monounsaturated


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mon·o·un·sat·u·rat·ed

 (mŏn′ō-ŭn-săch′ə-rā′tĭd)
adj.
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.

monounsaturated

(ˌmɒnəʊʌnˈsætʃəˌreɪtɪd)
adj
(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

mon•o•un•sat•u•rat•ed

(ˌmɒn oʊ ʌnˈsætʃ əˌreɪ tɪd)

adj.
(of an organic compound) lacking a hydrogen bond at one point on the carbon chain.
[1935–40]

mon·o·un·sat·u·rat·ed

(mŏn′ō-ŭn-săch′ə-rā′tĭd)
Relating to an organic compound, especially an oil or fatty acid, having only one double or triple bond per molecule. See more at unsaturated.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Adj.1.monounsaturated - (of long-chain carbon compounds especially fats) saturated except for one multiple bond
unsaturated - used of a compound (especially of carbon) containing atoms sharing more than one valence bond; "unsaturated fats"
Translations

monounsaturated

adj monoinsaturado
References in periodicals archive ?
First, know that there are two main types: monounsaturated and 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.
Most of the fats in peanuts are monounsaturated and polyunsaturated fatty acids, which are a healthful type of fat.
One recommendation for lowering the risk of heart disease is replacing saturated (bad) fats with monounsaturated (good) fats.
There are four types of fat: saturated, monounsaturated, polyunsaturated, and trans fat.
Consuming foods high in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, is a great way to improve overall heart health.
Oleic acid is a monounsaturated fat which, when substituted for fats and oils higher in saturated fat, may reduce the risk of coronary heart disease.
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.*
[UKPRwire, Wed Sep 26 2018] High Oleic Oil Market: Outlook High oleic oil is rich in monounsaturated fats, and has low saturated fat and no trans-fat, which increases the shelf-stability and flavor of the food.
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.
The component of interest is the monounsaturated oleic acid content of olive oil, which on average is about 70% of its composition.