Exact Mass: 672.5539896
Exact Mass Matches: 672.5539896
Found 500 metabolites which its exact mass value is equals to given mass value 672.5539896,
within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error
0.01 dalton.
CE(20:4(5Z,8Z,11Z,14Z))
CE(20:4(5Z,8Z,11Z,14Z)) is a cholesterol fatty acid ester or simply a cholesterol ester (CE). Cholesterol esters are cholesterol molecules with long-chain fatty acids linked to the hydroxyl group. They are much less polar than free cholesterol and appear to be the preferred form for transport in plasma and for storage. Cholesterol esters do not contribute to membranes but are packed into intracellular lipid particles or lipoprotein particles. Because of the mechanism of synthesis, plasma cholesterol esters tend to contain relatively high proportions of C18 fatty acids. Cholesterol esters are major constituents of the adrenal glands and they also accumulate in the fatty lesions of atherosclerotic plaques. Cholesterol esters are also major constituents of the lipoprotein particles carried in blood (HDL, LDL, VLDL). The cholesterol esters in high-density lipoproteins (HDL) are synthesized largely by transfer of fatty acids to cholesterol from position sn-2 (or C-2) of phosphatidylcholine catalyzed by the enzyme lecithin cholesterol acyl transferase (LCAT). The enzyme also promotes the transfer of cholesterol from cells to HDL. As cholesterol esters accumulate in the lipoprotein core, cholesterol is removed from its surface thus promoting the flow of cholesterol from cell membranes into HDL. This in turn leads to morphological changes in HDL, which grow and become spherical. Subsequently, cholesterol esters are transferred to the other lipoprotein fractions LDL and VLDL, a reaction catalyzed by cholesteryl ester transfer protein. Another enzyme, acyl-CoA:cholesterol acyltransferase (ACAT) synthesizes cholesterol esters from CoA esters of fatty acids and cholesterol. Cholesterol ester hydrolases liberate cholesterol and free fatty acids when required for membrane and lipoprotein formation, and they also provide cholesterol for hormone synthesis in adrenal cells. Cholesteryl arachidonate is an endogenous metabolite.
DG(18:0/22:4(7Z,10Z,13Z,16Z)/0:0)
DG(18:0/22:4(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(18:0/22:4(7Z,10Z,13Z,16Z)/0:0), in particular, consists of one chain of stearic acid at the C-1 position and one chain of adrenic acid at the C-2 position. The stearic acid moiety is derived from animal fats, coco butter and sesame oil, while the adrenic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(18:0/22:4(7Z,10Z,13Z,16Z)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(18:0/22:4(7Z,10Z,13Z,16Z)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(18:1(11Z)/20:3(5Z,8Z,11Z)/0:0)
DG(18:1(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(18:1(11Z)/20:3(5Z,8Z,11Z)/0:0), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of mead acid at the C-2 position. The vaccenic acid moiety is derived from butter fat and animal fat, while the mead acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(18:2(9Z,12Z)/22:2(13Z,16Z)/0:0)
DG(18:2(9Z,12Z)/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(18:2(9Z,12Z)/22:2(13Z,16Z)/0:0), in particular, consists of one chain of linoleic acid at the C-1 position and one chain of docosadienoic acid at the C-2 position. The linoleic 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(18:3(6Z,9Z,12Z)/22:1(13Z)/0:0)
DG(18:3(6Z,9Z,12Z)/22:1(13Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:3(6Z,9Z,12Z)/22:1(13Z)/0:0), in particular, consists of one chain of g-linolenic acid at the C-1 position and one chain of erucic acid at the C-2 position. The g-linolenic acid moiety is derived from animal fats, while the erucic acid moiety is derived from seed oils and avocados. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(18:3(6Z,9Z,12Z)/22:1(13Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:3(6Z,9Z,12Z)/22:1(13Z)/0:0), in particular, consists of one chain of g-linolenic acid at the C-1 position and one chain of erucic acid at the C-2 position. The g-linolenic acid moiety is derived from animal fats, while the erucic acid moiety is derived from seed oils and avocados. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(18:3(9Z,12Z,15Z)/22:1(13Z)/0:0)
DG(18:3(9Z,12Z,15Z)/22:1(13Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:3(9Z,12Z,15Z)/22:1(13Z)/0:0), in particular, consists of one chain of a-linolenic acid at the C-1 position and one chain of erucic acid at the C-2 position. The a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil, while the erucic acid moiety is derived from seed oils and avocados. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(18:4(6Z,9Z,12Z,15Z)/22:0/0:0)
DG(18:4(6Z,9Z,12Z,15Z)/22:0/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:4(6Z,9Z,12Z,15Z)/22:0/0:0), in particular, consists of one chain of stearidonic acid at the C-1 position and one chain of behenic acid at the C-2 position. The stearidonic acid moiety is derived from seed oils, while the behenic acid moiety is derived from groundnut oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(18:4(6Z,9Z,12Z,15Z)/22:0/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:4(6Z,9Z,12Z,15Z)/22:0/0:0), in particular, consists of one chain of stearidonic acid at the C-1 position and one chain of behenic acid at the C-2 position. The stearidonic acid moiety is derived from seed oils, while the behenic acid moiety is derived from groundnut oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(20:0/20:4(5Z,8Z,11Z,14Z)/0:0)
DG(20:0/20:4(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(20:0/20:4(5Z,8Z,11Z,14Z)/0:0), in particular, consists of one chain of arachidic acid at the C-1 position and one chain of arachidonic acid at the C-2 position. The arachidic acid moiety is derived from peanut oil, while the arachidonic acid moiety is derived from animal fats and eggs. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(20:0/20:4(8Z,11Z,14Z,17Z)/0:0)
DG(20:0/20:4(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(20:0/20:4(8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of arachidic acid at the C-1 position and one chain of eicsoatetraenoic acid at the C-2 position. The arachidic acid moiety is derived from peanut oil, while the eicsoatetraenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(20:1(11Z)/20:3(5Z,8Z,11Z)/0:0)
DG(20:1(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(20:1(11Z)/20:3(5Z,8Z,11Z)/0:0), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of mead acid at the C-2 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, while the mead acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(20:1(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(20:1(11Z)/20:3(5Z,8Z,11Z)/0:0), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of mead acid at the C-2 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, while the mead acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(20:1(11Z)/20:3(8Z,11Z,14Z)/0:0)
DG(20:1(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(20:1(11Z)/20:3(8Z,11Z,14Z)/0:0), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of homo-g-linolenic acid at the C-2 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, while the homo-g-linolenic acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(20:1(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(20:1(11Z)/20:3(8Z,11Z,14Z)/0:0), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of homo-g-linolenic acid at the C-2 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, while the homo-g-linolenic acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(20:2(11Z,14Z)/20:2(11Z,14Z)/0:0)
DG(20:2(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(20:2(11Z,14Z)/20:2(11Z,14Z)/0:0), in particular, consists of two chains of eicosadienoic acid at the C-1 and C-2 positions. The eicosadienoic acid moieties are 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(20:2(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(20:2(11Z,14Z)/20:2(11Z,14Z)/0:0), in particular, consists of two chains of eicosadienoic acid at the C-1 and C-2 positions. The eicosadienoic acid moieties are 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(20:3(5Z,8Z,11Z)/20:1(11Z)/0:0)
DG(20:3(5Z,8Z,11Z)/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(20:3(5Z,8Z,11Z)/20:1(11Z)/0:0), in particular, consists of one chain of mead acid at the C-1 position and one chain of eicosenoic acid at the C-2 position. The mead 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(20:3(5Z,8Z,11Z)/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(20:3(5Z,8Z,11Z)/20:1(11Z)/0:0), in particular, consists of one chain of mead acid at the C-1 position and one chain of eicosenoic acid at the C-2 position. The mead 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.
