Exact Mass: 732.6995231999999
Exact Mass Matches: 732.6995231999999
Found 202 metabolites which its exact mass value is equals to given mass value 732.6995231999999,
within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error
0.01 dalton.
DG(22:1n9/0:0/22:1n9)
DG(22:1n9/0:0/22:1n9) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1 C-2, or C-3 positions. DG(22:1n9/0:0/22:1n9), in particular, consists of two chains of erucic acid at the C-1 and C-3 positions. The erucic acid moieties are derived from seed oils and avocados. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(20:1(11Z)/24:1(15Z)/0:0)
DG(20:1(11Z)/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(20:1(11Z)/24:1(15Z)/0:0), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of nervonic acid at the C-2 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, while the nervonic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(20:1(11Z)/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(20:1(11Z)/24:1(15Z)/0:0), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of nervonic acid at the C-2 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, while the nervonic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(20:2(11Z,14Z)/24:0/0:0)
DG(20:2(11Z,14Z)/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(20:2(11Z,14Z)/24:0/0:0), in particular, consists of one chain of eicosadienoic acid at the C-1 position and one chain of lignoceric acid at the C-2 position. The eicosadienoic acid moiety is derived from fish oils and liver, 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(20:2(11Z,14Z)/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(20:2(11Z,14Z)/24:0/0:0), in particular, consists of one chain of eicosadienoic acid at the C-1 position and one chain of lignoceric acid at the C-2 position. The eicosadienoic acid moiety is derived from fish oils and liver, 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(22:0/22:2(13Z,16Z)/0:0)
DG(22:0/22:2(13Z,16Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(22:0/22:2(13Z,16Z)/0:0), in particular, consists of one chain of behenic acid at the C-1 position and one chain of docosadienoic acid at the C-2 position. The behenic acid moiety is derived from groundnut oil, while the docosadienoic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(22:0/22:2(13Z,16Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(22:0/22:2(13Z,16Z)/0:0), in particular, consists of one chain of behenic acid at the C-1 position and one chain of docosadienoic acid at the C-2 position. The behenic acid moiety is derived from groundnut oil, while the docosadienoic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(22:1(13Z)/22:1(13Z)/0:0)
DG(22:1(13Z)/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(22:1(13Z)/22:1(13Z)/0:0), in particular, consists of two chains of erucic acid at the C-1 and C-2 positions. The erucic acid moieties are derived from seed oils and avocados. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(22:2(13Z,16Z)/22:0/0:0)
DG(22:2(13Z,16Z)/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(22:2(13Z,16Z)/22:0/0:0), in particular, consists of one chain of docosadienoic acid at the C-1 position and one chain of behenic acid at the C-2 position. The docosadienoic acid moiety is derived from animal fats, 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(22:2(13Z,16Z)/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(22:2(13Z,16Z)/22:0/0:0), in particular, consists of one chain of docosadienoic acid at the C-1 position and one chain of behenic acid at the C-2 position. The docosadienoic acid moiety is derived from animal fats, while the behenic acid moiety is derived from groundnut oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(24:0/20:2(11Z,14Z)/0:0)
DG(24:0/20:2(11Z,14Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(24:0/20:2(11Z,14Z)/0:0), in particular, consists of one chain of lignoceric acid at the C-1 position and one chain of eicosadienoic acid at the C-2 position. The lignoceric acid moiety is derived from groundnut oil, while the eicosadienoic acid moiety is derived from fish oils and liver. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(24:1(15Z)/20:1(11Z)/0:0)
DG(24:1(15Z)/20:1(11Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(24:1(15Z)/20:1(11Z)/0:0), in particular, consists of one chain of nervonic acid at the C-1 position and one chain of eicosenoic acid at the C-2 position. The nervonic acid moiety is derived from fish oils, while the eicosenoic acid moiety is derived from vegetable oils and cod oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.
