NCBI Taxonomy: 3805
Bauhinia (ncbi_taxid: 3805)
found 12 associated metabolites at genus taxonomy rank level.
Ancestor: Bauhiniinae
Child Taxonomies: Bauhinia galpinii, Bauhinia purpurea, Bauhinia rufa, Bauhinia picta, Bauhinia dubia, Bauhinia ovata, Bauhinia grevei, Bauhinia mollis, Bauhinia porosa, Bauhinia dumosa, Bauhinia cookii, Bauhinia binata, Bauhinia pottsii, Bauhinia augusti, Bauhinia conwayi, Bauhinia curvula, Bauhinia deserti, Bauhinia jucunda, Bauhinia acreana, Bauhinia bowkeri, Bauhinia kalantha, Bauhinia monandra, Bauhinia pauletia, Bauhinia pringlei, Bauhinia ungulata, Bauhinia bohniana, Bauhinia brevipes, Bauhinia acuruana, Bauhinia angulata, Bauhinia angulosa, Bauhinia coulteri, Bauhinia gardneri, Bauhinia lorantha, Bauhinia catingae, Bauhinia racemosa, Bauhinia aculeata, Bauhinia blakeana, Bauhinia dipetala, Bauhinia pentandra, Bauhinia pinheiroi, Bauhinia pulchella, Bauhinia rufescens, Bauhinia taitensis, Bauhinia xerophyta, Bauhinia mendoncae, Bauhinia micrantha, Bauhinia variegata, Bauhinia bracteata, Bauhinia mombassae, Bauhinia urbaniana, Bauhinia seleriana, Bauhinia leptantha, Bauhinia acuminata, Bauhinia tomentosa, Bauhinia stenantha, Bauhinia forficata, Bauhinia natalensis, Bauhinia petersiana, Bauhinia podopetala, Bauhinia seminarioi, Bauhinia subclavata, Bauhinia divaricata, Bauhinia variabilis, Bauhinia cheilantha, Bauhinia hypochrysa, Bauhinia championii, Bauhinia jenningsii, Bauhinia burchellii, Bauhinia tessmannii, Bauhinia andrieuxii, Bauhinia cinnamomea, Bauhinia longifolia, Bauhinia beguinotii, Bauhinia pes-caprae, Bauhinia saccocalyx, Bauhinia brevicalyx, Bauhinia grandidieri, Bauhinia longicuspis, Bauhinia ramosissima, Bauhinia weberbaueri, Bauhinia brachycalyx, Bauhinia macranthera, Bauhinia hainanensis, Bauhinia foraminifer, Bauhinia fusconervis, Bauhinia grandifolia, Bauhinia hagenbeckii, Bauhinia membranacea, Bauhinia lunarioides, Bauhinia pansamalana, Bauhinia yunnanensis, Bauhinia viridescens, Bauhinia vespertillo, Bauhinia brachycarpa, Bauhinia multinervia, Bauhinia corniculata, Bauhinia erythrocalyx, unclassified Bauhinia, Bauhinia tarapotensis, Bauhinia bauhinioides, Bauhinia bombaciflora, Bauhinia roxburghiana, Bauhinia uruguayensis, Bauhinia hildebrandtii, Bauhinia hymenaeifolia, Bauhinia morondavensis, Bauhinia argentinensis, Bauhinia strychnifolia, Bauhinia pichinchensis, Bauhinia rubeleruziana, Bauhinia chapulhuacania, Bauhinia subrotundifolia, Bauhinia madagascariensis, Bauhinia longipedicellata, Bauhinia aff. didyma Wang 5, Bauhinia cf. ungulata HUEFS248521, Bauhinia sect. Amaria Pennington 768, Bauhinia sect. Amaria Pennington 785
1-oleoylglycerol (18:1)
MG(18:1(9Z)/0:0/0:0) is a monoacylglyceride. A monoglyceride, more correctly known as a monoacylglycerol, is a glyceride consisting of one fatty acid chain covalently bonded to a glycerol molecule through an ester linkage. Monoacylglycerol can be broadly divided into two groups; 1-monoacylglycerols (or 3-monoacylglycerols) and 2-monoacylglycerols, depending on the position of the ester bond on the glycerol moiety. Normally the 1-/3-isomers are not distinguished from each other and are termed alpha-monoacylglycerols, while the 2-isomers are beta-monoacylglycerols. Monoacylglycerols are formed biochemically via release of a fatty acid from diacylglycerol by diacylglycerol lipase or hormone sensitive lipase. Monoacylglycerols are broken down by monoacylglycerol lipase. They tend to be minor components only of most plant and animal tissues, and indeed would not be expected to accumulate because their strong detergent properties would have a disruptive effect on membranes. 2-Monoacylglycerols are a major end product of the intestinal digestion of dietary fats in animals via the enzyme pancreatic lipase. They are taken up directly by the intestinal cells and converted to triacylglycerols via the monoacylglycerol pathway before being transported in lymph to the liver. Mono- and Diglycerides are commonly added to commercial food products in small quantities. They act as emulsifiers, helping to mix ingredients such as oil and water that would not otherwise blend well. MG(18:1(9Z)/0:0/0:0) belongs to the family of monoradyglycerols, which are glycerolipids lipids containing a common glycerol backbone to which at one fatty acyl group is attached. Their general formula is [R1]OCC(CO[R2])O[R3]. MG(18:1(9Z)/0:0/0:0) is made up of one 9Z-octadecenoyl(R1). Monoolein is an endogenous metabolite. Monoolein is an endogenous metabolite.
