Of or relating to an organic compound, especially an oil or fatty acid, containing only one double or triple bond per molecule. Increasing dietary intake of foods containing monounsaturated fatty acids, such as olive, peanut, and canola oils and avocados, can decrease LDL cholesterol levels in the bloodstream.
(Chemistry) of or relating to a class of vegetable oils, such as olive oil, the molecules of which have long chains of carbon atoms containing only one double bond. See also polyunsaturated
Olives do contain fat, but it's the healthy monounsaturated kind, which has been found to shrink the risk of atherosclerosis and increase good cholesterol.
Unlike omega-3 and omega-6 fatty acids that are polyunsaturated, omega-9 fatty acids are monounsaturated fatty acids, meaning they have just one double bond.
A study reported at the American Heart Association's Epidemiology and Prevention/Lifestyle and Cardio-metabolic Health Scientific Sessions 2018 revealed a lower risk of dying from any cause among subjects who consumed greater amounts of monounsaturated fat from olive and other vegetable oils, as well as avocados and seeds.*
Because of the heat used in the extraction process, this type of olive oil contains fewer antioxidants but still the same amount of monounsaturated fats as the rest of the oils.
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