Exact Mass: 696.5652226

Exact Mass Matches: 696.5652226

Found 147 metabolites which its exact mass value is equals to given mass value 696.5652226, within given mass tolerance error 0.01 dalton. Try search metabolite list with more accurate mass tolerance error 0.001 dalton.

DG(20:0/22:6(4Z,7Z,10Z,13Z,16Z,19Z)/0:0)

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

C45H76O5 (696.5692445999999)


DG(20:0/22:6(4Z,7Z,10Z,13Z,16Z,19Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:0/22:6(4Z,7Z,10Z,13Z,16Z,19Z)/0:0), in particular, consists of one chain of arachidic acid at the C-1 position and one chain of docosahexaenoic acid at the C-2 position. The arachidic acid moiety is derived from peanut oil, while the docosahexaenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(20:0/22:6(4Z,7Z,10Z,13Z,16Z,19Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:0/22:6(4Z,7Z,10Z,13Z,16Z,19Z)/0:0), in particular, consists of one chain of arachidic acid at the C-1 position and one chain of docosahexaenoic acid at the C-2 position. The arachidic acid moiety is derived from peanut oil, while the docosahexaenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.

   

DG(20:1(11Z)/22:5(4Z,7Z,10Z,13Z,16Z)/0:0)

(2S)-1-hydroxy-3-[(11Z)-icos-11-enoyloxy]propan-2-yl (4Z,7Z,10Z,13Z,16Z)-docosa-4,7,10,13,16-pentaenoate

C45H76O5 (696.5692445999999)


DG(20:1(11Z)/22:5(4Z,7Z,10Z,13Z,16Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:1(11Z)/22:5(4Z,7Z,10Z,13Z,16Z)/0:0), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of docosapentaenoic acid at the C-2 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, while the docosapentaenoic acid moiety is derived from animal fats and brain. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(20:1(11Z)/22:5(4Z,7Z,10Z,13Z,16Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:1(11Z)/22:5(4Z,7Z,10Z,13Z,16Z)/0:0), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of docosapentaenoic acid at the C-2 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, while the docosapentaenoic acid moiety is derived from animal fats and brain. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.

   

DG(20:1(11Z)/22:5(7Z,10Z,13Z,16Z,19Z)/0:0)

(2S)-1-hydroxy-3-[(11Z)-icos-11-enoyloxy]propan-2-yl (7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoate

C45H76O5 (696.5692445999999)


DG(20:1(11Z)/22:5(7Z,10Z,13Z,16Z,19Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:1(11Z)/22:5(7Z,10Z,13Z,16Z,19Z)/0:0), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of docosapentaenoic acid at the C-2 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, while the docosapentaenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(20:1(11Z)/22:5(7Z,10Z,13Z,16Z,19Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:1(11Z)/22:5(7Z,10Z,13Z,16Z,19Z)/0:0), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of docosapentaenoic acid at the C-2 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, while the docosapentaenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.

   

DG(20:2(11Z,14Z)/22:4(7Z,10Z,13Z,16Z)/0:0)

(2S)-1-hydroxy-3-[(11Z,14Z)-icosa-11,14-dienoyloxy]propan-2-yl (7Z,10Z,13Z,16Z)-docosa-7,10,13,16-tetraenoate

C45H76O5 (696.5692445999999)


DG(20:2(11Z,14Z)/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(20:2(11Z,14Z)/22:4(7Z,10Z,13Z,16Z)/0:0), in particular, consists of one chain of eicosadienoic acid at the C-1 position and one chain of adrenic acid at the C-2 position. The eicosadienoic acid moiety is derived from fish oils and liver, while the adrenic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(20:2(11Z,14Z)/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(20:2(11Z,14Z)/22:4(7Z,10Z,13Z,16Z)/0:0), in particular, consists of one chain of eicosadienoic acid at the C-1 position and one chain of adrenic acid at the C-2 position. The eicosadienoic acid moiety is derived from fish oils and liver, while the adrenic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.

