A fatty acid with one double bond is called monounsaturated. Fatty acids having more than one gap are called polyunsaturated.
For example, around 75 percent of the fatty acids in olive oil are monounsaturated—so scientists classify it as a monounsaturated fat. Safflower oil, on the other hand, contains around 75 percent of its fatty acids in the form of polyunsaturated fat, so it's known as a polyunsaturated fat. The major difference between these fatty acids lies in the type of molecules they're made up of, and the degree to which these molecules are saturated with hydrogen atoms. Every type of fat, whether it's from a vegetable source or an animal source, actually contains a mixture of all three of these fatty acids. Saturated fats are solid at room temperature, while unsaturated fats are liquid at room temperature. This is because saturated and unsaturated fats differ in their chemical structures. Saturated fats have no double bond between molecules, which means there are no gaps and the fat is saturated with hydrogen molecules.  There are three main types of fatty acids: saturated, monounsaturated and polyunsaturated. All fatty acids are chains of carbon atoms with hydrogen atoms attached to the carbon atoms. A saturated fatty acid has the maximum possible number of hydrogen atoms attached to every carbon atom. In foods of animal origin, a large proportion of fatty acids are saturated. In contrast, in foods of plant origin and some seafood, a large proportion of the fatty acids are A fatty acid with one double bond is called monounsaturated because it has one gap. Fatty acids having more than one gap are called polyunsaturated.. The fat in foods contains a mixture of saturated, monounsaturated and polyunsaturated fatty acids. In foods of animal origin, a large proportion of fatty acids are saturated. In contrast, in foods of plant origin and some seafood, a large proportion of the fatty acids are monounsaturated and polyunsaturated. The more hydrogens attached to the chain, the more saturated the fatty acid will be. If there are hydrogen atoms missing, the fatty acid is considered unsaturated. Unsaturated fatty acids fall into two categories: monounsaturated and polyunsaturated. Fats. Fats and fatty acids are essential for your body! Although fats sometimes get a bad association, they play roles in almost all of the processes in your body, so some fat is needed in your diet everyday. Fatty acids are basic units of fat molecules, containing carbon, hydrogen and oxygen. The skinny on fat Fats are scientifically known as fatty acids and are divided into three main families: saturated fatty acids, polyunsaturated fatty acids and monounsaturated fatty acids (the latter two are known collectively as unsaturated fats). The major difference between these fatty acids lies in the type of molecules they're made up of, and the degree to which these molecules are saturated with hydrogen atoms. Every type of fat, whether it's from a vegetable source or an animal source, actually contains a mixture of all three of these fatty acids. (Think of canola or sunflower seed oil.). Here are some more fats facts: Saturated fats (margarine, butter, and coconut oil) are not healthy to use regularly because they contribute to heart disease. Unsaturated fats (sunflower seed, safflower, and corn oils) are healthier for your heart. Monounsaturated fatty acids (olive, sesame, and canola oils) are the healthiest for daily use And animal fats, with between 50-70 percent of their fatty acids in the form of saturated fat are classified as—you guessed it—saturated fat. In general, fat from animal sources is high in saturated fat, and fat from vegetable sources is high in unsaturated fat. Tropical vegetable oils (palm oil and coconut oil) are the exception to this rule, and contain a similar amount of saturated fatty acids as animal fat. The major difference between these fatty acids lies in the type of molecules they're made up of, and the degree to which these molecules are saturated with hydrogen atoms. Every type of fat, whether it's from a vegetable source or an animal source, actually contains a mixture of all three of these fatty acids. One drawback of polyunsaturated fats, however, is that they spoil more quickly than saturated fats, even when you store them in the refrigerator. Oils high in unsaturated fatty acids (like safflower oil) will go rancid faster when they’re cooked, but can also spoil within several weeks even at room temperature. Here are some more fats facts: Saturated fats (margarine, butter, and coconut oil) are not healthy to use regularly because they contribute to heart disease. Unsaturated fats (sunflower seed, safflower, and corn oils) are healthier for your heart. Polyunsaturated fatty acids (PUFAs) are missing two or more hydrogen pairs on their fatty acid chains. They trigger lower blood/serum cholesterol as well as lower LDL and HDL production. You can find these fats in vegetable oils like corn, sesame, sunflower, safflower and soybean, as well as in fatty fish. Fats. Fats and fatty acids are essential for your body! Although fats sometimes get a bad association, they play roles in almost all of the processes in your body, so some fat is needed in your diet everyday. Fatty acids are basic units of fat molecules, containing carbon, hydrogen and oxygen.
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differences between saturated unsaturated monounsaturated and polyunsaturated fatty acids