MUFA


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MUFA

 (mŭf′ə, mo͞o′fə, ĕm′yo͞o′ĕf′ā′)
abbr.
monounsaturated fatty acid
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
References in periodicals archive ?
DMBF and MUFA intend to continue cooperation in the future.
SFO FSO Fatty acids mg/gm oil 0.18 0.13 C14:0 0.05 0.03 C15:0 6.49 6.69 C16:0 0.23 0.07 C16:1 3.81 3.59 C18:0 23.14 17.90 C18:1 65.27 18.33 C18:2 0.40 52.69 C18:3 0.21 0.28 C20:0 0.19 0.23 C20:1 0.01 0.06 C20:6 10.74 10.72 SFA 23.56 18.20 MUFA 65.70 71.08 PUFA SFA: saturated fatty acids, MUFA: mono unsaturated fatty acids, PUFA: poly unsaturated fatty acids Table 4: Daily gain, nutrients intake and feed conversion ratio of Barki lambs consumed different tested diets.
Although MUFA reduce LDL-C but it does not translate into CV benefit because it increases the cholesteryl oleate content of LDL forming an atherosclerotic milieu.
Replacement of SFA with either carbohydrate or unsaturated fat acids (UFA) both monounsaturated (MUFA) and polyunsaturated (PUFA) ones is effective in reducing blood concentration of TC and LDL-C.
Oleic, linoleic, MUFA (a), PUFA (b), UFA (c), SAFA (d), oleic/linoleic, MUFA/PUFA, SAFA/UFA contents of the seed oils Parameters A.
Olive-pomace oil contains MUFA and chemically its fat composition is quite similar to regular olive oil.
While trans fat and saturated fat can adversely affect your heart health, unsaturated fats--monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs)-- have a beneficial effect.
The increase in oil content, total MUFA and T3PUFA levels in visceral fat after coriander feeding may be ascribed to high levels of MUFAs and TPUFAs in the coriander seed oil, especially the contribution of oleic acid (OA) and linoleic acid (LA).
The current study clearly showed that CLA-fed chickens experienced an increase in SFA and a decrease in MUFA contents within their abdominal fat.
This resulted in a high ratio of PUFA + MUFA:SFA (>2) and MUFA:SFA (1.81-8.7) and low PUFA:MUFA (0.2-1.03) in these mushroom species, making them less desirable from a nutritional point of view.