   

DG(20:4(5Z,8Z,11Z,14Z)/22:2(13Z,16Z)/0:0)

(2S)-1-hydroxy-3-[(5Z,8Z,11Z,14Z)-icosa-5,8,11,14-tetraenoyloxy]propan-2-yl (13Z,16Z)-docosa-13,16-dienoate

C45H76O5 (696.5692445999999)


DG(20:4(5Z,8Z,11Z,14Z)/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(20:4(5Z,8Z,11Z,14Z)/22:2(13Z,16Z)/0:0), in particular, consists of one chain of arachidonic acid at the C-1 position and one chain of docosadienoic acid at the C-2 position. The arachidonic acid moiety is derived from animal fats and eggs, 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(20:4(8Z,11Z,14Z,17Z)/22:2(13Z,16Z)/0:0)

(2S)-1-hydroxy-3-[(8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoyloxy]propan-2-yl (13Z,16Z)-docosa-13,16-dienoate

C45H76O5 (696.5692445999999)


DG(20:4(8Z,11Z,14Z,17Z)/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(20:4(8Z,11Z,14Z,17Z)/22:2(13Z,16Z)/0:0), in particular, consists of one chain of eicsoatetraenoic acid at the C-1 position and one chain of docosadienoic acid at the C-2 position. The eicsoatetraenoic acid moiety is derived from fish 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(20:5(5Z,8Z,11Z,14Z,17Z)/22:1(13Z)/0:0)

(2S)-1-hydroxy-3-[(5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoyloxy]propan-2-yl (13Z)-docos-13-enoate

C45H76O5 (696.5692445999999)


DG(20:5(5Z,8Z,11Z,14Z,17Z)/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(20:5(5Z,8Z,11Z,14Z,17Z)/22:1(13Z)/0:0), in particular, consists of one chain of eicosapentaenoic acid at the C-1 position and one chain of erucic acid at the C-2 position. The eicosapentaenoic acid moiety is derived from fish oils, liver and kidney, 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(22:1(13Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0)

(2S)-3-hydroxy-2-[(5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoyloxy]propyl (13Z)-docos-13-enoate

C45H76O5 (696.5692445999999)


DG(22:1(13Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(22:1(13Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of erucic acid at the C-1 position and one chain of eicosapentaenoic acid at the C-2 position. The erucic acid moiety is derived from seed oils and avocados, while the eicosapentaenoic acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.

   

DG(22:2(13Z,16Z)/20:4(5Z,8Z,11Z,14Z)/0:0)

(2S)-3-hydroxy-2-[(5Z,8Z,11Z,14Z)-icosa-5,8,11,14-tetraenoyloxy]propyl (13Z,16Z)-docosa-13,16-dienoate

C45H76O5 (696.5692445999999)


DG(22:2(13Z,16Z)/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(22:2(13Z,16Z)/20:4(5Z,8Z,11Z,14Z)/0:0), in particular, consists of one chain of docosadienoic acid at the C-1 position and one chain of arachidonic acid at the C-2 position. The docosadienoic acid moiety is derived from animal fats, 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(22:2(13Z,16Z)/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(22:2(13Z,16Z)/20:4(5Z,8Z,11Z,14Z)/0:0), in particular, consists of one chain of docosadienoic acid at the C-1 position and one chain of arachidonic acid at the C-2 position. The docosadienoic acid moiety is derived from animal fats, while the arachidonic acid moiety is derived from animal fats and eggs. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.

   

DG(22:2(13Z,16Z)/20:4(8Z,11Z,14Z,17Z)/0:0)

(2S)-3-hydroxy-2-[(8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoyloxy]propyl (13Z,16Z)-docosa-13,16-dienoate

C45H76O5 (696.5692445999999)


DG(22:2(13Z,16Z)/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(22:2(13Z,16Z)/20:4(8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of docosadienoic acid at the C-1 position and one chain of eicsoatetraenoic acid at the C-2 position. The docosadienoic acid moiety is derived from animal fats, 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(22:2(13Z,16Z)/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(22:2(13Z,16Z)/20:4(8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of docosadienoic acid at the C-1 position and one chain of eicsoatetraenoic acid at the C-2 position. The docosadienoic acid moiety is derived from animal fats, while the eicsoatetraenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.

   

DG(22:4(7Z,10Z,13Z,16Z)/20:2(11Z,14Z)/0:0)

(2S)-3-hydroxy-2-[(11Z,14Z)-icosa-11,14-dienoyloxy]propyl (7Z,10Z,13Z,16Z)-docosa-7,10,13,16-tetraenoate

C45H76O5 (696.5692445999999)


DG(22:4(7Z,10Z,13Z,16Z)/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(22:4(7Z,10Z,13Z,16Z)/20:2(11Z,14Z)/0:0), in particular, consists of one chain of adrenic acid at the C-1 position and one chain of eicosadienoic acid at the C-2 position. The adrenic acid moiety is derived from animal fats, while the eicosadienoic acid moiety is derived from fish oils and liver. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.

