Genetics

Gene helps dietary fat find its way in the body

After you finish a milkshake or a bowl of guacamole, those dietary fats have a typical route through your body. New research from the laboratory of Dr. Natasza Kurpios, associate professor in the Department of Molecular Medicine ...

Overweight & Obesity

Research uncovers how fructose in the diet contributes to obesity

Eating fructose appears to alter cells in the digestive tract in a way that enables it to take in more nutrients, according to a preclinical study from investigators at Weill Cornell Medicine and NewYork-Presbyterian. These ...

Medical research

Researchers report findings on the effects of fat on stem cells

You really are what you eat—especially when it comes to fats, according to a study this week in the journal Science Advances that was co-authored by Rice University undergraduate Allison Skinkle and colleagues at the Laboratory ...

Health

Why sugary drinks and protein-rich meals don't go well together

Having a sugar-sweetened drink with a high-protein meal may negatively affect energy balance, alter food preferences and cause the body to store more fat, according to a study published in the open access journal BMC Nutrition.

Genetics

Could genetics influence what we like to eat?

Have you ever wondered why you keep eating certain foods, even if you know they are not good for you? Gene variants that affect the way our brain works may be the reason, according to a new study. The new research could lead ...

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Unsaturated fat

An unsaturated fat is a fat or fatty acid in which there are one or more double bonds in the fatty acid chain. A fat molecule is monounsaturated if it contains one double bond, and polyunsaturated if it contains more than one double bond. Where double bonds are formed, hydrogen atoms are eliminated. Thus, a saturated fat is "saturated" with hydrogen atoms. In cellular metabolism hydrogen-carbon bonds are broken down – or oxidized – to produce energy, thus an unsaturated fat molecule contains somewhat less energy (i.e fewer calories) than a comparable sized saturated fat. The greater the degree of unsaturation in a fatty acid (ie, the more double bonds in the fatty acid), the more vulnerable it is to lipid peroxidation (rancidity). Antioxidants can protect unsaturated fat from lipid peroxidation. Unsaturated fats also have a more enlarged shape than saturated fats.[citation needed]

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