DG(22:0/0:0/22:2n6)
DG(22:0/0:0/22:2n6) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(22:0/0:0/22:2n6), in particular, consists of one chain of behenic acid at the C-1 position and one chain of docosadienoic acid at the C-3 position. The behenic acid moiety is derived from groundnut oil, while the docosadienoic acid moiety is derived from animal fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(24:0/0:0/20:2n6)
DG(24:0/0:0/20:2n6) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(24:0/0:0/20:2n6), in particular, consists of one chain of lignoceric acid at the C-1 position and one chain of eicosadienoic acid at the C-3 position. The lignoceric acid moiety is derived from groundnut oil, while the eicosadienoic acid moiety is derived from fish oils and liver. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
DG(20:1n9/0:0/24:1n9)
DG(20:1n9/0:0/24:1n9) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1, C-2, or C-3 positions. DG(20:1n9/0:0/24:1n9), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of nervonic acid at the C-3 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, while the nervonic acid moiety is derived from fish oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.
Thyroxamine
D006730 - Hormones, Hormone Substitutes, and Hormone Antagonists > D006728 - Hormones
[1-hydroxy-3-[(Z)-octadec-9-enoyl]oxypropan-2-yl] (Z)-hexacos-15-enoate
[10,13-dimethyl-17-(6-methylheptan-2-yl)-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] (13Z,16Z)-tetracosa-13,16-dienoate
[1-hydroxy-3-[(Z)-octacos-17-enoxy]propan-2-yl] (Z)-heptadec-9-enoate
[1-[(13Z,16Z)-docosa-13,16-dienoxy]-3-hydroxypropan-2-yl] tricosanoate
[1-hydroxy-3-[(11Z,14Z)-icosa-11,14-dienoxy]propan-2-yl] pentacosanoate
[1-hydroxy-3-[(Z)-nonadec-9-enoxy]propan-2-yl] (Z)-hexacos-15-enoate
[1-[(Z)-hexacos-15-enoxy]-3-hydroxypropan-2-yl] (Z)-nonadec-9-enoate
(1-hydroxy-3-tricosoxypropan-2-yl) (13Z,16Z)-docosa-13,16-dienoate
(1-henicosoxy-3-hydroxypropan-2-yl) (13Z,16Z)-tetracosa-13,16-dienoate
(1-heptacosoxy-3-hydroxypropan-2-yl) (9Z,12Z)-octadeca-9,12-dienoate
[1-[(Z)-henicos-11-enoxy]-3-hydroxypropan-2-yl] (Z)-tetracos-13-enoate
[1-hydroxy-3-[(Z)-tetracos-13-enoxy]propan-2-yl] (Z)-henicos-11-enoate
(1-hydroxy-3-tetracosoxypropan-2-yl) (11Z,14Z)-henicosa-11,14-dienoate
(1-hydroxy-3-octacosoxypropan-2-yl) (9Z,12Z)-heptadeca-9,12-dienoate
[1-[(11Z,14Z)-henicosa-11,14-dienoxy]-3-hydroxypropan-2-yl] tetracosanoate
(1-heptadecoxy-3-hydroxypropan-2-yl) (17Z,20Z)-octacosa-17,20-dienoate
[1-hydroxy-3-[(9Z,12Z)-nonadeca-9,12-dienoxy]propan-2-yl] hexacosanoate