   

DG(22:5(4Z,7Z,10Z,13Z,16Z)/20:1(11Z)/0:0)

(2S)-3-hydroxy-2-[(11Z)-icos-11-enoyloxy]propyl (4Z,7Z,10Z,13Z,16Z)-docosa-4,7,10,13,16-pentaenoate

C45H76O5 (696.5692445999999)


DG(22:5(4Z,7Z,10Z,13Z,16Z)/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(22:5(4Z,7Z,10Z,13Z,16Z)/20:1(11Z)/0:0), in particular, consists of one chain of docosapentaenoic acid at the C-1 position and one chain of eicosenoic acid at the C-2 position. The docosapentaenoic acid moiety is derived from animal fats and brain, while the eicosenoic acid moiety is derived from vegetable oils and cod oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(22:5(4Z,7Z,10Z,13Z,16Z)/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(22:5(4Z,7Z,10Z,13Z,16Z)/20:1(11Z)/0:0), in particular, consists of one chain of docosapentaenoic acid at the C-1 position and one chain of eicosenoic acid at the C-2 position. The docosapentaenoic acid moiety is derived from animal fats and brain, 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(22:5(7Z,10Z,13Z,16Z,19Z)/20:1(11Z)/0:0)

(2S)-3-hydroxy-2-[(11Z)-icos-11-enoyloxy]propyl (7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoate

C45H76O5 (696.5692445999999)


DG(22:5(7Z,10Z,13Z,16Z,19Z)/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(22:5(7Z,10Z,13Z,16Z,19Z)/20:1(11Z)/0:0), in particular, consists of one chain of docosapentaenoic acid at the C-1 position and one chain of eicosenoic acid at the C-2 position. The docosapentaenoic acid moiety is derived from fish oils, while the eicosenoic acid moiety is derived from vegetable oils and cod oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol. Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(22:5(7Z,10Z,13Z,16Z,19Z)/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(22:5(7Z,10Z,13Z,16Z,19Z)/20:1(11Z)/0:0), in particular, consists of one chain of docosapentaenoic acid at the C-1 position and one chain of eicosenoic acid at the C-2 position. The docosapentaenoic acid moiety is derived from fish oils, 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(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/20:0/0:0)

(2S)-3-hydroxy-2-(icosanoyloxy)propyl (4Z,7Z,10Z,13Z,16Z,19Z)-docosa-4,7,10,13,16,19-hexaenoate

C45H76O5 (696.5692445999999)


DG(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/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(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/20:0/0:0), in particular, consists of one chain of docosahexaenoic acid at the C-1 position and one chain of arachidic acid at the C-2 position. The docosahexaenoic 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(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/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(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/20:0/0:0), in particular, consists of one chain of docosahexaenoic acid at the C-1 position and one chain of arachidic acid at the C-2 position. The docosahexaenoic 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.

   

DG(20:0/0:0/22:6n3)

(2R)-2-Hydroxy-3-(icosanoyloxy)propyl (7Z,10Z,13Z,16Z,19Z)-docosa-4,7,10,13,16,19-hexaenoic acid

C45H76O5 (696.5692445999999)


DG(20:0/0:0/22:6n3) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(20:0/0:0/22:6n3), in particular, consists of one chain of arachidic acid at the C-1 position and one chain of docosahexaenoic acid at the C-3 position. The arachidic acid moiety is derived from peanut oil, while the docosahexaenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.

   

DG(20:1n9/0:0/22:5n6)

(2R)-2-Hydroxy-3-[(11Z)-icos-11-enoyloxy]propyl (4Z,7Z,10Z,13Z,16Z)-docosa-4,7,10,13,16-pentaenoic acid

C45H76O5 (696.5692445999999)


DG(20:1n9/0:0/22:5n6) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(20:1n9/0:0/22:5n6), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of docosapentaenoic acid at the C-3 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, while the docosapentaenoic acid moiety is derived from animal fats and brain. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.

   

DG(20:1n9/0:0/22:5n3)

(2R)-2-hydroxy-3-[(11Z)-icos-11-enoyloxy]propyl (7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoate

C45H76O5 (696.5692445999999)


DG(20:1n9/0:0/22:5n3) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(20:1n9/0:0/22:5n3), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of docosapentaenoic acid at the C-3 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, while the docosapentaenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.

   

DG(22:1n9/0:0/20:5n3)

(2R)-2-Hydroxy-3-[(5Z,8Z,11Z,14Z)-icosa-5,8,11,14,17-pentaenoyloxy]propyl (13Z)-docos-13-enoic acid

C45H76O5 (696.5692445999999)


DG(22:1n9/0:0/20:5n3) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(22:1n9/0:0/20:5n3), in particular, consists of one chain of erucic acid at the C-1 position and one chain of eicosapentaenoic acid at the C-3 position. The erucic acid moiety is derived from seed oils and avocados, while the eicosapentaenoic acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.

