Exact Mass: 700.57293
Exact Mass Matches: 700.57293
Found 500 metabolites which its exact mass value is equals to given mass value 700.57293,
within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error
0.01 dalton.
DG(18:3(6Z,9Z,12Z)/24:1(15Z)/0:0)
DG(18:3(6Z,9Z,12Z)/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(18:3(6Z,9Z,12Z)/24:1(15Z)/0:0), in particular, consists of one chain of g-linolenic acid at the C-1 position and one chain of nervonic acid at the C-2 position. The g-linolenic acid moiety is derived from animal fats, 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(18:3(6Z,9Z,12Z)/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(18:3(6Z,9Z,12Z)/24:1(15Z)/0:0), in particular, consists of one chain of g-linolenic acid at the C-1 position and one chain of nervonic acid at the C-2 position. The g-linolenic acid moiety is derived from animal fats, 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.
DG(18:3(9Z,12Z,15Z)/24:1(15Z)/0:0)
DG(18:3(9Z,12Z,15Z)/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(18:3(9Z,12Z,15Z)/24:1(15Z)/0:0), in particular, consists of one chain of a-linolenic acid at the C-1 position and one chain of nervonic acid at the C-2 position. The a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil, 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(18:3(9Z,12Z,15Z)/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(18:3(9Z,12Z,15Z)/24:1(15Z)/0:0), in particular, consists of one chain of a-linolenic acid at the C-1 position and one chain of nervonic acid at the C-2 position. The a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil, 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.
DG(18:4(6Z,9Z,12Z,15Z)/24:0/0:0)
DG(18:4(6Z,9Z,12Z,15Z)/24:0/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:4(6Z,9Z,12Z,15Z)/24:0/0:0), in particular, consists of one chain of stearidonic acid at the C-1 position and one chain of lignoceric acid at the C-2 position. The stearidonic acid moiety is derived from seed oils, while the lignoceric acid moiety is derived from groundnut oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(18:4(6Z,9Z,12Z,15Z)/24:0/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(18:4(6Z,9Z,12Z,15Z)/24:0/0:0), in particular, consists of one chain of stearidonic acid at the C-1 position and one chain of lignoceric acid at the C-2 position. The stearidonic acid moiety is derived from seed oils, while the lignoceric 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(20:0/22:4(7Z,10Z,13Z,16Z)/0:0)
DG(20:0/22:4(7Z,10Z,13Z,16Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:0/22:4(7Z,10Z,13Z,16Z)/0:0), in particular, consists of one chain of arachidic acid at the C-1 position and one chain of adrenic acid at the C-2 position. The arachidic acid moiety is derived from peanut oil, while the adrenic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(20:2(11Z,14Z)/22:2(13Z,16Z)/0:0)
DG(20:2(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(20:2(11Z,14Z)/22:2(13Z,16Z)/0:0), in particular, consists of one chain of eicosadienoic acid at the C-1 position and one chain of docosadienoic acid at the C-2 position. The eicosadienoic acid moiety is derived from fish oils and liver, 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(20:2(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(20:2(11Z,14Z)/22:2(13Z,16Z)/0:0), in particular, consists of one chain of eicosadienoic acid at the C-1 position and one chain of docosadienoic acid at the C-2 position. The eicosadienoic acid moiety is derived from fish oils and liver, while the docosadienoic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(20:3(5Z,8Z,11Z)/22:1(13Z)/0:0)
DG(20:3(5Z,8Z,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(20:3(5Z,8Z,11Z)/22:1(13Z)/0:0), in particular, consists of one chain of mead acid at the C-1 position and one chain of erucic acid at the C-2 position. The mead 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(20:3(5Z,8Z,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(20:3(5Z,8Z,11Z)/22:1(13Z)/0:0), in particular, consists of one chain of mead acid at the C-1 position and one chain of erucic acid at the C-2 position. The mead 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.
DG(20:3(8Z,11Z,14Z)/22:1(13Z)/0:0)
DG(20:3(8Z,11Z,14Z)/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(20:3(8Z,11Z,14Z)/22:1(13Z)/0:0), in particular, consists of one chain of homo-g-linolenic acid at the C-1 position and one chain of erucic acid at the C-2 position. The homo-g-linolenic 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(20:3(8Z,11Z,14Z)/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(20:3(8Z,11Z,14Z)/22:1(13Z)/0:0), in particular, consists of one chain of homo-g-linolenic acid at the C-1 position and one chain of erucic acid at the C-2 position. The homo-g-linolenic 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.
