Exact Mass: 804.4098
Exact Mass Matches: 804.4098
Found 98 metabolites which its exact mass value is equals to given mass value 804.4098,
within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error
0.01 dalton.
Stevioside
Stevioside is a diterpene glycoside that is rubusoside in which the hydroxy group at position 2 of the allylic beta-D-glucoside has been converted to the corresponding beta-D-glucoside. It is a natural herbal sweetener that is 250-300 times sweeter than sucrose (though with a bitter aftertaste), extracted from the Stevia rebaudiana plant native to South America. It has a role as a sweetening agent, an antioxidant, an antineoplastic agent, a hypoglycemic agent, an anti-inflammatory agent and a plant metabolite. It is a diterpene glycoside, an ent-kaurane diterpenoid, a beta-D-glucoside, a tetracyclic diterpenoid and a bridged compound. It is functionally related to a steviol and a rubusoside. Stevioside is a natural product found in Asteraceae, Stevia rebaudiana, and Bos taurus with data available. See also: Stevia rebaudiuna Leaf (part of). Stevioside is a constituent of Stevia rebaudiana (stevia). Sweetening agent which is 300 times sweeter than sucrose. Stevia rebaudiana is extensively cultivated in Japan, and Stevioside is a permitted sweetener in that country Rebaudioside B, D, and E may also be present in minute quantities; however, it is suspected that rebaudioside B is a byproduct of the isolation technique. The two majority compounds stevioside and rebaudioside, primarily responsible for the sweet taste of stevia leaves, were first isolated by two French chemists in 1931 A diterpene glycoside that is rubusoside in which the hydroxy group at position 2 of the allylic beta-D-glucoside has been converted to the corresponding beta-D-glucoside. It is a natural herbal sweetener that is 250-300 times sweeter than sucrose (though with a bitter aftertaste), extracted from the Stevia rebaudiana plant native to South America. Constituent of Stevia rebaudiana (stevia). Sweetening agent which is 300 times sweeter than sucrose. Stevia rebaudiana is extensively cultivated in Japan, and Stevioside is a permitted sweetener in that country D000074385 - Food Ingredients > D005503 - Food Additives D010592 - Pharmaceutic Aids > D005421 - Flavoring Agents Stevioside is a natural sweetener extracted from leaves of Stevia rebaudiana, with anticancer activity[1]. Stevioside is a natural sweetener extracted from leaves of Stevia rebaudiana, with anticancer activity[1]. Stevioside. CAS Common Chemistry. CAS, a division of the American Chemical Society, n.d. https://commonchemistry.cas.org/detail?cas_rn=57817-89-7 (retrieved 2024-08-26) (CAS RN: 57817-89-7). Licensed under the Attribution-Noncommercial 4.0 International License (CC BY-NC 4.0).
Rebaudioside B
Rebaudioside B is a constituent of Stevia rebaudiana (stevia) Constituent of Stevia rebaudiana (stevia) Rebaudioside B is the minor constituent isolated from the leaves of Stevia rebaudiana Bertoni. Rebaudioside B tastes about 150 times sweeter than sucrose [1]. Rebaudioside B is the minor constituent isolated from the leaves of Stevia rebaudiana Bertoni. Rebaudioside B tastes about 150 times sweeter than sucrose [1].
25-O-Deacetylrifabutin
PGP(i-12:0/18:1(12Z)-2OH(9,10))
PGP(i-12:0/18:1(12Z)-2OH(9,10)) is an oxidized phosphoglycerophosphate (PGP). Oxidized phosphoglycerophosphates are glycerophospholipids in which a phosphoglycerol moiety occupies a glycerol substitution site and at least one of the fatty acyl chains has undergone oxidation. As all oxidized lipids, oxidized phosphoglycerophosphates belong to a group of biomolecules that have a role as signaling molecules. The biosynthesis of oxidized lipids is mediated by several enzymatic families, including cyclooxygenases (COX), lipoxygenases (LOX) and cytochrome P450s (CYP). Non-enzymatically oxidized lipids are produced by uncontrolled oxidation through free radicals and are considered harmful to human health (PMID: 33329396). As is the case with diacylglycerols, phosphoglycerophosphates can have many different combinations of fatty acids of varying lengths, saturation and degrees of oxidation attached at the C-1 and C-2 positions. PGP(i-12:0/18:1(12Z)-2OH(9,10)), in particular, consists of one chain of one 10-methylundecanoyl at the C-1 position and one chain of 9,10-hydroxy-octadecenoyl at the C-2 position. Phospholipids are ubiquitous in nature and are key components of the lipid bilayer of cells, as well as being involved in metabolism and signaling. Similarly to what occurs with phospholipids, the fatty acid distribution at the C-1 and C-2 positions of glycerol within oxidized phospholipids is continually in flux, owing to phospholipid degradation and the continuous phospholipid remodeling that occurs while these molecules are in membranes. Oxidized PGPs can be synthesized via three different routes. In one route, the oxidized PGP is synthetized de novo following the same mechanisms as for PGPs but incorporating oxidized acyl chains (PMID: 33329396). An alternative is the transacylation of one of the non-oxidized acyl chains with an oxidized acylCoA (PMID: 33329396). The third pathway results from the oxidation of the acyl chain while still attached to the PGP backbone, mainely through the action of LOX (PMID: 33329396).
