Olive oil,Canola and Sunflower Oils.
This monounsaturated fat is described as omega-9 because the double bond is in the ninth position from the omega end. Unlike omega-3 and omega-6 fatty acids, the body can produce omega-9 fatty acids, but they are beneficial when obtained in food. They are considered essential fatty acids because the body cannot manufacture them. Omega-9 fatty acids are from a family of monounsaturated fats that also are beneficial when obtained in food. Omega-9 Canola and Sunflower Oils are uniquely high in omega-9 (monounsaturated) fatty acid. Omega-3 fatty acids are a type of polyunsaturated fat (like omega-6), considered an essential fatty acid because it cannot be manufactured by the body. As a result, people must obtain omega-3 fatty acids from foods such as fish, nut, and plant-based oils such as canola oil and sunflower oils. Oleic acid – Oleic acid is a main component of canola oil, sunflower oil, olive oil, and other monounsaturated fats, many of which are used as a solution for reducing bad fats in cooking oils. What are the sources of omega-9 fatty acids? Most omega-6 fatty acids are consumed in the diet from vegetable oils, such as linoleic acid. Excessive amounts of linoleic acid can contribute to inflammation and result in heart disease, cancer, asthma, arthritis and depression. 3,4. They are considered essential fatty acids because the body cannot manufacture them. Omega-9 fatty acids are from a family of monounsaturated fats that also are beneficial when obtained in food. Omega-9 Canola and Sunflower Oils are uniquely high in omega-9 (monounsaturated) fatty acid. The four types of fatty acids are polyunsaturated, monounsaturated, saturated, and trans. Though most foods contain a mix, usually one type of fatty acid predominates. For instance, olive oil contains 73 percent monounsaturated fat; the rest is polyunsaturated and saturated fat. Fatty acids are made up of carbon and hydrogen molecules. There are three types of fatty acids: saturated, monounsaturated, and polyunsaturated. The basic difference between each of these is the number of carbon atoms with or without two hydrogen atoms bonded to them. Here's the difference. In biochemistry and nutrition, monounsaturated fatty acids (MUFAs, or more plainly monounsaturated fats) are fatty acids that have one double bond in the fatty acid chain with all of the remainder carbon atoms being single-bonded. Common monounsaturated fatty acids are palmitoleic acid (16:1 n−7), cis-vaccenic acid (18:1 n−7) and oleic acid (18:1 n−9). Palmitoleic acid has 16 carbon atoms with the first double bond occurring 7 carbon atoms away from the methyl group (and 9 carbons from the carboxyl end). Monounsaturated fats are found in natural foods such as red meat, whole milk products, nuts and high fat fruits such as olives and avocados. Olive oil is about 75% monounsaturated fat. The high oleic variety sunflower oil contains as much as 85% monounsaturated fat. Canola oil and Cashews are both about 58% monounsaturated fat. Tallow (beef fat) is about 50% monounsaturated fat and lard is about 40% monounsaturated fat. Common monounsaturated fatty acids are palmitoleic acid (16:1 n−7), cis-vaccenic acid (18:1 n−7) and oleic acid (18:1 n−9). Palmitoleic acid has 16 carbon atoms with the first double bond occurring 7 carbon atoms away from the methyl group (and 9 carbons from the carboxyl end). People in Mediterranean countries consume more total fat than Northern European countries, but most of the fat is in the form of monounsaturated fatty acids from olive oil and omega-3 fatty acids from fish, vegetables, and certain meats like lamb, while consumption of saturated fat is minimal in comparison. Common monounsaturated fatty acids are palmitoleic acid (16:1 n−7), cis-vaccenic acid (18:1 n−7) and oleic acid (18:1 n−9). Palmitoleic acid has 16 carbon atoms with the first double bond occurring 7 carbon atoms away from the methyl group (and 9 carbons from the carboxyl end). There are three main types of fat in food: saturated, monounsaturated, and polyunsaturated. Other types of fat are cholesterol and fats formed during processing of unsaturated oils (hydrogenated fat and trans-fat). Saturated Fat. The saturated form of fat is usually solid at room temperature. Monounsaturated Fat. Monounsaturated fats appear to lower bad cholesterol levels in our blood while increasing good cholesterol. Olive oil is one of the richest sources of monounsaturated fat. Other food sources are canola or peanut oil; margarines made from olive, canola, or peanut oil; and nuts and seeds. These fatty acids are also known has oleic acids or monounsaturated fats and can often be found in canola, sunflower, olive, and nut oils. Unlike omega-3 and omega-6 fatty acids, omega-9 fatty acids are produced by the body, but are also beneficial when they are obtained in food. Oleic acid – Oleic acid is a main component of canola oil, sunflower oil, olive oil, and other monounsaturated fats, many of which are used as a solution for reducing bad fats in cooking oils. What are the sources of omega-9 fatty acids? Monounsaturated and polyunsaturated fats are known by another name: omegas. There are three types of omega fatty acids: omega-3, omega-6 and omega-9. Omega-3 and omega-6 fatty acids are two types of polyunsaturated fat. They are considered essential fatty acids because the body cannot manufacture them. Omega-9 fatty acids are from a family of monounsaturated fats that also are beneficial when obtained in food. Omega-9 Canola and Sunflower Oils are uniquely high in omega-9 (monounsaturated) fatty acid.
http://www.omega-9oils.com/omega-9-advantage/healthier-profile/omega-3-6-9.htm http://www.uccs.edu/Documents/healthcircle/pnc/health-topics/Omega-3_6_and_9_Fats.pdf http://www.omega-9oils.com/omega-9-advantage/healthier-profile/omega-3-6-9.htm https://www.sharecare.com/health/fats-nutrients-diet/types-fatty-acid https://en.wikipedia.org/wiki/Monounsaturated_fat https://en.wikipedia.org/wiki/Monounsaturated_fat https://en.wikipedia.org/wiki/Monounsaturated_fat http://successfulaging.ca/programs/nutrition/10.html http://www.uccs.edu/Documents/healthcircle/pnc/health-topics/Omega-3_6_and_9_Fats.pdf http://www.omega-9oils.com/omega-9-advantage/healthier-profile/omega-3-6-9.htm
what are the three monounsaturated oils