DG(20:4(5Z,8Z,11Z,14Z)/22:0/0:0)
DG(20:4(5Z,8Z,11Z,14Z)/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(20:4(5Z,8Z,11Z,14Z)/22:0/0:0), in particular, consists of one chain of arachidonic acid at the C-1 position and one chain of behenic acid at the C-2 position. The arachidonic acid moiety is derived from animal fats and eggs, 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(20:4(8Z,11Z,14Z,17Z)/22:0/0:0)
DG(20:4(8Z,11Z,14Z,17Z)/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(20:4(8Z,11Z,14Z,17Z)/22:0/0:0), in particular, consists of one chain of eicsoatetraenoic acid at the C-1 position and one chain of behenic acid at the C-2 position. The eicsoatetraenoic acid moiety is derived from fish 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(22:0/20:4(5Z,8Z,11Z,14Z)/0:0)
DG(22:0/20:4(5Z,8Z,11Z,14Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(22:0/20:4(5Z,8Z,11Z,14Z)/0:0), in particular, consists of one chain of behenic acid at the C-1 position and one chain of arachidonic acid at the C-2 position. The behenic acid moiety is derived from groundnut oil, while the arachidonic acid moiety is derived from animal fats and eggs. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(22:0/20:4(5Z,8Z,11Z,14Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(22:0/20:4(5Z,8Z,11Z,14Z)/0:0), in particular, consists of one chain of behenic acid at the C-1 position and one chain of arachidonic acid at the C-2 position. The behenic acid moiety is derived from groundnut oil, while the arachidonic acid moiety is derived from animal fats and eggs. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(22:0/20:4(8Z,11Z,14Z,17Z)/0:0)
DG(22:0/20:4(8Z,11Z,14Z,17Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(22:0/20:4(8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of behenic acid at the C-1 position and one chain of eicsoatetraenoic acid at the C-2 position. The behenic acid moiety is derived from groundnut oil, while the eicsoatetraenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(22:1(13Z)/20:3(5Z,8Z,11Z)/0:0)
DG(22:1(13Z)/20:3(5Z,8Z,11Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(22:1(13Z)/20:3(5Z,8Z,11Z)/0:0), in particular, consists of one chain of erucic acid at the C-1 position and one chain of mead acid at the C-2 position. The erucic acid moiety is derived from seed oils and avocados, while the mead acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(22:1(13Z)/20:3(8Z,11Z,14Z)/0:0)
DG(22:1(13Z)/20:3(8Z,11Z,14Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(22:1(13Z)/20:3(8Z,11Z,14Z)/0:0), in particular, consists of one chain of erucic acid at the C-1 position and one chain of homo-g-linolenic acid at the C-2 position. The erucic acid moiety is derived from seed oils and avocados, while the homo-g-linolenic acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(22:1(13Z)/20:3(8Z,11Z,14Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(22:1(13Z)/20:3(8Z,11Z,14Z)/0:0), in particular, consists of one chain of erucic acid at the C-1 position and one chain of homo-g-linolenic acid at the C-2 position. The erucic acid moiety is derived from seed oils and avocados, while the homo-g-linolenic acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(22:2(13Z,16Z)/20:2(11Z,14Z)/0:0)
DG(22:2(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(22:2(13Z,16Z)/20:2(11Z,14Z)/0:0), in particular, consists of one chain of docosadienoic acid at the C-1 position and one chain of eicosadienoic acid at the C-2 position. The docosadienoic 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(22:2(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(22:2(13Z,16Z)/20:2(11Z,14Z)/0:0), in particular, consists of one chain of docosadienoic acid at the C-1 position and one chain of eicosadienoic acid at the C-2 position. The docosadienoic 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.
DG(22:4(7Z,10Z,13Z,16Z)/20:0/0:0)
DG(22:4(7Z,10Z,13Z,16Z)/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(22:4(7Z,10Z,13Z,16Z)/20:0/0:0), in particular, consists of one chain of adrenic acid at the C-1 position and one chain of arachidic acid at the C-2 position. The adrenic acid moiety is derived from animal fats, 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(24:0/18:4(6Z,9Z,12Z,15Z)/0:0)
DG(24:0/18:4(6Z,9Z,12Z,15Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(24:0/18:4(6Z,9Z,12Z,15Z)/0:0), in particular, consists of one chain of lignoceric acid at the C-1 position and one chain of stearidonic acid at the C-2 position. The lignoceric acid moiety is derived from groundnut oil, while the stearidonic acid moiety is derived from seed oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(24:0/18:4(6Z,9Z,12Z,15Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(24:0/18:4(6Z,9Z,12Z,15Z)/0:0), in particular, consists of one chain of lignoceric acid at the C-1 position and one chain of stearidonic acid at the C-2 position. The lignoceric acid moiety is derived from groundnut oil, while the stearidonic acid moiety is derived from seed oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(24:1(15Z)/18:3(6Z,9Z,12Z)/0:0)
DG(24:1(15Z)/18:3(6Z,9Z,12Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(24:1(15Z)/18:3(6Z,9Z,12Z)/0:0), in particular, consists of one chain of nervonic acid at the C-1 position and one chain of g-linolenic acid at the C-2 position. The nervonic acid moiety is derived from fish oils, while the g-linolenic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(24:1(15Z)/18:3(9Z,12Z,15Z)/0:0)
DG(24:1(15Z)/18:3(9Z,12Z,15Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(24:1(15Z)/18:3(9Z,12Z,15Z)/0:0), in particular, consists of one chain of nervonic acid at the C-1 position and one chain of a-linolenic acid at the C-2 position. The nervonic acid moiety is derived from fish oils, while the a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(20:0/0:0/22:4n6)
DG(20:0/0:0/22:4n6) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(20:0/0:0/22:4n6), in particular, consists of one chain of arachidic acid at the C-1 position and one chain of adrenic acid at the C-3 position. The arachidic acid moiety is derived from peanut oil, while the adrenic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(22:0/0:0/20:4n6)
DG(22:0/0:0/20:4n6) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(22:0/0:0/20:4n6), in particular, consists of one chain of behenic acid at the C-1 position and one chain of arachidonic acid at the C-3 position. The behenic acid moiety is derived from groundnut oil, while the arachidonic acid moiety is derived from animal fats and eggs. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(22:0/0:0/20:4n3)
DG(22:0/0:0/20:4n3) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(22:0/0:0/20:4n3), in particular, consists of one chain of behenic acid at the C-1 position and one chain of eicosatetraenoic acid at the C-3 position. The behenic acid moiety is derived from groundnut oil, while the eicosatetraenoic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(24:0/0:0/18:4n3)
DG(24:0/0:0/18:4n3) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(24:0/0:0/18:4n3), in particular, consists of one chain of lignoceric acid at the C-1 position and one chain of stearidonic acid at the C-3 position. The lignoceric acid moiety is derived from groundnut oil, while the stearidonic acid moiety is derived from seed oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(20:3n9/0:0/22:1n9)
DG(20:3n9/0:0/22:1n9) 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(20:3n9/0:0/22:1n9), in particular, consists of one chain of mead acid at the C-1 position and one chain of erucic acid at the C-3 position. The mead 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-3 position.
