Exact Mass: 676.6369264
Exact Mass Matches: 676.6369264
Found 262 metabolites which its exact mass value is equals to given mass value 676.6369264,
within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error
0.01 dalton.
CE(20:2(6Z,9Z))
Lactosylceramide (d18:1/16:0) is a lactosylceramide or LacCer. Lactosylceramides are the most important and abundant of the diosylceramides. Lactosylceramides (LacCer) were originally called cytolipin H. It is found in small amounts only in most animal tissues, but it has a number of significant biological functions and it is of great importance as the biosynthetic precursor of most of the neutral oligoglycosylceramides, sulfatides and gangliosides. In animal tissues, biosynthesis of lactosylceramide involves addition of the second monosaccharides unit (galactose) as its nucleotide derivative to monoglucosylceramide, catalysed by a specific beta-1,4-galactosyltransferase on the lumenal side of the Golgi apparatus. The glucosylceramide precursor must first cross from the cytosolic side of the membrane, possibly via the action of a flippase. The lactosylceramide produced can be further glycosylated or transferred to the plasma membrane. Lactosylceramide may assist in stabilizing the plasma membrane and activating receptor molecules in the special micro-domains or rafts, as with the cerebrosides. It may also have its own specialized function in the immunological system in that it is known to bind to specific bacteria. In addition, it is believed that a number of pro-inflammatory factors activate lactosylceramide synthase to generate lactosylceramide, which in turn activates "oxygen-sensitive" signalling pathways that affect such cellular processes as proliferation, adhesion, migration and angiogenesis. Dysfunctions in these pathways can affect several diseases of the cardiovascular system, cancer and inflammatory states, so lactosylceramide metabolism is a potential target for new therapeutic treatments. beta-D-Galactosyl-1,4-beta-D-glucosylceramide is the second to last step in the synthesis of N-Acylsphingosine and is converted Cholesteryl eicosadienoic acid is a cholesteryl ester. A cholesteryl ester is an ester of cholesterol. Fatty acid esters of cholesterol constitute about two-thirds of the cholesterol in the plasma. Cholesterol is a sterol (a combination steroid and alcohol) and a lipid found in the cell membranes of all body tissues, and transported in the blood plasma of all animals. The accumulation of cholesterol esters in the arterial intima (the innermost layer of an artery, in direct contact with the flowing blood) is a characteristic feature of atherosclerosis. Atherosclerosis is a disease affecting arterial blood vessels. It is a chronic inflammatory response in the walls of arteries, in large part to the deposition of lipoproteins (plasma proteins that carry cholesterol and triglycerides). Cholesteryl eicosadienoic acid has been found in triglycerides-rich cells such as monocyte-derived macrophages. (PMID: 9162758).
DG(16:1(9Z)/24:1(15Z)/0:0)
DG(16:1(9Z)/24:1(15Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(16:1(9Z)/24:1(15Z)/0:0), in particular, consists of one chain of palmitoleic acid at the C-1 position and one chain of nervonic acid at the C-2 position. The palmitoleic acid moiety is derived from animal fats and vegetable oils, while the nervonic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(18:0/22:2(13Z,16Z)/0:0)
DG(18:0/22:2(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(18:0/22:2(13Z,16Z)/0:0), in particular, consists of one chain of stearic acid at the C-1 position and one chain of docosadienoic acid at the C-2 position. The stearic acid moiety is derived from animal fats, coco butter and sesame oil, while the docosadienoic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(18:0/22:2(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(18:0/22:2(13Z,16Z)/0:0), in particular, consists of one chain of stearic acid at the C-1 position and one chain of docosadienoic acid at the C-2 position. The stearic acid moiety is derived from animal fats, coco butter and sesame oil, while the docosadienoic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(18:1(11Z)/22:1(13Z)/0:0)
DG(18:1(11Z)/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(18:1(11Z)/22:1(13Z)/0:0), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of erucic acid at the C-2 position. The vaccenic acid moiety is derived from butter fat and animal fat, 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(18:1(11Z)/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(18:1(11Z)/22:1(13Z)/0:0), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of erucic acid at the C-2 position. The vaccenic acid moiety is derived from butter fat and animal fat, 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(18:1(9Z)/22:1(13Z)/0:0)
DG(18:1(9Z)/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(18:1(9Z)/22:1(13Z)/0:0), in particular, consists of one chain of oleic acid at the C-1 position and one chain of erucic acid at the C-2 position. The oleic acid moiety is derived from vegetable oils, especially olive and canola 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(18:1(9Z)/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(18:1(9Z)/22:1(13Z)/0:0), in particular, consists of one chain of oleic acid at the C-1 position and one chain of erucic acid at the C-2 position. The oleic acid moiety is derived from vegetable oils, especially olive and canola 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.