   

DG(20:2n6/0:0/22:4n6)

(2R)-2-Hydroxy-3-[(11Z,14Z)-icosa-11,14-dienoyloxy]propyl (7Z,10Z,13Z,16Z)-docosa-7,10,13,16-tetraenoic acid

C45H76O5 (696.5692445999999)


DG(20:2n6/0:0/22:4n6) 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(20:2n6/0:0/22:4n6), in particular, consists of one chain of eicosadienoic acid at the C-1 position and one chain of adrenic acid at the C-3 position. The eicosadienoic acid moiety is derived from fish oils and liver, 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(20:4n6/0:0/22:2n6)

(2S)-2-Hydroxy-3-[(5Z,8Z,11Z,14Z)-icosa-5,8,11,14-tetraenoyloxy]propyl (13Z,16Z)-docosa-13,16-dienoic acid

C45H76O5 (696.5692445999999)


DG(20:4n6/0:0/22:2n6) 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(20:4n6/0:0/22:2n6), in particular, consists of one chain of arachidonic acid at the C-1 position and one chain of docosadienoic acid at the C-3 position. The arachidonic acid moiety is derived from animal fats and eggs, 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(22:2n6/0:0/20:4n3)

(2R)-2-Hydroxy-3-[(8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoyloxy]propyl (13Z,16Z)-docosa-13,16-dienoic acid

C45H76O5 (696.5692445999999)


DG(22:2n6/0:0/20:4n3) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(22:2n6/0:0/20:4n3), in particular, consists of one chain of docosadienoic acid at the C-1 position and one chain of eicosatetraenoic acid at the C-3 position. The docosadienoic acid moiety is derived from animal fats, while the eicosatetraenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.

   
   
   

DG(20:3/22:3/0:0)[iso2]

1-(8Z,11Z,14Z-eicosatrienoyl)-2-(10Z,13Z,16Z-docosatrienoyl)-sn-glycerol

C45H76O5 (696.5692445999999)


   

DG(20:5/22:1/0:0)[iso2]

1-(5Z,8Z,11Z,14Z,17Z-eicosapentaenoyl)-2-(13Z-docosenoyl)-sn-glycerol

C45H76O5 (696.5692445999999)


   

DG(20:2/22:4/0:0)[iso2]

1-(11Z,14Z-eicosadienoyl)-2-(7Z,10Z,13Z,16Z-docosatetraenoyl)-sn-glycerol

C45H76O5 (696.5692445999999)


   

DG(20:1/22:5/0:0)[iso2]

1-(11Z-eicosenoyl)-2-(7Z,10Z,13Z,16Z,19Z-docosapentaenoyl)-sn-glycerol

C45H76O5 (696.5692445999999)


   

DG(20:0/22:6/0:0)[iso2]

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

C45H76O5 (696.5692445999999)


   

DG(20:4/22:2/0:0)[iso2]

1-(5Z,8Z,11Z,14Z-eicosatetraenoyl)-2-(13Z,16Z-docosadienoyl)-sn-glycerol

C45H76O5 (696.5692445999999)


   

Diglyceride

1-Docosadienoyl-2-eicsoatetraenoyl-sn-glycerol

C45H76O5 (696.5692445999999)


   

DG 42:6

1-(11Z,14Z-eicosadienoyl)-2-(7Z,10Z,13Z,16Z-docosatetraenoyl)-sn-glycerol

C45H76O5 (696.5692445999999)


   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   

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

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

C45H76O5 (696.5692445999999)


   

(1-hydroxy-3-octanoyloxypropan-2-yl) (16Z,19Z,22Z,25Z,28Z,31Z)-tetratriaconta-16,19,22,25,28,31-hexaenoate

(1-hydroxy-3-octanoyloxypropan-2-yl) (16Z,19Z,22Z,25Z,28Z,31Z)-tetratriaconta-16,19,22,25,28,31-hexaenoate

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

[1-[(Z)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] (11Z,14Z,17Z,20Z,23Z)-hexacosa-11,14,17,20,23-pentaenoate

[1-[(Z)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] (11Z,14Z,17Z,20Z,23Z)-hexacosa-11,14,17,20,23-pentaenoate

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

[1-hydroxy-3-[(Z)-tetradec-9-enoyl]oxypropan-2-yl] (13Z,16Z,19Z,22Z,25Z)-octacosa-13,16,19,22,25-pentaenoate

