Fats and oils which contain polyunsaturated fatty acids.
Forms of fat are found in high levels in corn oil, sunflower oil, nuts, some margarines and oily fish such as mackerel. They include the two families of essential fatty acids that are necessary for health, so small quantities should be included in the diet. A high diet in polyunsaturated fats and low in both trans and saturated fats lowers blood cholesterol levels and hence reduces the risk of heart disease.
Fatty acids containing carbon atoms that are linked by double bonds.
Unsaturated fats found in greatest amounts in foods from plants, including safflower, sunflower, corn and soybean oils.
Like monounsaturated fats, polyunsaturated fats lower cholesterol. Two groups of polyunsaturated fats, omega-3s and omega-6s, are essential fatty acids, which the body requires but cannot manufacture. Omega-6s are in seeds and in vegetable and seed oils. Omega-3s are in green leafy vegetables, canola oil and soybeans. In slightly different form, omega-3s are found in fish and especially concentrated in cold-water fish such as salmon, trout, sardines and mackerel. (The source of these plant substances in fish are plankton and algae.) Because omega-3s and omega-6s compete for the same enzymes in the body, excessive intake of omega-6 can lead to a relative omega-3 deficiency.
These fats are liquid at room temperature. They are a better choice than saturated fats, but they tend to lower both good and bad cholesterol levels, so they are not the best choice for good health. In small amounts, these fats may lower bad cholesterol.
Highly unsaturated fat, usually of plant origin.
(a fatty acid) are found primarily in vegetable and nut oils, such as corn, soybean, safflower, and sunflower oils. Fish oils are also high in polyunsaturated fats, called omega 3 fatty acids. These fats have multiple bonds that are not completely hydrogenated.
Fats that are liquid at room temperature and are found in vegetable oils such as safflower, corn, sunflower, soybean, cottonseed, and sesame. These fats help lower the blood cholesterol levels, however too much of these fats may also lower HDL ("good") cholesterol.
tend to lower LDL (Low Density Lipids) and total cholesterol, they are a fat of vegetable origin:sources include sunflower, corn, soybean, sesame, and cottonseed oil among others.
An unsaturated fat found in safflower, sesame, and sunflower seeds, corn and soybeans, many nuts and seeds, and their oils.
Liquid oils of vegetable origin such as corn, safflower, sunflower and soybean oil.
may help lower blood cholesterol. They contain essential fats (that cannot be manufactured in the body) and are found mainly in vegetable oils such as safflower, sunflower, corn and soybean. Fish and nuts (eg. almonds) are a great source of polyunsaturated fats.
This fat has a tendency to lower both LDL and HDL levels. An example of polyunsaturated fats are sunflower oil, safflower oil, and corn oil.
Fatty acids that are abundant in soybean, corn, cottonseed, safflower, and sunflower oils, in which two or more pairs of hydrogen atoms have been replaced by double bonds.
A bond of at least 3 fatty acids with two or more points of unsaturation; polyunsaturated fats are found in raw nuts, some vegetables and grains; preferable to saturated fats.
A type of fat found in foods from plant and fish such as cornflower oil, sunflower oil, fish oil and some margarines and spreads.
fatty acids holding the fewest hydrogen atoms; liquid at rooms temperature
When used as a replacement for heart-harmful saturated fats, these fats can help lower blood cholesterol. These fats can be found in vegetable oils like soybean, corn, sunflower, and safflower, flax oil, pumpkin seeds, walnuts, and oily fish. Polyunsaturated fats are liquid at room temperature and are categorized into two groups: the omega-3 fats and the omega-6 fats. Polyunsaturated fats are also high in calories, so they should be used in moderation.
A type of fat that comes from vegetables.
Fats that can improve blood cholesterol levels and lower the risk of heart disease. Major sources include: oil-based salad dressing, fatty fish, as well as safflower, sunflower, corn, and soybean oils. Like all fats, polyunsaturated fats are high in calories. If you increase the amount of polyunsaturated fats you eat, be mindful of how much food you eat overall, so you don’t gain weight.
Fats found in plant oils such as safflower, sunflower, corn, and soybean oil that remain liquid even at colder temperatures.
fats containing two or more sets of double bonds between some of their carbon atoms; these bonds are susceptible to autoxidation attack by oxygen and free radicals, which converts polyunsaturated fats to carcinogenic, immune suppressive, clot promoting cross-linking peroxidized fats. Antioxidants can protect these polyunsaturated fats from such chemical attacks. The more unsaturated (the more double bonds), the more readily autoxidized.
Fats can be classified as saturated, monounsaturated or polyunsaturated. Polyunsaturated fats have the least amount of saturation. The more saturated fats play a role in health and tend to raise blood cholesterol. Popular polyunsaturated fats include safflower, corn, sesame and sunflower oils.
Unsaturated fats with many solo (unattached) carbon atoms.
Liquid at room temperature, polyunsaturated fats include corn and soybean oils and are also found in seeds, legumes, whole grains, and fatty fish, such as salmon and tuna.
Fatty acids that are abundant in soybean, corn, cottonseed, safflower, and sunflower oils (see High Cholesterol).
A fat that contains a carbon-carbon double bond, or a fat containing unsaturated fatty acids; such a fatty acid has double or triple covalent bonds and is thus able to add more atoms. Polyunsaturated fats are believed to lower blood cholesterol levels and are found at high levels in vegetable oils (olive oil, safflower oil, etc.) and fish oils. Omega-6 fatty acids are polyunsaturated fats found in vegetable oils, whereas Omega-3 fatty acids are found in fish oils. (more info - polyunsaturated fats) find all NHC pages containing: polyunsaturated fats