DG(22:1n9/0:0/20:3n6)
DG(22:1n9/0:0/20:3n6) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(22:1n9/0:0/20:3n6), in particular, consists of one chain of erucic acid at the C-1 position and one chain of homo-g-linolenic acid at the C-3 position. The erucic acid moiety is derived from seed oils and avocados, while the homo-g-linolenic acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(24:1n9/0:0/18:3n6)
DG(24:1n9/0:0/18:3n6) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(24:1n9/0:0/18:3n6), in particular, consists of one chain of nervonic acid at the C-1 position and one chain of g-linolenic acid at the C-3 position. The nervonic acid moiety is derived from fish oils, while the g-linolenic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(24:1n9/0:0/18:3n3)
DG(24:1n9/0:0/18:3n3) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(24:1n9/0:0/18:3n3), in particular, consists of one chain of nervonic acid at the C-1 position and one chain of a-linolenic acid at the C-3 position. The nervonic acid moiety is derived from fish oils, while the a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(20:2n6/0:0/22:2n6)
DG(20:2n6/0:0/22:2n6) 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(20:2n6/0:0/22:2n6), in particular, consists of one chain of eicosadienoic acid at the C-1 position and one chain of docosadienoic acid at the C-3 position. The eicosadienoic acid moiety is derived from fish oils and liver, 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.
SM(d18:1/16:1(9Z))
Sphingomyelin (d18:1/16:1(9Z)) or SM(d18:1/16:1(9Z)) is a type of sphingolipid found in animal cell membranes, especially in the membranous myelin sheath which surrounds some nerve cell axons. It usually consists of phosphorylcholine and ceramide. SM(d18:1/16:1(9Z)) consists of a sphingosine backbone and a palmitoleic acid chain. In humans, sphingomyelin is the only membrane phospholipid not derived from glycerol. Like all sphingolipids, SM has a ceramide core (sphingosine bonded to a fatty acid via an amide linkage). In addition, it contains one polar head group, which is either phosphocholine or phosphoethanolamine. The plasma membrane of cells is highly enriched in sphingomyelin and is considered largely to be found in the exoplasmic leaflet of the cell membrane. However, there is some evidence that there may also be a sphingomyelin pool in the inner leaflet of the membrane. Moreover, neutral sphingomyelinase-2, an enzyme that breaks down sphingomyelin into ceramide, has been found to localize exclusively to the inner leaflet further suggesting that there may be sphingomyelin present there. Sphingomyelin can accumulate in a rare hereditary disease called Niemann-Pick Disease, types A and B. Niemann-Pick disease is a genetically-inherited disease caused by a deficiency in the enzyme sphingomyelinase, which causes the accumulation of sphingomyelin in spleen, liver, lungs, bone marrow, and the brain, causing irreversible neurological damage. SMs play a role in signal transduction. Sphingomyelins are synthesized by the transfer of phosphorylcholine from phosphatidylcholine to a ceramide in a reaction catalyzed by sphingomyelin synthase.
SM(d18:2(4E,14Z)/16:0)
Sphingomyelin (d18:2(4E,14Z)/16:0) or SM(d18:2(4E,14Z)/16:0) is a type of sphingolipid found in animal cell membranes, especially in the membranous myelin sheath which surrounds some nerve cell axons. It usually consists of phosphorylcholine and ceramide. SM(d18:2(4E,14Z)/16:0) consists of a sphinga-4E,14Z-dienine backbone and a palmitic acid chain. In humans, sphingomyelin is the only membrane phospholipid not derived from glycerol. Like all sphingolipids, SM has a ceramide core (sphingosine bonded to a fatty acid via an amide linkage). In addition, it contains one polar head group, which is either phosphocholine or phosphoethanolamine. The plasma membrane of cells is highly enriched in sphingomyelin and is considered largely to be found in the exoplasmic leaflet of the cell membrane. However, there is some evidence that there may also be a sphingomyelin pool in the inner leaflet of the membrane. Moreover, neutral sphingomyelinase-2, an enzyme that breaks down sphingomyelin into ceramide, has been found to localize exclusively to the inner leaflet further suggesting that there may be sphingomyelin present there. Sphingomyelin can accumulate in a rare hereditary disease called Niemann-Pick Disease, types A and B. Niemann-Pick disease is a genetically-inherited disease caused by a deficiency in the enzyme sphingomyelinase, which causes the accumulation of sphingomyelin in spleen, liver, lungs, bone marrow, and the brain, causing irreversible neurological damage. SMs play a role in signal transduction. Sphingomyelins are synthesized by the transfer of phosphorylcholine from phosphatidylcholine to a ceramide in a reaction catalyzed by sphingomyelin synthase.
DG(21:0/20:4(6E,8Z,11Z,14Z)+=O(5)/0:0)
DG(21:0/20:4(6E,8Z,11Z,14Z)+=O(5)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(21:0/20:4(6E,8Z,11Z,14Z)+=O(5)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:4(6E,8Z,11Z,14Z)+=O(5)/21:0/0:0)
DG(20:4(6E,8Z,11Z,14Z)+=O(5)/21:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:4(6E,8Z,11Z,14Z)+=O(5)/21:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(21:0/0:0/20:4(6E,8Z,11Z,14Z)+=O(5))
DG(21:0/0:0/20:4(6E,8Z,11Z,14Z)+=O(5)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:4(6E,8Z,11Z,14Z)+=O(5)/0:0/21:0)
DG(20:4(6E,8Z,11Z,14Z)+=O(5)/0:0/21:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(21:0/20:4(5Z,8Z,11Z,13E)+=O(15)/0:0)
DG(21:0/20:4(5Z,8Z,11Z,13E)+=O(15)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(21:0/20:4(5Z,8Z,11Z,13E)+=O(15)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:4(5Z,8Z,11Z,13E)+=O(15)/21:0/0:0)
DG(20:4(5Z,8Z,11Z,13E)+=O(15)/21:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:4(5Z,8Z,11Z,13E)+=O(15)/21:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(21:0/0:0/20:4(5Z,8Z,11Z,13E)+=O(15))
DG(21:0/0:0/20:4(5Z,8Z,11Z,13E)+=O(15)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:4(5Z,8Z,11Z,13E)+=O(15)/0:0/21:0)
DG(20:4(5Z,8Z,11Z,13E)+=O(15)/0:0/21:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(21:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/0:0)
DG(21:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(21:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/21:0/0:0)
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/21:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/21:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(21:0/0:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18R))
DG(21:0/0:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/0:0/21:0)
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/0:0/21:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(21:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/0:0)
DG(21:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(21:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/21:0/0:0)
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/21:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/21:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(21:0/0:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18))
DG(21:0/0:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/0:0/21:0)
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/0:0/21:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(21:0/20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/0:0)
DG(21:0/20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(21:0/20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/21:0/0:0)
DG(20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/21:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/21:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(21:0/0:0/20:5(5Z,8Z,10E,14Z,17Z)-OH(12))
DG(21:0/0:0/20:5(5Z,8Z,10E,14Z,17Z)-OH(12)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/0:0/21:0)
DG(20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/0:0/21:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(21:0/20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/0:0)
DG(21:0/20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(21:0/20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/21:0/0:0)
