polyunsaturated fatty acid
Noun: A type of unsaturated fatty acid characterized by having more than one double (or, less commonly, triple) bond in its carbon chain. These bonds are not fully saturated with hydrogen atoms. This specific chemical structure is associated with certain health benefits and is found in various food sources.
This term is used in nutritional, biochemical, and health contexts to classify and discuss specific types of dietary fats. It refers to the molecule itself. * A diet rich in polyunsaturated fatty acids may help improve blood cholesterol levels. * The nutrition label indicates the product contains 5 grams of polyunsaturated fatty acid per serving. * Researchers are studying the effects of different polyunsaturated fatty acids on inflammation.
- Essential Polyunsaturated Fatty Acids: This phrase specifies types that the human body cannot synthesize and must obtain from the diet, such as linoleic acid (an omega-6) and alpha-linolenic acid (an omega-3).
- Fish oil is a well-known supplement for providing essential polyunsaturated fatty acids like EPA and DHA.
- PUFA: A common acronym for "polyunsaturated fatty acid(s)".
- Polyunsaturated fat: Refers to dietary fats and oils that contain a high proportion of polyunsaturated fatty acids.
- Monounsaturated fatty acid: A related type of unsaturated fat with only one double bond in its carbon chain.
- Saturated fatty acid: A fatty acid with no double bonds between carbon atoms, fully saturated with hydrogen.
- Polyene fatty acid (a more technical biochemical term).
- Omega-3 fatty acid: A major sub-category of polyunsaturated fatty acids (e.g., ALA, EPA, DHA).
- Omega-6 fatty acid: The other major sub-category of polyunsaturated fatty acids (e.g., linoleic acid).
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an unsaturated fatty acid whose carbon chain has more than one double or triple valence bond per molecule; found chiefly in fish and corn and soybean oil and safflower oil
