Monounsaturared fatty acids properties
CHARACTERISTICS OF MONOUNSATURATED FATTY ACIDS
What are monounsaturated fatty acids?
Monounsaturated fatty acids are a type of fats that are characterized by the presence of a double bond between its carbon chains.
Oleic acid or omega-9 is the best known of monounsaturated fatty acids, due to its abundance in the diet (found in many foods, both animal and vegetable) and the benefits of omega 9 for health.
Monounsaturated fatty acids are classified within the group of unsaturated fats. Within this group are also polyunsaturated fats.
Unlike polyunsaturated fats, monounsaturated fatty acids are not essential fatty acids, because the human body is able to synthesize monounsaturated fats from other substrates such as carbohydrates, other fats, etc.
Essential fatty acids are those that belong to the group of polyunsaturated fats omega 3 (linolenic acid) and omega 6 (linoleic acid), which are those that the body can not synthesize and if they must be provided externally, through food.
Photo of foods rich in omega 9. The most important sources of omega 9 are olive oil and avocado. We also find them in nuts. Vegetables mostly contain unsaturated fatty acids, and their extractions (vegetable oils) are liquid at room temperature (unlike saturated animal fat, which is solid, such as butter or shortening)
Types of monounsaturated fatty acids
The most common monounsaturated fatty acids in food are usually those containing 16 and 18 carbons.
They are called palmitoleic acid and oleic acid respectively. They are designated by the following scientific nomenclature, corresponding to the number of carbons in the chain and the number of unsaturations: C16: 1 and C18: 1
Foods rich in omega-9 monounsaturated acids
Ordered from highest to lowest omega 9 fat content:
Content of the previous food in polyunsaturated fatty acids
* Related information:
More information on fats in the listing above.
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This material is for informational purposes only. In case of doubt, consult the doctor.