Tag: Monounsaturated fatty acids

Myristoleic acid, a specific type of fatty acid, is a prime example of a 14 carbon monounsaturated fatty acid, which differs structurally from its saturated counterpart, myristic acid. It is characterized by its 14-carbon backbone and a single double bond, which gives it distinct properties compared to saturated or polyunsaturated fats.

According to research published by EUFIC, fatty acids are fundamentally classified based on the presence or absence of double bonds in their carbon chain. This chemical feature, known as saturation, is the primary factor that dictates the three main categories: saturated, monounsaturated, and polyunsaturated fatty acids.

Monounsaturated fatty acids, known by the acronym MUFA, are a healthy type of dietary fat that can help lower bad cholesterol levels. Found in many plant-based foods, these fats are considered a key component of a heart-healthy diet, like the Mediterranean diet.

Cod liver oil, a source of gadoleic acid, was used as early as 1789 to treat rheumatism. As a monounsaturated omega-9 fatty acid, gadoleic acid contributes to the healthy fatty acid profile of certain dietary oils, offering potential benefits for cardiovascular health and beyond.

Myristoleic acid is a monounsaturated fatty acid, specifically an omega-5 fatty acid, that is found naturally in certain animal fats and plant oils, such as nutmeg and macadamia nuts. Its structure, which contains a single double bond, is the defining characteristic that determines whether myristoleic acid is saturated or unsaturated. The presence of this double bond sets it apart from its saturated counterpart, myristic acid.

The human body can endogenously produce many lipids, meaning they are not required from the diet for survival. This critical physiological process involves the synthesis of certain fat molecules, which answers the question: which type of lipid is considered non-essential?

According to scientific literature, unsaturated fats are, in fact, less chemically stable than saturated fats. This is a surprising truth for many who associate "healthy" with "stable," but the reality is that the chemical structure of unsaturated fats makes them prone to oxidation and spoilage.