Fats consisting of a large percentage of unsaturated fatty acids that lack a single pair of hydrogen atoms. Olive, peanut, canola, and avocado oils are largely monounsaturated. These fats may be able to reduce total cholesterol by decreasing the amount of damaging LDL cholesterol in the blood without producing a reduction, or as much of a reduction, in heart-healthy HDL cholesterol.
A fatty acid having only one double bond; a common one is oleic acid (16 carbons; one double bond). Olive oil contains oleic acid.
Monounsaturated fatty acids are characterized by having one double bond in their structure which prevents them from being “saturated” with hydrogen molecules. Oleic acid, which has 18 carbons and 1 double bond is by far the most prevalent monounsaturated fatty acid in the diet.
A fatty acid containing one double bond between carbon atoms. This type of fatty acid is found in olive oil. It is thought to reduce low-density lipoprotein levels without affecting high-density lipoprotein levels. It is the predominant fat in the Mediterranean diet.
Fatty acids that possess a sole carbon-carbon double bond.