[1-hydroxy-3-[(Z)-tetradec-9-enoyl]oxypropan-2-yl] (13Z,16Z,19Z,22Z,25Z)-octacosa-13,16,19,22,25-pentaenoate

C45H76O5 (696.5692445999999)


   

[1-hydroxy-3-[(Z)-octadec-9-enoyl]oxypropan-2-yl] (9Z,12Z,15Z,18Z,21Z)-tetracosa-9,12,15,18,21-pentaenoate

[1-hydroxy-3-[(Z)-octadec-9-enoyl]oxypropan-2-yl] (9Z,12Z,15Z,18Z,21Z)-tetracosa-9,12,15,18,21-pentaenoate

C45H76O5 (696.5692445999999)


   

[1-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]oxy-3-hydroxypropan-2-yl] (12Z,15Z,18Z)-hexacosa-12,15,18-trienoate

[1-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]oxy-3-hydroxypropan-2-yl] (12Z,15Z,18Z)-hexacosa-12,15,18-trienoate

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

[3-[(Z)-hexadec-9-enoxy]-2-octanoyloxypropyl] (3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoate

[3-[(Z)-hexadec-9-enoxy]-2-octanoyloxypropyl] (3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoate

C45H76O5 (696.5692445999999)


   

[3-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoxy]-2-octanoyloxypropyl] (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate

[3-[(9Z,12Z,15Z)-octadeca-9,12,15-trienoxy]-2-octanoyloxypropyl] (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate

C45H76O5 (696.5692445999999)


   

[2-octanoyloxy-3-[(Z)-tetradec-9-enoxy]propyl] (5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoate

[2-octanoyloxy-3-[(Z)-tetradec-9-enoxy]propyl] (5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoate

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

[3-[(9Z,12Z)-hexadeca-9,12-dienoxy]-2-octanoyloxypropyl] (6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoate

[3-[(9Z,12Z)-hexadeca-9,12-dienoxy]-2-octanoyloxypropyl] (6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoate

C45H76O5 (696.5692445999999)


   

[2-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoyl]oxy-3-octoxypropyl] (9Z,12Z)-octadeca-9,12-dienoate

[2-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoyl]oxy-3-octoxypropyl] (9Z,12Z)-octadeca-9,12-dienoate

C45H76O5 (696.5692445999999)


   

[3-[(6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoxy]-2-octanoyloxypropyl] (9Z,12Z)-hexadeca-9,12-dienoate

[3-[(6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoxy]-2-octanoyloxypropyl] (9Z,12Z)-hexadeca-9,12-dienoate

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

[2-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-octoxypropyl] (6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoate

[2-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-octoxypropyl] (6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoate

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

[3-[(5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoxy]-2-octanoyloxypropyl] (Z)-tetradec-9-enoate

[3-[(5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoxy]-2-octanoyloxypropyl] (Z)-tetradec-9-enoate

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

[2-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]oxy-3-octoxypropyl] (9Z,12Z,15Z)-octadeca-9,12,15-trienoate

[2-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]oxy-3-octoxypropyl] (9Z,12Z,15Z)-octadeca-9,12,15-trienoate

C45H76O5 (696.5692445999999)


   

[2-[(Z)-hexadec-9-enoyl]oxy-3-octoxypropyl] (3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoate

[2-[(Z)-hexadec-9-enoyl]oxy-3-octoxypropyl] (3Z,6Z,9Z,12Z,15Z)-octadeca-3,6,9,12,15-pentaenoate

C45H76O5 (696.5692445999999)


   

[3-octoxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] (5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoate

[3-octoxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] (5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoate

C45H76O5 (696.5692445999999)


   

[3-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoxy]-2-octanoyloxypropyl] (9Z,12Z,15Z)-octadeca-9,12,15-trienoate

[3-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoxy]-2-octanoyloxypropyl] (9Z,12Z,15Z)-octadeca-9,12,15-trienoate

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

[3-decoxy-2-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]oxypropyl] (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate

[3-decoxy-2-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]oxypropyl] (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

[3-hydroxy-2-[(8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoyl]oxypropyl] (13Z,16Z)-docosa-13,16-dienoate

[3-hydroxy-2-[(8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoyl]oxypropyl] (13Z,16Z)-docosa-13,16-dienoate

C45H76O5 (696.5692445999999)


   

[1-hydroxy-3-[(11Z,14Z)-icosa-11,14-dienoyl]oxypropan-2-yl] (10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoate

[1-hydroxy-3-[(11Z,14Z)-icosa-11,14-dienoyl]oxypropan-2-yl] (10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoate

C45H76O5 (696.5692445999999)


   