[1-[(15Z,18Z)-hexacosa-15,18-dienoxy]-3-hydroxypropan-2-yl] nonadecanoate
(1-hydroxy-3-nonadecoxypropan-2-yl) (15Z,18Z)-hexacosa-15,18-dienoate
(1-hexacosoxy-3-hydroxypropan-2-yl) (9Z,12Z)-nonadeca-9,12-dienoate
[1-[(9Z,12Z)-heptadeca-9,12-dienoxy]-3-hydroxypropan-2-yl] octacosanoate
(1-hydroxy-3-pentacosoxypropan-2-yl) (11Z,14Z)-icosa-11,14-dienoate
[1-hydroxy-3-[(17Z,20Z)-octacosa-17,20-dienoxy]propan-2-yl] heptadecanoate
[1-hydroxy-3-[(13Z,16Z)-tetracosa-13,16-dienoxy]propan-2-yl] henicosanoate
[1-hydroxy-3-[(9Z,12Z)-octadeca-9,12-dienoxy]propan-2-yl] heptacosanoate
[1-[(Z)-heptadec-9-enoxy]-3-hydroxypropan-2-yl] (Z)-octacos-17-enoate
(1-hydroxy-3-octanoyloxypropan-2-yl) (25Z,28Z)-hexatriaconta-25,28-dienoate
[17-[(E)-5,6-dimethylhept-3-en-2-yl]-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] (Z)-tricos-11-enoate
[2-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-hydroxypropyl] octacosanoate
[1-hydroxy-3-[(Z)-tetradec-9-enoyl]oxypropan-2-yl] (Z)-triacont-19-enoate
(1-dodecanoyloxy-3-hydroxypropan-2-yl) (21Z,24Z)-dotriaconta-21,24-dienoate
[17-[(E)-5-ethyl-6-methylhept-3-en-2-yl]-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] (E)-docos-13-enoate
[1-[(Z)-hexadec-9-enoyl]oxy-3-hydroxypropan-2-yl] (Z)-octacos-17-enoate
(1-decanoyloxy-3-hydroxypropan-2-yl) (23Z,26Z)-tetratriaconta-23,26-dienoate
[17-(5-ethyl-6-methylheptan-2-yl)-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] (13Z,16Z)-docosa-13,16-dienoate
(1-hexadecanoyloxy-3-hydroxypropan-2-yl) (17Z,20Z)-octacosa-17,20-dienoate
(1-hydroxy-3-tetradecanoyloxypropan-2-yl) (19Z,22Z)-triaconta-19,22-dienoate
[3-[(Z)-icos-11-enoxy]-2-octanoyloxypropyl] (Z)-hexadec-9-enoate
[3-[(9Z,12Z)-octadeca-9,12-dienoxy]-2-octanoyloxypropyl] octadecanoate
[2-[(Z)-octadec-9-enoyl]oxy-3-octoxypropyl] (Z)-octadec-9-enoate
[3-octoxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] (Z)-docos-13-enoate
[2-octanoyloxy-3-[(Z)-tetradec-9-enoxy]propyl] (Z)-docos-13-enoate
(3-octadecoxy-2-octanoyloxypropyl) (9Z,12Z)-octadeca-9,12-dienoate
[3-[(Z)-docos-13-enoxy]-2-octanoyloxypropyl] (Z)-tetradec-9-enoate
[2-[(Z)-hexadec-9-enoyl]oxy-3-octoxypropyl] (Z)-icos-11-enoate
[3-[(13Z,16Z)-docosa-13,16-dienoxy]-2-octanoyloxypropyl] tetradecanoate
(2-octanoyloxy-3-tetradecoxypropyl) (13Z,16Z)-docosa-13,16-dienoate
(3-octoxy-2-tetradecanoyloxypropyl) (13Z,16Z)-docosa-13,16-dienoate
(3-hexadecoxy-2-octanoyloxypropyl) (11Z,14Z)-icosa-11,14-dienoate
[3-[(9Z,12Z)-hexadeca-9,12-dienoxy]-2-octanoyloxypropyl] icosanoate
[2-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxy-3-octoxypropyl] icosanoate
[1-[(9Z,12Z)-octadeca-9,12-dienoyl]oxy-3-octoxypropan-2-yl] octadecanoate
