polyunsaturated

• adj.

• 多価不飽和の、高度不飽和の

　

WordNet

1. (of long-chain carbon compounds especially fats) having many unsaturated bonds
2. a class of fats having long carbon chains with many double bonds unsaturated with hydrogen atoms; used in some margarines; supposedly associated with low blood cholesterol

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2017/06/01 10:56:42」(JST)

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Types of fats in food
Unsaturated fat Monounsaturated fat ω−7 ω−9 Polyunsaturated fat ω−3 ω−6 Trans fat Cholesterol Saturated fat Interesterified fat
See also
Fatty acid Essential fatty acid Conditionally essential fatty acid

Polyunsaturated fats are lipids in which the constituent hydrocarbon chain possesses two or more carbon–carbon double bonds. Polyunsaturated fat can be found mostly in nuts, seeds, fish, seed oils, and oysters. "Unsaturated" refers to the fact that the molecules contain less than the maximum amount of hydrogen (if there were no double bonds). These materials exist as cis or trans isomers depending on the geometry of the double bond.

Saturated fats have hydrocarbon chains which can be most readily aligned. The hydrocarbon chains in trans fats align more readily than those in cis fats, but less well than those in saturated fats. This means that, in general, the melting points of fats increase from cis to trans unsaturated and then to saturated. See the section on chemical structure of fats for more information.

Chemical structure of the polyunsaturated fat linoleic acid.

3D representation of linoleic acid in a bent conformation.

The position of the carbon-carbon double bonds in carboxylic acid chains in fats is designated by Greek letters. The carbon atom closest to the carboxyl group is the alpha carbon, the next carbon is the beta carbon and so on. In fatty acids the carbon atom of the methyl group at the end of the hydrocarbon chain 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.

While it is the nutritional aspects of polyunsaturated fats that are generally of greatest interest, these materials do also have non-food applications. Drying oils, which polymerize on exposure to oxygen to form solid films, are polyunsaturated fats. The most common ones are linseed (flax seed) oil, tung oil, poppy seed oil, perilla oil, and walnut oil. These oils are used to make paints and varnishes.

Health

Potential benefits

In preliminary research, omega-3 fatty acids in algal oil, fish oil, fish and seafood have been shown to lower the risk of heart attacks. Other preliminary research indicates that omega-6 fatty acids in sunflower oil and safflower oil may also reduce the risk of cardiovascular disease.

Among n-3 fatty acids [Omega-3], neither long-chain nor short-chain forms were consistently associated with breast cancer risk. High levels of docosahexaenoic acid (DHA), however, the most abundant n-3 PUFA [Omega-3] in erythrocyte (red blood cell) membranes, were associated with a reduced risk of breast cancer. The DHA obtained through the consumption of polyunsaturated fatty acids is positively associated with cognitive and behavioral performance. In addition DHA is vital for the grey matter structure of the human brain, as well as retinal stimulation and neurotransmission.

Dietary intake of polyunsaturated fatty acids is under preliminary research to assess the risk of developing amyotrophic lateral sclerosis (ALS, Lou Gehrig's Disease).

The importance of the ratio of omega-6/omega-3 essential fatty acids as established by comparative studies shows an Omega-6:Omega-3 ratio under 4:1 may contribute to health.

Contrary to conventional advice, an evaluation of evidence from 1966-1973 pertaining to the health impacts of replacing dietary saturated fat with linoleic acid found that participants in the group doing so had increased rates of death from all causes, coronary heart disease, and cardiovascular disease. Although this evaluation was disputed by many scientists, it fueled debate over worldwide dietary advice to substitute polyunsaturated fats for saturated fats.

Pregnancy

Polyunsaturated fat supplementation does not decrease the incidence of pregnancy-related disorders, such as hypertension or preeclampsia, but may increase the length of gestation slightly and decreased the incidence of early premature births.

Expert panels in the United States and Europe recommend that pregnant and lactating women consume higher amounts of polyunsaturated fats than the general population to enhance the DHA status of the fetus and newborn.

Cancer

Results from observational clinical trials on polyunsaturated fat intake and cancer have been inconsistent and vary by numerous factors of cancer incidence, including gender and genetic risk. Some studies have shown associations between higher intakes and/or blood levels of polyunsaturated fat omega-3s and a decreased risk of certain cancers, including breast and colorectal cancer, while other studies found no associations with cancer risk.

