adjective Nutrition.
- of or noting a class of fats that lack a hydrogen bond at one point on the carbon chain and that are associated with a low cholesterol content of the blood.
adjective
- of or relating to a class of vegetable oils, such as olive oil, the molecules of which have long chains of carbon atoms containing only one double bondSee also polyunsaturated
- Relating to an organic compound, usually a fatty acid, having only one double bond per molecule. See more at unsaturated.