polyunsaturated

[pol-ee-uhn-sach-uh-rey-tid]

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.

polyunsaturated

/ 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

polyunsaturated

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

Word History and Origins

Origin of polyunsaturated¹

First recorded in 1930–35; poly- + unsaturated

Example Sentences

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

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

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“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.”

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

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Replacing saturated fatty acids with polyunsaturated and mono-unsaturated fatty acids from plant sources significantly reduced the risk of heart disease in different populations.

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