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Fatty acids with only single-bonds are called saturated because they are omegafatty acids "saturated" with as many hydrogen atoms as they can carry. Fatty acids with only one double-bond are omegafatty acids called mono-unsaturated. And fatty acids with more than one double-bond are called poly-unsaturated. Polyunsaturated fats have often been omegafatty acids recommended to reduce coronary heart disease [*9]. But all saturated fats do not have the same effect on cholesterol synthesis in the liver. Only the saturated fats of chain-length 12, 14 and 16 (lauric acid, myristic acid and palmitic acid) have been shown to elevate blood cholesterol. Of these, myristic acid (high in coconut and palm oil) elevates cholesterol the most [*10]. Stearic acid (18-carbon, saturated) has been shown to lower cholesterol by 21% -- even more than oleic acid (18-carbon, mono-unsaturated) which lowers LDL by 15% [*11].
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