DG(20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/21:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/21:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(21:0/0:0/20:5(6E,8Z,11Z,14Z,17Z)-OH(5))
DG(21:0/0:0/20:5(6E,8Z,11Z,14Z,17Z)-OH(5)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/0:0/21:0)
DG(20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/0:0/21:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(a-21:0/20:4(6E,8Z,11Z,14Z)+=O(5)/0:0)
DG(a-21:0/20:4(6E,8Z,11Z,14Z)+=O(5)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(a-21:0/20:4(6E,8Z,11Z,14Z)+=O(5)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:4(6E,8Z,11Z,14Z)+=O(5)/a-21:0/0:0)
DG(20:4(6E,8Z,11Z,14Z)+=O(5)/a-21:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:4(6E,8Z,11Z,14Z)+=O(5)/a-21:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(a-21:0/0:0/20:4(6E,8Z,11Z,14Z)+=O(5))
DG(a-21:0/0:0/20:4(6E,8Z,11Z,14Z)+=O(5)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:4(6E,8Z,11Z,14Z)+=O(5)/0:0/a-21:0)
DG(20:4(6E,8Z,11Z,14Z)+=O(5)/0:0/a-21:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(a-21:0/20:4(5Z,8Z,11Z,13E)+=O(15)/0:0)
DG(a-21:0/20:4(5Z,8Z,11Z,13E)+=O(15)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(a-21:0/20:4(5Z,8Z,11Z,13E)+=O(15)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:4(5Z,8Z,11Z,13E)+=O(15)/a-21:0/0:0)
DG(20:4(5Z,8Z,11Z,13E)+=O(15)/a-21:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:4(5Z,8Z,11Z,13E)+=O(15)/a-21:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(a-21:0/0:0/20:4(5Z,8Z,11Z,13E)+=O(15))
DG(a-21:0/0:0/20:4(5Z,8Z,11Z,13E)+=O(15)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:4(5Z,8Z,11Z,13E)+=O(15)/0:0/a-21:0)
DG(20:4(5Z,8Z,11Z,13E)+=O(15)/0:0/a-21:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(a-21:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/0:0)
DG(a-21:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(a-21:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/a-21:0/0:0)
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/a-21:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/a-21:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(a-21:0/0:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18R))
DG(a-21:0/0:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/0:0/a-21:0)
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/0:0/a-21:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(a-21:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/0:0)
DG(a-21:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(a-21:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/a-21:0/0:0)
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/a-21:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/a-21:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(a-21:0/0:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18))
DG(a-21:0/0:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/0:0/a-21:0)
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/0:0/a-21:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(a-21:0/20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/0:0)
DG(a-21:0/20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(a-21:0/20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/a-21:0/0:0)
DG(20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/a-21:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/a-21:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(a-21:0/0:0/20:5(5Z,8Z,10E,14Z,17Z)-OH(12))
DG(a-21:0/0:0/20:5(5Z,8Z,10E,14Z,17Z)-OH(12)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/0:0/a-21:0)
DG(20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/0:0/a-21:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(a-21:0/20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/0:0)
DG(a-21:0/20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(a-21:0/20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/a-21:0/0:0)
DG(20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/a-21:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/a-21:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(a-21:0/0:0/20:5(6E,8Z,11Z,14Z,17Z)-OH(5))
DG(a-21:0/0:0/20:5(6E,8Z,11Z,14Z,17Z)-OH(5)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/0:0/a-21:0)
DG(20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/0:0/a-21:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(i-21:0/20:4(6E,8Z,11Z,14Z)+=O(5)/0:0)
DG(i-21:0/20:4(6E,8Z,11Z,14Z)+=O(5)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(i-21:0/20:4(6E,8Z,11Z,14Z)+=O(5)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:4(6E,8Z,11Z,14Z)+=O(5)/i-21:0/0:0)
DG(20:4(6E,8Z,11Z,14Z)+=O(5)/i-21:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:4(6E,8Z,11Z,14Z)+=O(5)/i-21:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-21:0/0:0/20:4(6E,8Z,11Z,14Z)+=O(5))
DG(i-21:0/0:0/20:4(6E,8Z,11Z,14Z)+=O(5)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:4(6E,8Z,11Z,14Z)+=O(5)/0:0/i-21:0)
DG(20:4(6E,8Z,11Z,14Z)+=O(5)/0:0/i-21:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(i-21:0/20:4(5Z,8Z,11Z,13E)+=O(15)/0:0)
DG(i-21:0/20:4(5Z,8Z,11Z,13E)+=O(15)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(i-21:0/20:4(5Z,8Z,11Z,13E)+=O(15)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:4(5Z,8Z,11Z,13E)+=O(15)/i-21:0/0:0)
DG(20:4(5Z,8Z,11Z,13E)+=O(15)/i-21:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:4(5Z,8Z,11Z,13E)+=O(15)/i-21:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-21:0/0:0/20:4(5Z,8Z,11Z,13E)+=O(15))
DG(i-21:0/0:0/20:4(5Z,8Z,11Z,13E)+=O(15)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:4(5Z,8Z,11Z,13E)+=O(15)/0:0/i-21:0)
DG(20:4(5Z,8Z,11Z,13E)+=O(15)/0:0/i-21:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(i-21:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/0:0)
DG(i-21:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(i-21:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/i-21:0/0:0)
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/i-21:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/i-21:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-21:0/0:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18R))
DG(i-21:0/0:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/0:0/i-21:0)
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18R)/0:0/i-21:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(i-21:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/0:0)
DG(i-21:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(i-21:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/i-21:0/0:0)
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/i-21:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/i-21:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-21:0/0:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18))
DG(i-21:0/0:0/20:5(5Z,8Z,11Z,14Z,16E)-OH(18)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/0:0/i-21:0)
DG(20:5(5Z,8Z,11Z,14Z,16E)-OH(18)/0:0/i-21:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(i-21:0/20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/0:0)
DG(i-21:0/20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(i-21:0/20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/i-21:0/0:0)
DG(20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/i-21:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/i-21:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-21:0/0:0/20:5(5Z,8Z,10E,14Z,17Z)-OH(12))
DG(i-21:0/0:0/20:5(5Z,8Z,10E,14Z,17Z)-OH(12)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/0:0/i-21:0)
DG(20:5(5Z,8Z,10E,14Z,17Z)-OH(12)/0:0/i-21:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(i-21:0/20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/0:0)
DG(i-21:0/20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(i-21:0/20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/i-21:0/0:0)
DG(20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/i-21:0/0:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. DG(20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/i-21:0/0:0) is also a substrate of diacylglycerol kinase. It is involved in the phospholipid metabolic pathway.
