一不飽和脂肪酸

WordNet

having an (over)abundance of flesh; "he hadnt remembered how fat she was"
a soft greasy substance occurring in organic tissue and consisting of a mixture of lipids (mostly triglycerides); "pizza has too much fat"
marked by great fruitfulness; "fertile farmland"; "a fat land"; "a productive vineyard"; "rich soil" (同)fertile, productive, rich
lucrative; "a juicy contract"; "a nice fat job" (同)juicy
having a relatively large diameter; "a fat rope"
street name for lysergic acid diethylamide (同)back breaker, battery-acid, dose, dot, Elvis, loony toons, Lucy in the sky with diamonds, pane, superman, window pane, Zen
any of various water-soluble compounds having a sour taste and capable of turning litmus red and reacting with a base to form a salt
having the characteristics of an acid; "an acid reaction"
containing or composed of fat; "fatty food"; "fat tissue" (同)fat
(of long-chain carbon compounds especially fats) saturated except for one multiple bond

PrepTutorEJDIC

『脂肪』,脂肪分 / (動物の)あぶら身 / (料理用の)油,ヘット / 肥満,太り過ぎ / 『太った』,肥満した / 『脂肪の多い』 / たっぷりとはいった,分厚い / もうかる / (土地が)肥えた / …‘を'太らせる / ふとる,肥える
酸性の / 酸味のある,すっぱい(sour) / (言葉・態度などが)厳しい,しんらつな / 酸 / すっぱいもの / 《俗》=LSD
脂肪質の,脂肪の多い / でぶ,太っちょ

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/08/15 06:30:57」(JST)

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In biochemistry and nutrition, monounsaturated fatty acids (MUFAs, or more plainly monounsaturated fats) are fatty acids that have one double bond in the fatty acid chain with all of the remainder carbon atoms being single-bonded. By contrast, polyunsaturated fatty acids (PUFAs) have more than one double bond.

Fatty acids are long-chained molecules having an alkyl group at one end and a carboxylic acid group at the other end. Fatty acid viscosity (thickness) and melting temperature increases with decreasing number of double bonds; therefore, monounsaturated fatty acids have a higher melting point than polyunsaturated fatty acids (more double bonds) and a lower melting point than saturated fatty acids (no double bonds). Monounsaturated fatty acids are liquids at room temperature and semisolid or solid when refrigerated.

Molecular description of monounsaturated fatty acids

Common monounsaturated fatty acids are palmitoleic acid (16:1 n−7), cis-vaccenic acid (18:1 n−7) and oleic acid (18:1 n−9). Palmitoleic acid has 16 carbon atoms with the first double bond occurring 7 carbon atoms away from the methyl group (and 9 carbons from the carboxyl end). It can be lengthened to the 18-carbon cis-vaccenic acid. Oleic acid has 18 carbon atoms with the first double bond occurring 9 carbon atoms away from the carboxylic acid group. The illustrations below show a molecule of oleic acid in Lewis formula and as a space-filling model.

Relation to health

Polyunsaturated fats protect against cardiovascular disease by providing more membrane fluidity than monounsaturated fats, but they are more vulnerable to lipid peroxidation (rancidity). On the other hand, some monounsaturated fatty acids (in the same way as saturated fats) may promote insulin resistance, whereas polyunsaturated fatty acids may be protective against insulin resistance.^[1]^[2] Furthermore, the large scale KANWU study found that increasing monounsaturated fat and decreasing saturated fat intake could improve insulin sensitivity, but only when the overall fat intake of the diet was low.^[3] Studies have shown that substituting dietary monounsaturated fat for saturated fat is associated with increased daily physical activity and resting energy expenditure. More physical activity was associated with a higher-oleic acid diet than one of a palmitic acid diet. From the study, it is shown that more monounsaturated fats lead to less anger and irritability.^[4]

Foods containing monounsaturated fats reduce low-density lipoprotein (LDL) cholesterol, while possibly increasing high-density lipoprotein (HDL) cholesterol.^[5] However, their true ability to raise HDL is still in debate.