DG(20:3(8Z,11Z,14Z)/20:1(11Z)/0:0)
DG(20:3(8Z,11Z,14Z)/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(20:3(8Z,11Z,14Z)/20:1(11Z)/0:0), in particular, consists of one chain of homo-g-linolenic acid at the C-1 position and one chain of eicosenoic acid at the C-2 position. The homo-g-linolenic 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(20:3(8Z,11Z,14Z)/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(20:3(8Z,11Z,14Z)/20:1(11Z)/0:0), in particular, consists of one chain of homo-g-linolenic acid at the C-1 position and one chain of eicosenoic acid at the C-2 position. The homo-g-linolenic 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.
DG(20:4(5Z,8Z,11Z,14Z)/20:0/0:0)
DG(20:4(5Z,8Z,11Z,14Z)/20:0/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:4(5Z,8Z,11Z,14Z)/20:0/0:0), in particular, consists of one chain of arachidonic acid at the C-1 position and one chain of arachidic acid at the C-2 position. The arachidonic acid moiety is derived from animal fats and eggs, while the arachidic acid moiety is derived from peanut oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(20:4(8Z,11Z,14Z,17Z)/20:0/0:0)
DG(20:4(8Z,11Z,14Z,17Z)/20:0/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:4(8Z,11Z,14Z,17Z)/20:0/0:0), in particular, consists of one chain of eicsoatetraenoic acid at the C-1 position and one chain of arachidic acid at the C-2 position. The eicsoatetraenoic acid moiety is derived from fish oils, while the arachidic acid moiety is derived from peanut oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(22:0/18:4(6Z,9Z,12Z,15Z)/0:0)
DG(22:0/18:4(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(22:0/18:4(6Z,9Z,12Z,15Z)/0:0), in particular, consists of one chain of behenic acid at the C-1 position and one chain of stearidonic acid at the C-2 position. The behenic acid moiety is derived from groundnut oil, 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(22:1(13Z)/18:3(6Z,9Z,12Z)/0:0)
DG(22:1(13Z)/18:3(6Z,9Z,12Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(22:1(13Z)/18:3(6Z,9Z,12Z)/0:0), in particular, consists of one chain of erucic acid at the C-1 position and one chain of g-linolenic acid at the C-2 position. The erucic acid moiety is derived from seed oils and avocados, while the g-linolenic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(22:1(13Z)/18:3(6Z,9Z,12Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(22:1(13Z)/18:3(6Z,9Z,12Z)/0:0), in particular, consists of one chain of erucic acid at the C-1 position and one chain of g-linolenic acid at the C-2 position. The erucic acid moiety is derived from seed oils and avocados, while the g-linolenic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(22:1(13Z)/18:3(9Z,12Z,15Z)/0:0)
DG(22:1(13Z)/18:3(9Z,12Z,15Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(22:1(13Z)/18:3(9Z,12Z,15Z)/0:0), in particular, consists of one chain of erucic acid at the C-1 position and one chain of a-linolenic acid at the C-2 position. The erucic acid moiety is derived from seed oils and avocados, while the a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(22:2(13Z,16Z)/18:2(9Z,12Z)/0:0)
DG(22:2(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(22:2(13Z,16Z)/18:2(9Z,12Z)/0:0), in particular, consists of one chain of docosadienoic acid at the C-1 position and one chain of linoleic acid at the C-2 position. The docosadienoic 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(22:2(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(22:2(13Z,16Z)/18:2(9Z,12Z)/0:0), in particular, consists of one chain of docosadienoic acid at the C-1 position and one chain of linoleic acid at the C-2 position. The docosadienoic 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(22:4(7Z,10Z,13Z,16Z)/18:0/0:0)
DG(22:4(7Z,10Z,13Z,16Z)/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(22:4(7Z,10Z,13Z,16Z)/18:0/0:0), in particular, consists of one chain of adrenic acid at the C-1 position and one chain of stearic acid at the C-2 position. The adrenic acid moiety is derived from animal fats, 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.
