Long-chain fatty acids containing two or more double bonds, separated by methylene bridges: —CH2—CH = CH—CH2—CH – CH—CH2—.
Unsaturated fatty acids, possessing more than one double bond, that impart a variety of health benefits to humans that consume them. For example, the “omega-3” (n-3) PUFAs possess antithrombotic effects and also reduce blood concentrations of triglycerides. High dietary levels (in human diet) of the “omega-6” {n-6) PUFAs have been related to decreased coronary heart disease (CHD).
Fats consisting of a large percentage of unsaturated fatty acids lacking more than one pair of hydrogen atoms. Corn, safflower, and sesame oils are primarily polyunsaturated. These fats tend to lower LDL cholesterol, thus reducing the amount of artery-clogging cholesterol in the bloodstream.
A fatty acid with two or more double bonds.
Polyunsaturated fatty acids (PUFAs) are characterized by having more than one double bond in their structure, which prevents them from being “saturated” with hydrogen molecules. Linoleic and linolenic acids are the most common PUFAs in the diet. Alpha- linolenic acid (ALA) and linoleic acid are essential fatty acids. Other particularly important PUFAs in the diet are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Along with ALA, these are the predominant omega-3 fatty acids in the diet. Linoleic acid is the most common omega-6 fatty acid in the diet. An important omega-6 fatty acid in metabolism, but not eaten in large quantities, is arachidonic acid.
Fatty acids with the presence of two or more carbon-carbon double bonds.