Information about Monoglyceride
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 and 2-monoacylglycerols, depending on the position of the ester bond on the glycerol moiety.
Monoacylglycerols can be formed in a number of ways. Next to industrial chemical processes, it can be formed biochemically by means of a release of a fatty acid from diacylglycerol by diacylglycerol lipase or hormone sensitive lipase. Monoacylglycerols are broken down by monoacylglycerol lipase.
Mono- and Diglycerides are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well.
The commercial source may be either animal (cow- or hog-derived) or vegetable, and they may be synthetically made as well. They are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
One special monoacylglycerol, 2-arachidonoylglycerol, is a full agonist of the cannabinoid receptors and thus classified as an endocannabinoid.
Monoacylglycerol can be broadly divided into two groups; 1-monoacylglycerols and 2-monoacylglycerols, depending on the position of the ester bond on the glycerol moiety.
Monoacylglycerols can be formed in a number of ways. Next to industrial chemical processes, it can be formed biochemically by means of a release of a fatty acid from diacylglycerol by diacylglycerol lipase or hormone sensitive lipase. Monoacylglycerols are broken down by monoacylglycerol lipase.
Mono- and Diglycerides are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well.
The commercial source may be either animal (cow- or hog-derived) or vegetable, and they may be synthetically made as well. They are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
One special monoacylglycerol, 2-arachidonoylglycerol, is a full agonist of the cannabinoid receptors and thus classified as an endocannabinoid.
Lipids: glycerides |
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Glycerides, more correctly known as acylglycerols, are esters formed from glycerol and fatty acids.
Glycerol has three hydroxyl functional groups which can be esterified with one, two or three fatty acids to form monoglycerides, diglycerides and triglycerides.
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Glycerol has three hydroxyl functional groups which can be esterified with one, two or three fatty acids to form monoglycerides, diglycerides and triglycerides.
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Types of Fats in Food
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- Unsaturated fat
- Monounsaturated fat
- Polyunsaturated fat
- Trans fat
- Omega: 3, 6, 9
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Covalent bonding is a form of chemical bonding that is characterized by the sharing of pairs of electrons between atoms, or between atoms and other covalent bonds.
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Glycerol is a chemical compound with the formula HOCH2CH(OH)CH2OH. This colorless, odorless, viscous liquid is widely used in pharmaceutical formulations.
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molecule is defined as a sufficiently stable electrically neutral group of at least two atoms in a definite arrangement held together by strong chemical bonds.[1][2] In organic chemistry and biochemistry, the term molecule
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Esters are a class of chemical compounds and functional groups. Esters consist of an inorganic or organic acid in which at least one -OH (hydroxy) group is replaced by an -O-alkyl (alkoxy) group.
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A diglyceride, more correctly known as a diacylglycerol, is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages.
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Diacylglycerol lipase, also known as DAG lipase, DAGL or DGL, is a key enzyme in the biosynthesis of the endocannabinoid 2-arachidonoylglycerol. It catalyzes the hydrolysis of diacylglycerol releasing a free fatty acid and monoacylglycerol.
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Hormone-sensitive lipase is a protein found in the cytosol and on the lipid droplet of adipocytes.
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Function
It functions to hydrolyze triacylglycerols from the lipid droplet, freeing fatty acids and glycerols...... Click the link for more information.
Monoacylglycerol lipase, also known as MAG lipase, MAGL, MGL or MGLL, is a key enzyme in the hydrolysis of the endocannabinoid 2-arachidonoylglycerol. It converts monoacylglycerols to the free fatty acid and glycerol.
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A diglyceride, more correctly known as a diacylglycerol, is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages.
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Food additives are substances added to food to preserve flavor or improve its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as in some
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Vegetable fats and oils are substances derived from plants that are composed of triglycerides. Nominally, oils are liquid at room temperature, and fats are solid; a dense brittle fat is called a wax.
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Sus
Linnaeus, 1758
Species
Sus barbatus
Sus bucculentus†
Sus cebifrons
Sus celebensis
Sus domestica
Sus falconeri†
Sus heureni
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Linnaeus, 1758
Species
Sus barbatus
Sus bucculentus†
Sus cebifrons
Sus celebensis
Sus domestica
Sus falconeri†
Sus heureni
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Vegetable is a term which generally refers to an edible part of a plant. The definition is traditional rather than scientific and is somewhat arbitrary and subjective. All parts of herbaceous plants eaten as food by humans, whole or in part, are normally considered vegetables.
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The word drink is primarily a verb, meaning to ingest liquids. As a noun, it refers to the liquid that is ingested. It is often used in a narrower sense to refer to alcoholic beverages (as both a verb and a noun).
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Ice cream or ice-cream (originally iced cream) is a frozen dessert made from dairy products, such as cream (or substituted ingredients), combined with flavorings and sweeteners, such as sugar.
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This article or section may contain original research or unverified claims.
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This article has been tagged since September 2007.
This article has been tagged since September 2007.
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Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it inhibits the formation of long gluten strands in wheat-based doughs, giving them a "short" texture (as in shortbread).
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Whipped topping is a non dairy product made to resemble the taste, texture, and look of whipped cream. Whipped Topping normally contains some mixture of partially hydrogenated oil, sweeteners, and other ingredients.
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Margarine (pronounced IPA: /ˈmɑrdʒərɪn, ˈmɑrgəriːn/), as a generic term, can indicate any of a wide range of butter substitutes.
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confectionery refers to food items that are (or at least are perceived to be) rich in sugar. Different dialects of English also use regional terms for confections:
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- In Britain, Ireland and some Commonwealth countries, "sweets", or "sweeties
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2-Arachidonoylglycerol (2-AG) is an endocannabinoid, an endogenous agonist of the CB1 receptor.[1][2] It is an ester formed from the omega-6 fatty acid arachidonic acid and glycerol.
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agonist is a substance that binds to a specific receptor and triggers a response in the cell. It mimics the action of an endogenous ligand (such as hormone or neurotransmitter) that binds to the same receptor.
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Identifiers
Symbol CNR2
Entrez 1269
HUGO 2160
OMIM 605051
RefSeq NM_001841
UniProt P34972
Other data
Locus Chr. 1 p The cannabinoid receptors are a class of receptors under the G-protein coupled receptor superfamily.
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Symbol CNR2
Entrez 1269
HUGO 2160
OMIM 605051
RefSeq NM_001841
UniProt P34972
Other data
Locus Chr. 1 p The cannabinoid receptors are a class of receptors under the G-protein coupled receptor superfamily.
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Lipids can be broadly defined as any fat-soluble (hydrophobic), naturally-occurring molecules. The term is more-specifically used to refer to fatty-acids and their derivatives (including tri-, di-, and monoglycerides and phospholipids) as well as other fat-soluble sterol-containing
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Glycerides, more correctly known as acylglycerols, are esters formed from glycerol and fatty acids.
Glycerol has three hydroxyl functional groups which can be esterified with one, two or three fatty acids to form monoglycerides, diglycerides and triglycerides.
..... Click the link for more information.
Glycerol has three hydroxyl functional groups which can be esterified with one, two or three fatty acids to form monoglycerides, diglycerides and triglycerides.
..... Click the link for more information.
A diglyceride, more correctly known as a diacylglycerol, is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages.
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Herod_Archelaus