DG(18:2(9Z,12Z)/22:0/0:0)
DG(18:2(9Z,12Z)/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(18:2(9Z,12Z)/22:0/0:0), in particular, consists of one chain of linoleic acid at the C-1 position and one chain of behenic acid at the C-2 position. The linoleic 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(18:2(9Z,12Z)/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(18:2(9Z,12Z)/22:0/0:0), in particular, consists of one chain of linoleic acid at the C-1 position and one chain of behenic acid at the C-2 position. The linoleic 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(20:0/20:2(11Z,14Z)/0:0)
DG(20:0/20:2(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(20:0/20:2(11Z,14Z)/0:0), in particular, consists of one chain of arachidic acid at the C-1 position and one chain of eicosadienoic acid at the C-2 position. The arachidic acid moiety is derived from peanut oil, while the eicosadienoic acid moiety is derived from fish oils and liver. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(20:1(11Z)/20:1(11Z)/0:0)
DG(20:1(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(20:1(11Z)/20:1(11Z)/0:0), in particular, consists of two chains of eicosenoic acid at the C-1 and C-2 positions. The eicosenoic acid moieties are 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(20:1(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(20:1(11Z)/20:1(11Z)/0:0), in particular, consists of two chains of eicosenoic acid at the C-1 and C-2 positions. The eicosenoic acid moieties are 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(20:2(11Z,14Z)/20:0/0:0)
DG(20:2(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(20:2(11Z,14Z)/20:0/0:0), in particular, consists of one chain of eicosadienoic acid at the C-1 position and one chain of arachidic acid at the C-2 position. The eicosadienoic acid moiety is derived from fish oils and liver, 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(22:0/18:2(9Z,12Z)/0:0)
DG(22:0/18:2(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(22:0/18:2(9Z,12Z)/0:0), in particular, consists of one chain of behenic acid at the C-1 position and one chain of linoleic acid at the C-2 position. The behenic acid moiety is derived from groundnut oil, 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(22:1(13Z)/18:1(11Z)/0:0)
DG(22:1(13Z)/18:1(11Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(22:1(13Z)/18:1(11Z)/0:0), in particular, consists of one chain of erucic acid at the C-1 position and one chain of vaccenic acid at the C-2 position. The erucic acid moiety is derived from seed oils and avocados, while the vaccenic acid moiety is derived from butter fat and animal fat. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(22:1(13Z)/18:1(11Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(22:1(13Z)/18:1(11Z)/0:0), in particular, consists of one chain of erucic acid at the C-1 position and one chain of vaccenic acid at the C-2 position. The erucic acid moiety is derived from seed oils and avocados, while the vaccenic acid moiety is derived from butter fat and animal fat. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(22:1(13Z)/18:1(9Z)/0:0)
DG(22:1(13Z)/18:1(9Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(22:1(13Z)/18:1(9Z)/0:0), in particular, consists of one chain of erucic acid at the C-1 position and one chain of oleic acid at the C-2 position. The erucic acid moiety is derived from seed oils and avocados, while the oleic acid moiety is derived from vegetable oils, especially olive and canola oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(22:1(13Z)/18:1(9Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(22:1(13Z)/18:1(9Z)/0:0), in particular, consists of one chain of erucic acid at the C-1 position and one chain of oleic acid at the C-2 position. The erucic acid moiety is derived from seed oils and avocados, while the oleic acid moiety is derived from vegetable oils, especially olive and canola oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(22:2(13Z,16Z)/18:0/0:0)
DG(22:2(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(22:2(13Z,16Z)/18:0/0:0), in particular, consists of one chain of docosadienoic acid at the C-1 position and one chain of stearic acid at the C-2 position. The docosadienoic 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.
