Exact Mass: 668.5016

DG(18:0/22:6(4Z,7Z,10Z,13Z,16Z,19Z)/0:0)

C43H72O5 (668.5379)

DG(18:0/22:6(4Z,7Z,10Z,13Z,16Z,19Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:0/22:6(4Z,7Z,10Z,13Z,16Z,19Z)/0:0), in particular, consists of one chain of stearic acid at the C-1 position and one chain of docosahexaenoic acid at the C-2 position. The stearic acid moiety is derived from animal fats, coco butter and sesame 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(18:1(11Z)/22:5(4Z,7Z,10Z,13Z,16Z)/0:0)

C43H72O5 (668.5379)

DG(18:1(11Z)/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(18:1(11Z)/22:5(4Z,7Z,10Z,13Z,16Z)/0:0), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of docosapentaenoic acid at the C-2 position. The vaccenic acid moiety is derived from butter fat and animal fat, 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(18:1(11Z)/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(18:1(11Z)/22:5(4Z,7Z,10Z,13Z,16Z)/0:0), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of docosapentaenoic acid at the C-2 position. The vaccenic acid moiety is derived from butter fat and animal fat, 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(18:1(11Z)/22:5(7Z,10Z,13Z,16Z,19Z)/0:0)

C43H72O5 (668.5379)

DG(18:1(11Z)/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(18:1(11Z)/22:5(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 docosapentaenoic acid at the C-2 position. The vaccenic acid moiety is derived from butter fat and animal fat, 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(18:1(11Z)/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(18:1(11Z)/22:5(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 docosapentaenoic acid at the C-2 position. The vaccenic acid moiety is derived from butter fat and animal fat, while the docosapentaenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.

DG(18:1(9Z)/22:5(4Z,7Z,10Z,13Z,16Z)/0:0)

C43H72O5 (668.5379)

DG(18:1(9Z)/22:5(4Z,7Z,10Z,13Z,16Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:1(9Z)/22:5(4Z,7Z,10Z,13Z,16Z)/0:0), in particular, consists of one chain of oleic acid at the C-1 position and one chain of docosapentaenoic acid at the C-2 position. The oleic acid moiety is derived from vegetable oils, especially olive and canola oil, 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(18:1(9Z)/22:5(7Z,10Z,13Z,16Z,19Z)/0:0)

C43H72O5 (668.5379)

DG(18:1(9Z)/22:5(7Z,10Z,13Z,16Z,19Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:1(9Z)/22:5(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 docosapentaenoic acid at the C-2 position. The oleic acid moiety is derived from vegetable oils, especially olive and canola oil, 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(18:1(9Z)/22:5(7Z,10Z,13Z,16Z,19Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:1(9Z)/22:5(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 docosapentaenoic acid at the C-2 position. The oleic acid moiety is derived from vegetable oils, especially olive and canola oil, 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(18:2(9Z,12Z)/22:4(7Z,10Z,13Z,16Z)/0:0)

C43H72O5 (668.5379)

DG(18:2(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(18:2(9Z,12Z)/22:4(7Z,10Z,13Z,16Z)/0:0), in particular, consists of one chain of linoleic acid at the C-1 position and one chain of adrenic acid at the C-2 position. The linoleic acid moiety is derived from seed oils, while the adrenic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(18:2(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(18:2(9Z,12Z)/22:4(7Z,10Z,13Z,16Z)/0:0), in particular, consists of one chain of linoleic acid at the C-1 position and one chain of adrenic acid at the C-2 position. The linoleic acid moiety is derived from seed oils, while the adrenic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.

DG(18:4(6Z,9Z,12Z,15Z)/22:2(13Z,16Z)/0:0)

C43H72O5 (668.5379)

DG(18:4(6Z,9Z,12Z,15Z)/22:2(13Z,16Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:4(6Z,9Z,12Z,15Z)/22:2(13Z,16Z)/0:0), in particular, consists of one chain of stearidonic acid at the C-1 position and one chain of docosadienoic acid at the C-2 position. The stearidonic acid moiety is derived from seed oils, while the docosadienoic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(18:4(6Z,9Z,12Z,15Z)/22:2(13Z,16Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:4(6Z,9Z,12Z,15Z)/22:2(13Z,16Z)/0:0), in particular, consists of one chain of stearidonic acid at the C-1 position and one chain of docosadienoic acid at the C-2 position. The stearidonic acid moiety is derived from seed oils, while the docosadienoic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.

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

C43H72O5 (668.5379)

DG(20:1(11Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:1(11Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of eicosapentaenoic acid at the C-2 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, 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(20:1(11Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:1(11Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of eicosapentaenoic acid at the C-2 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, 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(20:2(11Z,14Z)/20:4(5Z,8Z,11Z,14Z)/0:0)

C43H72O5 (668.5379)

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

C43H72O5 (668.5379)

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

C43H72O5 (668.5379)

DG(20:3(5Z,8Z,11Z)/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(20:3(5Z,8Z,11Z)/20:3(5Z,8Z,11Z)/0:0), in particular, consists of two chains of mead acid at the C-1 and C-2 positions. The mead acid moieties are 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(20:3(5Z,8Z,11Z)/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(20:3(5Z,8Z,11Z)/20:3(5Z,8Z,11Z)/0:0), in particular, consists of two chains of mead acid at the C-1 and C-2 positions. The mead acid moieties are 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)/20:3(8Z,11Z,14Z)/0:0)

C43H72O5 (668.5379)

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

C43H72O5 (668.5379)

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

C43H72O5 (668.5379)

DG(20:3(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(20:3(8Z,11Z,14Z)/20:3(8Z,11Z,14Z)/0:0), in particular, consists of two chains of homo-g-linolenic acid at the C-1 and C-2 positions. The homo-g-linolenic acid moieties are 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(20:3(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(20:3(8Z,11Z,14Z)/20:3(8Z,11Z,14Z)/0:0), in particular, consists of two chains of homo-g-linolenic acid at the C-1 and C-2 positions. The homo-g-linolenic acid moieties are 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(5Z,8Z,11Z,14Z)/20:2(11Z,14Z)/0:0)

C43H72O5 (668.5379)

DG(20:4(5Z,8Z,11Z,14Z)/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(20:4(5Z,8Z,11Z,14Z)/20:2(11Z,14Z)/0:0), in particular, consists of one chain of arachidonic acid at the C-1 position and one chain of eicosadienoic acid at the C-2 position. The arachidonic acid moiety is derived from animal fats and eggs, 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(20:4(5Z,8Z,11Z,14Z)/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(20:4(5Z,8Z,11Z,14Z)/20:2(11Z,14Z)/0:0), in particular, consists of one chain of arachidonic acid at the C-1 position and one chain of eicosadienoic acid at the C-2 position. The arachidonic acid moiety is derived from animal fats and eggs, while the eicosadienoic acid moiety is derived from fish oils and liver. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.

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

C43H72O5 (668.5379)

DG(20:4(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(20:4(8Z,11Z,14Z,17Z)/20:2(11Z,14Z)/0:0), in particular, consists of one chain of eicsoatetraenoic acid at the C-1 position and one chain of eicosadienoic acid at the C-2 position. The eicsoatetraenoic acid moiety is derived from fish oils, while the eicosadienoic acid moiety is derived from fish oils and liver. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.

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

C43H72O5 (668.5379)

DG(20:5(5Z,8Z,11Z,14Z,17Z)/20:1(11Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:5(5Z,8Z,11Z,14Z,17Z)/20:1(11Z)/0:0), in particular, consists of one chain of eicosapentaenoic acid at the C-1 position and one chain of eicosenoic acid at the C-2 position. The eicosapentaenoic acid moiety is derived from fish oils, liver and kidney, while the eicosenoic acid moiety is derived from vegetable oils and cod oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.

