0 Polyunsaturated fat or oil has a chemical structure that does not easily change into cholesterol (= a substance containing a lot of fat that can cause heart disease) because it contains several double bonds:
Feeding encapsulated ground full-fat soybeans to increase polyunsaturated fat concentrations and effects on flavor volatiles in fresh lamb.
Neurotransmission depends on the function of neural membranes, which consist of highly oxidizable polyunsaturated fats.
They contain far too much saturated fat, sugar and salt and too little essential—that is polyunsaturated—fats, fibre, minerals and vitamins.
Polyunsaturated fats and cholesterol are particularly likely to be converted into these carcinogenic peroxidised fats because they are very susceptible to oxidation.
These oxidised cholesterol and peroxidised polyunsaturated fats also enhance plaque formation by preventing the synthesis of prostacyclin in blood vessel walls, which prevents the plaque build up.
These organisms consist, in their bodies, of an enormous proportion of polyunsaturated oils, which are of course thought to be particularly beneficial in the human diet.
Unsaturated fats may be further classified as monounsaturated (one double-bond) or polyunsaturated (many double-bonds).
The dietary advice differed between the trials reviewed, but most prescribed a reduced saturated fat and cholesterol intake with partial replacement by polyunsaturated oils.
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(脂肪或油脂)多元不飽和的…
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(脂肪或油脂)多重不饱和的…
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poli-insaturado…
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wielonienasycony…
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