(2-hexadecanoyloxy-3-octoxypropyl) (11Z,14Z)-icosa-11,14-dienoate
[3-[(Z)-octadec-9-enoxy]-2-octanoyloxypropyl] (Z)-octadec-9-enoate
[3-[(11Z,14Z)-icosa-11,14-dienoxy]-2-octanoyloxypropyl] hexadecanoate
(3-icosoxy-2-octanoyloxypropyl) (9Z,12Z)-hexadeca-9,12-dienoate
[3-[(Z)-hexadec-9-enoxy]-2-octanoyloxypropyl] (Z)-icos-11-enoate
(3-decoxy-2-hexadecanoyloxypropyl) (9Z,12Z)-octadeca-9,12-dienoate
[2-decanoyloxy-3-[(11Z,14Z)-icosa-11,14-dienoxy]propyl] tetradecanoate
(3-decoxy-2-dodecanoyloxypropyl) (13Z,16Z)-docosa-13,16-dienoate
[3-dodecoxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] (Z)-octadec-9-enoate
[2-dodecanoyloxy-3-[(9Z,12Z)-octadeca-9,12-dienoxy]propyl] tetradecanoate
(2-tetradecanoyloxy-3-tetradecoxypropyl) (9Z,12Z)-hexadeca-9,12-dienoate
[2-decanoyloxy-3-[(Z)-octadec-9-enoxy]propyl] (Z)-hexadec-9-enoate
[3-decoxy-2-[(Z)-hexadec-9-enoyl]oxypropyl] (Z)-octadec-9-enoate
[3-dodecoxy-2-[(Z)-hexadec-9-enoyl]oxypropyl] (Z)-hexadec-9-enoate
(2-decanoyloxy-3-octadecoxypropyl) (9Z,12Z)-hexadeca-9,12-dienoate
(2-dodecanoyloxy-3-dodecoxypropyl) (11Z,14Z)-icosa-11,14-dienoate
[2-dodecanoyloxy-3-[(Z)-hexadec-9-enoxy]propyl] (Z)-hexadec-9-enoate
[3-decoxy-2-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxypropyl] octadecanoate
[3-[(Z)-tetradec-9-enoxy]-2-[(Z)-tetradec-9-enoyl]oxypropyl] hexadecanoate
(2-decanoyloxy-3-dodecoxypropyl) (13Z,16Z)-docosa-13,16-dienoate
[3-hexadecoxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] (Z)-tetradec-9-enoate
[2-decanoyloxy-3-[(9Z,12Z)-octadeca-9,12-dienoxy]propyl] hexadecanoate
(3-dodecoxy-2-tetradecanoyloxypropyl) (9Z,12Z)-octadeca-9,12-dienoate
[2-dodecanoyloxy-3-[(Z)-tetradec-9-enoxy]propyl] (Z)-octadec-9-enoate
[2-decanoyloxy-3-[(9Z,12Z)-hexadeca-9,12-dienoxy]propyl] octadecanoate
(2-dodecanoyloxy-3-hexadecoxypropyl) (9Z,12Z)-hexadeca-9,12-dienoate
[2-decanoyloxy-3-[(Z)-tetradec-9-enoxy]propyl] (Z)-icos-11-enoate
[2-[(Z)-tetradec-9-enoyl]oxy-3-tetradecoxypropyl] (Z)-hexadec-9-enoate
[2-dodecanoyloxy-3-[(Z)-octadec-9-enoxy]propyl] (Z)-tetradec-9-enoate
[2-dodecanoyloxy-3-[(9Z,12Z)-hexadeca-9,12-dienoxy]propyl] hexadecanoate
[2-decanoyloxy-3-[(13Z,16Z)-docosa-13,16-dienoxy]propyl] dodecanoate
[3-decoxy-2-[(Z)-tetradec-9-enoyl]oxypropyl] (Z)-icos-11-enoate
[2-tetradecanoyloxy-3-[(Z)-tetradec-9-enoxy]propyl] (Z)-hexadec-9-enoate
(3-decoxy-2-tetradecanoyloxypropyl) (11Z,14Z)-icosa-11,14-dienoate
[3-[(9Z,12Z)-hexadeca-9,12-dienoxy]-2-tetradecanoyloxypropyl] tetradecanoate
(2-dodecanoyloxy-3-tetradecoxypropyl) (9Z,12Z)-octadeca-9,12-dienoate
[1-[(Z)-hexadec-9-enoxy]-3-[(Z)-tetradec-9-enoyl]oxypropan-2-yl] tetradecanoate
