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  2. Oleic acid - Wikipedia

    en.wikipedia.org/wiki/Oleic_acid

    Oleic acid is the most common monounsaturated fat in the human diet (~90% of all monounsaturated fats). [59] Monounsaturated fat consumption has been associated with decreased low-density lipoprotein (LDL) cholesterol, and possibly with increased high-density lipoprotein (HDL) cholesterol. [ 60 ]

  3. List of unsaturated fatty acids - Wikipedia

    en.wikipedia.org/.../List_of_unsaturated_fatty_acids

    Oleic acid has 18 carbons, is found in most animal fats and olive oil, and is a cis-9-monounsaturated fatty acid. C 17 H 33 CO 2 H, IUPAC organization name (Z)-octadec-9-enoic acid, numerical representation 18:1 (9), n-9, molecular weight 282.46, melting point 13.4 °C, specific gravity 0.891. CAS Registry Number 112-80-1.

  4. Monounsaturated fat - Wikipedia

    en.wikipedia.org/wiki/Monounsaturated_fat

    In biochemistry and nutrition, a monounsaturated fat is a fat that contains a monounsaturated fatty acid (MUFA), a subclass of fatty acid characterized by having a double bond in the fatty acid chain with all of the remaining carbon atoms being single-bonded. By contrast, polyunsaturated fatty acids (PUFAs) have more than one double bond.

  5. Polyunsaturated fat - Wikipedia

    en.wikipedia.org/wiki/Polyunsaturated_fat

    In biochemistry and nutrition, a polyunsaturated fat is a fat that contains a polyunsaturated fatty acid (abbreviated PUFA), which is a subclass of fatty acid characterized by a backbone with two or more carbon–carbon double bonds. [1] [2] Some polyunsaturated fatty acids are essentials.

  6. The key is to eat more healthy or "good" fats, aka polyunsaturated and monounsaturated fats, ... Oleic acid is an omega-9 fatty acid which can help lower bad cholesterol. Avocado oil is also low ...

  7. Saturated and unsaturated compounds - Wikipedia

    en.wikipedia.org/wiki/Saturated_and_unsaturated...

    The terms saturated vs unsaturated are often applied to the fatty acid constituents of fats. The triglycerides (fats) that comprise tallow are derived from the saturated stearic and monounsaturated oleic acids. [3] Many vegetable oils contain fatty acids with one (monounsaturated) or more (polyunsaturated) double bonds in them.

  8. What Nutritionists Need You to Know About Smoke Point and ...

    www.aol.com/nutritionists-know-smoke-point...

    “Cooking oils high in oleic acids are less sensitive to heat because they are made using plants bred to have more monounsaturated fats and fewer omega-6 polyunsaturated fats,” says Redmond.

  9. “The main one is oleic acid, and that has been shown to have very healthful benefits.” ... For fans in the United States, getting fresh olive oil doesn’t mean it needs to be imported anymore ...

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