DG(22:2(13Z,16Z)/18:4(6Z,9Z,12Z,15Z)/0:0)

C43H72O5 (668.5379)

DG(22:2(13Z,16Z)/18:4(6Z,9Z,12Z,15Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(22:2(13Z,16Z)/18:4(6Z,9Z,12Z,15Z)/0:0), in particular, consists of one chain of docosadienoic acid at the C-1 position and one chain of stearidonic acid at the C-2 position. The docosadienoic acid moiety is derived from animal fats, while the stearidonic acid moiety is derived from seed oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(22:2(13Z,16Z)/18:4(6Z,9Z,12Z,15Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(22:2(13Z,16Z)/18:4(6Z,9Z,12Z,15Z)/0:0), in particular, consists of one chain of docosadienoic acid at the C-1 position and one chain of stearidonic acid at the C-2 position. The docosadienoic acid moiety is derived from animal fats, while the stearidonic acid moiety is derived from seed oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.

DG(22:4(7Z,10Z,13Z,16Z)/18:2(9Z,12Z)/0:0)

C43H72O5 (668.5379)

DG(22:4(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(22:4(7Z,10Z,13Z,16Z)/18:2(9Z,12Z)/0:0), in particular, consists of one chain of adrenic acid at the C-1 position and one chain of linoleic acid at the C-2 position. The adrenic acid moiety is derived from animal fats, 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(22:4(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(22:4(7Z,10Z,13Z,16Z)/18:2(9Z,12Z)/0:0), in particular, consists of one chain of adrenic acid at the C-1 position and one chain of linoleic acid at the C-2 position. The adrenic acid moiety is derived from animal fats, 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(22:5(4Z,7Z,10Z,13Z,16Z)/18:1(11Z)/0:0)

C43H72O5 (668.5379)

DG(22:5(4Z,7Z,10Z,13Z,16Z)/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(22:5(4Z,7Z,10Z,13Z,16Z)/18:1(11Z)/0:0), in particular, consists of one chain of docosapentaenoic acid at the C-1 position and one chain of vaccenic acid at the C-2 position. The docosapentaenoic acid moiety is derived from animal fats and brain, 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(22:5(4Z,7Z,10Z,13Z,16Z)/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(22:5(4Z,7Z,10Z,13Z,16Z)/18:1(11Z)/0:0), in particular, consists of one chain of docosapentaenoic acid at the C-1 position and one chain of vaccenic acid at the C-2 position. The docosapentaenoic acid moiety is derived from animal fats and brain, 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(22:5(4Z,7Z,10Z,13Z,16Z)/18:1(9Z)/0:0)

C43H72O5 (668.5379)

DG(22:5(4Z,7Z,10Z,13Z,16Z)/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(22:5(4Z,7Z,10Z,13Z,16Z)/18:1(9Z)/0:0), in particular, consists of one chain of docosapentaenoic acid at the C-1 position and one chain of oleic acid at the C-2 position. The docosapentaenoic acid moiety is derived from animal fats and brain, while the oleic acid moiety is derived from vegetable oils, especially olive and canola oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(22:5(4Z,7Z,10Z,13Z,16Z)/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(22:5(4Z,7Z,10Z,13Z,16Z)/18:1(9Z)/0:0), in particular, consists of one chain of docosapentaenoic acid at the C-1 position and one chain of oleic acid at the C-2 position. The docosapentaenoic acid moiety is derived from animal fats and brain, 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(22:5(7Z,10Z,13Z,16Z,19Z)/18:1(11Z)/0:0)

C43H72O5 (668.5379)

DG(22:5(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(22:5(7Z,10Z,13Z,16Z,19Z)/18:1(11Z)/0:0), in particular, consists of one chain of docosapentaenoic acid at the C-1 position and one chain of vaccenic acid at the C-2 position. The docosapentaenoic 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(22:5(7Z,10Z,13Z,16Z,19Z)/18:1(9Z)/0:0)

C43H72O5 (668.5379)

DG(22:5(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(22:5(7Z,10Z,13Z,16Z,19Z)/18:1(9Z)/0:0), in particular, consists of one chain of docosapentaenoic acid at the C-1 position and one chain of oleic acid at the C-2 position. The docosapentaenoic 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(22:5(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(22:5(7Z,10Z,13Z,16Z,19Z)/18:1(9Z)/0:0), in particular, consists of one chain of docosapentaenoic acid at the C-1 position and one chain of oleic acid at the C-2 position. The docosapentaenoic 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(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/18:0/0:0)

C43H72O5 (668.5379)

DG(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/18:0/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/18:0/0:0), in particular, consists of one chain of docosahexaenoic acid at the C-1 position and one chain of stearic acid at the C-2 position. The docosahexaenoic acid moiety is derived from fish oils, while the stearic acid moiety is derived from animal fats, coco butter and sesame oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/18:0/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/18:0/0:0), in particular, consists of one chain of docosahexaenoic acid at the C-1 position and one chain of stearic acid at the C-2 position. The docosahexaenoic acid moiety is derived from fish oils, while the stearic acid moiety is derived from animal fats, coco butter and sesame oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.

DG(18:0/0:0/22:6n3)

C43H72O5 (668.5379)

DG(18:0/0:0/22:6n3) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(18:0/0:0/22:6n3), in particular, consists of one chain of stearic acid at the C-1 position and one chain of docosahexaenoic acid at the C-3 position. The stearic acid moiety is derived from animal fats, coco butter and sesame 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(18:1n7/0:0/22:5n6)

C43H72O5 (668.5379)

DG(18:1n7/0:0/22:5n6) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(18:1n7/0:0/22:5n6), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of docosapentaenoic acid at the C-3 position. The vaccenic acid moiety is derived from butter fat and animal fat, while the docosapentaenoic acid moiety is derived from animal fats and brain. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.

DG(18:1n7/0:0/22:5n3)

C43H72O5 (668.5379)

DG(18:1n7/0:0/22:5n3) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(18:1n7/0:0/22:5n3), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of docosapentaenoic acid at the C-3 position. The vaccenic acid moiety is derived from butter fat and animal fat, while the docosapentaenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.

DG(18:1n9/0:0/22:5n6)

C43H72O5 (668.5379)

DG(18:1n9/0:0/22:5n6) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(18:1n9/0:0/22:5n6), in particular, consists of one chain of oleic acid at the C-1 position and one chain of docosapentaenoic acid at the C-3 position. The oleic acid moiety is derived from vegetable oils, especially olive and canola oil, while the docosapentaenoic acid moiety is derived from animal fats and brain. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.

DG(18:1n9/0:0/22:5n3)

C43H72O5 (668.5379)

DG(18:1n9/0:0/22:5n3) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(18:1n9/0:0/22:5n3), in particular, consists of one chain of oleic acid at the C-1 position and one chain of docosapentaenoic acid at the C-3 position. The oleic acid moiety is derived from vegetable oils, especially olive and canola oil, while the docosapentaenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.

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

C43H72O5 (668.5379)

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

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

C43H72O5 (668.5379)

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

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

C43H72O5 (668.5379)

DG(20:3n9/0:0/20:3n6) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(20:3n9/0:0/20:3n6), in particular, consists of one chain of mead acid at the C-1 position and one chain of homo-g-linolenic acid at the C-3 position. The mead acid moiety is derived from fish oils, liver and kidney, while the homo-g-linolenic acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.

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

C43H72O5 (668.5379)

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

C43H72O5 (668.5379)

DG(20:2n6/0:0/20:4n3) 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(20:2n6/0:0/20:4n3), in particular, consists of one chain of eicosadienoic acid at the C-1 position and one chain of eicosatetraenoic acid at the C-3 position. The eicosadienoic acid moiety is derived from fish oils and liver, while the eicosatetraenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.

