13dioleoylsnglycerol

1,3-Dioleoylglycerol is a type of triglyceride, which is a fat molecule composed of a glycerol backbone esterified with three fatty acids. In the case of 1,3-dioleoylglycerol, two of the fatty acids attached to the glycerol are oleic acid, and the third fatty acid can be any other fatty acid, though it is often another oleic acid. Oleic acid is a monounsaturated omega-9 fatty acid.

This compound is found naturally in various food sources, particularly in vegetable oils. It plays a role in the metabolism of fats in the body, contributing to energy storage and the absorption of fat-soluble vitamins. Due to its specific structure, it can influence the physical properties of fats, such as their melting point and texture.

In the food industry, 1,3-dioleoylglycerol and similar compounds may be used as emulsifiers or as components in fat blends. Its presence can affect the texture and stability of processed foods. Research has also explored its potential physiological effects, including its impact on lipid profiles and its role in satiety. However, it is important to note that research in this area is ongoing, and its precise biological functions are still being investigated. The nomenclature 1,3-dioleoylglycerol specifies the positions of the oleic acid residues on the glycerol molecule, indicating they are attached to the sn-1 and sn-3 positions.