one 11-methyldodecanoyl(R3).
TG(8:0/16:0/i-14:0)
TG(8:0/16:0/i-14:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/16:0/i-14:0) is made up of one octanoyl(R1), one hexadecanoyl(R2), and one 12-methyltridecanoyl(R3).
TG(8:0/a-13:0/17:0)[rac]
TG(8:0/a-13:0/17:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/a-13:0/17:0) is made up of one octanoyl(R1), one 10-methyldodecanoyl(R2), and one heptadecanoyl(R3).
TG(8:0/13:0/a-17:0)[rac]
TG(8:0/13:0/a-17:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/13:0/a-17:0) is made up of one octanoyl(R1), one tridecanoyl(R2), and one 14-methylhexadecanoyl(R3).
TG(8:0/i-20:0/10:0)
TG(8:0/i-20:0/10:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/i-20:0/10:0) is made up of one octanoyl(R1), one 18-methylnonadecanoyl(R2), and one decanoyl(R3).
TG(8:0/i-12:0/18:0)
TG(8:0/i-12:0/18:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/i-12:0/18:0) is made up of one octanoyl(R1), one 10-methylundecanoyl(R2), and one octadecanoyl(R3).
TG(10:0/a-13:0/15:0)[rac]
TG(10:0/a-13:0/15:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/a-13:0/15:0) is made up of one decanoyl(R1), one 10-methyldodecanoyl(R2), and one pentadecanoyl(R3).
TG(10:0/10:0/i-18:0)
TG(10:0/10:0/i-18:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(10:0/10:0/i-18:0) is made up of one decanoyl(R1), one decanoyl(R2), and one 16-methylheptadecanoyl(R3).
TG(8:0/i-16:0/i-14:0)
TG(8:0/i-16:0/i-14:0) belongs to the family of triradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. Their general formula is [R1]OCC(CO[R2])O[R3]. TG(8:0/i-16:0/i-14:0) is made up of one octanoyl(R1), one 14-methylpentadecanoyl(R2), and one 12-methyltridecanoyl(R3).
DG(16:0/PGF2alpha/0:0)
DG(16:0/PGF2alpha/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(16:0/PGF2alpha/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(PGF2alpha/16:0/0:0)
DG(PGF2alpha/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(PGF2alpha/16:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(16:0/0:0/PGF2alpha)
DG(16:0/0:0/PGF2alpha) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(PGF2alpha/0:0/16:0)
DG(PGF2alpha/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(16:0/PGE1/0:0)
DG(16:0/PGE1/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(16:0/PGE1/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(PGE1/16:0/0:0)
DG(PGE1/16:0/0:0) 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(PGE1/16:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(16:0/0:0/PGE1)
DG(16:0/0:0/PGE1) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(PGE1/0:0/16:0)
DG(PGE1/0:0/16:0) 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(16:0/PGD1/0:0)
DG(16:0/PGD1/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(16:0/PGD1/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(PGD1/16:0/0:0)
DG(PGD1/16:0/0:0) 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(PGD1/16:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(16:0/0:0/PGD1)
DG(16:0/0:0/PGD1) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(PGD1/0:0/16:0)
DG(PGD1/0:0/16:0) 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(18:0/5-iso PGF2VI/0:0)
DG(18:0/5-iso PGF2VI/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(18:0/5-iso PGF2VI/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(5-iso PGF2VI/18:0/0:0)
DG(5-iso PGF2VI/18:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(5-iso PGF2VI/18:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(18:0/0:0/5-iso PGF2VI)
DG(18:0/0:0/5-iso PGF2VI) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(5-iso PGF2VI/0:0/18:0)
DG(5-iso PGF2VI/0:0/18:0) 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/PGF2alpha/0:0)
DG(i-16:0/PGF2alpha/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(i-16:0/PGF2alpha/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(PGF2alpha/i-16:0/0:0)
DG(PGF2alpha/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(PGF2alpha/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/PGF2alpha)
DG(i-16:0/0:0/PGF2alpha) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(PGF2alpha/0:0/i-16:0)
DG(PGF2alpha/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-16:0/PGE1/0:0)
DG(i-16:0/PGE1/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(i-16:0/PGE1/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(PGE1/i-16:0/0:0)
DG(PGE1/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(PGE1/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/PGE1)
DG(i-16:0/0:0/PGE1) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(PGE1/0:0/i-16:0)
DG(PGE1/0:0/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-16:0/PGD1/0:0)
DG(i-16:0/PGD1/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(i-16:0/PGD1/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(PGD1/i-16:0/0:0)
DG(PGD1/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(PGD1/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/PGD1)
DG(i-16:0/0:0/PGD1) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(PGD1/0:0/i-16:0)
DG(PGD1/0:0/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-18:0/5-iso PGF2VI/0:0)
DG(i-18:0/5-iso PGF2VI/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(i-18:0/5-iso PGF2VI/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(5-iso PGF2VI/i-18:0/0:0)
DG(5-iso PGF2VI/i-18:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(5-iso PGF2VI/i-18:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-18:0/0:0/5-iso PGF2VI)
DG(i-18:0/0:0/5-iso PGF2VI) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(5-iso PGF2VI/0:0/i-18:0)
DG(5-iso PGF2VI/0:0/i-18:0) 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.