CE(20:4(8Z,11Z,14Z,17Z))
CE(20:4(8Z,11Z,14Z,17Z)) is a cholesterol fatty acid ester or simply a cholesterol ester (CE). Cholesterol esters are cholesterol molecules with long-chain fatty acids linked to the hydroxyl group. They are much less polar than free cholesterol and appear to be the preferred form for transport in plasma and for storage. Cholesterol esters do not contribute to membranes but are packed into intracellular lipid particles or lipoprotein particles. Because of the mechanism of synthesis, plasma cholesterol esters tend to contain relatively high proportions of C18 fatty acids. Cholesterol esters are major constituents of the adrenal glands and they also accumulate in the fatty lesions of atherosclerotic plaques. Cholesterol esters are also major constituents of the lipoprotein particles carried in blood (HDL, LDL, VLDL). The cholesterol esters in high-density lipoproteins (HDL) are synthesized largely by transfer of fatty acids to cholesterol from position sn-2 (or C-2) of phosphatidylcholine catalyzed by the enzyme lecithin cholesterol acyl transferase (LCAT). The enzyme also promotes the transfer of cholesterol from cells to HDL. As cholesterol esters accumulate in the lipoprotein core, cholesterol is removed from its surface thus promoting the flow of cholesterol from cell membranes into HDL. This in turn leads to morphological changes in HDL, which grow and become spherical. Subsequently, cholesterol esters are transferred to the other lipoprotein fractions LDL and VLDL, a reaction catalyzed by cholesteryl ester transfer protein. Another enzyme, acyl-CoA:cholesterol acyltransferase (ACAT) synthesizes cholesterol esters from CoA esters of fatty acids and cholesterol. Cholesterol ester hydrolases liberate cholesterol and free fatty acids when required for membrane and lipoprotein formation, and they also provide cholesterol for hormone synthesis in adrenal cells. [HMDB] CE(20:4(8Z,11Z,14Z,17Z)) is a cholesterol fatty acid ester or simply a cholesterol ester (CE). Cholesterol esters are cholesterol molecules with long-chain fatty acids linked to the hydroxyl group. They are much less polar than free cholesterol and appear to be the preferred form for transport in plasma and for storage. Cholesterol esters do not contribute to membranes but are packed into intracellular lipid particles or lipoprotein particles. Because of the mechanism of synthesis, plasma cholesterol esters tend to contain relatively high proportions of C18 fatty acids. Cholesterol esters are major constituents of the adrenal glands and they also accumulate in the fatty lesions of atherosclerotic plaques. Cholesterol esters are also major constituents of the lipoprotein particles carried in blood (HDL, LDL, VLDL). The cholesterol esters in high-density lipoproteins (HDL) are synthesized largely by transfer of fatty acids to cholesterol from position sn-2 (or C-2) of phosphatidylcholine catalyzed by the enzyme lecithin cholesterol acyl transferase (LCAT). The enzyme also promotes the transfer of cholesterol from cells to HDL. As cholesterol esters accumulate in the lipoprotein core, cholesterol is removed from its surface thus promoting the flow of cholesterol from cell membranes into HDL. This in turn leads to morphological changes in HDL, which grow and become spherical. Subsequently, cholesterol esters are transferred to the other lipoprotein fractions LDL and VLDL, a reaction catalyzed by cholesteryl ester transfer protein. Another enzyme, acyl-CoA:cholesterol acyltransferase (ACAT) synthesizes cholesterol esters from CoA esters of fatty acids and cholesterol. Cholesterol ester hydrolases liberate cholesterol and free fatty acids when required for membrane and lipoprotein formation, and they also provide cholesterol for hormone synthesis in adrenal cells.
DG(18:0/0:0/22:4n6)
DG(18:0/0:0/22:4n6) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(18:0/0:0/22:4n6), in particular, consists of one chain of stearic acid at the C-1 position and one chain of adrenic acid at the C-3 position. The stearic acid moiety is derived from animal fats, coco butter and sesame oil, while the adrenic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(20:0/0:0/20:4n6)
DG(20:0/0:0/20:4n6) 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(20:0/0:0/20:4n6), in particular, consists of one chain of arachidic acid at the C-1 position and one chain of arachidonic acid at the C-3 position. The arachidic acid moiety is derived from peanut oil, while the arachidonic acid moiety is derived from animal fats and eggs. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(20:0/0:0/20:4n3)
DG(20:0/0:0/20:4n3) 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(20:0/0:0/20:4n3), in particular, consists of one chain of arachidic acid at the C-1 position and one chain of eicosatetraenoic acid at the C-3 position. The arachidic acid moiety is derived from peanut oil, while the eicosatetraenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(22:0/0:0/18:4n3)
DG(22:0/0:0/18:4n3) 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(22:0/0:0/18:4n3), in particular, consists of one chain of behenic acid at the C-1 position and one chain of stearidonic acid at the C-3 position. The behenic acid moiety is derived from groundnut oil, while the stearidonic acid moiety is derived from seed oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(20:1n9/0:0/20:3n9)
DG(20:1n9/0:0/20:3n9) 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(20:1n9/0:0/20:3n9), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of mead acid at the C-3 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, while the mead acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(20:1n9/0:0/20:3n6)
DG(20:1n9/0:0/20:3n6) 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(20:1n9/0:0/20:3n6), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of homo-g-linolenic acid at the C-3 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, while the homo-g-linolenic acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(22:1n9/0:0/18:3n6)
DG(22:1n9/0:0/18:3n6) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(22:1n9/0:0/18:3n6), in particular, consists of one chain of erucic acid at the C-1 position and one chain of g-linolenic acid at the C-3 position. The erucic acid moiety is derived from seed oils and avocados, while the g-linolenic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(22:1n9/0:0/18:3n3)
DG(22:1n9/0:0/18:3n3) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(22:1n9/0:0/18:3n3), in particular, consists of one chain of erucic acid at the C-1 position and one chain of a-linolenic acid at the C-3 position. The erucic acid moiety is derived from seed oils and avocados, while the a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(20:2n6/0:0/20:2n6)
DG(20:2n6/0:0/20:2n6) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1 C-2, or C-3 positions. DG(20:2n6/0:0/20:2n6), in particular, consists of two chains of eicosadienoic acid at the C-1 and C-3 positions. The eicosadienoic acid moieties are derived from fish oils and liver. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
SM(d18:1/14:1(9Z))
Sphingomyelin (d18:1/14:1(9Z)) or SM(d18:1/14:1(9Z)) is a type of sphingolipid found in animal cell membranes, especially in the membranous myelin sheath which surrounds some nerve cell axons. It usually consists of phosphorylcholine and ceramide. SM(d18:1/14:1(9Z)) consists of a sphingosine backbone and a myristoleic acid chain. In humans, sphingomyelin is the only membrane phospholipid not derived from glycerol. Like all sphingolipids, SM has a ceramide core (sphingosine bonded to a fatty acid via an amide linkage). In addition, it contains one polar head group, which is either phosphocholine or phosphoethanolamine. The plasma membrane of cells is highly enriched in sphingomyelin and is considered largely to be found in the exoplasmic leaflet of the cell membrane. However, there is some evidence that there may also be a sphingomyelin pool in the inner leaflet of the membrane. Moreover, neutral sphingomyelinase-2, an enzyme that breaks down sphingomyelin into ceramide, has been found to localize exclusively to the inner leaflet further suggesting that there may be sphingomyelin present there. Sphingomyelin can accumulate in a rare hereditary disease called Niemann-Pick Disease, types A and B. Niemann-Pick disease is a genetically-inherited disease caused by a deficiency in the enzyme sphingomyelinase, which causes the accumulation of sphingomyelin in spleen, liver, lungs, bone marrow, and the brain, causing irreversible neurological damage. SMs play a role in signal transduction. Sphingomyelins are synthesized by the transfer of phosphorylcholine from phosphatidylcholine to a ceramide in a reaction catalyzed by sphingomyelin synthase.
