Fatty acids differ from one another in two ways; in chain length and in degree of saturation. A chain that posses a point of unsaturation is an unsaturated fatty acid. If there is one point of unsaturation, is a monounsaturated fatty acid.
Monounsaturated fatty acids are mainly incorporated into triacylglycerides but are also found in membrane phospholipids, glycolipids and cholesterol esters.
If there are two or more points of unsaturation, it is polyunsaturated fatty acid.
Food fats with more unsaturated fatty acids typically have lower melting points and are more likely to be liquid at room temperature.
The degree of saturation of the fatty acids in a fat affects the temperature at which the fat melts.
Identical unsaturated fatty acids can have different shapes, the carbon chain of a cis fatty acid is bent, and the chain of a trans fatty acid is straighter. Most naturally occurring unsaturated fatty acid are cis fatty acid.
Because cardiovascular disease is correlated with diets high in saturated fats, a diet of more unsaturated fats may reduced the risk of heart attacks and strokes.
Canola oil is an attractive dietary choice because it has a high ratio of unsaturated fatty acids to saturated fatty acids.
Most vegetable and fish oils are rich in polyunsaturated: some vegetable oils, olive oil and canola oil in particular, are also rich in monounsaturated.
Unsaturated fatty acid