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

C43H72O5 (668.5379)

DG(20:3n6/0:0/20:3n6) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1 C-2, or C-3 positions. DG(20:3n6/0:0/20:3n6), in particular, consists of two chains of homo-g-linolenic acid at the C-1 and C-3 positions. The homo-g-linolenic acid moieties are 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(22:2n6/0:0/18:4n3)

C43H72O5 (668.5379)

DG(22:2n6/0:0/18:4n3) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(22:2n6/0:0/18:4n3), in particular, consists of one chain of docosadienoic acid at the C-1 position and one chain of stearidonic acid at the C-3 position. The docosadienoic acid moiety is derived from animal fats, while the stearidonic acid moiety is derived from seed oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.

1,2-Dipalmitoyl-3-succinylglycerol

C39H72O8 (668.5227)

4-{[1,3-Bis(hexadecanoyloxy)propan-2-yl]oxy}-4-oxobutanoic acid

C39H72O8 (668.5227)

DG(15:0/6 keto-PGF1alpha/0:0)

C38H68O9 (668.4863)

DG(15:0/6 keto-PGF1alpha/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(15:0/6 keto-PGF1alpha/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.

DG(6 keto-PGF1alpha/15:0/0:0)

C38H68O9 (668.4863)

DG(6 keto-PGF1alpha/15:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(6 keto-PGF1alpha/15:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.

DG(15:0/0:0/6 keto-PGF1alpha)

C38H68O9 (668.4863)

DG(15:0/0:0/6 keto-PGF1alpha) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.

DG(6 keto-PGF1alpha/0:0/15:0)

C38H68O9 (668.4863)

DG(6 keto-PGF1alpha/0:0/15:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.

DG(15:0/TXB2/0:0)

C38H68O9 (668.4863)

DG(15:0/TXB2/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(15:0/TXB2/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.

DG(TXB2/15:0/0:0)

C38H68O9 (668.4863)

DG(TXB2/15:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(TXB2/15:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.

DG(15:0/0:0/TXB2)

C38H68O9 (668.4863)

DG(15:0/0:0/TXB2) 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(TXB2/0:0/15:0)

C38H68O9 (668.4863)

DG(TXB2/0:0/15:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.

DG(16:0/PGF1alpha/0:0)

C39H72O8 (668.5227)

DG(16:0/PGF1alpha/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(16:0/PGF1alpha/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.

DG(PGF1alpha/16:0/0:0)

C39H72O8 (668.5227)

DG(PGF1alpha/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(PGF1alpha/16:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.

DG(16:0/0:0/PGF1alpha)

C39H72O8 (668.5227)

DG(16:0/0:0/PGF1alpha) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.

DG(PGF1alpha/0:0/16:0)

C39H72O8 (668.5227)

DG(PGF1alpha/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(a-15:0/6 keto-PGF1alpha/0:0)

C38H68O9 (668.4863)

DG(a-15:0/6 keto-PGF1alpha/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(a-15:0/6 keto-PGF1alpha/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.

DG(6 keto-PGF1alpha/a-15:0/0:0)

C38H68O9 (668.4863)

DG(6 keto-PGF1alpha/a-15:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(6 keto-PGF1alpha/a-15:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.

DG(a-15:0/0:0/6 keto-PGF1alpha)

C38H68O9 (668.4863)

DG(a-15:0/0:0/6 keto-PGF1alpha) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.

DG(6 keto-PGF1alpha/0:0/a-15:0)

C38H68O9 (668.4863)

DG(6 keto-PGF1alpha/0:0/a-15:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.

DG(a-15:0/TXB2/0:0)

C38H68O9 (668.4863)

DG(a-15:0/TXB2/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(a-15:0/TXB2/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.

DG(TXB2/a-15:0/0:0)

C38H68O9 (668.4863)

DG(TXB2/a-15:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(TXB2/a-15:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.

DG(a-15:0/0:0/TXB2)

C38H68O9 (668.4863)

DG(a-15:0/0:0/TXB2) 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(TXB2/0:0/a-15:0)

C38H68O9 (668.4863)

DG(TXB2/0:0/a-15:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.

DG(i-15:0/6 keto-PGF1alpha/0:0)

C38H68O9 (668.4863)

DG(i-15:0/6 keto-PGF1alpha/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(i-15:0/6 keto-PGF1alpha/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.

DG(6 keto-PGF1alpha/i-15:0/0:0)

C38H68O9 (668.4863)

DG(6 keto-PGF1alpha/i-15:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(6 keto-PGF1alpha/i-15:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.

DG(i-15:0/0:0/6 keto-PGF1alpha)

C38H68O9 (668.4863)

DG(i-15:0/0:0/6 keto-PGF1alpha) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.

DG(6 keto-PGF1alpha/0:0/i-15:0)

C38H68O9 (668.4863)

DG(6 keto-PGF1alpha/0:0/i-15:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.

DG(i-15:0/TXB2/0:0)

C38H68O9 (668.4863)

DG(i-15:0/TXB2/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(i-15:0/TXB2/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.

DG(TXB2/i-15:0/0:0)

C38H68O9 (668.4863)

DG(TXB2/i-15:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(TXB2/i-15:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.

DG(i-15:0/0:0/TXB2)

C38H68O9 (668.4863)

DG(i-15:0/0:0/TXB2) 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(TXB2/0:0/i-15:0)

C38H68O9 (668.4863)

DG(TXB2/0:0/i-15:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.

DG(i-16:0/PGF1alpha/0:0)

C39H72O8 (668.5227)

DG(i-16:0/PGF1alpha/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(i-16:0/PGF1alpha/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.

DG(PGF1alpha/i-16:0/0:0)

C39H72O8 (668.5227)

DG(PGF1alpha/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(PGF1alpha/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/PGF1alpha)

C39H72O8 (668.5227)

DG(i-16:0/0:0/PGF1alpha) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.

DG(PGF1alpha/0:0/i-16:0)

C39H72O8 (668.5227)

DG(PGF1alpha/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.

Petroformyne 1

C46H68O3 (668.5168)

Pukeensine

C44H64N2O3 (668.4917)

Petrotetrayndiol C

C46H68O3 (668.5168)

Batzelladine G

C39H68N6O3 (668.5353)

neopetroformyne A

C46H68O3 (668.5168)

C43H72O5

C43H72O5 (668.5379)

isopetroformyne 1

C46H68O3 (668.5168)

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

C43H72O5 (668.5379)

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

C43H72O5 (668.5379)

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

C43H72O5 (668.5379)

DG(18:3/22:3/0:0)[iso2]

C43H72O5 (668.5379)

DG(18:2/22:4/0:0)[iso2]

C43H72O5 (668.5379)

DG(18:1/22:5/0:0)[iso2]

C43H72O5 (668.5379)

DG(18:0/22:6/0:0)[iso2]

C43H72O5 (668.5379)

Diglyceride

C43H72O5 (668.5379)

DG(18:3(6Z,9Z,12Z)/22:3(10Z,13Z,16Z)/0:0)[iso2]

C43H72O5 (668.5379)

DG 40:6

C43H72O5 (668.5379)

bis(4-nonylphenyl) tridecyl phosphite

C43H73O3P (668.5297)

sodium 1,4-dihexadecyl sulphonatosuccinate

C36H69NaO7S (668.4661)

4-[2,3-Di(hexadecanoyloxy)propoxy]-4-oxobutanoic acid

C39H72O8 (668.5227)

DG(16:0/PGF1alpha/0:0)

C39H72O8 (668.5227)

DG(PGF1alpha/16:0/0:0)

C39H72O8 (668.5227)

DG(16:0/0:0/PGF1alpha)

C39H72O8 (668.5227)

DG(PGF1alpha/0:0/16:0)

C39H72O8 (668.5227)

DG(i-16:0/PGF1alpha/0:0)

C39H72O8 (668.5227)

DG(PGF1alpha/i-16:0/0:0)

C39H72O8 (668.5227)

DG(i-16:0/0:0/PGF1alpha)

C39H72O8 (668.5227)

DG(PGF1alpha/0:0/i-16:0)