SM(d18:2(4E,14Z)/14:0)
Sphingomyelin (d18:2(4E,14Z)/14:0) or SM(d18:2(4E,14Z)/14:0) is a type of sphingolipid found in animal cell membranes, especially in the membranous myelin sheath which surrounds some nerve cell axons. It usually consists of phosphorylcholine and ceramide. SM(d18:2(4E,14Z)/14:0) consists of a sphinga-4E,14Z-dienine backbone and a myristic acid chain. In humans, sphingomyelin is the only membrane phospholipid not derived from glycerol. Like all sphingolipids, SM has a ceramide core (sphingosine bonded to a fatty acid via an amide linkage). In addition, it contains one polar head group, which is either phosphocholine or phosphoethanolamine. The plasma membrane of cells is highly enriched in sphingomyelin and is considered largely to be found in the exoplasmic leaflet of the cell membrane. However, there is some evidence that there may also be a sphingomyelin pool in the inner leaflet of the membrane. Moreover, neutral sphingomyelinase-2, an enzyme that breaks down sphingomyelin into ceramide, has been found to localize exclusively to the inner leaflet further suggesting that there may be sphingomyelin present there. Sphingomyelin can accumulate in a rare hereditary disease called Niemann-Pick Disease, types A and B. Niemann-Pick disease is a genetically-inherited disease caused by a deficiency in the enzyme sphingomyelinase, which causes the accumulation of sphingomyelin in spleen, liver, lungs, bone marrow, and the brain, causing irreversible neurological damage. SMs play a role in signal transduction. Sphingomyelins are synthesized by the transfer of phosphorylcholine from phosphatidylcholine to a ceramide in a reaction catalyzed by sphingomyelin synthase.
Cholesteryl arachidonate
DG(19:0/20:4(6E,8Z,11Z,14Z)+=O(5)/0:0)
DG(19:0/20:4(6E,8Z,11Z,14Z)+=O(5)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(19:0/20:4(6E,8Z,11Z,14Z)+=O(5)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:4(6E,8Z,11Z,14Z)+=O(5)/19:0/0:0)
DG(20:4(6E,8Z,11Z,14Z)+=O(5)/19:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:4(6E,8Z,11Z,14Z)+=O(5)/19:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(19:0/0:0/20:4(6E,8Z,11Z,14Z)+=O(5))
DG(19:0/0:0/20:4(6E,8Z,11Z,14Z)+=O(5)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:4(6E,8Z,11Z,14Z)+=O(5)/0:0/19:0)
DG(20:4(6E,8Z,11Z,14Z)+=O(5)/0:0/19:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(19:0/20:4(5Z,8Z,11Z,13E)+=O(15)/0:0)
DG(19:0/20:4(5Z,8Z,11Z,13E)+=O(15)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(19:0/20:4(5Z,8Z,11Z,13E)+=O(15)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:4(5Z,8Z,11Z,13E)+=O(15)/19:0/0:0)
DG(20:4(5Z,8Z,11Z,13E)+=O(15)/19:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:4(5Z,8Z,11Z,13E)+=O(15)/19:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(19:0/0:0/20:4(5Z,8Z,11Z,13E)+=O(15))
DG(19:0/0:0/20:4(5Z,8Z,11Z,13E)+=O(15)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:4(5Z,8Z,11Z,13E)+=O(15)/0:0/19:0)
DG(20:4(5Z,8Z,11Z,13E)+=O(15)/0:0/19:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(19:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/0:0)
DG(19:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(19:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/19:0/0:0)
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/19:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/19:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(19:0/0:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18R))
DG(19:0/0:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/0:0/19:0)
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/0:0/19:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(19:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/0:0)
DG(19:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(19:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/19:0/0:0)
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/19:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/19:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(19:0/0:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18))
DG(19:0/0:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/0:0/19:0)
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/0:0/19:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(19:0/20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/0:0)
DG(19:0/20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(19:0/20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/19:0/0:0)
DG(20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/19:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/19:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(19:0/0:0/20:5(5Z,8Z,10E,14Z,17Z)-OH(12))
DG(19:0/0:0/20:5(5Z,8Z,10E,14Z,17Z)-OH(12)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/0:0/19:0)
DG(20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/0:0/19:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(19:0/20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/0:0)
DG(19:0/20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(19:0/20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/19:0/0:0)
DG(20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/19:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/19:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(19:0/0:0/20:5(6E,8Z,11Z,14Z,17Z)-OH(5))
DG(19:0/0:0/20:5(6E,8Z,11Z,14Z,17Z)-OH(5)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/0:0/19:0)
DG(20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/0:0/19:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(i-19:0/20:4(6E,8Z,11Z,14Z)+=O(5)/0:0)
DG(i-19:0/20:4(6E,8Z,11Z,14Z)+=O(5)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(i-19:0/20:4(6E,8Z,11Z,14Z)+=O(5)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:4(6E,8Z,11Z,14Z)+=O(5)/i-19:0/0:0)