5,10,15,20,25,30,35,40-Octaoxatetratetracontane-1,44-diol
DG(20:2/20:5/0:0)[iso2]
DG(20:3/20:4/0:0)[iso2]
DG(18:3/22:4/0:0)[iso2]
DG(18:2/22:5/0:0)[iso2]
DG(18:4(6Z,9Z,12Z,15Z)/22:3(10Z,13Z,16Z)/0:0)[iso2]
N-(3R-(15-methyl-3-(13-methyl-tetradecanoyloxy)-hexadecanoyl)-glycyl)-L-serine methyl ester
C38H70N2O7 (666.5182750000001)
Decanoic acid, mixed diesters with octanoic acid and propylene glycol
C39H70O8-- (666.5070420000001)
[1-[2,3-Dihydroxypropoxy(hydroxy)phosphoryl]oxy-3-hexadecoxypropan-2-yl] tridecanoate
[1-hydroxy-3-[(10Z,13Z,16Z,19Z,22Z,25Z)-octacosa-10,13,16,19,22,25-hexaenoxy]propan-2-yl] (Z)-tridec-9-enoate
(1-hydroxy-3-tridecoxypropan-2-yl) (7Z,10Z,13Z,16Z,19Z,22Z,25Z)-octacosa-7,10,13,16,19,22,25-heptaenoate
[1-[(7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoxy]-3-hydroxypropan-2-yl] (9Z,12Z)-nonadeca-9,12-dienoate
[1-[(Z)-heptadec-9-enoxy]-3-hydroxypropan-2-yl] (6Z,9Z,12Z,15Z,18Z,21Z)-tetracosa-6,9,12,15,18,21-hexaenoate
[1-hydroxy-3-[(Z)-tridec-9-enoxy]propan-2-yl] (10Z,13Z,16Z,19Z,22Z,25Z)-octacosa-10,13,16,19,22,25-hexaenoate
[1-[(9Z,12Z)-heptadeca-9,12-dienoxy]-3-hydroxypropan-2-yl] (9Z,12Z,15Z,18Z,21Z)-tetracosa-9,12,15,18,21-pentaenoate
[1-hydroxy-3-[(Z)-pentadec-9-enoxy]propan-2-yl] (8Z,11Z,14Z,17Z,20Z,23Z)-hexacosa-8,11,14,17,20,23-hexaenoate
[1-hydroxy-3-[(9Z,12Z,15Z,18Z,21Z)-tetracosa-9,12,15,18,21-pentaenoxy]propan-2-yl] (9Z,12Z)-heptadeca-9,12-dienoate
[1-hydroxy-3-[(5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoxy]propan-2-yl] (11Z,14Z)-henicosa-11,14-dienoate
[1-[(8Z,11Z,14Z,17Z,20Z,23Z)-hexacosa-8,11,14,17,20,23-hexaenoxy]-3-hydroxypropan-2-yl] (Z)-pentadec-9-enoate
[1-hydroxy-3-[(6Z,9Z,12Z,15Z,18Z,21Z)-tetracosa-6,9,12,15,18,21-hexaenoxy]propan-2-yl] (Z)-heptadec-9-enoate
(1-hydroxy-3-pentadecoxypropan-2-yl) (5Z,8Z,11Z,14Z,17Z,20Z,23Z)-hexacosa-5,8,11,14,17,20,23-heptaenoate
[1-hydroxy-3-[(7Z,10Z,13Z,16Z,19Z,22Z,25Z)-octacosa-7,10,13,16,19,22,25-heptaenoxy]propan-2-yl] tridecanoate
[1-hydroxy-3-[(9Z,12Z)-nonadeca-9,12-dienoxy]propan-2-yl] (7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoate
[1-[(4Z,7Z,10Z,13Z,16Z,19Z)-docosa-4,7,10,13,16,19-hexaenoxy]-3-hydroxypropan-2-yl] (Z)-nonadec-9-enoate
[1-[(11Z,14Z)-henicosa-11,14-dienoxy]-3-hydroxypropan-2-yl] (5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoate
[1-hydroxy-3-[(Z)-nonadec-9-enoxy]propan-2-yl] (4Z,7Z,10Z,13Z,16Z,19Z)-docosa-4,7,10,13,16,19-hexaenoate
[1-[(5Z,8Z,11Z,14Z,17Z,20Z,23Z)-hexacosa-5,8,11,14,17,20,23-heptaenoxy]-3-hydroxypropan-2-yl] pentadecanoate
[1-[2,3-Dihydroxypropoxy(hydroxy)phosphoryl]oxy-3-octadecoxypropan-2-yl] undecanoate
[1-[2,3-Dihydroxypropoxy(hydroxy)phosphoryl]oxy-3-undecoxypropan-2-yl] octadecanoate