1-linoleoylglycerol (18:2)
MG(18:2(9Z,12Z)/0:0/0:0) is a monoacylglyceride. A monoglyceride, more correctly known as a monoacylglycerol, is a glyceride consisting of one fatty acid chain covalently bonded to a glycerol molecule through an ester linkage. Monoacylglycerol can be broadly divided into two groups; 1-monoacylglycerols (or 3-monoacylglycerols) and 2-monoacylglycerols, depending on the position of the ester bond on the glycerol moiety. Normally the 1-/3-isomers are not distinguished from each other and are termed alpha-monoacylglycerols, while the 2-isomers are beta-monoacylglycerols. Monoacylglycerols are formed biochemically via release of a fatty acid from diacylglycerol by diacylglycerol lipase or hormone sensitive lipase. Monoacylglycerols are broken down by monoacylglycerol lipase. They tend to be minor components only of most plant and animal tissues, and indeed would not be expected to accumulate because their strong detergent properties would have a disruptive effect on membranes. 2-Monoacylglycerols are a major end product of the intestinal digestion of dietary fats in animals via the enzyme pancreatic lipase. They are taken up directly by the intestinal cells and converted to triacylglycerols via the monoacylglycerol pathway before being transported in lymph to the liver. Mono- and Diglycerides are commonly added to commercial food products in small quantities. They act as emulsifiers, helping to mix ingredients such as oil and water that would not otherwise blend well. [HMDB] MG(18:2(9Z,12Z)/0:0/0:0) is a monoacylglyceride. A monoglyceride, more correctly known as a monoacylglycerol, is a glyceride consisting of one fatty acid chain covalently bonded to a glycerol molecule through an ester linkage. Monoacylglycerol can be broadly divided into two groups; 1-monoacylglycerols (or 3-monoacylglycerols) and 2-monoacylglycerols, depending on the position of the ester bond on the glycerol moiety. Normally the 1-/3-isomers are not distinguished from each other and are termed alpha-monoacylglycerols, while the 2-isomers are beta-monoacylglycerols. Monoacylglycerols are formed biochemically via release of a fatty acid from diacylglycerol by diacylglycerol lipase or hormone sensitive lipase. Monoacylglycerols are broken down by monoacylglycerol lipase. They tend to be minor components only of most plant and animal tissues, and indeed would not be expected to accumulate because their strong detergent properties would have a disruptive effect on membranes. 2-Monoacylglycerols are a major end product of the intestinal digestion of dietary fats in animals via the enzyme pancreatic lipase. They are taken up directly by the intestinal cells and converted to triacylglycerols via the monoacylglycerol pathway before being transported in lymph to the liver. Mono- and Diglycerides are commonly added to commercial food products in small quantities. They act as emulsifiers, helping to mix ingredients such as oil and water that would not otherwise blend well. 1-Linoleoyl Glycerol is a fatty acid glycerol. 1-Linoleoyl Glycerol is a fatty acid glycerol. 1-Linoleoyl Glycerol is a fatty acid glycerol.
(S)-5,7-Dihydroxy-6,8-dimethylflavanone
(S)-5,7-Dihydroxy-6,8-dimethylflavanone is found in fruits. (S)-5,7-Dihydroxy-6,8-dimethylflavanone is isolated from Eugenia javanica (Java apple