DG(20:4(6E,8Z,11Z,14Z)+=O(5)/i-19:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:4(6E,8Z,11Z,14Z)+=O(5)/i-19:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-19:0/0:0/20:4(6E,8Z,11Z,14Z)+=O(5))
DG(i-19:0/0:0/20:4(6E,8Z,11Z,14Z)+=O(5)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:4(6E,8Z,11Z,14Z)+=O(5)/0:0/i-19:0)
DG(20:4(6E,8Z,11Z,14Z)+=O(5)/0:0/i-19:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(i-19:0/20:4(5Z,8Z,11Z,13E)+=O(15)/0:0)
DG(i-19:0/20:4(5Z,8Z,11Z,13E)+=O(15)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(i-19:0/20:4(5Z,8Z,11Z,13E)+=O(15)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:4(5Z,8Z,11Z,13E)+=O(15)/i-19:0/0:0)
DG(20:4(5Z,8Z,11Z,13E)+=O(15)/i-19:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:4(5Z,8Z,11Z,13E)+=O(15)/i-19:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-19:0/0:0/20:4(5Z,8Z,11Z,13E)+=O(15))
DG(i-19:0/0:0/20:4(5Z,8Z,11Z,13E)+=O(15)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:4(5Z,8Z,11Z,13E)+=O(15)/0:0/i-19:0)
DG(20:4(5Z,8Z,11Z,13E)+=O(15)/0:0/i-19:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(i-19:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/0:0)
DG(i-19:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(i-19:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/i-19:0/0:0)
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/i-19:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/i-19:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-19:0/0:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18R))
DG(i-19:0/0:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/0:0/i-19:0)
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/0:0/i-19:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(i-19:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/0:0)
DG(i-19:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(i-19:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/i-19:0/0:0)
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/i-19:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/i-19:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-19:0/0:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18))
DG(i-19:0/0:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/0:0/i-19:0)
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/0:0/i-19:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(i-19:0/20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/0:0)
DG(i-19:0/20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(i-19:0/20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/i-19:0/0:0)
DG(20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/i-19:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/i-19:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-19:0/0:0/20:5(5Z,8Z,10E,14Z,17Z)-OH(12))
DG(i-19:0/0:0/20:5(5Z,8Z,10E,14Z,17Z)-OH(12)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/0:0/i-19:0)
DG(20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/0:0/i-19:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(i-19:0/20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/0:0)
DG(i-19:0/20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(i-19:0/20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/i-19:0/0:0)
DG(20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/i-19:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/i-19:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-19:0/0:0/20:5(6E,8Z,11Z,14Z,17Z)-OH(5))
DG(i-19:0/0:0/20:5(6E,8Z,11Z,14Z,17Z)-OH(5)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/0:0/i-19:0)
DG(20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/0:0/i-19:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
CE(20:4)
Cholesteryl arachidonate is an endogenous metabolite.
Crasseride 1
[10,13-dimethyl-17-(6-methylheptan-2-yl)-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] (5E,8E,11E,14E)-icosa-5,8,11,14-tetraenoate
Cholesteryl arachidonate is an endogenous metabolite.
[(E,2S,3R)-3-hydroxy-2-[[(Z)-tetradec-9-enoyl]amino]octadec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(3S,8S,9S,10R,13R,14S,17R)-10,13-dimethyl-17-[(2R)-6-methylheptan-2-yl]-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] (5E,8E,11E,14E)-icosa-5,8,11,14-tetraenoate
Cholesteryl arachidonate is an endogenous metabolite.
(1-hydroxy-3-octadecanoyloxypropan-2-yl) (10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoate
[3-hydroxy-2-[(8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoyl]oxypropyl] icosanoate
[10,13-dimethyl-17-(6-methylheptan-2-yl)-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] (8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoate
[(4E,8E)-2-(heptanoylamino)-3-hydroxypentacosa-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-3-hydroxy-2-(pentanoylamino)heptacosa-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-2-(butanoylamino)-3-hydroxyoctacosa-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-3-hydroxy-2-(nonanoylamino)tricosa-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-2-acetamido-3-hydroxytriaconta-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-3-hydroxy-2-(octanoylamino)tetracosa-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-2-(hexanoylamino)-3-hydroxyhexacosa-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-3-hydroxy-2-[[(Z)-tetracos-13-enoyl]amino]oct-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-3-hydroxy-2-(propanoylamino)nonacosa-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[2-[[(13Z,16Z)-docosa-13,16-dienoyl]amino]-3-hydroxydecyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-2-[[(Z)-docos-13-enoyl]amino]-3-hydroxydec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-2-[[(Z)-henicos-11-enoyl]amino]-3-hydroxyundec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-3-hydroxy-2-[[(Z)-tridec-9-enoyl]amino]nonadec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-3-hydroxy-2-[[(Z)-icos-11-enoyl]amino]dodec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