[1-[2,3-Dihydroxypropoxy(hydroxy)phosphoryl]oxy-3-tridecoxypropan-2-yl] hexadecanoate
[1-[2,3-Dihydroxypropoxy(hydroxy)phosphoryl]oxy-3-pentadecoxypropan-2-yl] tetradecanoate
[1-[2,3-Dihydroxypropoxy(hydroxy)phosphoryl]oxy-3-heptadecoxypropan-2-yl] dodecanoate
[1-[2,3-Dihydroxypropoxy(hydroxy)phosphoryl]oxy-3-tetradecoxypropan-2-yl] pentadecanoate
[1-[2,3-Dihydroxypropoxy(hydroxy)phosphoryl]oxy-3-nonadecoxypropan-2-yl] decanoate
[1-[2,3-Dihydroxypropoxy(hydroxy)phosphoryl]oxy-3-dodecoxypropan-2-yl] heptadecanoate
[1-Decoxy-3-[2,3-dihydroxypropoxy(hydroxy)phosphoryl]oxypropan-2-yl] nonadecanoate
[1-hydroxy-3-[(Z)-tetradec-9-enoyl]oxypropan-2-yl] (8Z,11Z,14Z,17Z,20Z,23Z)-hexacosa-8,11,14,17,20,23-hexaenoate
[2-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoyl]oxy-3-hydroxypropyl] (10Z,13Z,16Z)-tetracosa-10,13,16-trienoate
[1-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-hydroxypropan-2-yl] (9Z,12Z,15Z,18Z,21Z)-tetracosa-9,12,15,18,21-pentaenoate
(1-decanoyloxy-3-hydroxypropan-2-yl) (9Z,12Z,15Z,18Z,21Z,24Z,27Z)-triaconta-9,12,15,18,21,24,27-heptaenoate
(1-hydroxy-3-tetradecanoyloxypropan-2-yl) (5Z,8Z,11Z,14Z,17Z,20Z,23Z)-hexacosa-5,8,11,14,17,20,23-heptaenoate
[1-[(Z)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] (6Z,9Z,12Z,15Z,18Z,21Z)-tetracosa-6,9,12,15,18,21-hexaenoate
(1-dodecanoyloxy-3-hydroxypropan-2-yl) (7Z,10Z,13Z,16Z,19Z,22Z,25Z)-octacosa-7,10,13,16,19,22,25-heptaenoate
[3-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoxy]-2-octanoyloxypropyl] (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate
[1-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoyl]oxy-3-octoxypropan-2-yl] (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate
[3-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoxy]-2-octanoyloxypropyl] (4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoate
[1-hydroxy-3-[(Z)-octadec-9-enoyl]oxypropan-2-yl] (4Z,7Z,10Z,13Z,16Z,19Z)-docosa-4,7,10,13,16,19-hexaenoate
[3-hydroxy-2-[(8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoyl]oxypropyl] (11Z,14Z,17Z)-icosa-11,14,17-trienoate
[3-hydroxy-2-[(6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoyl]oxypropyl] (10Z,13Z,16Z)-docosa-10,13,16-trienoate
[1-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]oxy-3-hydroxypropan-2-yl] (12Z,15Z,18Z,21Z)-tetracosa-12,15,18,21-tetraenoate
[3-hydroxy-2-[(3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoyl]oxypropyl] (13Z,16Z)-docosa-13,16-dienoate
[1-hydroxy-3-[(9Z,12Z)-octadeca-9,12-dienoyl]oxypropan-2-yl] (7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoate
[3-hydroxy-2-[(5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoyl]oxypropyl] (11Z,14Z)-icosa-11,14-dienoate
[1-hydroxy-3-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoyl]oxypropan-2-yl] (10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoate
[3-[(3Z,6Z,9Z)-dodeca-3,6,9-trienoyl]oxy-2-[(Z)-tridec-8-enoyl]oxypropyl] (5Z,8Z,11Z)-tetradeca-5,8,11-trienoate
[2-[(3Z,6Z,9Z)-dodeca-3,6,9-trienoyl]oxy-3-[(Z)-dodec-5-enoyl]oxypropyl] (6Z,9Z,12Z)-pentadeca-6,9,12-trienoate
2,3-bis[[(3Z,6Z,9Z)-dodeca-3,6,9-trienoyl]oxy]propyl (Z)-pentadec-9-enoate
[3-[(6Z,9Z)-dodeca-6,9-dienoyl]oxy-2-[(3Z,6Z,9Z)-dodeca-3,6,9-trienoyl]oxypropyl] (9Z,12Z)-pentadeca-9,12-dienoate
2,3-bis[[(6Z,9Z)-dodeca-6,9-dienoyl]oxy]propyl (6Z,9Z,12Z)-pentadeca-6,9,12-trienoate
(1-hydroxy-3-octanoyloxypropan-2-yl) (11Z,14Z,17Z,20Z,23Z,26Z,29Z)-dotriaconta-11,14,17,20,23,26,29-heptaenoate
[1-[(4E,7E)-hexadeca-4,7-dienoyl]oxy-3-hydroxypropan-2-yl] (6E,9E,12E,15E,18E)-tetracosa-6,9,12,15,18-pentaenoate
[1-carboxy-3-[2-[(E)-dec-4-enoyl]oxy-3-[(E)-nonadec-9-enoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-decanoyloxy-2-[(7E,9E)-nonadeca-7,9-dienoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-[(E)-dec-4-enoyl]oxy-2-[(E)-nonadec-9-enoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-pentadecanoyloxy-2-[(7E,9E)-tetradeca-7,9-dienoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(E)-dodec-5-enoyl]oxy-3-[(E)-heptadec-7-enoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(9E,12E)-pentadeca-9,12-dienoyl]oxy-3-tetradecanoyloxypropoxy]propyl]-trimethylazanium
[(2S)-1-hydroxy-3-[(E)-octadec-11-enoyl]oxypropan-2-yl] (4E,7E,10E,13E,16E,19E)-docosa-4,7,10,13,16,19-hexaenoate
[(2S)-1-hydroxy-3-[(9E,12E,15E)-octadeca-9,12,15-trienoyl]oxypropan-2-yl] (7E,10E,13E,16E)-docosa-7,10,13,16-tetraenoate
[1-carboxy-3-[2-decanoyloxy-3-[(7E,9E)-nonadeca-7,9-dienoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(E)-octadec-11-enoyl]oxy-3-[(E)-undec-4-enoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-[(4E,7E)-deca-4,7-dienoyl]oxy-2-nonadecanoyloxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-dodecanoyloxy-2-[(11E,14E)-heptadeca-11,14-dienoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(4E,7E)-hexadeca-4,7-dienoyl]oxy-3-tridecanoyloxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-[(9E,12E)-pentadeca-9,12-dienoyl]oxy-2-tetradecanoyloxypropoxy]propyl]-trimethylazanium
[(2S)-3-hydroxy-2-[(5E,8E,11E,14E)-icosa-5,8,11,14-tetraenoyl]oxypropyl] (8E,11E,14E)-icosa-8,11,14-trienoate
[1-carboxy-3-[2-[(E)-pentadec-9-enoyl]oxy-3-[(E)-tetradec-9-enoyl]oxypropoxy]propyl]-trimethylazanium
[1-[(5E,7E,9E,11E,13E)-hexadeca-5,7,9,11,13-pentaenoyl]oxy-3-hydroxypropan-2-yl] (18E,21E)-tetracosa-18,21-dienoate
[(2S)-1-hydroxy-3-[(9E,12E)-octadeca-9,12-dienoyl]oxypropan-2-yl] (7E,10E,13E,16E,19E)-docosa-7,10,13,16,19-pentaenoate