C39H72O8 (668.5227)

DG(15:0/6 keto-PGF1alpha/0:0)

C38H68O9 (668.4863)

DG(6 keto-PGF1alpha/15:0/0:0)

C38H68O9 (668.4863)

DG(15:0/0:0/6 keto-PGF1alpha)

C38H68O9 (668.4863)

DG(6 keto-PGF1alpha/0:0/15:0)

C38H68O9 (668.4863)

DG(15:0/TXB2/0:0)

C38H68O9 (668.4863)

DG(TXB2/15:0/0:0)

C38H68O9 (668.4863)

DG(15:0/0:0/TXB2)

C38H68O9 (668.4863)

DG(TXB2/0:0/15:0)

C38H68O9 (668.4863)

DG(a-15:0/TXB2/0:0)

C38H68O9 (668.4863)

DG(TXB2/a-15:0/0:0)

C38H68O9 (668.4863)

DG(a-15:0/0:0/TXB2)

C38H68O9 (668.4863)

DG(TXB2/0:0/a-15:0)

C38H68O9 (668.4863)

DG(i-15:0/TXB2/0:0)

C38H68O9 (668.4863)

DG(TXB2/i-15:0/0:0)

C38H68O9 (668.4863)

DG(i-15:0/0:0/TXB2)

C38H68O9 (668.4863)

DG(TXB2/0:0/i-15:0)

C38H68O9 (668.4863)

DG(a-15:0/6 keto-PGF1alpha/0:0)

C38H68O9 (668.4863)

DG(6 keto-PGF1alpha/a-15:0/0:0)

C38H68O9 (668.4863)

DG(a-15:0/0:0/6 keto-PGF1alpha)

C38H68O9 (668.4863)

DG(6 keto-PGF1alpha/0:0/a-15:0)

C38H68O9 (668.4863)

DG(i-15:0/6 keto-PGF1alpha/0:0)

C38H68O9 (668.4863)

DG(6 keto-PGF1alpha/i-15:0/0:0)

C38H68O9 (668.4863)

DG(i-15:0/0:0/6 keto-PGF1alpha)

C38H68O9 (668.4863)

DG(6 keto-PGF1alpha/0:0/i-15:0)

C38H68O9 (668.4863)

Hydrabamine dihydrochloride

C42H66Cl2N2 (668.4603)

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

C43H72O5 (668.5379)

NAGlySer 16:0/17:0

C38H72N2O7 (668.5339)

NAGlySer 19:0/14:0

C38H72N2O7 (668.5339)

NAGlySer 14:0/19:0

C38H72N2O7 (668.5339)

NAGlySer 18:0/15:0

C38H72N2O7 (668.5339)

NAGlySer 10:0/23:0

C38H72N2O7 (668.5339)

NAGlySer 21:0/12:0

C38H72N2O7 (668.5339)

NAGlySer 20:0/13:0

C38H72N2O7 (668.5339)

NAGlySer 11:0/22:0

C38H72N2O7 (668.5339)

NAGlySer 22:0/11:0

C38H72N2O7 (668.5339)

NAGlySer 17:0/16:0

C38H72N2O7 (668.5339)

NAGlySer 15:0/18:0

C38H72N2O7 (668.5339)

NAGlySer 12:0/21:0

C38H72N2O7 (668.5339)

NAGlySer 23:0/10:0

C38H72N2O7 (668.5339)

NAGlySer 13:0/20:0

C38H72N2O7 (668.5339)

NAOrn 18:4/18:2

C41H68N2O5 (668.5128)

NAOrn 22:5/14:1

C41H68N2O5 (668.5128)

NAOrn 18:5/18:1

C41H68N2O5 (668.5128)

NAOrn 16:2/20:4

C41H68N2O5 (668.5128)

NAOrn 14:1/22:5

C41H68N2O5 (668.5128)

NAOrn 26:6/10:0

C41H68N2O5 (668.5128)

NAOrn 18:3/18:3

C41H68N2O5 (668.5128)

NAOrn 24:6/12:0

C41H68N2O5 (668.5128)

NAOrn 20:5/16:1

C41H68N2O5 (668.5128)

NAOrn 16:3/20:3

C41H68N2O5 (668.5128)

NAOrn 20:3/16:3

C41H68N2O5 (668.5128)

NAOrn 16:4/20:2

C41H68N2O5 (668.5128)

NAOrn 22:6/14:0

C41H68N2O5 (668.5128)

NAOrn 20:4/16:2

C41H68N2O5 (668.5128)

Mgdg O-24:3_5:0

C38H68O9 (668.4863)

Mgdg O-22:3_7:0

C38H68O9 (668.4863)

Mgdg O-20:3_9:0

C38H68O9 (668.4863)

Mgdg O-9:0_20:3

C38H68O9 (668.4863)

Mgdg O-26:3_3:0

C38H68O9 (668.4863)

Mgdg O-13:0_16:3

C38H68O9 (668.4863)

Mgdg O-16:3_13:0

C38H68O9 (668.4863)

Mgdg O-18:3_11:0

C38H68O9 (668.4863)

Mgdg O-16:2_13:1

C38H68O9 (668.4863)

Mgdg O-13:1_16:2

C38H68O9 (668.4863)

Mgdg O-11:0_18:3

C38H68O9 (668.4863)

PE-Cer 15:0;2O/20:4

C37H69N2O6P (668.4893)

PE-Cer 17:0;2O/18:4

C37H69N2O6P (668.4893)

PE-Cer 19:2;2O/16:2

C37H69N2O6P (668.4893)

PE-Cer 19:1;2O/16:3

C37H69N2O6P (668.4893)

PE-Cer 15:2;2O/20:2

C37H69N2O6P (668.4893)

PE-Cer 13:1;2O/22:3

C37H69N2O6P (668.4893)

PE-Cer 17:1;2O/18:3

C37H69N2O6P (668.4893)

PE-Cer 15:1;2O/20:3

C37H69N2O6P (668.4893)

PE-Cer 14:3;2O/21:1

C37H69N2O6P (668.4893)

PE-Cer 16:3;2O/19:1

C37H69N2O6P (668.4893)

PE-Cer 17:3;2O/18:1

C37H69N2O6P (668.4893)

PE-Cer 15:3;2O/20:1

C37H69N2O6P (668.4893)

PE-Cer 13:2;2O/22:2

C37H69N2O6P (668.4893)

PE-Cer 21:3;2O/14:1

C37H69N2O6P (668.4893)

PE-Cer 19:3;2O/16:1

C37H69N2O6P (668.4893)

PE-Cer 20:3;2O/15:1

C37H69N2O6P (668.4893)

PE-Cer 22:3;2O/13:1

C37H69N2O6P (668.4893)

PE-Cer 13:0;2O/22:4

C37H69N2O6P (668.4893)

PE-Cer 18:2;2O/17:2

C37H69N2O6P (668.4893)

PE-Cer 16:2;2O/19:2

C37H69N2O6P (668.4893)

PE-Cer 17:2;2O/18:2

C37H69N2O6P (668.4893)

PE-Cer 19:0;2O/16:4

C37H69N2O6P (668.4893)

PE-Cer 18:3;2O/17:1

C37H69N2O6P (668.4893)

PE-Cer 14:2;2O/21:2

C37H69N2O6P (668.4893)

PE-Cer 18:3;2O/16:2;O

C36H65N2O7P (668.4529)

PE-Cer 16:3;2O/18:2;O

C36H65N2O7P (668.4529)

PE-Cer 14:3;2O/20:2;O

C36H65N2O7P (668.4529)

[(E)-3-hydroxy-2-[[(10Z,13Z,16Z)-tetracosa-10,13,16-trienoyl]amino]oct-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

[(4E,8E,12E)-3-hydroxy-2-[[(Z)-octadec-9-enoyl]amino]tetradeca-4,8,12-trienyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