Levels of oleic along with other monounsaturated fatty acids in red blood cell membranes were positively associated with breast cancer risk. The saturation index (SI) of the same membranes was inversely associated with breast cancer risk. Monounsaturated fats and low SI in erythrocyte membranes are predictors of postmenopausal breast cancer. Both of these variables depend on the activity of the enzyme delta-9 desaturase (Δ9-d).^[6]

In children, consumption of monounsaturated oils is associated with healthier serum lipid profiles.^[7]

The Mediterranean Diet is one heavily influenced by monounsaturated fats. People in Mediterranean countries consume more total fat than Northern European countries, but most of the fat is in the form of monounsaturated fatty acids from olive oil and omega-3 fatty acids from fish, vegetables, and certain meats like lamb, while consumption of saturated fat is minimal in comparison. The diet in Crete is fairly high in total fat (40% of total calories, almost exclusively provided by olive oil) yet affords a remarkable protection from coronary heart disease (and probably colon cancer) ,^[8] but unlikely from breast cancer due to a very high oleic acid content.

Natural sources

Monounsaturated fats are found in natural foods such as red meat, whole milk products, nuts and high fat fruits such as olives and avocados. Olive oil is about 75% monounsaturated fat. The high oleic variety sunflower oil contains as much as 85% monounsaturated fat. Canola oil and Cashews are both about 58% monounsaturated fat. Tallow (beef fat) is about 50% monounsaturated fat and lard is about 40% monounsaturated fat. Other sources include avocado oil, macadamia nut oil, grapeseed oil, groundnut oil (peanut oil), sesame oil, corn oil, popcorn, whole grain wheat, cereal, oatmeal, safflower oil, almond oil, sunflower oil, hemp oil, and tea-oil Camellia.

Fat composition in different foods (click at right to hide or show)

Food	Saturated	Mono- unsaturated	Poly- unsaturated
Food	As weight percent (%) of total fat
Cooking oils
Canola oil	8	64	28
Corn oil	13	24	59
Olive oil	7	78	15
Sunflower oil^[9]	11	20	69
Soybean oil	15	24	58
Peanut oil^[10]	17	46	32
Rice bran oil	25	38	37
Coconut oil	87	13	1
Dairy products
Cheese, regular	64	29	3
Cheese, light	60	30	0
Milk, whole	62	28	4
Milk, 2%	62	30	0
Ice cream, gourmet	62	29	4
Ice cream, light	62	29	4
Meats
Beef	33	38	5
Ground sirloin	38	44	4
Pork chop	35	44	8
Ham	35	49	16
Chicken breast	29	34	21
Chicken	34	23	30
Turkey breast	30	20	30
Turkey drumstick	32	22	30
Fish, orange roughy	23	15	46
Salmon	28	33	28
Hot dog, beef	42	48	5
Hot dog, turkey	28	40	22
Burger, fast food	36	44	6
Cheeseburger, fast food	43	40	7
Breaded chicken sandwich	20	39	32
Grilled chicken sandwich	26	42	20
Sausage, Polish	37	46	11
Sausage, turkey	28	40	22
Pizza, sausage	41	32	20
Pizza, cheese	60	28	5
Nuts
Almonds dry roasted	9	65	21
Cashews dry roasted	20	59	17
Macadamia dry roasted	15	79	2
Peanut dry roasted	14	50	31
Pecans dry roasted	8	62	25
Flaxseeds, ground	8	23	65
Sesame seeds	14	38	44
Soybeans	14	22	57
Sunflower seeds	11	19	66
Walnuts dry roasted	9	23	63
Sweets and baked goods
Candy, chocolate bar	59	33	3
Candy, fruit chews	14	44	38
Cookie, oatmeal raisin	22	47	27
Cookie, chocolate chip	35	42	18
Cake, yellow	60	25	10
Pastry, Danish	50	31	14
Fats added during cooking or at the table
Butter, stick	63	29	3
Butter, whipped	62	29	4
Margarine, stick	18	39	39
Margarine, tub	16	33	49
Margarine, light tub	19	46	33
Lard	39	45	11
Shortening	25	45	26
Chicken fat	30	45	21
Beef fat	41	43	3
Dressing, blue cheese	16	54	25
Dressing, light Italian	14	24	58
Other
Egg yolk fat^[11]	36	44	16
Avocado ^[12]	16	71	13
Unless else specified in boxes, then reference is:^[13]