DG(i-21:0/0:0/20:5(6E,8Z,11Z,14Z,17Z)-OH(5))
DG(i-21:0/0:0/20:5(6E,8Z,11Z,14Z,17Z)-OH(5)) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
DG(20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/0:0/i-21:0)
DG(20:5(6E,8Z,11Z,14Z,17Z)-OH(5)/0:0/i-21:0) belongs to the family of Diacylglycerols. These are glycerolipids lipids containing a common glycerol backbone to which at least one fatty acyl group is esterified. It is involved in the phospholipid metabolic pathway.
SM d34:2
Found in mouse lung; TwoDicalId=240; MgfFile=160901_Lung_AA_Neg_17_never; MgfId=745 Found in mouse heart; TwoDicalId=1038; MgfFile=160902_Heart_DHA_Neg_12_never; MgfId=715 Found in mouse spleen; TwoDicalId=448; MgfFile=160729_spleen_AA_18_Neg; MgfId=663 Found in mouse kidney; TwoDicalId=61; MgfFile=160827_Kidney_normal_Neg_01_sute; MgfId=901
(2-{[2-[hexadec-9-enamido]-3-hydroxyoctadec-4-en-1-yl phosphono]oxy}ethyl)trimethylazanium
Crasseride 2a
Crasseride 5
[(4E,8E)-2-(hexadecanoylamino)-3-hydroxyoctadeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-3-hydroxy-2-(nonanoylamino)pentacosa-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-2-[[(Z)-hexacos-15-enoyl]amino]-3-hydroxyoct-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-3-hydroxy-2-(propanoylamino)hentriaconta-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-3-hydroxy-2-(octanoylamino)hexacosa-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-2-(heptanoylamino)-3-hydroxyheptacosa-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-2-acetamido-3-hydroxydotriaconta-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-2-(hexanoylamino)-3-hydroxyoctacosa-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-2-(butanoylamino)-3-hydroxytriaconta-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-3-hydroxy-2-(pentanoylamino)nonacosa-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[3-hydroxy-2-[[(9Z,12Z)-nonadeca-9,12-dienoyl]amino]pentadecyl] 2-(trimethylazaniumyl)ethyl phosphate
[2-[[(9Z,12Z)-hexadeca-9,12-dienoyl]amino]-3-hydroxyoctadecyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-3-hydroxy-2-[[(Z)-tridec-9-enoyl]amino]henicos-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-2-[[(Z)-heptadec-9-enoyl]amino]-3-hydroxyheptadec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[2-[[(11Z,14Z)-henicosa-11,14-dienoyl]amino]-3-hydroxytridecyl] 2-(trimethylazaniumyl)ethyl phosphate
[2-[[(9Z,12Z)-heptadeca-9,12-dienoyl]amino]-3-hydroxyheptadecyl] 2-(trimethylazaniumyl)ethyl phosphate
[3-hydroxy-2-[[(13Z,16Z)-tetracosa-13,16-dienoyl]amino]decyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-2-(henicosanoylamino)-3-hydroxytrideca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-2-[[(Z)-hexadec-9-enoyl]amino]-3-hydroxyoctadec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-2-(decanoylamino)-3-hydroxytetracosa-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-3-hydroxy-2-[[(Z)-tetracos-13-enoyl]amino]dec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[2-[[(13Z,16Z)-docosa-13,16-dienoyl]amino]-3-hydroxydodecyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-3-hydroxy-2-[[(Z)-octadec-9-enoyl]amino]hexadec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-3-hydroxy-2-(undecanoylamino)tricosa-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[3-hydroxy-2-[[(9Z,12Z)-octadeca-9,12-dienoyl]amino]hexadecyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-2-[[(Z)-docos-13-enoyl]amino]-3-hydroxydodec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-2-[[(Z)-henicos-11-enoyl]amino]-3-hydroxytridec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-2-(docosanoylamino)-3-hydroxydodeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
4-(3-henicosanoyloxy-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
(1-hydroxy-3-octanoyloxypropan-2-yl) (22Z,25Z,28Z,31Z)-tetratriaconta-22,25,28,31-tetraenoate
[1-hydroxy-3-[(Z)-tetradec-9-enoyl]oxypropan-2-yl] (14Z,17Z,20Z)-octacosa-14,17,20-trienoate
(1-decanoyloxy-3-hydroxypropan-2-yl) (20Z,23Z,26Z,29Z)-dotriaconta-20,23,26,29-tetraenoate
(1-dodecanoyloxy-3-hydroxypropan-2-yl) (18Z,21Z,24Z,27Z)-triaconta-18,21,24,27-tetraenoate
[1-[(Z)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] (12Z,15Z,18Z)-hexacosa-12,15,18-trienoate
(1-hydroxy-3-tetradecanoyloxypropan-2-yl) (16Z,19Z,22Z,25Z)-octacosa-16,19,22,25-tetraenoate
[1-hydroxy-3-[(Z)-octadec-9-enoyl]oxypropan-2-yl] (10Z,13Z,16Z)-tetracosa-10,13,16-trienoate
(2-hexadecanoyloxy-3-octoxypropyl) (6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoate
[2-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoyl]oxy-3-octoxypropyl] octadecanoate
