Unsaturated Fat: Types and differences of unsaturated fats

There are two types of unsaturated fats, both of which are primarily found in oils derived from plants. The difference between the types of fats is in their chemical structure.

• Monounsaturated fat. Type of fat that remains in a liquid state when kept at room temperature, but which may solidify when placed in the refrigerator. It is made up of triglycerides in which most of the fatty acids are monounsaturated, meaning they lack two hydrogen atoms (one pair) and have one double bond between carbon atoms. Olive oil is an example.
  
  
• Polyunsaturated fat. Usually remains in a liquid state both when kept at room temperature and when refrigerated. It is made up of triglycerides in which most of the fatty acids are polyunsaturated, meaning they lack four or more hydrogen atoms (two pair) and have two or more double bonds between carbon atoms. An example is safflower oil.

In some cases, monounsaturated fats and polyunsaturated fats are partially hydrogenated, meaning that hydrogen molecules are added to make the fat more solid (e.g., margarine, shortening) and more resistant to spoilage. When hydrogen molecules are added, the number of double bonds is reduced and the fats become more saturated. Fats created through hydrogenation are called trans fatty acids. Scientists believe that trans fatty acids raise cholesterol levels in ways similar to saturated fats.

This Article was taken from: yourtotoalhealth.ivillage