polyunsaturated fat

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Related to polyunsaturated fat: Saturated fats, Monounsaturated fat


1. the adipose tissue of the body.
2. a triglyceride (or triacylglycerol) that is an ester of fatty acids and glycerol. Each fat molecule contains one glycerol residue connected by ester linkages to three fatty acid residues, which may be the same or different. The fatty acids may have no double bonds in the carbon chain (saturated fatty acids), one double bond (monounsaturated), or two or more double bonds (polyunsaturated). Essential fatty acids cannot be synthesized by the body but must be obtained from the diet or from intravenous infusion of lipids.
Saturated and Unsaturated Fats. All of the common unsaturated fatty acids are liquid (oils) at room temperature. Through the process of hydrogenation, hydrogen can be incorporated into certain unsaturated fatty acids so that they are converted into solid fats for cooking purposes. Margarine is an example of the hydrogenation of unsaturated fatty acids into a solid substance.
brown fat a thermogenic type of adipose tissue containing a dark pigment, and arising during embryonic life in certain specific areas in many mammals, including humans (see illustration); it is prominent in the newborn. Called also brown adipose tissue.
Sites of brown fat in the neonate. From McKinney et al., 2000.
neutral fat fat (def. 2).
polyunsaturated fat a fat containing polyunsaturated fatty acids; see also fat.
saturated fat a fat containing saturated fatty acids; see also fat.
unsaturated fat a fat containing unsaturated fatty acids; see also fat.
Miller-Keane Encyclopedia and Dictionary of Medicine, Nursing, and Allied Health, Seventh Edition. © 2003 by Saunders, an imprint of Elsevier, Inc. All rights reserved.

polyunsaturated fat

A saturated fatty acid (i.e., an alkyl-chain fatty acid) with two or more ethylenic carbon–carbon double bonds; because of the double bond, not every carbon is saturated with hydrogen atoms—i.e., there are fewer hydrogens—which reduces the strength of the compound's intermolecular forces, resulting in a significant lowering of the compound’s melting point.

Polyunsaturated fats in humans
• Linoleic PFAs—two double bonds between 9/10 (Δ9) and 12/13 (Δ12); e.g., CnH2n-COOH.
• Linolenic PFAs—three double bonds, Δ9, Δ12, Δ15; e.g., CnH2n-5-COOH.
• 4-doubled bond PFAs—four double bonds, Δ5, Δ8, Δ11, Δ14; e.g., arachidonic acid.
Segen's Medical Dictionary. © 2012 Farlex, Inc. All rights reserved.

pol·y·un·sa·tu·ra·ted fat

(pol'ē-ŭn-sach'ŭr-ā-tĕd fat)
A type of unsaturated fat. Diets high in unsaturated fat produce lower cholesterol levels.
Medical Dictionary for the Health Professions and Nursing © Farlex 2012
References in periodicals archive ?
Polyunsaturated fats are essential - the body cannot make them on their own and thus need they need to be obtained from the diet.
The majority of fat should be in the form of monounsaturated and polyunsaturated fats. Less than 10 percent of your daily calories should come from saturated fat (that's 18 grams or less if you eat about 1,600 calories per day and 20 grams or less if you eat 2,000 calories per day).
"Advice to substitute polyunsaturated fats for saturated fats is a key component of worldwide dietary guidelines for coronary heart disease risk reduction.
Progresso Chicken Noodle Soup: Total fat, 2.5 grams; trans fat, 0 grams; saturated fat, 0.5 grams; polyunsaturated fat, 0.5 grams; monounsaturated fat, 1 gram
"More importantly, by switching to NuSun sunflower oil, we are increasing heart-healthy mono- and polyunsaturated fats in the diet."
Polyunsaturated fats are found in certain vegetable oils, fish and green leafy vegetables.
INCLUDING high levels of polyunsaturated fat and vitamin E in the diet can more than halve the risk of developing motor neurone disease, experts said today.
In further experiments, Blask's team determined that melatonin blocks cancer cells' metabolism of linoleic acid, a polyunsaturated fat that's abundant in food.
The vegans, all of whom had been vegan for at least 3 years, had diets that were lower in saturated fat and higher in polyunsaturated fat, carbohydrates, and fiber than the non-vegetarians.
They start with milk in which all the dairy fat has been removed and replaced with a vegetable oil that is high in polyunsaturated fat and plant sterols that reduce cholesterol naturally.
While saturated fat should be avoided, polyunsaturated fat and its related omega-3 fatty acids as well as monounsaturated fat can help reduce blood cholesterol.