[2-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]oxy-3-octoxypropyl] (Z)-octadec-9-enoate
[3-[(Z)-octadec-9-enoxy]-2-octanoyloxypropyl] (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate
[2-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-octoxypropyl] (9Z,12Z)-octadeca-9,12-dienoate
[3-[(Z)-hexadec-9-enoxy]-2-octanoyloxypropyl] (9Z,12Z,15Z)-octadeca-9,12,15-trienoate
(3-octadecoxy-2-octanoyloxypropyl) (4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoate
[3-[(10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoxy]-2-octanoyloxypropyl] dodecanoate
[3-[(6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoxy]-2-octanoyloxypropyl] hexadecanoate
[3-[(11Z,14Z,17Z)-icosa-11,14,17-trienoxy]-2-octanoyloxypropyl] (Z)-tetradec-9-enoate
[3-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoxy]-2-octanoyloxypropyl] octadecanoate
(2-dodecanoyloxy-3-octoxypropyl) (10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoate
[3-octoxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] (11Z,14Z,17Z)-icosa-11,14,17-trienoate
(2-nonanoyloxy-3-octanoyloxypropyl) (12Z,15Z,18Z,21Z)-tetracosa-12,15,18,21-tetraenoate
[3-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoxy]-2-octanoyloxypropyl] (Z)-octadec-9-enoate
(3-octoxy-2-tetradecanoyloxypropyl) (8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoate
[3-[(9Z,12Z)-octadeca-9,12-dienoxy]-2-octanoyloxypropyl] (9Z,12Z)-hexadeca-9,12-dienoate
[2-octanoyloxy-3-[(Z)-tetradec-9-enoxy]propyl] (11Z,14Z,17Z)-icosa-11,14,17-trienoate
[1-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoyl]oxy-3-nonanoyloxypropan-2-yl] hexadecanoate
(3-octanoyloxy-2-undecanoyloxypropyl) (10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoate
(3-octanoyloxy-2-pentadecanoyloxypropyl) (6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoate
[2-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]oxy-3-octanoyloxypropyl] (Z)-heptadec-9-enoate
[3-octanoyloxy-2-[(Z)-pentadec-9-enoyl]oxypropyl] (9Z,12Z,15Z)-octadeca-9,12,15-trienoate
[2-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-nonanoyloxypropyl] (9Z,12Z)-hexadeca-9,12-dienoate
(3-octanoyloxy-2-tridecanoyloxypropyl) (8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoate
(2-dodecanoyloxy-3-nonanoyloxypropyl) (8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoate
(2-decanoyloxy-3-nonanoyloxypropyl) (10Z,13Z,16Z,19Z)-docosa-10,13,16,19-tetraenoate
(3-nonanoyloxy-2-tetradecanoyloxypropyl) (6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoate
[2-[(4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoyl]oxy-3-octanoyloxypropyl] heptadecanoate
[3-nonanoyloxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] (9Z,12Z,15Z)-octadeca-9,12,15-trienoate
[2-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-octanoyloxypropyl] (9Z,12Z)-heptadeca-9,12-dienoate
[3-octanoyloxy-2-[(Z)-tridec-9-enoyl]oxypropyl] (11Z,14Z,17Z)-icosa-11,14,17-trienoate
[1-[(7Z,10Z,13Z)-hexadeca-7,10,13-trienoyl]oxy-3-nonanoyloxypropan-2-yl] (Z)-hexadec-9-enoate
(3-dodecanoyloxy-2-tridecanoyloxypropyl) (4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoate
(3-decanoyloxy-2-tridecanoyloxypropyl) (6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoate
(2-tetradecanoyloxy-3-undecanoyloxypropyl) (4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoate
[3-dodecanoyloxy-2-[(Z)-tridec-9-enoyl]oxypropyl] (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate
(3-decanoyloxy-2-pentadecanoyloxypropyl) (4Z,7Z,10Z,13Z)-hexadeca-4,7,10,13-tetraenoate
[3-decanoyloxy-2-[(Z)-tridec-9-enoyl]oxypropyl] (9Z,12Z,15Z)-octadeca-9,12,15-trienoate
[3-decanoyloxy-2-[(Z)-pentadec-9-enoyl]oxypropyl] (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate
(3-decanoyloxy-2-undecanoyloxypropyl) (8Z,11Z,14Z,17Z)-icosa-8,11,14,17-tetraenoate
[2-[(Z)-tetradec-9-enoyl]oxy-3-undecanoyloxypropyl] (7Z,10Z,13Z)-hexadeca-7,10,13-trienoate
(2-dodecanoyloxy-3-undecanoyloxypropyl) (6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoate
[(E,2S,3R)-2-[[(Z)-hexadec-9-enoyl]amino]-3-hydroxyoctadec-4-enyl] 2-[tris(trideuteriomethyl)azaniumyl]ethyl phosphate
