Unsaturated fats
Unsaturated fats
Unsaturated fats (/ʌnˈsætʃəreɪtɪd fæts/) are a type of fat that is typically liquid at room temperature. They are considered healthier than saturated fats due to their ability to lower levels of low-density lipoprotein (LDL), or "bad" cholesterol, and increase levels of high-density lipoprotein (HDL), or "good" cholesterol, in the blood.
Etymology
The term "unsaturated" refers to the fact that the molecules of such fats have fewer hydrogen atoms bonded to their carbon chains compared to saturated fats. This is due to the presence of double bonds in the fatty acid chains, which reduce the number of places where hydrogen atoms can bond to carbon atoms.
Types of Unsaturated Fats
There are two main types of unsaturated fats: monounsaturated fats and polyunsaturated fats. Monounsaturated fats have one double bond in their fatty acid chains, while polyunsaturated fats have more than one. Both types of fats are found in a variety of foods, including olive oil, avocado, nuts, and fish.
Health Benefits
Unsaturated fats are known to provide several health benefits. They can help reduce the risk of heart disease and stroke by lowering levels of LDL cholesterol and increasing levels of HDL cholesterol. They also provide nutrients that help develop and maintain the body's cells. Unsaturated fats are also a good source of vitamin E, a nutrient that many people don't get enough of.
Related Terms
External links
- Medical encyclopedia article on Unsaturated fats
- Wikipedia's article - Unsaturated fats
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