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08-SEPTEMBER-2008 09:13:22 - Unsaturated fat Types of fats in food Unsaturated fat Monounsaturated fat Polyunsaturated fat Trans fat Omega fatty acids: ω-3 ω-6 ω-9 Saturated fat Interesterified fat See also Fatty acid Essential fatty acid Food portal An unsaturated fat is a fat or fatty acid in which there are one or more double bonds in the fatty acid chain. A fat molecule is monounsaturated if it contains one double bond, and polyunsaturated if it contains more than one double bond. Where double bonds are formed, hydrogen atoms are eliminated. Thus, a saturated fat is saturated with hydrogen atoms. In cellular metabolism hydrogen-carbon bonds are broken down - or oxidized - to produce energy, thus an unsaturated fat molecule contains somewhat less energy i.e fewer calories than a comparable sized saturated fat. The greater the degree of unsaturation in a fatty acid ie, the more double bonds in the fatty acid, the more vulnerable it is to lipid peroxidation rancidity. Antioxidants can protect unsaturated fat from lipid peroxidation. Unsaturated fats also have a more enlarged shape than saturated fats.citation needed Contents 1 Chemistry and Nutrition 2 The Role of Dietary Fats in the Prevention of Prostate Cancer 3 Membrane composition as a metabolic pacemaker 4 References 5 See also Chemistry and Nutrition Amounts of fat types in selected foods click to enlarge. Amounts of fat types in selected foods click to enlarge. Double bonds may be in either a cis or trans isomer, depending on the geometry of the double bond. In the cis conformation hydrogens are on the same side of the double bond, whereas in the trans conformation they are on opposite sides see also Trans fat. Saturated fats are popular with manufacturers of processed foods because they are less vulnerable to rancidity and are generally more solid at room temperature than unsaturated fats. Unsaturated chains have a lower melting point, hence increasing fluidity of the cell membranes. Both mono- and polyunsaturated fats can replace saturated fat in the diet; trans unsaturated fats should be avoided. Substituting replacing saturated fats with unsaturated fats helps to lower levels of total cholesterol and LDL cholesterol in the blood. Trans unsaturated fats are particularly bad because the double bond stereochemistry allows the fat molecules to assume a linear conformation which leads to efficient packing i.e., plaque formation. The geometry of the cis double bond introduces a bend in the molecule precluding stable formations see specific fatty acid links above for drawings that illustrate this. Natural sources of fatty acids see above are rich in the cis isomer. Although polyunsaturated fats are protective against cardiac arrhythmias a study of post-menopauseal women with a relatively low fat intake showed that polyunsaturated fat was positively associated with progression of coronary atherosclerosis, whereas monounsaturated fat was not 1. This probably is an indication of the greater vulnerability of polyunsaturated fats to lipid peroxidation, against which Vitamin E has been shown to be protective 2. Examples of unsaturated fats are palmitoleic acid, oleic acid, linoleic acid, and arachidonic acid. Foods containing unsaturated fats include avocado, nuts, and vegetable oils such as soybean, canola, and olive oils. Meat products contain both saturated and unsaturated fats. Although unsaturated fats are healthier than saturated fats,3 the old Food and Drug Administration FDA recommendation stated that the amount of unsaturated fat consumed should not exceed 30% of one's daily caloric intake or 67 grams given a 2000 calorie diet. The new dietary guidelines have eliminated this recommendation. Most food contain both unsaturated and saturated fats. Marketers only advertise one or the other, depending on which makes up the majority. Thus, various unsaturated fat vegetable oils, such as olive oils, also contain saturated fat. The Role of Dietary Fats in the Prevention of Prostate Cancer Insulin resistance correlates positively with monounsaturated fat especially oleic acid and negatively with polyunsaturated fat especially arachidonic acid in the phospholipids of human skeletal muscle 4. Membrane composition as a metabolic pacemaker Cell membranes of mammals have a higher composition of polyunsaturated fat DHA, omega-3 fatty acid and a lower composition of monounsaturated fat than do reptiles. Higher polyunsaturated membrane content gives greater membrane fluidity and functionality, commensurate with the higher metabolic rate of the warm-blooded species. In fish, however, increasingly cold environments lead to increasingly high cell membrane content of both monounsaturated and polyunsaturated fatty acids, presumably to maintain greater membrane fluidity and functionality at the lower temperatures5 References ^ Dariush Mozaffarian 2004. Dietary fats, carbohydrate, and progression of coronary atherosclerosis in postmenopausal women. American Journal of Clinical Nutrition 80 5: 1175-1184. PMID 15531663. ^ B Leibovitz 1990. Dietary supplements of vitamin E, beta-carotene, coenzyme Q10 and selenium protect tissues against lipid peroxidation in rat tissue slices. The Journal of Nutrition 120 1: 97-104. PMID 2303916. ^ BBC Health, retrieved June 6, 2007. ^ LH Storlien 1996. Dietary fats and insulin action. Diabetologica 39 6: 621-631. doi:10.1007/BF00418533. PMID 8781757. ^ AJ Hulbert 2003. Life, death and membrane bilayers. The Journal of Experimental Biology 206: 2303-2311. doi:10.1242/jeb.00399. PMID 12796449. See also Saturated fat Monounsaturated fat Polyunsaturated fat Trans fat Iodine number - a chemical analysis method to determine the proportion of unsaturated fat. v d e Types of Lipids General Saturated fat | Unsaturated fat | Monounsaturated fat | Polyunsaturated fat Geometry Trans fat | Omega-3 fatty acid | Omega-6 fatty acid | Omega-9 fatty acid Phospholipids Phosphatidylserine | Phosphatidylinositol | Phosphatidyl ethanolamine | Cardiolipin | Dipalmitoylphosphatidylcholine Eicosanoids Arachidonic acid | Prostaglandin | Prostacyclin | Thromboxane | Leukotriene Fatty acids Lauric acid | Palmitic acid | Myristic acid | Stearic acid | Caprylic acid Major families of biochemicals Saccharides | Carbohydrates | Glycosides | | Amino acids | Peptides | Proteins | Glycoproteins | | Lipids | Terpenes | Steroids | Carotenoids Alkaloids | Nucleobases | Nucleic acids | | Enzyme cofactors | Flavonoids | Polyketides | Tetrapyrroles Retrieved from http://en..org/wiki/Unsaturated_fat Categories: Food science | Carboxylic acids | Fatty acids | Lipids | NutritionHidden categories: All articles with statements | Articles with statements since August 2008 Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages Español Français 한국어 日本語 Norsk bokmål Português Simple English This page was last modified on 13 August 2008, at 19:26
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