[3-hydroxy-2-[[(8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoyl]amino]dodecyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

[3-hydroxy-2-[[(6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoyl]amino]tetradecyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

[(E)-3-hydroxy-2-[[(9Z,12Z,15Z)-octadeca-9,12,15-trienoyl]amino]tetradec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

[(4E,8E,12E)-2-[[(Z)-heptadec-9-enoyl]amino]-3-hydroxypentadeca-4,8,12-trienyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

[2-[[(10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoyl]amino]-3-hydroxydecyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

[(4E,8E)-2-[[(9Z,12Z)-hexadeca-9,12-dienoyl]amino]-3-hydroxyhexadeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

[(4E,8E,12E)-2-[[(Z)-hexadec-9-enoyl]amino]-3-hydroxyhexadeca-4,8,12-trienyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

[(4E,8E)-3-hydroxy-2-[[(9Z,12Z)-nonadeca-9,12-dienoyl]amino]trideca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

[(4E,8E)-3-hydroxy-2-[[(11Z,14Z)-icosa-11,14-dienoyl]amino]dodeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

[(E)-2-[[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]amino]-3-hydroxyhexadec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

[(4E,8E)-3-hydroxy-2-[[(9Z,12Z)-octadeca-9,12-dienoyl]amino]tetradeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

[(E)-3-hydroxy-2-[[(11Z,14Z,17Z)-icosa-11,14,17-trienoyl]amino]dodec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

[(4E,8E)-2-[[(9Z,12Z)-heptadeca-9,12-dienoyl]amino]-3-hydroxypentadeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

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

C43H72O5 (668.5379)

[2-[[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoyl]amino]-3-hydroxyhexadecyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

[(E)-2-[[(10Z,13Z,16Z)-docosa-10,13,16-trienoyl]amino]-3-hydroxydec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

[(4E,8E,12E)-3-hydroxy-2-[[(Z)-tridec-9-enoyl]amino]nonadeca-4,8,12-trienyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

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

C43H72O5 (668.5379)

[1-[(Z)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] (9Z,12Z,15Z,18Z,21Z)-tetracosa-9,12,15,18,21-pentaenoate

C43H72O5 (668.5379)

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

C43H72O5 (668.5379)

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

C43H72O5 (668.5379)

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

C43H72O5 (668.5379)

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

C43H72O5 (668.5379)

[1-hydroxy-3-[(Z)-tetradec-9-enoyl]oxypropan-2-yl] (11Z,14Z,17Z,20Z,23Z)-hexacosa-11,14,17,20,23-pentaenoate

C43H72O5 (668.5379)

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

C43H72O5 (668.5379)

[2-octanoyloxy-3-[(Z)-tetradec-9-enoxy]propyl] (3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoate

C43H72O5 (668.5379)

[2-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]oxy-3-octoxypropyl] (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate

C43H72O5 (668.5379)

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

C43H72O5 (668.5379)

(3-decoxy-2-octanoyloxypropyl) (4Z,7Z,10Z,13Z,16Z,19Z)-docosa-4,7,10,13,16,19-hexaenoate

C43H72O5 (668.5379)

(2-nonanoyloxy-3-octanoyloxypropyl) (4Z,7Z,10Z,13Z,16Z,19Z)-docosa-4,7,10,13,16,19-hexaenoate

C42H68O6 (668.5016)

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

C43H72O5 (668.5379)

[3-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoxy]-2-octanoyloxypropyl] (9Z,12Z)-hexadeca-9,12-dienoate

C43H72O5 (668.5379)

[1-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoyl]oxy-3-octoxypropan-2-yl] (9Z,12Z)-hexadeca-9,12-dienoate

C43H72O5 (668.5379)

[3-octoxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] (3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoate

C43H72O5 (668.5379)

[3-[(9Z,12Z)-hexadeca-9,12-dienoxy]-2-octanoyloxypropyl] (4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoate

C43H72O5 (668.5379)

[3-[(3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoxy]-2-octanoyloxypropyl] (Z)-tetradec-9-enoate

C43H72O5 (668.5379)

[3-octanoyloxy-2-[(Z)-tridec-9-enoyl]oxypropyl] (3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoate

C42H68O6 (668.5016)

[3-hydroxy-2-[[(12Z,15Z,18Z,21Z)-tetracosa-12,15,18,21-tetraenoyl]amino]octyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

[(4E,8E,12E)-3-hydroxy-2-[[(Z)-tetradec-9-enoyl]amino]octadeca-4,8,12-trienyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

[(4E,8E,12E)-3-hydroxy-2-[[(Z)-pentadec-9-enoyl]amino]heptadeca-4,8,12-trienyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

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

C43H72O5 (668.5379)

[1-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-hydroxypropan-2-yl] (12Z,15Z,18Z,21Z)-tetracosa-12,15,18,21-tetraenoate

C43H72O5 (668.5379)

[3-hydroxy-2-[(11Z,14Z,17Z)-icosa-11,14,17-trienoyl]oxypropyl] (11Z,14Z,17Z)-icosa-11,14,17-trienoate

C43H72O5 (668.5379)

[1-hydroxy-3-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoyl]oxypropan-2-yl] (10Z,13Z,16Z)-docosa-10,13,16-trienoate

C43H72O5 (668.5379)

[3-hydroxy-2-[(6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoyl]oxypropyl] (13Z,16Z)-docosa-13,16-dienoate

C43H72O5 (668.5379)

[1-hydroxy-3-[(9Z,12Z)-octadeca-9,12-dienoyl]oxypropan-2-yl] (10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoate

C43H72O5 (668.5379)

[3-hydroxy-2-[(5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoyl]oxypropyl] (Z)-icos-11-enoate

C43H72O5 (668.5379)

[1-hydroxy-3-[(Z)-octadec-9-enoyl]oxypropan-2-yl] (7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoate

C43H72O5 (668.5379)

[3-hydroxy-2-[(8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoyl]oxypropyl] (11Z,14Z)-icosa-11,14-dienoate

C43H72O5 (668.5379)

[3-hydroxy-2-[(3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoyl]oxypropyl] (Z)-docos-13-enoate

C43H72O5 (668.5379)

2,3-bis[[(6Z,9Z)-dodeca-6,9-dienoyl]oxy]propyl (9Z,12Z)-pentadeca-9,12-dienoate

C42H68O6 (668.5016)

[2-[(3Z,6Z,9Z)-dodeca-3,6,9-trienoyl]oxy-3-[(Z)-dodec-5-enoyl]oxypropyl] (9Z,12Z)-pentadeca-9,12-dienoate

C42H68O6 (668.5016)

[(4E,8E)-2-[[(4Z,7Z)-hexadeca-4,7-dienoyl]amino]-3-hydroxyhexadeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

[3-dodecanoyloxy-2-[(3Z,6Z,9Z)-dodeca-3,6,9-trienoyl]oxypropyl] (6Z,9Z,12Z)-pentadeca-6,9,12-trienoate

C42H68O6 (668.5016)

[(4E,8E,12E)-2-[[(Z)-hexadec-7-enoyl]amino]-3-hydroxyhexadeca-4,8,12-trienyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

[3-[(6Z,9Z)-dodeca-6,9-dienoyl]oxy-2-[(3Z,6Z,9Z)-dodeca-3,6,9-trienoyl]oxypropyl] (Z)-pentadec-9-enoate

C42H68O6 (668.5016)

2,3-bis[[(3Z,6Z,9Z)-dodeca-3,6,9-trienoyl]oxy]propyl pentadecanoate

C42H68O6 (668.5016)

[2-[(6Z,9Z)-dodeca-6,9-dienoyl]oxy-3-[(Z)-dodec-5-enoyl]oxypropyl] (6Z,9Z,12Z)-pentadeca-6,9,12-trienoate

C42H68O6 (668.5016)

