Definitions for "Polyunsaturated fat"
Related Terms:
Monounsaturated fat, Unsaturated fats, Polyunsaturated fats, Trans fatty acids, Monounsaturated fats, Unsaturated fat, Trans fat, Trans fats, Saturated fats, Saturated fat, Trans , Hydrogenated fats, Monounsaturated fatty acids, Saturated fatty acids, Canola oil, Omega-3 fatty acids, Fats, Hydrogenated oils, Phytosterols, Triglyceride, Polyunsaturated, Fat, Dietary cholesterol, Glyceride, Polyunsaturated fatty acids, Triglycerides, Linoleic acid, Saturated, Essential fatty acids, Omega-6, Efa, Omega-3, Lipolytic, Essential fatty acid, Omega-6 fatty acids, Adipose, Fibrates, Adiposity, Omega-3 fatty acid, Fatty acids, Monounsaturated fatty acid, Alpha linolenic acid, Glycerides, Flaxseed, Saturated fatty acid, Gamma-linolenic acid, Palmitic acid, Polyunsaturated fatty acid, Arachidonic acid
The type of fat that is liquid at room temperature, unless hydrogenated. Includes corn and certain other vegetable oils.
The major fat constituent in most vegetable oils, including corn, safflower, sunflower, and soybean oils, which are all liquid at room temperature. Polyunsaturated fat actually tends to lower LDL cholesterol levels but may also reduce HDL cholesterol levels.
A "good" fat, polyunsaturated fats are fatty acids that have been shown to lower blood cholesterol levels. Polyunsaturated fats can be found in sunflower, safflower and soybean oils. Omega 3 fatty acids, which have been shown to help prevent heart problems, are one of the most health-protecting polyunsaturated fats. Fatty fish's (like herring, mackarel, and salmon), green leafy vegetables, flaxseed, soy, canola oil, and walnuts are all good sources of Omega 3's.
a certain type of fat of plant origin. These fats tend to lower blood cholesterol.
A type of fat that can be substituted for saturated fats in the diet and can reduce 'bad' LDL cholesterol. It can have a small effect in lowering 'good' HDL cholesterol as well, but not to the degree that saturated fats do. .
Dietary fat whose molecules have more than one double bond open to receive more hydrogen. Found in safflower oil, corn oil, soybeans, sesame seeds, sunflower seeds.
A fat made of polyunsaturated fatty acids. Safflower oil and corn oil are polyunsaturated fats. Polyunsaturated fats tend to lower levels of both HDL-cholesterol and LDL-cholesterol in the blood.
Liquid at room temperature and found in such oils as corn, soybean and sunflower. In small amounts, it tends to lower only LDL-cholesterol levels while when consumed in large amounts, lowers both HDL and LDL levels.
a type of fat found in vegetable oils and margarines that doesn't appear to raise blood cholesterol levels.
Fat that is usually liquid at room temperature. Includes many vegetable oils.
a class of fats having long carbon chains with many double bonds unsaturated with hydrogen atoms; used in some margarines; supposedly associated with low blood cholesterol
Fat having four or more hydrogen atoms short of saturation, usually liquid at room temperature and common in vegetable oils.
a type of fat that comes from plants. These fats tend to lower both good and bad cholesterol and should be used in very small amounts.
A fat containing polyunsaturated (a term used to denote more than one unsaturated bond – that is, more than one place where hydrogen can be added to the molecule) fatty acids, molecules derived from animal and vegetable fats and oils. Unlike saturated fats, polyunsaturated fats are considered beneficial in that they lower cholesterol.
A fat that has more than one double bond in the molecule.
A healthy fat that may help reduce the risk of heart disease. Found in fish, vegetable oils such as sunflower oil, nuts and seeds.
a fat so constituted chemically that it is capable of absorbing additional hydrogen. These fats are usually liquid oils of vegetable origin. These fats are sometimes substituted for saturated fat in a diet in an effort to lessen the hazard of fatty deposits in the blood vessels.
A type of dietary fat which has two or more places where hydrogen atoms are not present. Should be used in moderation
See FATS
A dietary fat that can help reduce blood cholesterol levels. Polyunsaturated fat is found in canola, sunflower, corn, olive and soybean oils.
a type of fat found in vegetable oils and margarines that does not appear to raise blood cholesterol levels.
Polyunsaturated fat is found in plants such as corn, cottonseeds, safflower, soybeans and sunflower seeds. Polyunsaturated fats tend to lower blood cholesterol levels.
Actively lowers blood cholesterol levels. Some are essential fatty acids that our bodies need for good nutrition. Polyunsaturated fat is mainly found in vegetable oils such as safflower, sunflower, corn, and soybean, as well as in foods that contain these oils.
Fats derived from vegetable sources. These fats lower the blood cholesterol level and are considered a favorable alternative to saturated fats, which raise the blood cholesterol level.
a type of fat that comes from vegetables.
An unsaturated fat found in greatest amounts in foods derived from plants, including safflower, sunflower, corn, and soybean oils.
A type of fat that is found in large amounts in foods from plants, including safflower, sunflower and corn oil.
a type of fat found in vegetable oils and margarines that tends to lower LDL cholesterol levels and may also reduce HDL levels.
Polyunsaturated fat is a type of fatty acid with more than one double or triple bond per molecule. They're found in fish, corn, walnuts, sunflower seeds, soybeans, cottonseed and safflower oil.
Fat that contains a high degree of unsaturated fatty acids. It naturally occurs in the greatest amounts in vegetable oils. When substituted for dietary saturated fat, polyunsaturated fat helps reduce blood cholesterol.
is a form of dietary fat that is made up of mostly polyunsaturated fatty acids. It can lower blood cholesterol level.
An unsaturated fat found primarily in plant-based foods such as corn, sunflower, safflower, and soybean oils. Polyunsaturated fats are liquid or soft at room temperature. Eating more polyunsaturated fats (instead of saturated fats such as butter and lard) can lower cholesterol and heart-related health risks. Return to previous page.
a form of fat in food, usually a major constituent of oils from certain vegetables and seeds. While polyunsaturated fats appear to raise LDL ("bad" cholesterol) levels less than saturated fat, they appear to depress HDL ("good" cholesterol) levels more than saturated fat and have been implicated as a promoter of cancer growth.
(poly-un-SATCH-er-ay-ted) A highly unsaturated fat that is liquid at room temperature. Fats that are in foods are combinations of monounsaturated, polyunsaturated, and saturated fatty acids. Polyunsaturated fats are found in greatest amounts in corn, soybean, and safflower oils, and many types of nuts. They have the same number of calories as other types of fat, and may still contribute to weight gain if eaten in excess.
A form of fat that is liquid at room temperature. In small amounts, it tends to lower only LDL-cholesterol levels while when consumed in large amounts, lowers both HDL and LDL levels. Polyunsaturated fats are found in corn, soybean, and safflower oils, and many types of nuts.
In nutrition, polyunsaturated fats are a fatty acid in which more than one double bond exists within the representative molecule. That is, the molecule has two or more points on its structure capable of supporting hydrogen atoms not currently part of the structure. By contrast, polyunsaturated fatty acids can assume a cis or trans conformation depending on the geometry of the double bond.