[1-carboxy-3-[2-[(6E,9E)-dodeca-6,9-dienoyl]oxy-3-heptadecanoyloxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(E)-hexadec-7-enoyl]oxy-3-[(E)-tridec-8-enoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(10E,12E)-octadeca-10,12-dienoyl]oxy-3-undecanoyloxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-[(E)-pentadec-9-enoyl]oxy-2-[(E)-tetradec-9-enoyl]oxypropoxy]propyl]-trimethylazanium
[1-[(7E,9E,11E,13E)-hexadeca-7,9,11,13-tetraenoyl]oxy-3-hydroxypropan-2-yl] (15E,18E,21E)-tetracosa-15,18,21-trienoate
[(2S)-3-hydroxy-2-[(9E,12E,15E)-octadeca-9,12,15-trienoyl]oxypropyl] (7E,10E,13E,16E)-docosa-7,10,13,16-tetraenoate
[1-carboxy-3-[3-[(E)-dodec-5-enoyl]oxy-2-[(E)-heptadec-7-enoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-[(4E,7E)-hexadeca-4,7-dienoyl]oxy-2-tridecanoyloxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-pentadecanoyloxy-3-[(7E,9E)-tetradeca-7,9-dienoyl]oxypropoxy]propyl]-trimethylazanium
[(2S)-3-hydroxy-2-[(E)-octadec-11-enoyl]oxypropyl] (4E,7E,10E,13E,16E,19E)-docosa-4,7,10,13,16,19-hexaenoate
[(2S)-3-hydroxy-2-[(9E,12E)-octadeca-9,12-dienoyl]oxypropyl] (7E,10E,13E,16E,19E)-docosa-7,10,13,16,19-pentaenoate
[1-carboxy-3-[3-[(10E,12E)-octadeca-10,12-dienoyl]oxy-2-undecanoyloxypropoxy]propyl]-trimethylazanium
[(2S)-3-hydroxy-2-[(5E,8E,11E,14E,17E)-icosa-5,8,11,14,17-pentaenoyl]oxypropyl] (11E,14E)-icosa-11,14-dienoate
[1-[(9E,11E,13E)-hexadeca-9,11,13-trienoyl]oxy-3-hydroxypropan-2-yl] (9E,12E,15E,18E)-tetracosa-9,12,15,18-tetraenoate
[1-carboxy-3-[3-[(E)-hexadec-7-enoyl]oxy-2-[(E)-tridec-8-enoyl]oxypropoxy]propyl]-trimethylazanium
[(2S)-1-hydroxy-3-[(5E,8E,11E,14E,17E)-icosa-5,8,11,14,17-pentaenoyl]oxypropan-2-yl] (11E,14E)-icosa-11,14-dienoate
[1-carboxy-3-[3-[(6E,9E)-dodeca-6,9-dienoyl]oxy-2-heptadecanoyloxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-[(E)-octadec-11-enoyl]oxy-2-[(E)-undec-4-enoyl]oxypropoxy]propyl]-trimethylazanium
[(2S)-1-hydroxy-3-[(5E,8E,11E,14E)-icosa-5,8,11,14-tetraenoyl]oxypropan-2-yl] (8E,11E,14E)-icosa-8,11,14-trienoate
[1-carboxy-3-[2-dodecanoyloxy-3-[(11E,14E)-heptadeca-11,14-dienoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(4E,7E)-deca-4,7-dienoyl]oxy-3-nonadecanoyloxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(11Z,14Z)-henicosa-11,14-dienoyl]oxy-3-octanoyloxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(9Z,12Z)-octadeca-9,12-dienoyl]oxy-3-undecanoyloxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-decanoyloxy-2-[(9Z,12Z)-nonadeca-9,12-dienoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(Z)-pentadec-9-enoyl]oxy-3-[(Z)-tetradec-9-enoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-tridecanoyloxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(15Z,18Z)-hexacosa-15,18-dienoyl]oxy-3-propanoyloxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(13Z,16Z)-docosa-13,16-dienoyl]oxy-3-heptanoyloxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-pentanoyloxy-2-[(13Z,16Z)-tetracosa-13,16-dienoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(11Z,14Z)-icosa-11,14-dienoyl]oxy-3-nonanoyloxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[2-[(Z)-hexadec-9-enoyl]oxy-3-[(Z)-tridec-9-enoyl]oxypropoxy]propyl]-trimethylazanium