[1-hydroxy-3-[(11Z,14Z,17Z)-icosa-11,14,17-trienoyl]oxypropan-2-yl] (10Z,13Z,16Z)-docosa-10,13,16-trienoate

[1-hydroxy-3-[(11Z,14Z,17Z)-icosa-11,14,17-trienoyl]oxypropan-2-yl] (10Z,13Z,16Z)-docosa-10,13,16-trienoate

C45H76O5 (696.5692445999999)


   

[3-hydroxy-2-[(5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoyl]oxypropyl] (Z)-docos-13-enoate

[3-hydroxy-2-[(5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoyl]oxypropyl] (Z)-docos-13-enoate

C45H76O5 (696.5692445999999)


   

[1-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-hydroxypropan-2-yl] (14Z,17Z,20Z,23Z)-hexacosa-14,17,20,23-tetraenoate

[1-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-hydroxypropan-2-yl] (14Z,17Z,20Z,23Z)-hexacosa-14,17,20,23-tetraenoate

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

[2-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoyl]oxy-3-hydroxypropyl] (15Z,18Z)-hexacosa-15,18-dienoate

[2-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoyl]oxy-3-hydroxypropyl] (15Z,18Z)-hexacosa-15,18-dienoate

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

[1-hydroxy-3-[(9Z,12Z)-octadeca-9,12-dienoyl]oxypropan-2-yl] (12Z,15Z,18Z,21Z)-tetracosa-12,15,18,21-tetraenoate

[1-hydroxy-3-[(9Z,12Z)-octadeca-9,12-dienoyl]oxypropan-2-yl] (12Z,15Z,18Z,21Z)-tetracosa-12,15,18,21-tetraenoate

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

[(2S)-1-hydroxy-3-[(9E,12E)-octadeca-9,12-dienoyl]oxypropan-2-yl] (5E,8E,11E,14E)-tetracosa-5,8,11,14-tetraenoate

[(2S)-1-hydroxy-3-[(9E,12E)-octadeca-9,12-dienoyl]oxypropan-2-yl] (5E,8E,11E,14E)-tetracosa-5,8,11,14-tetraenoate

C45H76O5 (696.5692445999999)


   

[(2S)-3-hydroxy-2-[(5E,8E,11E,14E,17E)-icosa-5,8,11,14,17-pentaenoyl]oxypropyl] (E)-docos-13-enoate

[(2S)-3-hydroxy-2-[(5E,8E,11E,14E,17E)-icosa-5,8,11,14,17-pentaenoyl]oxypropyl] (E)-docos-13-enoate

C45H76O5 (696.5692445999999)


   

[(2S)-3-hydroxy-2-[(5E,8E,11E,14E)-icosa-5,8,11,14-tetraenoyl]oxypropyl] (13E,16E)-docosa-13,16-dienoate

[(2S)-3-hydroxy-2-[(5E,8E,11E,14E)-icosa-5,8,11,14-tetraenoyl]oxypropyl] (13E,16E)-docosa-13,16-dienoate

C45H76O5 (696.5692445999999)


   

[1-[(9E,11E,13E)-hexadeca-9,11,13-trienoyl]oxy-3-hydroxypropan-2-yl] (17E,20E,23E)-hexacosa-17,20,23-trienoate

[1-[(9E,11E,13E)-hexadeca-9,11,13-trienoyl]oxy-3-hydroxypropan-2-yl] (17E,20E,23E)-hexacosa-17,20,23-trienoate

C45H76O5 (696.5692445999999)


   

[1-[(7E,9E,11E,13E)-hexadeca-7,9,11,13-tetraenoyl]oxy-3-hydroxypropan-2-yl] (11E,14E)-hexacosa-11,14-dienoate

[1-[(7E,9E,11E,13E)-hexadeca-7,9,11,13-tetraenoyl]oxy-3-hydroxypropan-2-yl] (11E,14E)-hexacosa-11,14-dienoate

C45H76O5 (696.5692445999999)


   

[(2S)-1-hydroxy-3-[(11E,14E)-icosa-11,14-dienoyl]oxypropan-2-yl] (7E,10E,13E,16E)-docosa-7,10,13,16-tetraenoate

[(2S)-1-hydroxy-3-[(11E,14E)-icosa-11,14-dienoyl]oxypropan-2-yl] (7E,10E,13E,16E)-docosa-7,10,13,16-tetraenoate

C45H76O5 (696.5692445999999)


   

[(2S)-1-hydroxy-3-[(5E,8E,11E,14E,17E)-icosa-5,8,11,14,17-pentaenoyl]oxypropan-2-yl] (E)-docos-13-enoate