DG(24:1(15Z)/16:1(9Z)/0:0)
DG(24:1(15Z)/16:1(9Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(24:1(15Z)/16:1(9Z)/0:0), in particular, consists of one chain of nervonic acid at the C-1 position and one chain of palmitoleic acid at the C-2 position. The nervonic acid moiety is derived from fish oils, while the palmitoleic acid moiety is derived from animal fats and vegetable oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(18:0/0:0/22:2n6)
DG(18:0/0:0/22:2n6) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(18:0/0:0/22:2n6), in particular, consists of one chain of stearic acid at the C-1 position and one chain of docosadienoic acid at the C-3 position. The stearic acid moiety is derived from animal fats, coco butter and sesame oil, while the docosadienoic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(20:0/0:0/20:2n6)
DG(20:0/0:0/20:2n6) 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(20:0/0:0/20:2n6), in particular, consists of one chain of arachidic acid at the C-1 position and one chain of eicosadienoic acid at the C-3 position. The arachidic acid moiety is derived from peanut oil, while the eicosadienoic acid moiety is derived from fish oils and liver. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(16:1n7/0:0/24:1n9)
DG(16:1n7/0:0/24:1n9) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(16:1n7/0:0/24:1n9), in particular, consists of one chain of palmitoleic acid at the C-1 position and one chain of nervonic acid at the C-3 position. The palmitoleic acid moiety is derived from animal fats and vegetable oils, while the nervonic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(18:1n7/0:0/22:1n9)
DG(18:1n7/0:0/22:1n9) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(18:1n7/0:0/22:1n9), in particular, consists of one chain of vaccenic acid at the C-1 position and one chain of erucic acid at the C-3 position. The vaccenic acid moiety is derived from butter fat and animal fat, while the erucic acid moiety is derived from seed oils and avocados. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(18:1n9/0:0/22:1n9)
DG(18:1n9/0:0/22:1n9) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(18:1n9/0:0/22:1n9), in particular, consists of one chain of oleic acid at the C-1 position and one chain of erucic acid at the C-3 position. The oleic acid moiety is derived from vegetable oils, especially olive and canola 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-3 position.
DG(20:1n9/0:0/20:1n9)
DG(20:1n9/0:0/20:1n9) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1 C-2, or C-3 positions. DG(20:1n9/0:0/20:1n9), in particular, consists of two chains of eicosenoic acid at the C-1 and C-3 positions. The eicosenoic acid moieties are derived from vegetable oils and cod oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