4-(12-hydroxy-10,13-dimethyl-3-nonadecanoyloxy-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1H-cyclopenta[a]phenanthren-17-yl)pentanoic acid
[3-hydroxy-2-[[(9Z,12Z)-nonadeca-9,12-dienoyl]amino]tridecyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-2-[[(Z)-hexadec-9-enoyl]amino]-3-hydroxyhexadec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[2-[[(9Z,12Z)-heptadeca-9,12-dienoyl]amino]-3-hydroxypentadecyl] 2-(trimethylazaniumyl)ethyl phosphate
[2-[[(11Z,14Z)-henicosa-11,14-dienoyl]amino]-3-hydroxyundecyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-3-hydroxy-2-[[(Z)-nonadec-9-enoyl]amino]tridec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-3-hydroxy-2-(undecanoylamino)henicosa-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-2-(decanoylamino)-3-hydroxydocosa-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[3-hydroxy-2-[[(9Z,12Z)-octadeca-9,12-dienoyl]amino]tetradecyl] 2-(trimethylazaniumyl)ethyl phosphate
[2-[[(9Z,12Z)-hexadeca-9,12-dienoyl]amino]-3-hydroxyhexadecyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-3-hydroxy-2-[[(Z)-octadec-9-enoyl]amino]tetradec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-2-[[(Z)-heptadec-9-enoyl]amino]-3-hydroxypentadec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[3-hydroxy-2-[[(11Z,14Z)-icosa-11,14-dienoyl]amino]dodecyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-3-hydroxy-2-(icosanoylamino)dodeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-3-hydroxy-2-(nonadecanoylamino)trideca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
(1-decanoyloxy-3-hydroxypropan-2-yl) (18Z,21Z,24Z,27Z)-triaconta-18,21,24,27-tetraenoate
[17-(5,6-dimethylheptan-2-yl)-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] (7E,10E,13E,16E)-nonadeca-7,10,13,16-tetraenoate
[1-[(Z)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] (10Z,13Z,16Z)-tetracosa-10,13,16-trienoate
[17-[(E)-5-ethyl-6-methylhept-3-en-2-yl]-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] (11E,13E,15E)-octadeca-11,13,15-trienoate
[1-hydroxy-3-[(Z)-tetradec-9-enoyl]oxypropan-2-yl] (12Z,15Z,18Z)-hexacosa-12,15,18-trienoate
[17-(5-ethyl-6-methylheptan-2-yl)-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] (9Z,11E,13E,15E)-octadeca-9,11,13,15-tetraenoate
(1-dodecanoyloxy-3-hydroxypropan-2-yl) (16Z,19Z,22Z,25Z)-octacosa-16,19,22,25-tetraenoate
[17-[(E)-5,6-dimethylhept-3-en-2-yl]-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] (10E,13E,16E)-nonadeca-10,13,16-trienoate
(2-octanoyloxy-3-tetradecoxypropyl) (6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoate
(2-nonanoyloxy-3-octanoyloxypropyl) (10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoate
[2-octanoyloxy-3-[(Z)-tetradec-9-enoxy]propyl] (9Z,12Z,15Z)-octadeca-9,12,15-trienoate
(3-octoxy-2-tetradecanoyloxypropyl) (6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoate
[1-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoyl]oxy-3-octoxypropan-2-yl] hexadecanoate
[3-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoxy]-2-octanoyloxypropyl] hexadecanoate
[3-[(8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoxy]-2-octanoyloxypropyl] dodecanoate
[1-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]oxy-3-octoxypropan-2-yl] (Z)-hexadec-9-enoate
[3-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoxy]-2-octanoyloxypropyl] (Z)-hexadec-9-enoate
[3-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoxy]-2-octanoyloxypropyl] (Z)-tetradec-9-enoate
[3-octoxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] (9Z,12Z,15Z)-octadeca-9,12,15-trienoate
[2-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-octoxypropyl] (9Z,12Z)-hexadeca-9,12-dienoate
(3-hexadecoxy-2-octanoyloxypropyl) (4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoate
(3-dodecoxy-2-octanoyloxypropyl) (8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoate
[3-[(9Z,12Z)-hexadeca-9,12-dienoxy]-2-octanoyloxypropyl] (9Z,12Z)-hexadeca-9,12-dienoate
(2-decanoyloxy-3-octoxypropyl) (10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoate
(2-dodecanoyloxy-3-octoxypropyl) (8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoate
[3-[(10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoxy]-2-octanoyloxypropyl] decanoate
[3-[(6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoxy]-2-octanoyloxypropyl] tetradecanoate
(3-decoxy-2-octanoyloxypropyl) (10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoate
[3-[(Z)-hexadec-9-enoxy]-2-octanoyloxypropyl] (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate
[3-nonanoyloxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate
[2-decanoyloxy-3-[(8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoxy]propyl] decanoate
(2-decanoyloxy-3-nonanoyloxypropyl) (8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoate
[3-octanoyloxy-2-[(Z)-tridec-9-enoyl]oxypropyl] (9Z,12Z,15Z)-octadeca-9,12,15-trienoate
[2-decanoyloxy-3-[(6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoxy]propyl] dodecanoate
[2-decanoyloxy-3-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoxy]propyl] tetradecanoate
[3-decoxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate
(2-decanoyloxy-3-decoxypropyl) (8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoate
[2-decanoyloxy-3-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoxy]propyl] (Z)-tetradec-9-enoate
(2-decanoyloxy-3-dodecoxypropyl) (6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoate
(2-dodecanoyloxy-3-dodecoxypropyl) (4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoate
(2-dodecanoyloxy-3-nonanoyloxypropyl) (6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoate
[3-octanoyloxy-2-[(Z)-pentadec-9-enoyl]oxypropyl] (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate
(3-decoxy-2-dodecanoyloxypropyl) (6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoate
(3-decoxy-2-tetradecanoyloxypropyl) (4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoate
(3-octanoyloxy-2-tridecanoyloxypropyl) (6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoate
(3-nonanoyloxy-2-tetradecanoyloxypropyl) (4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoate
(2-decanoyloxy-3-tetradecoxypropyl) (4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoate
(3-octanoyloxy-2-pentadecanoyloxypropyl) (4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoate
[2-dodecanoyloxy-3-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoxy]propyl] dodecanoate
[2-decanoyloxy-3-[(Z)-tetradec-9-enoxy]propyl] (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate
(3-octanoyloxy-2-undecanoyloxypropyl) (8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoate
(2-dodecanoyloxy-3-undecanoyloxypropyl) (4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoate
[3-decanoyloxy-2-[(Z)-tridec-9-enoyl]oxypropyl] (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate
(3-decanoyloxy-2-tridecanoyloxypropyl) (4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoate
(3-decanoyloxy-2-undecanoyloxypropyl) (6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoate
[3-hydroxy-2-[[(13Z,16Z)-tetracosa-13,16-dienoyl]amino]octyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-3-hydroxy-2-(tetradecanoylamino)octadeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-3-hydroxy-2-(pentadecanoylamino)heptadeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-2-(heptadecanoylamino)-3-hydroxypentadeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-3-hydroxy-2-(tridecanoylamino)nonadeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-3-hydroxy-2-[[(Z)-pentadec-9-enoyl]amino]heptadec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-2-(dodecanoylamino)-3-hydroxyicosa-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-3-hydroxy-2-[[(Z)-tetradec-9-enoyl]amino]octadec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-3-hydroxy-2-(octadecanoylamino)tetradeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-2-(hexadecanoylamino)-3-hydroxyhexadeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[2-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoyl]oxy-3-hydroxypropyl] tetracosanoate
[1-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-hydroxypropan-2-yl] (13Z,16Z)-tetracosa-13,16-dienoate
[1-hydroxy-3-[(Z)-octadec-9-enoyl]oxypropan-2-yl] (10Z,13Z,16Z)-docosa-10,13,16-trienoate
[3-hydroxy-2-[(11Z,14Z)-icosa-11,14-dienoyl]oxypropyl] (11Z,14Z)-icosa-11,14-dienoate
[3-hydroxy-2-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoyl]oxypropyl] (Z)-docos-13-enoate
[3-hydroxy-2-[(6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoyl]oxypropyl] docosanoate
(1-hydroxy-3-tetradecanoyloxypropan-2-yl) (14Z,17Z,20Z,23Z)-hexacosa-14,17,20,23-tetraenoate
[2-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]oxy-3-hydroxypropyl] (Z)-tetracos-13-enoate
[3-hydroxy-2-[(11Z,14Z,17Z)-icosa-11,14,17-trienoyl]oxypropyl] (Z)-icos-11-enoate
(1-hexadecanoyloxy-3-hydroxypropan-2-yl) (12Z,15Z,18Z,21Z)-tetracosa-12,15,18,21-tetraenoate
[1-hydroxy-3-[(9Z,12Z)-octadeca-9,12-dienoyl]oxypropan-2-yl] (13Z,16Z)-docosa-13,16-dienoate
[1-hydroxy-3-[(9Z,12Z)-nonadeca-9,12-dienoyl]oxypropan-2-yl] (11Z,14Z)-henicosa-11,14-dienoate
[3-[(Z)-dodec-5-enoyl]oxy-2-tridecanoyloxypropyl] (5Z,8Z,11Z)-tetradeca-5,8,11-trienoate
[2-[(6Z,9Z)-dodeca-6,9-dienoyl]oxy-3-[(Z)-dodec-5-enoyl]oxypropyl] (Z)-pentadec-9-enoate
[2-[[(4Z,7Z)-hexadeca-4,7-dienoyl]amino]-3-hydroxyhexadecyl] 2-(trimethylazaniumyl)ethyl phosphate
[3-hydroxy-2-[[(10Z,12Z)-octadeca-10,12-dienoyl]amino]tetradecyl] 2-(trimethylazaniumyl)ethyl phosphate
[3-[(6Z,9Z)-dodeca-6,9-dienoyl]oxy-2-[(Z)-tridec-8-enoyl]oxypropyl] (Z)-tetradec-9-enoate
[(E)-3-hydroxy-2-[[(Z)-octadec-11-enoyl]amino]tetradec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[3-[(Z)-dodec-5-enoyl]oxy-2-[(Z)-tridec-8-enoyl]oxypropyl] (7Z,9Z)-tetradeca-7,9-dienoate
[3-[(3Z,6Z,9Z)-dodeca-3,6,9-trienoyl]oxy-2-tridecanoyloxypropyl] (Z)-tetradec-9-enoate
[2-[(6Z,9Z)-dodeca-6,9-dienoyl]oxy-3-dodecanoyloxypropyl] (9Z,12Z)-pentadeca-9,12-dienoate
[(E)-2-[[(Z)-dodec-5-enoyl]amino]-3-hydroxyicos-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[3-dodecanoyloxy-2-[(Z)-tridec-8-enoyl]oxypropyl] (5Z,8Z,11Z)-tetradeca-5,8,11-trienoate
[(E)-2-[[(Z)-hexadec-7-enoyl]amino]-3-hydroxyhexadec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[3-[(6Z,9Z)-dodeca-6,9-dienoyl]oxy-2-tridecanoyloxypropyl] (7Z,9Z)-tetradeca-7,9-dienoate
2,3-bis[[(Z)-dodec-5-enoyl]oxy]propyl (9Z,12Z)-pentadeca-9,12-dienoate
[2-[(3Z,6Z,9Z)-dodeca-3,6,9-trienoyl]oxy-3-[(Z)-dodec-5-enoyl]oxypropyl] pentadecanoate
[(E)-3-hydroxy-2-[[(Z)-tridec-8-enoyl]amino]nonadec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
2,3-bis[[(6Z,9Z)-dodeca-6,9-dienoyl]oxy]propyl pentadecanoate
[3-dodecanoyloxy-2-[(Z)-dodec-5-enoyl]oxypropyl] (6Z,9Z,12Z)-pentadeca-6,9,12-trienoate
[3-dodecanoyloxy-2-[(3Z,6Z,9Z)-dodeca-3,6,9-trienoyl]oxypropyl] (Z)-pentadec-9-enoate
[3-[(3Z,6Z,9Z)-dodeca-3,6,9-trienoyl]oxy-2-[(Z)-tridec-8-enoyl]oxypropyl] tetradecanoate
(1-hydroxy-3-octanoyloxypropan-2-yl) (20Z,23Z,26Z,29Z)-dotriaconta-20,23,26,29-tetraenoate
[(E,2S,3R)-2-[[(E)-heptadec-9-enoyl]amino]-3-hydroxypentadec-8-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S,3R,4E,8E)-3-hydroxy-2-(tetradecanoylamino)octadeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S,3R,4E,6E)-3-hydroxy-2-(octadecanoylamino)tetradeca-4,6-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S,3R,4E,8E)-3-hydroxy-2-(pentadecanoylamino)heptadeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[1-[(4E,7E)-hexadeca-4,7-dienoyl]oxy-3-hydroxypropan-2-yl] (18E,21E)-tetracosa-18,21-dienoate
[(2S)-1-hydroxy-3-[(9E,12E,15E)-octadeca-9,12,15-trienoyl]oxypropan-2-yl] (E)-docos-13-enoate