References

^ Lovejoy, JC (2002). "The influence of dietary fat on insulin resistance". Current Diabetes Reports 2 (5): 435–40. doi:10.1007/s11892-002-0098-y. PMID 12643169.
^ Satoshi Fukuchi; Hamaguchi, K; Seike, M; Himeno, K; Sakata, T; Yoshimatsu, H (June 1, 2004). "Role of Fatty Acid Composition in the Development of Metabolic Disorders in Sucrose-Induced Obese Rats". Experimental Biology and Medicine 229 (6): 486–93. PMID 15169967.
^ Vessby B, Unsitupa M, Hermansen K, Riccardi G, Rivellese AA, Tapsell LC, Nälsén C, Berglund L, Louheranta A, Rasmussen BM, Calvert GD, Maffetone A, Pedersen E, Gustafsson IB, Storlien LH (2001). "Substituting dietary saturated for monounsaturated fat impairs insulin sensitivity in healthy men and women: The KANWU Study". Diabetologia 44 (3): 312–9. doi:10.1007/s001250051620. PMID 11317662.
^ C Lawrence Kien, Janice Y Bunn, Connie L Tompkins, Julie A Dumas, Karen I Crain, David B Ebenstein, Timothy R Koves, Deborah M Muoio (2013). "Substituting dietary monounsaturated fat for saturated fat is associated with increased daily physical activity and resting energy expenditure and with changes in mood". The American Journal of Clinical Nutrition 97 (4): 689–697. doi:10.3945/ajcn.112.051730. PMID 23446891.
^ "You Can Control Your Cholesterol: A Guide to Low-Cholesterol Living". Merck & Co. Inc. Retrieved 2009-03-14.
^ Valeria Pala, Vittorio Krogh, Paola Muti, Véronique Chajès, Elio Riboli, Andrea Micheli, Mitra Saadatian, Sabina Sieri, Franco Berrino (July 18, 2001). "Erythrocyte Membrane Fatty Acids and Subsequent Breast Cancer: a Prospective Italian Study". JNCL 93 (14): 1088–95. doi:10.1093/jnci/93.14.1088. PMID 11459870. Retrieved 2008-11-30.
^ Sanchez-Bayle M, Gonzalez-Requejo A, Pelaez MJ, Morales MT, Asensio-Anton J, Anton-Pacheco E (2008). "A cross-sectional study of dietary habits and lipid profiles. The Rivas-Vaciamadrid study". Eur. J. Pediatr. 167 (2): 149–54. doi:10.1007/s00431-007-0439-6. PMID 17333272.
^ "Mediterranean Diet". Linus Pauling Institute. Retrieved 2013-03-15.
^ nutritiondata.com → Oil, vegetable, sunflower Retrieved on September 27, 2010
^ USDA → Basic Report: 04042, Oil, peanut, salad or cooking Retrieved on January 16, 2015
^ nutritiondata.com → Egg, yolk, raw, fresh Retrieved on August 24, 2009
^ "09038, Avocados, raw, California". National Nutrient Database for Standard Reference, Release 26. United States Department of Agriculture, Agricultural Research Service. Retrieved 14 August 2014.
^ "Feinberg School > Nutrition > Nutrition Fact Sheet: Lipids". Northwestern University. Archived from the original on 2011-07-20.

External links

Fats (Mayo Clinic)
The Chemistry of Unsaturated Fats

UpToDate Contents

全文を閲覧するには購読必要です。 To read the full text you will need to subscribe.

1. 食事中の脂肪 dietary fat
2. 食事または栄養補助食品による脂質低下 lipid lowering with diet or dietary supplements
3. 妊娠を計画している男女における自然妊娠の最適化 optimizing natural fertility in couples planning pregnancy
4. 成人における健康食 healthy diet in adults
5. 幼児、未就学児、および就学児に対して推奨される食事 dietary recommendations for toddlers preschool and school age children

English Journal

Changes of phospholipase A2 and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation.

Wang D, Zhang M, Bian H, Xu W, Xu X, Zhu Y, Liu F, Geng Z, Zhou G.SourceKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, PR China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China. Electronic address: daoyingwang@yahoo.com.
Food chemistry.Food Chem.2014 Feb 15;145:997-1001. doi: 10.1016/j.foodchem.2013.09.007. Epub 2013 Sep 11.
Phospholipid hydrolysis, as the main stage and cause of phopholipid degradation, is generally attributed to phospholipases. In this study, the changes of phospholipase A2 (PLA2) and C (PLC) activities, neutral lipid, free fatty acids and phospholipids in dry-cured duck leg muscles during processing,
PMID 24128575

Cholesterol oxidation and astaxanthin degradation in shrimp during sun drying and storage.

