Polyunsaturated fat

In nutrition, polyunsaturated fat is an abbreviation of polyunsaturated fatty acid. That is a fatty acid in which more than one double bond exists within the representative molecule. That is, the molecule has two or more points on its structure capable of supporting hydrogen atoms not currently part of the structure. Polyunsaturated fatty acids can assume a "cis" or "trans"
conformation depending on the geometry of the double bond.

The lack of the extra hydrogen atoms on the molecule's surface typically reduces the strength of the compound's intermolecular forces, thus causing the melting point of the compound to be significantly lower. This property can be observed by comparing predominately unsaturated vegetable oils, which remain liquid even at relatively low temperatures, to much more saturated fats such as butter or lard which are mainly solid at room temperature. Trans fats are more similar to saturated fat than are cis fats in many respects, including the fact that they solidify at a lower temperature.

A fatty acid has a carboxylic acid at one end and a methyl group at the other end. Carbon atoms in a fatty acid are identified by Greek letters on the basis of their distance from the carboxylic acid. The carbon atom closest to the carboxylic acid is the "alpha" carbon, the next adjacent carbon is the "beta" carbon, etc. In a long-chain fatty acid the carbon atom in the methyl group is called the "omega" carbon because "omega" is the last letter of the Greek alphabet.

Omega-3 fatty acids have a double bond three carbons away from the methyl carbon, whereas omega-6 fatty acids have a double bond six carbons away from the methyl carbon. The illustration below shows the omega-6 fatty acid, linoleic acid.

Health

Benefits

Polyunsaturated fat, along with monounsaturated fat are "healthy fats," the amount of which in one's daily diet should be near 25 g (in a 2000 calorie-per-day diet).Fact|date=February 2007 Polyunsaturated fat can be found mostly in grain products, fish and sea food (herring, salmon, mackerel, halibut), soybeans, and fish oil. Foods like mayonnaise and soft margarine may also be good sources, but nutritional facts can vary by style and brand. Omega-3 fatty acids in fish oil, fish and seafood lower the total amount of LDL in the blood, which can decrease the risk of cardiovascular disease.cite web
author=National Institute of Health
url= http://www.nlm.nih.gov/medlineplus/print/druginfo/natural/patient-fishoil.html
title=Omega-3 fatty acids, fish oil, alpha-linolenic acid
accessyear=2006|accessdate=March 26| date= August 1, 2005]
Omega-6 fatty acids in sunflower oil and safflower oil also reduce the risk of cardiovascular disease, but can contribute to allergies and inflammation. Fact|date=February 2007

ome Examples of Foods containing polyunsaturated fat

* fish
* cereal
* whole grain wheat
* peanut butter
* margarine
* bananas
*sunflower seeds
* hemp seed

Relation to cancer

Some studies have shown that consuming high amounts of polyunsaturated fat may increase the risk of an individual developing cancer.Fact|date=May 2007 This is thought to be because polyunsaturated fat is prone to oxidation,cite journal |author=Scislowski V, Bauchart D, Gruffat D, Laplaud PM, Durand D |title=Effect of dietary n-6 and n-3 polyunsaturated fatty acids on peroxidizability of lipoproteins in steers |journal=Lipids |volume=40 |issue=12 |pages=1245–56 |year=2005 |pmid=16477809 |doi=10.1007/s11745-005-1492-z] cite journal |author=Diniz YS, Cicogna AC, Padovani CR, Santana LS, Faine LA, Novelli EL |title=Diets rich in saturated and polyunsaturated fatty acids: metabolic shifting and cardiac health |journal=Nutrition |volume=20 |issue=2 |pages=230–4 |year=2004 |pmid=14962692 |doi=10.1016/j.nut.2003.10.012] which leads to the generation of free radicals and eventually to rancidity. Studies have shown that low dosages of Coenzyme Q10 reduce this oxidation, and a combination of a diet rich in polyunsaturated fatty acids and Coenzyme Q10 supplementation leads to a longer lifespan in ratscite journal |author=Quiles JL, Ochoa JJ, Huertas JR, Mataix J |title=Coenzyme Q supplementation protects from age-related DNA double-strand breaks and increases lifespan in rats fed on a PUFA-rich diet |journal=Exp Gerontol. |volume=39 |issue=2 |pages=189–94 |year=2004 |pmid=15036411 |doi=10.1016/j.exger.2003.10.002] . Studies on animals have shown a link between polyunsaturated fat and the incidence of tumours. In some of these studies the incidence of tumours increased with increasing intake of polyunsaturated fat, up to about 5% of total energy, near to the middle of the current dietary intake in humans. However, studies in humans have found little evidence of an association between polyunsaturated fat and the risk of cancer.Fact|date=March 2008 It is advised that the level of polyunsaturated fats in the diet be regulated if Coenzyme Q10 supplements are not being taken. However, even without Coenzyme Q10 supplementation, the effect on health might be more beneficial than harmful in terms of its effect on reducing cholesterol levels.

ee also

*Monounsaturated fat
* For listings of particular classes, see
**Polyunsaturated fatty acid
**Omega-3 fatty acid
**Omega-6 fatty acid
**Omega-9 fatty acid
**Conjugated linoleic acid
*Essential fatty acid - for biochemistry of most polyunsaturated fats
*Essential fatty acid interactions - for the interactions between ω-6 and ω-3 fatty acids
*Unsaturated fat

References

External links

* [http://www.benbest.com/health/essfat.html#chem The Chemistry of Unsaturated Fats]