polyunsaturated

American  

[pol-ee-uhn-sach-uh-rey-tid] / ˌpɒl i ʌnˈsætʃ əˌreɪ tɪd /

adjective

Nutrition.

1. of or noting a class of animal or vegetable fats, especially plant oils, whose molecules consist of carbon chains with many double bonds unsaturated by hydrogen atoms and that are associated with a low cholesterol content of the blood.

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polyunsaturated British  

/ ˌpɒlɪʌnˈsætʃəˌreɪtɪd /

adjective

1. of or relating to a class of animal and vegetable fats, the molecules of which consist of long carbon chains with many double bonds. Polyunsaturated compounds are less likely to be converted into cholesterol in the body. They are widely used in margarines and in the manufacture of paints and varnishes See also monounsaturated

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polyunsaturated Scientific  

/ pŏl′ē-ŭn-săch′ə-rā′tĭd /

1. Relating to an organic compound, especially a fat, in which more than one pair of carbon atoms are joined by double or triple bonds.

2. See more at unsaturated

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Etymology

Origin of polyunsaturated

First recorded in 1930–35; poly- + unsaturated

Example Sentences

The significance of limiting these fats in a person’s diet is greater when a person replaces those foods with polyunsaturated fats, or healthy fats, the review said.

From The Wall Street Journal

When researchers injected older mice with a specific polyunsaturated fatty acid, their visual performance improved.

From Science Daily

In fact, these oils contain a low amount - 5-10% - of unhealthy saturated fats and are high in healthier mono- and polyunsaturated fats.

From BBC

“Omega-six is a polyunsaturated fat the body needs but cannot produce itself, so it must get it from foods. Polyunsaturated fats help the body reduce bad cholesterol, lowering the risk for heart disease and stroke.”

From Salon

As for fats, there are different types: polyunsaturated, monounsaturated, saturated and trans fat.

From Salon