[3-[(3Z,6Z,9Z)-dodeca-3,6,9-trienoyl]oxy-2-tridecanoyloxypropyl] (5Z,8Z,11Z)-tetradeca-5,8,11-trienoate

C42H68O6 (668.5016)

[(4E,8E,12E)-3-hydroxy-2-[[(Z)-tridec-8-enoyl]amino]nonadeca-4,8,12-trienyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

[(4E,8E)-3-hydroxy-2-[[(10Z,12Z)-octadeca-10,12-dienoyl]amino]tetradeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

[(4E,8E,12E)-2-[[(Z)-dodec-5-enoyl]amino]-3-hydroxyicosa-4,8,12-trienyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

[3-[(3Z,6Z,9Z)-dodeca-3,6,9-trienoyl]oxy-2-[(Z)-tridec-8-enoyl]oxypropyl] (7Z,9Z)-tetradeca-7,9-dienoate

C42H68O6 (668.5016)

[3-[(6Z,9Z)-dodeca-6,9-dienoyl]oxy-2-[(Z)-tridec-8-enoyl]oxypropyl] (5Z,8Z,11Z)-tetradeca-5,8,11-trienoate

C42H68O6 (668.5016)

[(4E,8E,12E)-3-hydroxy-2-[[(Z)-octadec-11-enoyl]amino]tetradeca-4,8,12-trienyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

(1-hydroxy-3-octanoyloxypropan-2-yl) (14Z,17Z,20Z,23Z,26Z,29Z)-dotriaconta-14,17,20,23,26,29-hexaenoate

C43H72O5 (668.5379)

[1-carboxy-3-[3-pentadecanoyloxy-2-[(E)-tetradec-9-enoyl]oxypropoxy]propyl]-trimethylazanium

C39H74NO7+ (668.5465)

[(2S,3R,4E,6E)-3-hydroxy-2-[[(9E,12E)-octadeca-9,12-dienoyl]amino]tetradeca-4,6-dienyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

[1-carboxy-3-[2-decanoyloxy-3-[(E)-nonadec-9-enoyl]oxypropoxy]propyl]-trimethylazanium

C39H74NO7+ (668.5465)

[1-carboxy-3-[3-[(3E,6E,9E)-dodeca-3,6,9-trienoyl]oxy-2-[(7E,9E,11E,13E,15E)-octadeca-7,9,11,13,15-pentaenoyl]oxypropoxy]propyl]-trimethylazanium

C40H62NO7+ (668.4526)

[1-carboxy-3-[2-[(E)-octadec-11-enoyl]oxy-3-undecanoyloxypropoxy]propyl]-trimethylazanium

C39H74NO7+ (668.5465)

[(2S)-3-hydroxy-2-octadecanoyloxypropyl] (4E,7E,10E,13E,16E,19E)-docosa-4,7,10,13,16,19-hexaenoate

C43H72O5 (668.5379)

[1-carboxy-3-[3-[(4E,7E)-deca-4,7-dienoyl]oxy-2-[(7E,9E,11E,13E,15E,17E)-icosa-7,9,11,13,15,17-hexaenoyl]oxypropoxy]propyl]-trimethylazanium

C40H62NO7+ (668.4526)

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

C39H74NO7+ (668.5465)

[1-carboxy-3-[2-[(4E,7E)-deca-4,7-dienoyl]oxy-3-[(7E,9E,11E,13E,15E,17E)-icosa-7,9,11,13,15,17-hexaenoyl]oxypropoxy]propyl]-trimethylazanium

C40H62NO7+ (668.4526)

[(2S)-1-hydroxy-3-[(6E,9E,12E,15E)-octadeca-6,9,12,15-tetraenoyl]oxypropan-2-yl] (13E,16E)-docosa-13,16-dienoate

C43H72O5 (668.5379)

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

C39H74NO7+ (668.5465)

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

C39H74NO7+ (668.5465)

[1-[(7E,9E,11E,13E)-hexadeca-7,9,11,13-tetraenoyl]oxy-3-hydroxypropan-2-yl] (18E,21E)-tetracosa-18,21-dienoate

C43H72O5 (668.5379)

[(2S)-1-hydroxy-3-[(5E,8E,11E,14E,17E)-icosa-5,8,11,14,17-pentaenoyl]oxypropan-2-yl] (E)-icos-11-enoate

C43H72O5 (668.5379)

[1-[(9E,11E,13E)-hexadeca-9,11,13-trienoyl]oxy-3-hydroxypropan-2-yl] (15E,18E,21E)-tetracosa-15,18,21-trienoate

C43H72O5 (668.5379)

[1-carboxy-3-[2-[(3E,6E,9E)-dodeca-3,6,9-trienoyl]oxy-3-[(7E,9E,11E,13E,15E)-octadeca-7,9,11,13,15-pentaenoyl]oxypropoxy]propyl]-trimethylazanium

C40H62NO7+ (668.4526)

[1-carboxy-3-[3-decanoyloxy-2-[(E)-nonadec-9-enoyl]oxypropoxy]propyl]-trimethylazanium

C39H74NO7+ (668.5465)

[(2S)-3-hydroxy-2-[(6E,9E,12E,15E)-octadeca-6,9,12,15-tetraenoyl]oxypropyl] (13E,16E)-docosa-13,16-dienoate

C43H72O5 (668.5379)

[1-carboxy-3-[2-[(5E,7E,9E,11E,13E)-hexadeca-5,7,9,11,13-pentaenoyl]oxy-3-[(5E,8E,11E)-tetradeca-5,8,11-trienoyl]oxypropoxy]propyl]-trimethylazanium

C40H62NO7+ (668.4526)

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

C39H74NO7+ (668.5465)

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

C39H74NO7+ (668.5465)

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

C43H72O5 (668.5379)

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

C39H74NO7+ (668.5465)

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

C43H72O5 (668.5379)

[(2S)-1-hydroxy-3-[(5E,8E,11E,14E)-icosa-5,8,11,14-tetraenoyl]oxypropan-2-yl] (11E,14E)-icosa-11,14-dienoate

C43H72O5 (668.5379)

[(2S)-3-hydroxy-2-[(5E,8E,11E,14E,17E)-icosa-5,8,11,14,17-pentaenoyl]oxypropyl] (E)-icos-11-enoate

C43H72O5 (668.5379)

[(2S)-1-hydroxy-3-octadecanoyloxypropan-2-yl] (4E,7E,10E,13E,16E,19E)-docosa-4,7,10,13,16,19-hexaenoate

C43H72O5 (668.5379)

[1-carboxy-3-[2-[(E)-pentadec-9-enoyl]oxy-3-tetradecanoyloxypropoxy]propyl]-trimethylazanium

C39H74NO7+ (668.5465)

[1-carboxy-3-[3-[(E)-octadec-11-enoyl]oxy-2-undecanoyloxypropoxy]propyl]-trimethylazanium

C39H74NO7+ (668.5465)

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

C39H74NO7+ (668.5465)

[1-[(4E,7E)-hexadeca-4,7-dienoyl]oxy-3-hydroxypropan-2-yl] (9E,12E,15E,18E)-tetracosa-9,12,15,18-tetraenoate

C43H72O5 (668.5379)

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

C39H74NO7+ (668.5465)

[(2S)-3-hydroxy-2-[(E)-octadec-11-enoyl]oxypropyl] (7E,10E,13E,16E,19E)-docosa-7,10,13,16,19-pentaenoate

C43H72O5 (668.5379)

[(2S)-3-hydroxy-2-[(9E,12E)-octadeca-9,12-dienoyl]oxypropyl] (7E,10E,13E,16E)-docosa-7,10,13,16-tetraenoate

C43H72O5 (668.5379)

[(2S)-1-hydroxy-3-[(9E,12E)-octadeca-9,12-dienoyl]oxypropan-2-yl] (7E,10E,13E,16E)-docosa-7,10,13,16-tetraenoate

C43H72O5 (668.5379)