Hernández Becerra JA, Ochoa Flores AA, Valerio-Alfaro G, Soto-Rodriguez I, Rodríguez-Estrada MT, García HS.SourceUNIDA, Instituto Tecnológico de Veracruz, M.A. de Quevedo # 2779. Col. Formando Hogar. Veracruz, Veracruz 91897, Mexico; División de Tecnología de Alimentos, Universidad Tecnológica de Tabasco, Kilómetro 14.6 Carretera Villahermosa-Teapa. Villahermosa, Tabasco 86280, Mexico.
Food chemistry.Food Chem.2014 Feb 15;145:832-9. doi: 10.1016/j.foodchem.2013.08.098. Epub 2013 Sep 5.
Dried salted shrimps are made from raw shrimps, which are cooked and dried under direct sunlight. The preparation and storage include treatments and conditions that can promote oxidative changes in different components. The aim of this study was to monitor the formation of major cholesterol oxidatio
PMID 24128553

Characteristics of lipid and fatty acid of marine gastropod Turbo cornutus: High levels of arachidonic and n-3 docosapentaenoic acid.

Saito H, Aono H.SourceNational Research Institute of Fisheries Science, Fisheries Research Agency, 2-12-4, Fuku-ura, Kanazawa-ku, Yokohama-shi 236-8648, Japan. Electronic address: hiroakis@affrc.go.jp.
Food chemistry.Food Chem.2014 Feb 15;145:135-44. doi: 10.1016/j.foodchem.2013.08.011. Epub 2013 Aug 11.
Phosphatidylethanolamine and phosphatidylcholine were major components in the foot lipids of the turban shell Turbo cornutus, while triacylglycerol was the major one in its viscera, which demonstrate the high level of lipid in all specimens. The major polyunsaturated fatty acids (PUFA) in the major
PMID 24128459

Japanese Journal

Variation of Lipids and Fatty Acids of the Japanese Freshwater Eel, Anguilla japonica, during Spawning Migration

Saito Hiroaki,Kurogi Hiroaki,Chow Seinen [他],Mochioka Noritaka
Journal of Oleo Science 64(6), 603-616, 2015
… The lipid and fatty acid composition of the muscle of the wild Japanese freshwater eel, Anguilla japonica, was analyzed between the initial and terminal stages of spawning migration to clarify the relationship between lipid physiology and maturation. … The major fatty acids in A. … japonica maintains and uses initial fatty acids from inland waters without feeding during long spawning migrations. …
NAID 130005072054

Interactions between Psychological Stress and Drinking Status in Relation to Diet among Middle-Aged Men and Women: A Large-Scale Cross-Sectional Study in Japan

ENDOH Kaori,KURIKI Kiyonori,KASEZAWA Nobuhiko [他],TOHYAMA Kazushige,GODA Toshinao
Journal of Nutritional Science and Vitaminology 61(1), 64-72, 2015
… and soda as foods and protein, animal protein, fat, animal fat, carbohydrate, monounsaturated fatty acid, polyunsaturated fatty acid (PUFA), n-3 PUFA, n-6 PUFA, cholesterol, vitamin D, vitamin B2, vitamin B6, vitamin B12, niacin, pantothenic acid, magnesium, phosphorus, and zinc as nutrients significantly interacted with self-reported PS levels and drinking status (p for interaction <0.05 for all). …
NAID 130005071833

Fatty Acid Compositions of Silver Catfish, Pangasius sp. Farmed in Several Rivers of Pahang, Malaysia

Hashim Ridzwan B.,Jamil Elyna Fatinie,Zulkipli Farah Hanis,Daud Jamaluddin Mohd
Journal of Oleo Science advpub(0), 2015
… The present study evaluated fatty acid profiles of fish muscles in these two Pangasius sp. … The results showed MUFAs (Monounsaturated fatty acid) content was highest (35.0-44.4%) followed by SFA (Saturated fatty acid) [32.0-41.5%] and PUFAs (polyunsaturated fatty acids) [9.3-19.3%]. … Kanchong displayed higher palmitic acid (SFA; …
NAID 130004800129