[2-[[(15Z,18Z)-hexacosa-15,18-dienoyl]amino]-3-hydroxyoctyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-3-hydroxy-2-[[(Z)-icos-11-enoyl]amino]tetradec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-3-hydroxy-2-(pentadecanoylamino)nonadeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-3-hydroxy-2-(tridecanoylamino)henicosa-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-3-hydroxy-2-[[(Z)-nonadec-9-enoyl]amino]pentadec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-2-(heptadecanoylamino)-3-hydroxyheptadeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-3-hydroxy-2-(tetradecanoylamino)icosa-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-2-(dodecanoylamino)-3-hydroxydocosa-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-3-hydroxy-2-[[(Z)-tetradec-9-enoyl]amino]icos-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-3-hydroxy-2-(octadecanoylamino)hexadeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[3-hydroxy-2-[[(11Z,14Z)-icosa-11,14-dienoyl]amino]tetradecyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-3-hydroxy-2-(icosanoylamino)tetradeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(4E,8E)-3-hydroxy-2-(nonadecanoylamino)pentadeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-3-hydroxy-2-[[(Z)-pentadec-9-enoyl]amino]nonadec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-2-[[(Z)-hexadec-7-enoyl]amino]-3-hydroxyoctadec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[3-[(Z)-dodec-5-enoyl]oxy-2-[(Z)-tridec-8-enoyl]oxypropyl] (4Z,7Z)-hexadeca-4,7-dienoate
[(E)-3-hydroxy-2-[[(Z)-tridec-8-enoyl]amino]henicos-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E)-2-[[(Z)-dodec-5-enoyl]amino]-3-hydroxydocos-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[3-[(3Z,6Z,9Z)-dodeca-3,6,9-trienoyl]oxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] pentadecanoate
[3-[(3Z,6Z,9Z)-dodeca-3,6,9-trienoyl]oxy-2-[(Z)-tridec-8-enoyl]oxypropyl] hexadecanoate
[3-hydroxy-2-[[(10Z,12Z)-octadeca-10,12-dienoyl]amino]hexadecyl] 2-(trimethylazaniumyl)ethyl phosphate
[3-[(6Z,9Z)-dodeca-6,9-dienoyl]oxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] (Z)-pentadec-9-enoate
[3-[(6Z,9Z)-dodeca-6,9-dienoyl]oxy-2-tetradecanoyloxypropyl] (9Z,12Z)-pentadeca-9,12-dienoate
[3-tridecanoyloxy-2-[(Z)-tridec-8-enoyl]oxypropyl] (6Z,9Z,12Z)-pentadeca-6,9,12-trienoate
[2-[(6Z,9Z)-dodeca-6,9-dienoyl]oxy-3-dodecanoyloxypropyl] (11Z,14Z)-heptadeca-11,14-dienoate
(3-dodecanoyloxy-2-tridecanoyloxypropyl) (7Z,9Z,11Z,13Z)-hexadeca-7,9,11,13-tetraenoate
2,3-bis[[(Z)-tridec-8-enoyl]oxy]propyl (9Z,12Z)-pentadeca-9,12-dienoate
[3-[(6Z,9Z)-dodeca-6,9-dienoyl]oxy-2-tridecanoyloxypropyl] (4Z,7Z)-hexadeca-4,7-dienoate
[3-[(Z)-dodec-5-enoyl]oxy-2-tetradecanoyloxypropyl] (6Z,9Z,12Z)-pentadeca-6,9,12-trienoate
[2-[(3Z,6Z,9Z)-dodeca-3,6,9-trienoyl]oxy-3-[(Z)-dodec-5-enoyl]oxypropyl] heptadecanoate
[1-[(5Z,8Z,11Z)-tetradeca-5,8,11-trienoyl]oxy-3-[(Z)-tridec-8-enoyl]oxypropan-2-yl] tetradecanoate
[2-[(7Z,9Z)-tetradeca-7,9-dienoyl]oxy-3-tridecanoyloxypropyl] (7Z,9Z)-tetradeca-7,9-dienoate
[3-[(Z)-dodec-5-enoyl]oxy-2-[(5Z,8Z,11Z)-tetradeca-5,8,11-trienoyl]oxypropyl] pentadecanoate
2,3-bis[[(6Z,9Z)-dodeca-6,9-dienoyl]oxy]propyl heptadecanoate
[3-[(Z)-dodec-5-enoyl]oxy-2-[(7Z,9Z)-tetradeca-7,9-dienoyl]oxypropyl] (Z)-pentadec-9-enoate
[3-[(Z)-dodec-5-enoyl]oxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] (9Z,12Z)-pentadeca-9,12-dienoate
[3-dodecanoyloxy-2-[(7Z,9Z)-tetradeca-7,9-dienoyl]oxypropyl] (9Z,12Z)-pentadeca-9,12-dienoate
[3-dodecanoyloxy-2-[(Z)-tridec-8-enoyl]oxypropyl] (9Z,11Z,13Z)-hexadeca-9,11,13-trienoate
[3-[(6Z,9Z)-dodeca-6,9-dienoyl]oxy-2-[(7Z,9Z)-tetradeca-7,9-dienoyl]oxypropyl] pentadecanoate
[3-dodecanoyloxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] (6Z,9Z,12Z)-pentadeca-6,9,12-trienoate
[3-dodecanoyloxy-2-[(3Z,6Z,9Z)-dodeca-3,6,9-trienoyl]oxypropyl] (Z)-heptadec-7-enoate
[1-[(5Z,8Z,11Z)-tetradeca-5,8,11-trienoyl]oxy-3-tridecanoyloxypropan-2-yl] (Z)-tetradec-9-enoate
[1-[(7Z,9Z)-tetradeca-7,9-dienoyl]oxy-3-[(Z)-tridec-8-enoyl]oxypropan-2-yl] (Z)-tetradec-9-enoate
[3-[(3Z,6Z,9Z)-dodeca-3,6,9-trienoyl]oxy-2-tridecanoyloxypropyl] (Z)-hexadec-7-enoate
[2-[[(4Z,7Z)-hexadeca-4,7-dienoyl]amino]-3-hydroxyoctadecyl] 2-(trimethylazaniumyl)ethyl phosphate
2,3-bis[[(Z)-dodec-5-enoyl]oxy]propyl (11Z,14Z)-heptadeca-11,14-dienoate
[3-[(Z)-dodec-5-enoyl]oxy-2-tridecanoyloxypropyl] (9Z,11Z,13Z)-hexadeca-9,11,13-trienoate
[3-[(3Z,6Z,9Z)-dodeca-3,6,9-trienoyl]oxy-2-tetradecanoyloxypropyl] (Z)-pentadec-9-enoate
[2-[(6Z,9Z)-dodeca-6,9-dienoyl]oxy-3-[(Z)-dodec-5-enoyl]oxypropyl] (Z)-heptadec-7-enoate
[3-dodecanoyloxy-2-[(5Z,8Z,11Z)-tetradeca-5,8,11-trienoyl]oxypropyl] (Z)-pentadec-9-enoate
[(E)-3-hydroxy-2-[[(Z)-octadec-11-enoyl]amino]hexadec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[3-dodecanoyloxy-2-[(Z)-dodec-5-enoyl]oxypropyl] (8Z,11Z,14Z)-heptadeca-8,11,14-trienoate
[3-[(6Z,9Z)-dodeca-6,9-dienoyl]oxy-2-[(Z)-tridec-8-enoyl]oxypropyl] (Z)-hexadec-7-enoate