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

C39H74NO7+ (668.5465)

[(2S,3R,4E,8E)-3-hydroxy-2-[[(9E,12E)-octadeca-9,12-dienoyl]amino]tetradeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate

C37H69N2O6P (668.4893)

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

C39H74NO7+ (668.5465)

[1-carboxy-3-[3-[(5E,7E,9E,11E,13E)-hexadeca-5,7,9,11,13-pentaenoyl]oxy-2-[(5E,8E,11E)-tetradeca-5,8,11-trienoyl]oxypropoxy]propyl]-trimethylazanium

C40H62NO7+ (668.4526)

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

C39H74NO7+ (668.5465)

[1-carboxy-3-[2-pentadecanoyloxy-3-[(E)-tetradec-9-enoyl]oxypropoxy]propyl]-trimethylazanium

C39H74NO7+ (668.5465)

[1-carboxy-3-[3-[(E)-pentadec-9-enoyl]oxy-2-tetradecanoyloxypropoxy]propyl]-trimethylazanium

C39H74NO7+ (668.5465)

[(2S)-3-hydroxy-2-[(5E,8E,11E,14E)-icosa-5,8,11,14-tetraenoyl]oxypropyl] (11E,14E)-icosa-11,14-dienoate

C43H72O5 (668.5379)

[(2S)-1-hydroxy-3-[(E)-octadec-11-enoyl]oxypropan-2-yl] (7E,10E,13E,16E,19E)-docosa-7,10,13,16,19-pentaenoate

C43H72O5 (668.5379)

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

C39H74NO7+ (668.5465)

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

C39H74NO7+ (668.5465)

[1-carboxy-3-[3-pentadecanoyloxy-2-[(Z)-tetradec-9-enoyl]oxypropoxy]propyl]-trimethylazanium

C39H74NO7+ (668.5465)

[1-carboxy-3-[2-[(Z)-hexacos-15-enoyl]oxy-3-propanoyloxypropoxy]propyl]-trimethylazanium

C39H74NO7+ (668.5465)

2-[[3-[(7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoxy]-2-heptanoyloxypropoxy]-hydroxyphosphoryl]oxyethyl-trimethylazanium

C37H67NO7P+ (668.4655)

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

C39H74NO7+ (668.5465)

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

C39H74NO7+ (668.5465)

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

C39H74NO7+ (668.5465)

[1-carboxy-3-[2-[(Z)-pentadec-9-enoyl]oxy-3-tetradecanoyloxypropoxy]propyl]-trimethylazanium

C39H74NO7+ (668.5465)

[1-carboxy-3-[2-[(Z)-icos-11-enoyl]oxy-3-nonanoyloxypropoxy]propyl]-trimethylazanium

C39H74NO7+ (668.5465)

2-[hydroxy-[3-[(3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoxy]-2-undecanoyloxypropoxy]phosphoryl]oxyethyl-trimethylazanium

C37H67NO7P+ (668.4655)

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

C39H74NO7+ (668.5465)

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

C39H74NO7+ (668.5465)

2-[hydroxy-[3-[(5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoxy]-2-nonanoyloxypropoxy]phosphoryl]oxyethyl-trimethylazanium

C37H67NO7P+ (668.4655)

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

C39H74NO7+ (668.5465)

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

C39H74NO7+ (668.5465)

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

C38H70NO8+ (668.5101)

2-[carboxy-[2-[(11Z,14Z)-icosa-11,14-dienoyl]oxy-3-octanoyloxypropoxy]methoxy]ethyl-trimethylazanium

C38H70NO8+ (668.5101)

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

C38H70NO8+ (668.5101)

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

C38H70NO8+ (668.5101)

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

C38H70NO8+ (668.5101)

2-[carboxy-[2-[(Z)-pentadec-9-enoyl]oxy-3-[(Z)-tridec-9-enoyl]oxypropoxy]methoxy]ethyl-trimethylazanium

C38H70NO8+ (668.5101)

2-[hydroxy-[2-[(5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoyl]oxy-3-nonoxypropoxy]phosphoryl]oxyethyl-trimethylazanium

C37H67NO7P+ (668.4655)

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

C38H70NO8+ (668.5101)

2-[hydroxy-[2-[(3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoyl]oxy-3-undecoxypropoxy]phosphoryl]oxyethyl-trimethylazanium

C37H67NO7P+ (668.4655)

2-[hydroxy-[2-pentanoyloxy-3-[(9Z,12Z,15Z,18Z,21Z)-tetracosa-9,12,15,18,21-pentaenoxy]propoxy]phosphoryl]oxyethyl-trimethylazanium

C37H67NO7P+ (668.4655)

2-[[3-[(11Z,14Z,17Z,20Z,23Z)-hexacosa-11,14,17,20,23-pentaenoxy]-2-propanoyloxypropoxy]-hydroxyphosphoryl]oxyethyl-trimethylazanium

C37H67NO7P+ (668.4655)

2-[[3-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoxy]-2-[(Z)-tridec-9-enoyl]oxypropoxy]-hydroxyphosphoryl]oxyethyl-trimethylazanium

C37H67NO7P+ (668.4655)

2-[[2-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoyl]oxy-3-[(Z)-tridec-9-enoxy]propoxy]-hydroxyphosphoryl]oxyethyl-trimethylazanium

C37H67NO7P+ (668.4655)

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

C43H72O5 (668.5379)

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

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

C43H72O5 (668.5379)

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

C43H72O5 (668.5379)

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

C43H72O5 (668.5379)

DG(18:2(9Z,12Z)/22:4(7Z,10Z,13Z,16Z)/0:0)

C43H72O5 (668.5379)

DG(18:1(9Z)/22:5(7Z,10Z,13Z,16Z,19Z)/0:0)

C43H72O5 (668.5379)

DG(18:4(6Z,9Z,12Z,15Z)/22:2(13Z,16Z)/0:0)

C43H72O5 (668.5379)

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

C43H72O5 (668.5379)

DG(18:1(11Z)/22:5(4Z,7Z,10Z,13Z,16Z)/0:0)

C43H72O5 (668.5379)

DG(18:1(11Z)/22:5(7Z,10Z,13Z,16Z,19Z)/0:0)

C43H72O5 (668.5379)

DG(18:1(9Z)/22:5(4Z,7Z,10Z,13Z,16Z)/0:0)

C43H72O5 (668.5379)

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

C43H72O5 (668.5379)

DG(20:3(5Z,8Z,11Z)/20:3(8Z,11Z,14Z)/0:0)

C43H72O5 (668.5379)

DG(20:3(8Z,11Z,14Z)/20:3(5Z,8Z,11Z)/0:0)

C43H72O5 (668.5379)

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

C43H72O5 (668.5379)

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

C43H72O5 (668.5379)

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

C43H72O5 (668.5379)

DG(22:2(13Z,16Z)/18:4(6Z,9Z,12Z,15Z)/0:0)

C43H72O5 (668.5379)

DG(22:4(7Z,10Z,13Z,16Z)/18:2(9Z,12Z)/0:0)

C43H72O5 (668.5379)

DG(22:5(4Z,7Z,10Z,13Z,16Z)/18:1(11Z)/0:0)

C43H72O5 (668.5379)

DG(22:5(4Z,7Z,10Z,13Z,16Z)/18:1(9Z)/0:0)

C43H72O5 (668.5379)

DG(22:5(7Z,10Z,13Z,16Z,19Z)/18:1(11Z)/0:0)

C43H72O5 (668.5379)

DG(22:5(7Z,10Z,13Z,16Z,19Z)/18:1(9Z)/0:0)

C43H72O5 (668.5379)

DG(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/18:0/0:0)

C43H72O5 (668.5379)

1-Eicosadienoyl-3-arachidonoyl-sn-glycerol

C43H72O5 (668.5379)

1-Eicosadienoyl-3-eicsoatetraenoyl-sn-glycerol

C43H72O5 (668.5379)

diacylglycerol 40:6

C43H72O5 (668.5379)

A diglyceride in which the two acyl groups contain a total of 40 carbons and 6 double bonds.

diacylglycerol (18:0/22:6/0:0)

C43H72O5 (668.5379)

A 1,2-diglyceride in which the fatty acyl groups at positions 1 and 2 are specified as C18:0 and C22:6 respectively.