[(2S)-1-hydroxy-3-[(5E,8E,11E,14E,17E)-icosa-5,8,11,14,17-pentaenoyl]oxypropan-2-yl] (E)-docos-13-enoate

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

[(2S)-3-hydroxy-2-[(11E,14E)-icosa-11,14-dienoyl]oxypropyl] (7E,10E,13E,16E)-docosa-7,10,13,16-tetraenoate

[(2S)-3-hydroxy-2-[(11E,14E)-icosa-11,14-dienoyl]oxypropyl] (7E,10E,13E,16E)-docosa-7,10,13,16-tetraenoate

C45H76O5 (696.5692445999999)


   

[(2S)-1-hydroxy-3-[(5E,8E,11E,14E)-icosa-5,8,11,14-tetraenoyl]oxypropan-2-yl] (13E,16E)-docosa-13,16-dienoate

[(2S)-1-hydroxy-3-[(5E,8E,11E,14E)-icosa-5,8,11,14-tetraenoyl]oxypropan-2-yl] (13E,16E)-docosa-13,16-dienoate

C45H76O5 (696.5692445999999)


   

[1-[(4E,7E)-hexadeca-4,7-dienoyl]oxy-3-hydroxypropan-2-yl] (14E,17E,20E,23E)-hexacosa-14,17,20,23-tetraenoate

[1-[(4E,7E)-hexadeca-4,7-dienoyl]oxy-3-hydroxypropan-2-yl] (14E,17E,20E,23E)-hexacosa-14,17,20,23-tetraenoate

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

[(2S)-3-hydroxy-2-[(9E,12E)-octadeca-9,12-dienoyl]oxypropyl] (5E,8E,11E,14E)-tetracosa-5,8,11,14-tetraenoate

[(2S)-3-hydroxy-2-[(9E,12E)-octadeca-9,12-dienoyl]oxypropyl] (5E,8E,11E,14E)-tetracosa-5,8,11,14-tetraenoate

C45H76O5 (696.5692445999999)


   

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

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

C45H76O5 (696.5692445999999)


   

1-(5Z,8Z,11Z,14Z,17Z-eicosapentaenoyl)-2-(13Z-docosenoyl)-sn-glycerol

1-(5Z,8Z,11Z,14Z,17Z-eicosapentaenoyl)-2-(13Z-docosenoyl)-sn-glycerol

C45H76O5 (696.5692445999999)


   

1-(11Z,14Z-eicosadienoyl)-2-(7Z,10Z,13Z,16Z-docosatetraenoyl)-sn-glycerol

1-(11Z,14Z-eicosadienoyl)-2-(7Z,10Z,13Z,16Z-docosatetraenoyl)-sn-glycerol

C45H76O5 (696.5692445999999)


   

1-(11Z-eicosenoyl)-2-(7Z,10Z,13Z,16Z,19Z-docosapentaenoyl)-sn-glycerol

1-(11Z-eicosenoyl)-2-(7Z,10Z,13Z,16Z,19Z-docosapentaenoyl)-sn-glycerol

C45H76O5 (696.5692445999999)


   

1-(5Z,8Z,11Z,14Z-eicosatetraenoyl)-2-(13Z,16Z-docosadienoyl)-sn-glycerol

1-(5Z,8Z,11Z,14Z-eicosatetraenoyl)-2-(13Z,16Z-docosadienoyl)-sn-glycerol

C45H76O5 (696.5692445999999)


   

DG(20:1(11Z)/22:5(4Z,7Z,10Z,13Z,16Z)/0:0)

DG(20:1(11Z)/22:5(4Z,7Z,10Z,13Z,16Z)/0:0)

C45H76O5 (696.5692445999999)


   

DG(22:1(13Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0)

DG(22:1(13Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0)

C45H76O5 (696.5692445999999)


   

DG(22:2(13Z,16Z)/20:4(5Z,8Z,11Z,14Z)/0:0)

DG(22:2(13Z,16Z)/20:4(5Z,8Z,11Z,14Z)/0:0)

C45H76O5 (696.5692445999999)


   

DG(22:5(4Z,7Z,10Z,13Z,16Z)/20:1(11Z)/0:0)

DG(22:5(4Z,7Z,10Z,13Z,16Z)/20:1(11Z)/0:0)

C45H76O5 (696.5692445999999)


   

DG(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/20:0/0:0)

DG(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/20:0/0:0)

C45H76O5 (696.5692445999999)


   

DG(20:4(8Z,11Z,14Z,17Z)/22:2(13Z,16Z)/0:0)