[1-carboxy-3-[3-dodecanoyloxy-2-[(9Z,12Z)-heptadeca-9,12-dienoyl]oxypropoxy]propyl]-trimethylazanium
2-[carboxy-[3-dodecanoyloxy-2-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]oxypropoxy]methoxy]ethyl-trimethylazanium
2-[carboxy-[2-[(11Z,14Z,17Z)-icosa-11,14,17-trienoyl]oxy-3-octanoyloxypropoxy]methoxy]ethyl-trimethylazanium
2-[carboxy-[3-decanoyloxy-2-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoyl]oxypropoxy]methoxy]ethyl-trimethylazanium
1-oleoyl-2-(4Z,7Z,10Z,13Z,16Z,19Z-docosahexaenoyl)-sn-glycerol
A 1,2-diacyl-sn-glycerol in which the acyl groups at positions 1 and 2 are specified as oleoyl and 4Z,7Z,10Z,13Z,16Z,19Z-docosahexaenoyl respectively.
1-Homo-g-linolenoyl-3-eicsoatetraenoyl-sn-glycerol
1-(6Z,9Z,12Z,15Z-octadecatetraenoyl)-2-(10Z,13Z,16Z-docosatrienoyl)-sn-glycerol
diacylglycerol 40:7
A diglyceride in which the two acyl groups contain a total of 40 carbons and 7 double bonds.
TG(40:7)
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(1r)-1,8-dihydroxy-1-[(2r,5r)-5-[(1r)-1-hydroxytridecyl]oxolan-2-yl]-15-[(5s)-5-methyl-2-oxo-5h-furan-3-yl]pentadecan-3-yl acetate
(1r,3s,13s)-3,13-dihydroxy-1-[(2r,5r)-5-[(1s)-1-hydroxytridecyl]oxolan-2-yl]-15-[(5s)-5-methyl-2-oxo-5h-furan-3-yl]pentadecyl acetate
(1r,3s,8r)-1,8-dihydroxy-1-[(2s,5r)-5-[(1s)-1-hydroxytridecyl]oxolan-2-yl]-15-[(5s)-5-methyl-2-oxo-5h-furan-3-yl]pentadecan-3-yl acetate
(1r)-1-[(2r,5r)-5-[(1r,12r)-1,6,12-trihydroxy-13-[(5s)-5-methyl-2-oxo-5h-furan-3-yl]tridecyl]oxolan-2-yl]pentadecyl acetate
1,8-dihydroxy-1-[5-(1-hydroxytridecyl)oxolan-2-yl]-15-(5-methyl-2-oxo-5h-furan-3-yl)pentadecan-3-yl acetate
(1s)-1,8-dihydroxy-1-[(2r,5r)-5-[(1s)-1-hydroxytridecyl]oxolan-2-yl]-15-[(5s)-5-methyl-2-oxo-5h-furan-3-yl]pentadecan-3-yl acetate
n-{[(3-hydroxy-1-methoxy-1-oxopropan-2-yl)-c-hydroxycarbonimidoyl]methyl}-15-methyl-3-[(13-methyltetradec-4-enoyl)oxy]hexadecanimidic acid
C38H70N2O7 (666.5182750000001)
(1r,3s,8r)-1,8-dihydroxy-1-[(2r,5r)-5-[(1r)-1-hydroxytridecyl]oxolan-2-yl]-15-[(5s)-5-methyl-2-oxo-5h-furan-3-yl]pentadecan-3-yl acetate
3,13-dihydroxy-1-[5-(1-hydroxytridecyl)oxolan-2-yl]-15-(5-methyl-2-oxo-5h-furan-3-yl)pentadecyl acetate
(3r)-n-({[(2s)-3-hydroxy-1-methoxy-1-oxopropan-2-yl]-c-hydroxycarbonimidoyl}methyl)-15-methyl-3-{[(4z)-13-methyltetradec-4-enoyl]oxy}hexadecanimidic acid
C38H70N2O7 (666.5182750000001)