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. 2013 Apr 9;14(4):7716–7741. doi: 10.3390/ijms14047716

Figure 1.

Figure 1

Different molecules of sphingomyelin according to the length and unsaturation of the acyl residue and sphingoid. A, fatty acid compositions of sphingomyelin species (yellow box) and A and B, long-chain base compositions of sphingomyelins (blue box). Note that the major difference among SM molecules is length and saturation of fatty acids. (http://www.lipidmaps.org/data/structure/LMSDSearch.php?Mode=ProcessClassSearch&LMID=LMSP0301&s=sphingomyelin).