cholest-5-en-3beta-yl (11Z,14Z-eicosadienoate)
cholest-5-en-3beta-yl (11Z,14Z-eicosadienoate) is classified as a member of the Cholesteryl esters. Cholesteryl esters are compounds containing an esterified cholestane moiety. cholest-5-en-3beta-yl (11Z,14Z-eicosadienoate) is considered to be practically insoluble (in water) and basic. cholest-5-en-3beta-yl (11Z,14Z-eicosadienoate) is a sterol lipid molecule
Ceragenin CSA-13
beta-sitosterol linoleate|beta-sitosteryl linoleate
(24S)-24-Ethyl-5,22,25-cholestatrien-3beta-yl-stearat
(11Z,11Z)-11-eicosenoic acid, 2-hydroxy-1,3-propanediyl ester
[1-hydroxy-3-[(Z)-octadec-9-enoyl]oxypropan-2-yl] (Z)-docos-13-enoate
[3-hydroxy-2-[(Z)-icos-11-enoyl]oxypropyl] (Z)-icos-11-enoate
[1-[(11Z,14Z)-henicosa-11,14-dienoxy]-3-hydroxypropan-2-yl] icosanoate
[1-hydroxy-3-[(9Z,12Z)-octadeca-9,12-dienoxy]propan-2-yl] tricosanoate
[1-hydroxy-3-[(Z)-octacos-17-enoxy]propan-2-yl] (Z)-tridec-9-enoate
[1-[(Z)-henicos-11-enoxy]-3-hydroxypropan-2-yl] (Z)-icos-11-enoate
[1-hydroxy-3-[(Z)-tridec-9-enoxy]propan-2-yl] (Z)-octacos-17-enoate
(1-hydroxy-3-icosoxypropan-2-yl) (11Z,14Z)-henicosa-11,14-dienoate
[1-[(13Z,16Z)-docosa-13,16-dienoxy]-3-hydroxypropan-2-yl] nonadecanoate
[1-[(9Z,12Z)-heptadeca-9,12-dienoxy]-3-hydroxypropan-2-yl] tetracosanoate
(1-henicosoxy-3-hydroxypropan-2-yl) (11Z,14Z)-icosa-11,14-dienoate
[1-hydroxy-3-[(9Z,12Z)-nonadeca-9,12-dienoxy]propan-2-yl] docosanoate
[1-[(9Z,12Z)-hexadeca-9,12-dienoxy]-3-hydroxypropan-2-yl] pentacosanoate
(1-heptadecoxy-3-hydroxypropan-2-yl) (13Z,16Z)-tetracosa-13,16-dienoate
(1-hydroxy-3-tridecoxypropan-2-yl) (17Z,20Z)-octacosa-17,20-dienoate
[1-hydroxy-3-[(Z)-icos-11-enoxy]propan-2-yl] (Z)-henicos-11-enoate
(1-hydroxy-3-pentadecoxypropan-2-yl) (15Z,18Z)-hexacosa-15,18-dienoate
[1-[(Z)-docos-13-enoxy]-3-hydroxypropan-2-yl] (Z)-nonadec-9-enoate
[1-[(Z)-hexacos-15-enoxy]-3-hydroxypropan-2-yl] (Z)-pentadec-9-enoate
(1-hydroxy-3-tricosoxypropan-2-yl) (9Z,12Z)-octadeca-9,12-dienoate
[1-hydroxy-3-[(Z)-nonadec-9-enoxy]propan-2-yl] (Z)-docos-13-enoate
[1-hydroxy-3-[(11Z,14Z)-icosa-11,14-dienoxy]propan-2-yl] henicosanoate
(1-hydroxy-3-pentacosoxypropan-2-yl) (9Z,12Z)-hexadeca-9,12-dienoate
[1-[(15Z,18Z)-hexacosa-15,18-dienoxy]-3-hydroxypropan-2-yl] pentadecanoate
[1-hydroxy-3-[(Z)-pentadec-9-enoxy]propan-2-yl] (Z)-hexacos-15-enoate
[1-hydroxy-3-[(13Z,16Z)-tetracosa-13,16-dienoxy]propan-2-yl] heptadecanoate
[1-hydroxy-3-[(17Z,20Z)-octacosa-17,20-dienoxy]propan-2-yl] tridecanoate
(1-hydroxy-3-nonadecoxypropan-2-yl) (13Z,16Z)-docosa-13,16-dienoate
[1-[(Z)-heptadec-9-enoxy]-3-hydroxypropan-2-yl] (Z)-tetracos-13-enoate
(1-docosoxy-3-hydroxypropan-2-yl) (9Z,12Z)-nonadeca-9,12-dienoate