Food sources

Food sources of polyunsaturated fats include:

Food source (100g)	Polyunsaturated fat (g)
Walnuts	47
Canola Oil	34
Sunflower seeds	33
Sesame Seeds	26
Chia Seeds	23.7
Unsalted Peanuts	16
Peanut Butter	14.2
Avocado Oil	13.5
Olive Oil	11
Safflower Oil	12.82
Seaweed	11
Sardines	5
Soybeans	7
Tuna	14
Wild Salmon	17.3
Whole Grain Wheat	9.7

References

External links

UpToDate Contents

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English Journal

• Lipidomic profiling of dried seahorses by hydrophilic interaction chromatography coupled to mass spectrometry.

• Shen Q1, Dai Z2, Huang YW3, Cheung HY4.
• Food chemistry.Food Chem.2016 Aug 15;205:89-96. doi: 10.1016/j.foodchem.2016.02.151. Epub 2016 Mar 3.
• Dried seahorse is a precious raw food material for cooking soups. In this study, a lipidomics strategy using the techniques of solid-phase extraction (SPE) and hydrophilic interaction chromatography-tandem mass spectrometry (HILIC-QTOF/MS) was developed for extraction, visualization, and quantificat
• PMID 27006218

• The Structure of Fats and Fatty Acid Consumption in Elderly People with Cardiovascular System Diseases.

• Skop-Lewandowska A1, Kolarzyk E1, Zając J1, Jaworska J1, Załęska-Żyłka I2.
• Advances in clinical and experimental medicine : official organ Wroclaw Medical University.Adv Clin Exp Med.2016 Jul-Aug;25(1):69-75. doi: 10.17219/acem/33842.
• BACKGROUND: Patients with cardiovascular system diseases having their origin in arteriosclerosis require special dietetic treatment. Among many nutritional components, fats in the diet (both their quantity and quality) play a very important role in primary and secondary prevention of these diseases
• PMID 26935500

• Influence of formulation on the oxidative stability of water-in-oil emulsions.

• Dridi W1, Essafi W2, Gargouri M3, Leal-Calderon F4, Cansell M5.
• Food chemistry.Food Chem.2016 Jul 1;202:205-11. doi: 10.1016/j.foodchem.2016.01.145. Epub 2016 Feb 1.
• The oxidation of water-in-oil (W/O) emulsions was investigated, emphasizing the impact of compositional parameters. The emulsions had approximately the same average droplet size and did not show any physical destabilization throughout the study. In the absence of pro-oxidant ions in the aqueous phas
• PMID 26920286

Japanese Journal

• Lipid Characteristics of Five Epinephelinae Fishes, Epinephelus fasciatus, Epinephelus retouti, Cephalopholis aurantia, Cephalopholis miniatus, and Variola louti, in the Coral Reef

• Saito Hiroaki
• Journal of Oleo Science 63(5), 471-484, 2014-05
• NAID 40020042240

• Lipid and Fatty Acids of Three Edible Myctophids, Diaphus watasei, Diaphus suborbitalis, and Benthosema pterotum : High Levels of Icosapentaenoic and Docosahexaenoic Acids

• Koizumi Kyoko,Hiratsuka Seiichi,Saito Hiroaki
• Journal of Oleo Science 63(5), 461-470, 2014-05
• NAID 40020042233

• 長鎖多価不飽和脂肪酸エイコサペンタエン酸の生理機能 (第5土曜特集 生命を支える脂質 : 最新の研究と臨床) -- (脂質の生物生産)

• 栗原 達夫,川本 純
• 医学のあゆみ 248(13), 1221-1227, 2014-03-29
• NAID 40020026860

Related Links

• Polyunsaturated - definition of polyunsaturated by The Free ...

pol·y·un·sat·u·rat·ed (pŏl′ē-ŭn-săch′ə-rā′tĭd) adj. Of or relating to long-chain carbon compounds, especially fatty acids, having two or more double bonds between the carbon atoms. Foods containing polyunsaturated fatty acids help ...

• Polyunsaturated | Define Polyunsaturated at Dictionary.com

of or relating to a class of animal and vegetable fats, the molecules of which consist of long carbon chains with many double bonds. Polyunsaturated compounds are less likely to be converted into cholesterol in the body. They are ...

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★リンクテーブル★

リンク元	「多価不飽和」「高度不飽和」
拡張検索	「polyunsaturated fatty acid」「polyunsaturated fatty acids」「polyunsaturated alkamide」

「多価不飽和」

　　[★]

英

polyunsaturated

関

高度不飽和

「高度不飽和」

　　[★]

英

polyunsaturated

関

多価不飽和

「polyunsaturated fatty acid」

　　[★]

• 多価不飽和脂肪酸、高度不飽和脂肪酸

関

PUFA、unsaturated fatty acid

「polyunsaturated fatty acids」

　　[★] 多価不飽和脂肪酸、高度不飽和脂肪酸

「polyunsaturated alkamide」

　　[★]

多価不飽和アルカミド