Monounsaturated Fats (Omega-9
- Liquid at room temperature
- One double bond in the form of two carbon atoms double-bonded
to each other
- lack two hydrogen atoms
- kink or bend at the position of the double bond inhibiting
packing together as easily as saturated fats
- therefore, tend to be liquid at room temperature
- Common Fatty Acids
- Oleic acid (18:1, Omega-9) is most common monounsaturated
fat in food
- Palmitoleic acid (16:1, Omega-7)
- Cis-vaccenic acid (18:1, Omega-7)
- Erucic acid (22:1, Omega-9)
- Preferred in the diet
- Can lower LDL (bad
cholesterol) and maintain HDL
(good cholesterol) if substituted for saturated
- Monounsaturated fatty acids are resistant to heat-induced
degradation, unlike Polyunsaturated
fats (Grootveld 2001, Halvorsen 2011)
Grootveld M, Silwood CJL, Addis P, Claxson A, Serra BB,
Viana M (2001). "Health effects of oxidized heated oils".
Foodservice Research International 13: 4155.
Halvorsen BL, Blomhoff R (2011). Determination of lipid
oxidation products in vegetable oils and marine omega-3 supplements.
Food Nutr Res. 2011;55. doi: 10.3402/fnr.v55i0.5792.