(1-hydroxy-3-tetracosoxypropan-2-yl) (9Z,12Z)-heptadeca-9,12-dienoate
[1-hydroxy-3-[(Z)-tetracos-13-enoxy]propan-2-yl] (Z)-heptadec-9-enoate
(1-dodecanoyloxy-3-hydroxypropan-2-yl) (17Z,20Z)-octacosa-17,20-dienoate
[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] (10E,12E)-octadeca-10,12-dienoate
(1-decanoyloxy-3-hydroxypropan-2-yl) (19Z,22Z)-triaconta-19,22-dienoate
[17-[(E)-5-ethyl-6-methylhept-3-en-2-yl]-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] (Z)-octadec-11-enoate
[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] (E)-nonadec-9-enoate
[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,9E)-nonadeca-7,9-dienoate
[3-[(Z)-hexadec-9-enoxy]-2-octanoyloxypropyl] (Z)-hexadec-9-enoate
(3-octoxy-2-tetradecanoyloxypropyl) (9Z,12Z)-octadeca-9,12-dienoate
(2-octanoyloxy-3-tetradecoxypropyl) (9Z,12Z)-octadeca-9,12-dienoate
[2-octanoyloxy-3-[(Z)-tetradec-9-enoxy]propyl] (Z)-octadec-9-enoate
(3-dodecoxy-2-octanoyloxypropyl) (11Z,14Z)-icosa-11,14-dienoate
(3-hexadecoxy-2-octanoyloxypropyl) (9Z,12Z)-hexadeca-9,12-dienoate
(2-dodecanoyloxy-3-octoxypropyl) (11Z,14Z)-icosa-11,14-dienoate
(2-decanoyloxy-3-octoxypropyl) (13Z,16Z)-docosa-13,16-dienoate
[3-[(Z)-octadec-9-enoxy]-2-octanoyloxypropyl] (Z)-tetradec-9-enoate
[3-octoxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] (Z)-octadec-9-enoate
[3-[(9Z,12Z)-octadeca-9,12-dienoxy]-2-octanoyloxypropyl] tetradecanoate
[3-[(13Z,16Z)-docosa-13,16-dienoxy]-2-octanoyloxypropyl] decanoate
[1-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-octoxypropan-2-yl] hexadecanoate
[3-[(9Z,12Z)-hexadeca-9,12-dienoxy]-2-octanoyloxypropyl] hexadecanoate
(3-decoxy-2-octanoyloxypropyl) (13Z,16Z)-docosa-13,16-dienoate
[2-[(Z)-hexadec-9-enoyl]oxy-3-octoxypropyl] (Z)-hexadec-9-enoate
[3-[(11Z,14Z)-icosa-11,14-dienoxy]-2-octanoyloxypropyl] dodecanoate
(3-decoxy-2-tetradecanoyloxypropyl) (9Z,12Z)-hexadeca-9,12-dienoate
[2-decanoyloxy-3-[(Z)-hexadec-9-enoxy]propyl] (Z)-tetradec-9-enoate
[2-decanoyloxy-3-[(9Z,12Z)-hexadeca-9,12-dienoxy]propyl] tetradecanoate
[2-decanoyloxy-3-[(11Z,14Z)-icosa-11,14-dienoxy]propyl] decanoate
[3-decoxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] (Z)-hexadec-9-enoate
[2-decanoyloxy-3-[(Z)-tetradec-9-enoxy]propyl] (Z)-hexadec-9-enoate
(2-decanoyloxy-3-tetradecoxypropyl) (9Z,12Z)-hexadeca-9,12-dienoate
[2-dodecanoyloxy-3-[(Z)-tetradec-9-enoxy]propyl] (Z)-tetradec-9-enoate
(2-dodecanoyloxy-3-dodecoxypropyl) (9Z,12Z)-hexadeca-9,12-dienoate
(2-decanoyloxy-3-decoxypropyl) (11Z,14Z)-icosa-11,14-dienoate
(2-decanoyloxy-3-dodecoxypropyl) (9Z,12Z)-octadeca-9,12-dienoate
(3-decoxy-2-dodecanoyloxypropyl) (9Z,12Z)-octadeca-9,12-dienoate
[2-decanoyloxy-3-[(9Z,12Z)-octadeca-9,12-dienoxy]propyl] dodecanoate