[1-[(7E,9E,11E,13E)-hexadeca-7,9,11,13-tetraenoyl]oxy-3-hydroxypropan-2-yl] tetracosanoate
[(2S)-1-hydroxy-3-[(6E,9E,12E,15E)-octadeca-6,9,12,15-tetraenoyl]oxypropan-2-yl] docosanoate
[(2S)-3-hydroxy-2-[(8E,11E,14E)-icosa-8,11,14-trienoyl]oxypropyl] (E)-icos-11-enoate
[(2S,3R,4E,6E)-2-(heptadecanoylamino)-3-hydroxypentadeca-4,6-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S)-3-hydroxy-2-[(9E,12E)-octadeca-9,12-dienoyl]oxypropyl] (13E,16E)-docosa-13,16-dienoate
[(2S)-3-hydroxy-2-octadecanoyloxypropyl] (7E,10E,13E,16E)-docosa-7,10,13,16-tetraenoate
[(2S,3R,4E,8E)-2-(heptadecanoylamino)-3-hydroxypentadeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[1-[(9E,11E,13E)-hexadeca-9,11,13-trienoyl]oxy-3-hydroxypropan-2-yl] (E)-tetracos-11-enoate
[(2S,3R,4E,8E)-3-hydroxy-2-(tridecanoylamino)nonadeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E,2S,3R)-2-[[(E)-hexadec-9-enoyl]amino]-3-hydroxyhexadec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S)-1-hydroxy-3-[(5E,8E,11E,14E)-icosa-5,8,11,14-tetraenoyl]oxypropan-2-yl] icosanoate
[(2S)-3-hydroxy-2-[(11E,14E)-icosa-11,14-dienoyl]oxypropyl] (11E,14E)-icosa-11,14-dienoate
[(2S)-1-hexadecanoyloxy-3-hydroxypropan-2-yl] (5E,8E,11E,14E)-tetracosa-5,8,11,14-tetraenoate
[(2S)-3-hydroxy-2-[(9E,12E,15E)-octadeca-9,12,15-trienoyl]oxypropyl] (E)-docos-13-enoate
[(E,2S,3R)-2-[[(E)-hexadec-9-enoyl]amino]-3-hydroxyhexadec-8-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S)-3-hydroxy-2-[(5E,8E,11E,14E)-icosa-5,8,11,14-tetraenoyl]oxypropyl] icosanoate
[(2S,3R,4E,14E)-3-hydroxy-2-(tetradecanoylamino)octadeca-4,14-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S,3R,4E,8E)-2-(dodecanoylamino)-3-hydroxyicosa-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2R,3S,4E,8E)-2-(decanoylamino)-3-hydroxydocosa-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S,3R)-3-hydroxy-2-[[(9E,12E)-octadeca-9,12-dienoyl]amino]tetradecyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S)-1-hydroxy-3-[(8E,11E,14E)-icosa-8,11,14-trienoyl]oxypropan-2-yl] (E)-icos-11-enoate
[(E,2S,3R)-3-hydroxy-2-[[(E)-octadec-9-enoyl]amino]tetradec-8-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S)-3-hydroxy-2-[(6E,9E,12E,15E)-octadeca-6,9,12,15-tetraenoyl]oxypropyl] docosanoate
[(2S,3R,4E,8E)-3-hydroxy-2-(octadecanoylamino)tetradeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S,3R,4E,6E)-2-(hexadecanoylamino)-3-hydroxyhexadeca-4,6-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E,2S,3R)-3-hydroxy-2-[[(E)-octadec-9-enoyl]amino]tetradec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S)-2-hexadecanoyloxy-3-hydroxypropyl] (5E,8E,11E,14E)-tetracosa-5,8,11,14-tetraenoate
[(2S)-1-hydroxy-3-octadecanoyloxypropan-2-yl] (7E,10E,13E,16E)-docosa-7,10,13,16-tetraenoate
[(E,2S,3R)-2-[[(E)-heptadec-9-enoyl]amino]-3-hydroxypentadec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S,3R,4E,8E)-2-(hexadecanoylamino)-3-hydroxyhexadeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S)-1-hydroxy-3-[(9E,12E)-octadeca-9,12-dienoyl]oxypropan-2-yl] (13E,16E)-docosa-13,16-dienoate
2-[Carboxy-(3-decanoyloxy-2-octadecanoyloxypropoxy)methoxy]ethyl-trimethylazanium
2-[Carboxy-(2-pentadecanoyloxy-3-tridecanoyloxypropoxy)methoxy]ethyl-trimethylazanium
2-[Carboxy-(2-icosanoyloxy-3-octanoyloxypropoxy)methoxy]ethyl-trimethylazanium
2-[Carboxy-(2-heptadecanoyloxy-3-undecanoyloxypropoxy)methoxy]ethyl-trimethylazanium
2-[Carboxy-[2,3-di(tetradecanoyloxy)propoxy]methoxy]ethyl-trimethylazanium
2-[Carboxy-(3-dodecanoyloxy-2-hexadecanoyloxypropoxy)methoxy]ethyl-trimethylazanium
2-[Carboxy-(2-nonadecanoyloxy-3-nonanoyloxypropoxy)methoxy]ethyl-trimethylazanium
2-[Carboxy-(2-hydroxy-3-nonacosanoyloxypropoxy)methoxy]ethyl-trimethylazanium
C39H78NO7+ (672.5777977999999)
Cholesteryl arachidonate
A cholesterol ester obtained by the formal condensation of the hydroxy group in cholesterol with the carboxy group of arachidonic acid. Cholesteryl arachidonate is an endogenous metabolite.
1-icosanoyl-2-arachidonoyl-sn-glycerol
A 1,2-diacyl-sn-glycerol in which the acyl groups at positions 1 and 2 are specified as icosanoyl (arachidoyl) and arachidonoyl respectively.
1-stearoyl-2-(7Z,10Z,13Z,16Z-docosatetraenoyl)-sn-glycerol
A 1,2-diacyl-sn-glycerol in which the acyl groups at positions 1 and 2 are specified as stearoyl and 7Z,10Z,13Z,16Z-docosatetraenoyl respectively.
N-(tetradecanoyl)-4E,14Z-sphingadienine-1-phosphocholine
N-(heneicosanoyl)-[(4E,6E)-tetradecasphingadienine]-1-phosphoethanolamine
A ceramide phosphoethanolamine (35:2) in which the specified spingoid base and acyl group specified are (4E,6E)-tetradecasphingadienine and heneicosanoyl respectively.
diacylglycerol 40:4
A diglyceride in which the two acyl groups contain a total of 40 carbons and 4 double bonds.
N-tetradecenoylsphingosine-1-phosphocholine
A sphingomyelin d18:1 in which the acyl group specified is tetradecenoyl.
cholesteryl icosatetraenoate
A cholesterol ester in which the acyl group contains 20 carbons and 4 double bonds.
ceramide phosphoethanolamine (35:2)
A ceramide phosphoethanolamine in which the sphingoid base and acyl group contains a total of 35 carbon atoms and 2 double bonds.
diacylglycerol (18:0/22:4/0:0)
A 1,2-diglyceride in which the fatty acyl groups at positions 1 and 2 are specified as C18:0 and C22:4 respectively.
1-icosanoyl-2-[(5Z,8Z,11Z,14Z)-icosatetraenoyl]-sn-glycerol
A diacylglycerol 40:4 in which the acyl groups at positions 1 and 2 are icosanoyl and (5Z,8Z,11Z,14Z)-icosatetraenoyl respectively.
ChE(20:4)
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ZyE(20:3)
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TG(40:4)
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StE(18:3)
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TG(39:4)
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WE(47:9)
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