[(E,2S,3R)-3-hydroxy-2-[[(E)-octadec-9-enoyl]amino]hexadec-8-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E,2S,3R)-2-[[(E)-hexadec-9-enoyl]amino]-3-hydroxyoctadec-8-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E,2S,3R)-3-hydroxy-2-[[(E)-icos-11-enoyl]amino]tetradec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E,2S,3R)-2-[[(E)-heptadec-9-enoyl]amino]-3-hydroxyheptadec-8-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E,2S,3R)-2-[[(E)-heptadec-9-enoyl]amino]-3-hydroxyheptadec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S,3R,4E,6E)-3-hydroxy-2-(nonadecanoylamino)pentadeca-4,6-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S,3R,4E,8E)-3-hydroxy-2-(pentadecanoylamino)nonadeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2R,3S,4E,8E)-3-hydroxy-2-(tridecanoylamino)henicosa-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E,2S,3R)-2-[[(E)-hexadec-9-enoyl]amino]-3-hydroxyoctadec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E,2S,3R)-3-hydroxy-2-[[(E)-icos-11-enoyl]amino]tetradec-8-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S,3R,4E,8E)-2-(heptadecanoylamino)-3-hydroxyheptadeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(E,2S,3R)-3-hydroxy-2-[[(E)-octadec-9-enoyl]amino]hexadec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S,3R,4E,8E)-3-hydroxy-2-(tetradecanoylamino)icosa-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2R,3S,4E,8E)-2-(dodecanoylamino)-3-hydroxydocosa-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S,3R,4E,8E)-2-(hexadecanoylamino)-3-hydroxyoctadeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S,3R,4E,6E)-3-hydroxy-2-(icosanoylamino)tetradeca-4,6-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S,3R)-3-hydroxy-2-[[(9E,12E)-octadeca-9,12-dienoyl]amino]hexadecyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S,3R,4E,8E)-3-hydroxy-2-(octadecanoylamino)hexadeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S,3R,4E,6E)-3-hydroxy-2-(octadecanoylamino)hexadeca-4,6-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S,3R,4E,8E)-3-hydroxy-2-(icosanoylamino)tetradeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S,3R,4E,8E)-3-hydroxy-2-(nonadecanoylamino)pentadeca-4,8-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
[(2S,3R,4E,14E)-2-(hexadecanoylamino)-3-hydroxyoctadeca-4,14-dienyl] 2-(trimethylazaniumyl)ethyl phosphate
2-[Carboxy-(2-heptadecanoyloxy-3-tridecanoyloxypropoxy)methoxy]ethyl-trimethylazanium
2-[Carboxy-[2,3-di(pentadecanoyloxy)propoxy]methoxy]ethyl-trimethylazanium
2-[Carboxy-(2-henicosanoyloxy-3-nonanoyloxypropoxy)methoxy]ethyl-trimethylazanium
2-[Carboxy-(3-decanoyloxy-2-icosanoyloxypropoxy)methoxy]ethyl-trimethylazanium
2-[Carboxy-(2-nonadecanoyloxy-3-undecanoyloxypropoxy)methoxy]ethyl-trimethylazanium
2-[Carboxy-(2-hexadecanoyloxy-3-tetradecanoyloxypropoxy)methoxy]ethyl-trimethylazanium
2-[Carboxy-(3-dodecanoyloxy-2-octadecanoyloxypropoxy)methoxy]ethyl-trimethylazanium
2-[Carboxy-(2-docosanoyloxy-3-octanoyloxypropoxy)methoxy]ethyl-trimethylazanium
N-(9Z-hexadecenoyl)sphingosine-1-phosphocholine
A N-hexadecenoylsphingosine-1-phosphocholine in which the amino group of sphingosine is in amide linkage with a 9Z-hexadecenoyl fatty acid.
N-(tricosanoyl)-[(4E,6E)-tetradecasphingadienine]-1-phosphoethanolamine
A ceramide phosphoethanolamine (37:2) in which the acyl and sphingoid base specified is tricosanoyl and (4E,6E)-tetradecasphingadienine respectively.
N-(docosanoyl)-4E,6E-pentadecasphingadienine-1-phosphoethanolamine
N-(heneicosanoyl)-4E,6E-hexadecasphingadienine-1-phosphoethanolamine
N-(9Z-octadecenoyl)-hexadecasphing-4-enine-1-phosphocholine
N-hexadecanoylsphingadienine-1-phosphocholine
A sphingomyelin 34:2 obtained by formal condensation of the carboxy group of hexadecanoic acid with the amino group of any sphingadienine-1-phosphocholine.
sphingomyelin 34:2
A sphingomyelin in which the total number of carbons in the sphingoid base (R1) and fatty acyl (R2) groups is 34 with 2 double bonds.
ceramide phosphoethanolamine (37:2)
A ceramide phosphoethanolamine in which the sphingoid base and acyl group contains a total of 37 carbon atoms and 2 double bonds.
N-hexadecenoylsphingosine-1-phosphocholine
A sphingomyelin in which the ceramide N-acyl group contains 16 carbons and 1 double bond. A sphingomyelin 34:2 in which the ceramide N-acyl group contains 16 carbons and 1 double bond.
sphingomyelin d18:1/16:1
A sphingomyelin d18:1 in which the fatty acyl group contains 16 carbons and 1 double bond
MGMG(31:1)
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TG(41:4)
Provides by LipidSearch Vendor. © Copyright 2006-2024 Thermo Fisher Scientific Inc. All rights reserved