[3-dodecoxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] (Z)-tetradec-9-enoate
[2-dodecanoyloxy-3-[(9Z,12Z)-hexadeca-9,12-dienoxy]propyl] dodecanoate
[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] (11Z,14Z)-icosa-11,14-dienoate
[2-[(9Z,12Z)-heptadeca-9,12-dienoyl]oxy-3-hydroxypropyl] tricosanoate
[1-hydroxy-3-[(Z)-nonadec-9-enoyl]oxypropan-2-yl] (Z)-henicos-11-enoate
(1-hydroxy-3-octadecanoyloxypropan-2-yl) (13Z,16Z)-docosa-13,16-dienoate
[2-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-hydroxypropyl] tetracosanoate
(1-hydroxy-3-nonadecanoyloxypropan-2-yl) (11Z,14Z)-henicosa-11,14-dienoate
[1-hydroxy-3-[(Z)-tetradec-9-enoyl]oxypropan-2-yl] (Z)-hexacos-15-enoate
[3-hydroxy-2-[(11Z,14Z)-icosa-11,14-dienoyl]oxypropyl] icosanoate
[1-[(Z)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] (Z)-tetracos-13-enoate
[3-hydroxy-2-[(9Z,12Z)-nonadeca-9,12-dienoyl]oxypropyl] henicosanoate
(1-hexadecanoyloxy-3-hydroxypropan-2-yl) (13Z,16Z)-tetracosa-13,16-dienoate
[3-hydroxy-2-[(9Z,12Z)-octadeca-9,12-dienoyl]oxypropyl] docosanoate
(1-hydroxy-3-tetradecanoyloxypropan-2-yl) (15Z,18Z)-hexacosa-15,18-dienoate
(1-hydroxy-3-octanoyloxypropan-2-yl) (21Z,24Z)-dotriaconta-21,24-dienoate
[(2S)-2-[(9E,12E)-heptadeca-9,12-dienoyl]oxy-3-hydroxypropyl] tricosanoate
[(2S)-3-hydroxy-2-[(E)-octadec-11-enoyl]oxypropyl] (E)-docos-13-enoate
[(2S)-1-hydroxy-3-octadecanoyloxypropan-2-yl] (13E,16E)-docosa-13,16-dienoate
[(2S)-3-hydroxy-2-tetradecanoyloxypropyl] (5E,9E)-hexacosa-5,9-dienoate
[(2S)-3-hydroxy-2-octadecanoyloxypropyl] (13E,16E)-docosa-13,16-dienoate
[(2S)-3-hydroxy-2-[(E)-tetradec-9-enoyl]oxypropyl] (E)-hexacos-5-enoate
[(2S)-1-hydroxy-3-[(9E,12E)-octadeca-9,12-dienoyl]oxypropan-2-yl] docosanoate
[(2S)-3-hydroxy-2-[(11E,14E)-icosa-11,14-dienoyl]oxypropyl] icosanoate
[(2S)-1-[(E)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] (E)-tetracos-15-enoate
[(2S)-1-hydroxy-3-tetradecanoyloxypropan-2-yl] (5E,9E)-hexacosa-5,9-dienoate
[1-[(4E,7E)-hexadeca-4,7-dienoyl]oxy-3-hydroxypropan-2-yl] tetracosanoate
[(2S)-1-hydroxy-3-[(E)-octadec-11-enoyl]oxypropan-2-yl] (E)-docos-13-enoate
[(2S)-3-hydroxy-2-[(E)-icos-11-enoyl]oxypropyl] (E)-icos-11-enoate
[(2S)-1-hydroxy-3-[(11E,14E)-icosa-11,14-dienoyl]oxypropan-2-yl] icosanoate
[(2S)-1-[(9E,12E)-heptadeca-9,12-dienoyl]oxy-3-hydroxypropan-2-yl] tricosanoate
[(2S)-3-hydroxy-2-[(9E,12E)-octadeca-9,12-dienoyl]oxypropyl] docosanoate
[(2S)-1-hydroxy-3-[(E)-tetradec-9-enoyl]oxypropan-2-yl] (E)-hexacos-5-enoate
[(2S)-2-[(E)-hexadec-9-enoyl]oxy-3-hydroxypropyl] (E)-tetracos-15-enoate
SiE(18:2)
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ChE(20:2)
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ZyE(20:1)
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