UNSATURATED FAT Meaning and
Definition
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Unsaturated fat is a term used in nutrition and biochemistry to describe a type of dietary fat that contains a lower amount of hydrogen atoms compared to saturated fat. It is referred to as unsaturated because it has one or more double bonds in its carbon chain, resulting in a less dense or "loose" molecular structure.
Unsaturated fats are commonly found in plant-based foods and are considered healthier options compared to saturated fats. They are typically liquid at room temperature and may solidify at lower temperatures or refrigeration. This group of fats includes monounsaturated fats, which contain only one double bond, and polyunsaturated fats, which contain two or more double bonds.
The inclusion of unsaturated fats in a balanced diet is generally recommended due to their numerous health benefits. They have been shown to contribute to the reduction of LDL (bad) cholesterol levels, helping to maintain cardiovascular health and reducing the risk of heart disease. Additionally, they provide essential fatty acids such as omega-3 and omega-6, which are vital for the functioning of cells, growth, and development.
Common sources of unsaturated fats include olive oil, avocados, nuts, seeds, and fatty fish. It is important to note that while unsaturated fats are healthy, they still contain calories, so moderation is key when incorporating them into one's diet.
Etymology of UNSATURATED FAT
The word "unsaturated" is derived from the Latin word "unsaturatus", which means "not saturated". "Unsaturated fat" refers to a type of dietary fat that contains at least one double bond within its carbon chain, which causes it to have fewer hydrogen atoms bonded to its carbon chain. The term "unsaturated fat" was coined to distinguish it from "saturated fat", another type of dietary fat that has no double bonds in its carbon chain and is fully saturated with hydrogen atoms.