TG(40:6)

C43H72O5 (668.5379)

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

SM(32:4)

C37H69N2O6P (668.4893)

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

TG(39:6)

C42H68O6 (668.5016)

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

NA-Orn 36:6

C41H68N2O5 (668.5128)

FAHFA 19:5/O-26:7

C45H64O4 (668.4804)

FAHFA 19:6/O-26:6

C45H64O4 (668.4804)

FAHFA 20:5/O-25:7

C45H64O4 (668.4804)

FAHFA 20:6/O-25:6

C45H64O4 (668.4804)

FAHFA 21:5/O-24:7

C45H64O4 (668.4804)

FAHFA 21:6/O-24:6

C45H64O4 (668.4804)

FAHFA 21:7/O-24:5

C45H64O4 (668.4804)

FAHFA 22:5/O-23:7

C45H64O4 (668.4804)

FAHFA 22:6/O-23:6

C45H64O4 (668.4804)

FAHFA 22:7/O-23:5

C45H64O4 (668.4804)

FAHFA 23:5/O-22:7

C45H64O4 (668.4804)

FAHFA 23:6/O-22:6

C45H64O4 (668.4804)

FAHFA 23:7/O-22:5

C45H64O4 (668.4804)

FAHFA 24:5/O-21:7

C45H64O4 (668.4804)

FAHFA 24:6/O-21:6

C45H64O4 (668.4804)

FAHFA 24:7/O-21:5

C45H64O4 (668.4804)

FAHFA 25:6/O-20:6

C45H64O4 (668.4804)

FAHFA 25:7/O-20:5

C45H64O4 (668.4804)

FAHFA 26:6/O-19:6

C45H64O4 (668.4804)

FAHFA 26:7/O-19:5

C45H64O4 (668.4804)

1,2-DG 40:6

C43H72O5 (668.5379)

1,3-DG 40:6

C43H72O5 (668.5379)

DG 18:0_22:6

C43H72O5 (668.5379)

DG 18:1_22:5

C43H72O5 (668.5379)

DG 18:2_22:4

C43H72O5 (668.5379)

DG 18:4_22:2

C43H72O5 (668.5379)

DG 20:1_20:5

C43H72O5 (668.5379)

DG 20:2_20:4

C43H72O5 (668.5379)

DG 20:3_20:3

C43H72O5 (668.5379)

MGDG O-29:3

C38H68O9 (668.4863)

MGMG 29:3

C38H68O9 (668.4863)

TG O-12:1_6:0_22:5

C43H72O5 (668.5379)

PA O-18:2/17:2

C38H69O7P (668.4781)

PA O-35:4

C38H69O7P (668.4781)

PA P-18:1/17:2

C38H69O7P (668.4781)

PA P-18:1/17:2 or PA O-18:2/17:2

C38H69O7P (668.4781)

PA P-35:3

C38H69O7P (668.4781)

PA P-35:3 or PA O-35:4

C38H69O7P (668.4781)

LPEth 33:4

C38H69O7P (668.4781)

LPM 34:4

C38H69O7P (668.4781)

CerPE 13:0;O2/22:4

C37H69N2O6P (668.4893)

CerPE 15:0;O2/20:4

C37H69N2O6P (668.4893)

CerPE 15:1;O2/20:3

C37H69N2O6P (668.4893)

CerPE 15:2;O2/20:2

C37H69N2O6P (668.4893)

CerPE 17:0;O2/18:4

C37H69N2O6P (668.4893)

CerPE 17:1;O2/18:3

C37H69N2O6P (668.4893)

CerPE 17:2;O2/18:2

C37H69N2O6P (668.4893)

CerPE 18:2;O2/17:2

C37H69N2O6P (668.4893)

CerPE 35:4;O2

C37H69N2O6P (668.4893)

SM 14:0;O2/18:4

C37H69N2O6P (668.4893)

SM 14:1;O2/18:3

C37H69N2O6P (668.4893)

SM 14:2;O2/18:2

C37H69N2O6P (668.4893)

SM 15:2;O2/17:2

C37H69N2O6P (668.4893)

SM 32:4;O2

C37H69N2O6P (668.4893)

SM 8:0;O2/24:4

C37H69N2O6P (668.4893)

CAE 18:3

C42H68O6 (668.5016)

DCAE 19:2

C43H72O5 (668.5379)

(2s)-1-hydroxy-3-[(5z,11z,14z)-icosa-5,11,14-trienoyloxy]propan-2-yl (5z,11z,14z)-icosa-5,11,14-trienoate

C43H72O5 (668.5379)

(4e,12z,23e,27z,43z)-hexatetraconta-4,12,23,27,43-pentaen-1,18,21,45-tetrayne-3,20,42-triol

C46H68O3 (668.5168)

(3s,4e,12z,20r,23e,27z,42e,44s)-hexatetraconta-4,12,23,27,42-pentaen-1,18,21,45-tetrayne-3,20,44-triol

C46H68O3 (668.5168)

1-hydroxy-3-(icosa-5,11,14-trienoyloxy)propan-2-yl icosa-5,11,14-trienoate

C43H72O5 (668.5379)

(3z,18e,25z,33s,42e,44s)-33,44-dihydroxyhexatetraconta-3,18,25,42-tetraen-1,31,34,45-tetrayn-20-one

C46H68O3 (668.5168)

hexatetraconta-4,12,23,27,42-pentaen-1,18,21,45-tetrayne-3,20,44-triol

C46H68O3 (668.5168)

(3r,4e,12e,20r,23e,27e,42e,44r)-hexatetraconta-4,12,23,27,42-pentaen-1,18,21,45-tetrayne-3,20,44-triol

C46H68O3 (668.5168)

hexatetraconta-4,12,23,27,43-pentaen-1,18,21,45-tetrayne-3,20,42-triol

C46H68O3 (668.5168)

(3s,4e,12z,20s,23e,27z,42s,43z)-hexatetraconta-4,12,23,27,43-pentaen-1,18,21,45-tetrayne-3,20,42-triol

C46H68O3 (668.5168)

2-hydroxy-3-(icosa-5,11,14-trienoyloxy)propyl icosa-5,11,14-trienoate

C43H72O5 (668.5379)

9-[(1s,4s,6r,10r)-9-hydroxy-10-methyl-7,9,12-triazatricyclo[6.3.1.0⁴,¹²]dodec-7-en-6-yl]nonan-2-yl (1s,4s,5s,6r)-6-methyl-10-nonyl-7,9,12-triazatricyclo[6.3.1.0⁴,¹²]dodec-7-ene-5-carboxylate

C39H68N6O3 (668.5353)

(2r)-9-[(1r,4s,6r,10s)-9-hydroxy-10-methyl-7,9,12-triazatricyclo[6.3.1.0⁴,¹²]dodec-7-en-6-yl]nonan-2-yl (1s,4s,5s,6r,10r)-6-methyl-10-nonyl-7,9,12-triazatricyclo[6.3.1.0⁴,¹²]dodec-7-ene-5-carboxylate

C39H68N6O3 (668.5353)

2-hydroxy-3-[(5z,11z,14z)-icosa-5,11,14-trienoyloxy]propyl (5z,11z,14z)-icosa-5,11,14-trienoate

C43H72O5 (668.5379)

(3s,4e,12z,20s,23e,27z,42e,44s)-hexatetraconta-4,12,23,27,42-pentaen-1,18,21,45-tetrayne-3,20,44-triol

C46H68O3 (668.5168)