PGP(18:1(12Z)-2OH(9,10)/i-12:0)
PGP(18:1(12Z)-2OH(9,10)/i-12:0) is an oxidized phosphoglycerophosphate (PGP). Oxidized phosphoglycerophosphates are glycerophospholipids in which a phosphoglycerol moiety occupies a glycerol substitution site and at least one of the fatty acyl chains has undergone oxidation. As all oxidized lipids, oxidized phosphoglycerophosphates belong to a group of biomolecules that have a role as signaling molecules. The biosynthesis of oxidized lipids is mediated by several enzymatic families, including cyclooxygenases (COX), lipoxygenases (LOX) and cytochrome P450s (CYP). Non-enzymatically oxidized lipids are produced by uncontrolled oxidation through free radicals and are considered harmful to human health (PMID: 33329396). As is the case with diacylglycerols, phosphoglycerophosphates can have many different combinations of fatty acids of varying lengths, saturation and degrees of oxidation attached at the C-1 and C-2 positions. PGP(18:1(12Z)-2OH(9,10)/i-12:0), in particular, consists of one chain of one 9,10-hydroxy-octadecenoyl at the C-1 position and one chain of 10-methylundecanoyl at the C-2 position. Phospholipids are ubiquitous in nature and are key components of the lipid bilayer of cells, as well as being involved in metabolism and signaling. Similarly to what occurs with phospholipids, the fatty acid distribution at the C-1 and C-2 positions of glycerol within oxidized phospholipids is continually in flux, owing to phospholipid degradation and the continuous phospholipid remodeling that occurs while these molecules are in membranes. Oxidized PGPs can be synthesized via three different routes. In one route, the oxidized PGP is synthetized de novo following the same mechanisms as for PGPs but incorporating oxidized acyl chains (PMID: 33329396). An alternative is the transacylation of one of the non-oxidized acyl chains with an oxidized acylCoA (PMID: 33329396). The third pathway results from the oxidation of the acyl chain while still attached to the PGP backbone, mainely through the action of LOX (PMID: 33329396).
RebaudiosideG
Stevioside A4
Rebaudioside B is a natural product found in Stevia rebaudiana with data available. See also: Stevia rebaudiuna Leaf (part of). Rebaudioside B is the minor constituent isolated from the leaves of Stevia rebaudiana Bertoni. Rebaudioside B tastes about 150 times sweeter than sucrose [1]. Rebaudioside B is the minor constituent isolated from the leaves of Stevia rebaudiana Bertoni. Rebaudioside B tastes about 150 times sweeter than sucrose [1].
5alpha-pregnanolone bis-O-beta-D-glucosyl-(1->2,1->6)-beta-D-glucoside
(20S)-pregn-5-en-3beta,20-diol-3-O-bis-beta-D-glucopyranosyl-(1->2,1->6)-beta-D-glucopyranoside
(24S,25S)-5alpha-spirostane-2alpha,3beta,5,6beta,24-pentol 2,24-di-O-beta-D-glucopyranoside
(3beta,5??,6??)-3-O-[beta-D-Galactopyranosyl-(1鈥樏傗垎2)-beta-D-glucopyranoside], 6-sulfate, Cholesta-8,24-diene-3,6-diol
ent-14-labden-8beta-ol 13alpha-O-[beta-D-quinovopyranosyl-(1->2)-3-O-acetyl-alpha-L-rhamnopyranosyl]-19-O-alpha-L-rhamnopyranoside
Rebaudioside B
[Chemical] Source; leaves of Stevia rebaudiana Morita and Stevia rebaudiana Bertoni Rebaudioside B is the minor constituent isolated from the leaves of Stevia rebaudiana Bertoni. Rebaudioside B tastes about 150 times sweeter than sucrose [1]. Rebaudioside B is the minor constituent isolated from the leaves of Stevia rebaudiana Bertoni. Rebaudioside B tastes about 150 times sweeter than sucrose [1].
Rebaudioside G
[Chemical] Source; leaves of Stevia rebaudiana Morita and Stevia rebaudiana Bertoni
Stevioside
[Chemical] Source; leaves of Stevia rebaudiana Morita and Stevia rebaudiana Bertoni