[2-decanoyloxy-3-[(Z)-hexadec-9-enoxy]propyl] (Z)-octadec-9-enoate
(2-decanoyloxy-3-tetradecoxypropyl) (11Z,14Z)-icosa-11,14-dienoate
(2-decanoyloxy-3-hexadecoxypropyl) (9Z,12Z)-octadeca-9,12-dienoate
[2-decanoyloxy-3-[(Z)-icos-11-enoxy]propyl] (Z)-tetradec-9-enoate
[2-dodecanoyloxy-3-[(11Z,14Z)-icosa-11,14-dienoxy]propyl] dodecanoate
[1-dodecoxy-3-[(9Z,12Z)-hexadeca-9,12-dienoyl]oxypropan-2-yl] hexadecanoate
[3-hydroxy-2-[(9Z,12Z)-octadeca-9,12-dienoyl]oxypropyl] hexacosanoate
[1-hydroxy-3-[(Z)-icos-11-enoyl]oxypropan-2-yl] (Z)-tetracos-13-enoate
[3-hydroxy-2-[(9Z,12Z)-nonadeca-9,12-dienoyl]oxypropyl] pentacosanoate
[3-hydroxy-2-[(11Z,14Z)-icosa-11,14-dienoyl]oxypropyl] tetracosanoate
[2-[(11Z,14Z)-henicosa-11,14-dienoyl]oxy-3-hydroxypropyl] tricosanoate
(1-hydroxy-3-icosanoyloxypropan-2-yl) (13Z,16Z)-tetracosa-13,16-dienoate
(1-hydroxy-3-octadecanoyloxypropan-2-yl) (15Z,18Z)-hexacosa-15,18-dienoate
[2-[(9Z,12Z)-heptadeca-9,12-dienoyl]oxy-3-hydroxypropyl] heptacosanoate
[2-[(13Z,16Z)-docosa-13,16-dienoyl]oxy-3-hydroxypropyl] docosanoate
[(2S)-2-[(E)-docos-13-enoyl]oxy-3-hydroxypropyl] (E)-docos-13-enoate
[(2S)-1-hydroxy-3-[(E)-icos-11-enoyl]oxypropan-2-yl] (E)-tetracos-15-enoate
[(2S)-1-hydroxy-3-octadecanoyloxypropan-2-yl] (5E,9E)-hexacosa-5,9-dienoate
[(2S)-3-hydroxy-2-[(E)-octadec-11-enoyl]oxypropyl] (E)-hexacos-5-enoate
[(2S)-3-hydroxy-2-[(11E,14E)-icosa-11,14-dienoyl]oxypropyl] tetracosanoate
[(2S)-3-hydroxy-2-[(9E,12E)-octadeca-9,12-dienoyl]oxypropyl] hexacosanoate
[(2S)-1-hydroxy-3-[(E)-octadec-11-enoyl]oxypropan-2-yl] (E)-hexacos-5-enoate
[(2S)-3-hydroxy-2-[(E)-icos-11-enoyl]oxypropyl] (E)-tetracos-15-enoate
[(2S)-1-hydroxy-3-[(9E,12E)-octadeca-9,12-dienoyl]oxypropan-2-yl] hexacosanoate
[(2S)-1-hydroxy-3-[(11E,14E)-icosa-11,14-dienoyl]oxypropan-2-yl] tetracosanoate
[(2S)-1-[(13E,16E)-docosa-13,16-dienoyl]oxy-3-hydroxypropan-2-yl] docosanoate
[(2S)-2-[(13E,16E)-docosa-13,16-dienoyl]oxy-3-hydroxypropyl] docosanoate
[(2S)-3-hydroxy-2-octadecanoyloxypropyl] (5E,9E)-hexacosa-5,9-dienoate
1-docosanoyl-2-(13Z,16Z-docosadienoyl)-sn-glycerol
cholesteryl tetracosadienoate
A cholesterol ester obtained by the formal condensation of cholesterol with tetracosadienoic acid (the position of the two double bonds is unspecified).
ZyE(24:1)
Provides by LipidSearch Vendor. © Copyright 2006-2024 Thermo Fisher Scientific Inc. All rights reserved
OAHFA(48:1)
Provides by LipidSearch Vendor. © Copyright 2006-2024 Thermo Fisher Scientific Inc. All rights reserved
ChE(24:2)
Provides by LipidSearch Vendor. © Copyright 2006-2024 Thermo Fisher Scientific Inc. All rights reserved