| Monounsaturated |
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For discussion how dietary fats affect cardiovascular health, see Diet And Heart Disease . In nutrition, monounsaturated fats are fatty acids with one Double-bonded Carbon in the molecule, with all of the others Single-bonded Carbons , in contrast to Polyunsaturated fatty acids which have more than one double bond. Fatty Acid s are long-chained Molecule s having a Methyl group at one end and a Carboxylic Acid group at the other end. Fatty acid fluidity increases with increasing number of double bonds. Therefore, monounsaturated fatty acids have a Melting Temperature that is higher than that of polyunsaturated fatty acids, but still below that of Saturated fatty acids. Common monounsaturated fatty acids are (18:1 n−9). Palmitoleic acid has 16 carbon atoms with the first double bond occurring 7 carbon atoms away from the methyl group (and 9 carbons from the carboxyl end). It can be lengthened to the 18-carbon cis-vaccenic acid. Oleic acid has 18 carbon atoms with the first double bond occurring 9 carbon atoms away from the methyl group. The illustration below shows a molecule of oleic acid. Monounsaturated fats are found in natural foods like Nuts and Avocado s, and are the main component of Tea-oil Camellia and Olive Oil ( Oleic Acid ). They can also be found in Grapeseed Oil , ground nut oil, Peanut Oil , Flaxseed Oil , Sesame Oil and Corn Oil . Canola Oil is 57%−60% monounsaturated fat, olive oil is about 75% monounsaturated fat whilst Tea-oil Camellia is commonly over 80% monounsaturated fat. Olive oil is a key component of the Mediterranean Diet , widely regarded as being protective against Cardiovascular Disease while Tea-oil Camellia has been a traditional part of Asian cooking culture. Although polyunsaturated fats protect against cardiovascular disease by providing more Membrane fluidity than monounsaturated fats, polyunsaturated fats are more vulnerable to Lipid Peroxidation ( Rancidity ) than monounsaturated fats. On the other hand, monounsaturated fatty acids (like unsaturated fats) promote Insulin Resistance , whereas polyunsaturated fatty acids are protective against insulin resistance 1 2. Foods containing monounsaturated fats lower Inc. NATURAL SOURCES OF MONOUNSATURATED FAT
MOLECULAR DESCRIPTION: OLEIC ACID REFERENCES SEE ALSO EXTERNAL LINKS |
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