DG(20:4(8Z,11Z,14Z,17Z)/22:2(13Z,16Z)/0:0)

C45H76O5 (696.5692445999999)


   

DG(22:2(13Z,16Z)/20:4(8Z,11Z,14Z,17Z)/0:0)

DG(22:2(13Z,16Z)/20:4(8Z,11Z,14Z,17Z)/0:0)

C45H76O5 (696.5692445999999)


   

DG(22:4(7Z,10Z,13Z,16Z)/20:2(11Z,14Z)/0:0)

DG(22:4(7Z,10Z,13Z,16Z)/20:2(11Z,14Z)/0:0)

C45H76O5 (696.5692445999999)


   

DG(22:5(7Z,10Z,13Z,16Z,19Z)/20:1(11Z)/0:0)

DG(22:5(7Z,10Z,13Z,16Z,19Z)/20:1(11Z)/0:0)

C45H76O5 (696.5692445999999)


   

1-Eicosenoyl-3-osbondoyl-sn-glycerol

1-Eicosenoyl-3-osbondoyl-sn-glycerol

C45H76O5 (696.5692445999999)


   

1-Eicosenoyl-3-docosapentaenoyl-sn-glycerol

1-Eicosenoyl-3-docosapentaenoyl-sn-glycerol

C45H76O5 (696.5692445999999)


   

1-Erucoyl-3-eicosapentaenoyl-sn-glycerol

1-Erucoyl-3-eicosapentaenoyl-sn-glycerol

C45H76O5 (696.5692445999999)


   

1-Arachidonoyl-3-docosadienoyl-sn-glycerol

1-Arachidonoyl-3-docosadienoyl-sn-glycerol

C45H76O5 (696.5692445999999)


   

1-Docosadienoyl-3-eicsoatetraenoyl-sn-glycerol

1-Docosadienoyl-3-eicsoatetraenoyl-sn-glycerol

C45H76O5 (696.5692445999999)


   

1-Arachidonyl-3-docosahexaenoyl-sn-glycerol

1-Arachidonyl-3-docosahexaenoyl-sn-glycerol

C45H76O5 (696.5692445999999)


   

1-(8Z,11Z,14Z-eicosatrienoyl)-2-(10Z,13Z,16Z-docosatrienoyl)-sn-glycerol

1-(8Z,11Z,14Z-eicosatrienoyl)-2-(10Z,13Z,16Z-docosatrienoyl)-sn-glycerol

C45H76O5 (696.5692445999999)


   

TG(42:6)

TG(20:2(1)_10:2_12:2)

C45H76O5 (696.5692445999999)


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

   
   
   
   
   
   
   
   

3-(14,15-dihydroxy-3,7,11,15-tetramethylhexadeca-2,6,10-trien-1-yl)-4-hydroxy-5-methylphenyl octadecanoate

3-(14,15-dihydroxy-3,7,11,15-tetramethylhexadeca-2,6,10-trien-1-yl)-4-hydroxy-5-methylphenyl octadecanoate

C45H76O5 (696.5692445999999)


   

(5s)-5-{[(3s)-1,3-dihydroxy-15-methylhexadecylidene]amino}-6-{[(2s)-1-(c-hydroxycarbonimidoyl)-14-methylpentadecan-2-yl]oxy}-6-oxohexanoic acid

(5s)-5-{[(3s)-1,3-dihydroxy-15-methylhexadecylidene]amino}-6-{[(2s)-1-(c-hydroxycarbonimidoyl)-14-methylpentadecan-2-yl]oxy}-6-oxohexanoic acid

C40H76N2O7 (696.5652226)


   

5-[(1,3-dihydroxy-15-methylhexadecylidene)amino]-6-{[1-(c-hydroxycarbonimidoyl)-14-methylpentadecan-2-yl]oxy}-6-oxohexanoic acid

5-[(1,3-dihydroxy-15-methylhexadecylidene)amino]-6-{[1-(c-hydroxycarbonimidoyl)-14-methylpentadecan-2-yl]oxy}-6-oxohexanoic acid

C40H76N2O7 (696.5652226)


   

3-[(2e,6e,10e,14r)-14,15-dihydroxy-3,7,11,15-tetramethylhexadeca-2,6,10-trien-1-yl]-4-hydroxy-5-methylphenyl octadecanoate

3-[(2e,6e,10e,14r)-14,15-dihydroxy-3,7,11,15-tetramethylhexadeca-2,6,10-trien-1-yl]-4-hydroxy-5-methylphenyl octadecanoate

C45H76O5 (696.5692445999999)