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62 relations: Alkyl, Almond, Atom, Avocado, Avocado oil, Biochemistry, Biological membrane, Breast cancer, Camellia oleifera, Canola, Carbon, Carboxylic acid, Cashew, Cereal, Corn oil, Double bond, Elaidic acid, Erucic acid, Fatty acid, Fatty acid synthesis, Gadoleic acid, Grape seed oil, Hemp oil, High-density lipoprotein, Insulin resistance, Lard, Lipid peroxidation, Low-density lipoprotein, Macadamia oil, Meat, Mediterranean diet, Melting point, Merck & Co., Molecule, Myristoleic acid, Nervonic acid, Nut (fruit), Oatmeal, Oleic acid, Olive oil, Palmitic acid, Palmitoleic acid, Paullinic acid, Peanut oil, Petroselinic acid, Polyunsaturated fat, Popcorn, Rancidification, Sapienic acid, Saturated fat, ..., Sesame oil, Single bond, Space-filling model, Stearoyl-CoA desaturase-1, Sunflower oil, Tallow, Unsaturated fat, Vaccenic acid, Viscosity, Wheat, Whole grain, 11-Eicosenoic acid. Expand index (12 more) »
Alkyl
In organic chemistry, an alkyl substituent is an alkane missing one hydrogen.
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Almond
The almond (Prunus dulcis, syn. Prunus amygdalus) is a species of tree native to Mediterranean climate regions of the Middle East, from Syria and Turkey to India and Pakistan, although it has been introduced elsewhere.
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Atom
An atom is the smallest constituent unit of ordinary matter that has the properties of a chemical element.
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Avocado
The avocado (Persea americana) is a tree, long thought to have originated in South Central Mexico, classified as a member of the flowering plant family Lauraceae.
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Avocado oil
Avocado oil is an edible oil pressed from the fruit of the Persea americana (avocado).
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Biochemistry
Biochemistry, sometimes called biological chemistry, is the study of chemical processes within and relating to living organisms.
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Biological membrane
A biological membrane or biomembrane is an enclosing or separating membrane that acts as a selectively permeable barrier within living things.
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Breast cancer
Breast cancer is cancer that develops from breast tissue.
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Camellia oleifera
Camellia oleifera, which originated in China, is notable as an important source of edible oil (known as tea oil or camellia oil) obtained from its seeds.
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Canola
Canola oil, or canola for short, is a vegetable oil derived from rapeseed that is low in erucic acid, as opposed to colza oil.
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Carbon
Carbon (from carbo "coal") is a chemical element with symbol C and atomic number 6.
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Carboxylic acid
A carboxylic acid is an organic compound that contains a carboxyl group (C(.
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Cashew
The cashew tree (Anacardium occidentale) is a tropical evergreen tree that produces the cashew seed and the cashew apple.
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Cereal
A cereal is any edible components of the grain (botanically, a type of fruit called a caryopsis) of cultivated grass, composed of the endosperm, germ, and bran.
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Corn oil
Corn oil (maize oil) is oil extracted from the germ of corn (maize).
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Double bond
A double bond in chemistry is a chemical bond between two chemical elements involving four bonding electrons instead of the usual two.
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Elaidic acid
Elaidic acid is the organic compound with the formula CH3(CH2)7CHCH(CH2)7CO2H.
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Erucic acid
Erucic acid is a monounsaturated omega-9 fatty acid, denoted 22:1ω9.
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Fatty acid
In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated.
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Fatty acid synthesis
Fatty acid synthesis is the creation of fatty acids from acetyl-CoA and NADPH through the action of enzymes called fatty acid synthases.
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Gadoleic acid
Gadoleic acid (20:1n-11) is an unsaturated fatty acid.
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Grape seed oil
Grape seed oil (also called grapeseed oil or grape oil) is pressed from the seeds of grapes, and is thus an abundant by-product of winemaking.
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Hemp oil
Hemp oil or hempseed oil is obtained by pressing hemp seeds.
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High-density lipoprotein
High-density lipoproteins (HDL) are one of the five major groups of lipoproteins.
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Insulin resistance
Insulin resistance (IR) is a pathological condition in which cells fail to respond normally to the hormone insulin.
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Lard
Lard is pig fat in both its rendered and unrendered forms.
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Lipid peroxidation
Lipid peroxidation is the oxidative degradation of lipids.
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Low-density lipoprotein
Low-density lipoprotein (LDL) is one of the five major groups of lipoprotein which transport all fat molecules around the body in the extracellular water.
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Macadamia oil
Macadamia oil (or macadamia nut oil) is the non-volatile oil expressed from the nut meat of the macadamia (Macadamia integrifolia) tree, a native Australian nut.
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Meat
Meat is animal flesh that is eaten as food.
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Mediterranean diet
The Mediterranean diet is a diet inspired by the eating habits of Greece, Southern Italy, and Spain in the 1940s and 1950s.
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Melting point
The melting point (or, rarely, liquefaction point) of a substance is the temperature at which it changes state from solid to liquid at atmospheric pressure.
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Merck & Co.
Merck & Company, Inc., d.b.a. Merck Sharp & Dohme (MSD) outside the United States and Canada, is an American pharmaceutical company and one of the largest pharmaceutical companies in the world.
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Molecule
A molecule is an electrically neutral group of two or more atoms held together by chemical bonds.
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Myristoleic acid
Myristoleic acid, or 9-tetradecenoic acid, is an omega-5 fatty acid.
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Nervonic acid
Nervonic acid (24:1, n-9) is a fatty acid.
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Nut (fruit)
A nut is a fruit composed of an inedible hard shell and a seed, which is generally edible.
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Oatmeal
Oatmeal is made of hulled oat grains – groats – that have either been milled (ground), steel-cut, or rolled.
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Oleic acid
Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils.
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Olive oil
Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin.
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Palmitic acid
Palmitic acid, or hexadecanoic acid in IUPAC nomenclature, is the most common saturated fatty acid found in animals, plants and microorganisms.
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Palmitoleic acid
Palmitoleic acid, or (9Z)-hexadec-9-enoic acid, is an omega-7 monounsaturated fatty acid with the formula CH3(CH2)5CH.
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Paullinic acid
Paullinic acid is an omega-7 fatty acid find in a variety of plant sources, including guarana (Paullinia cupana) from which it gets its name.
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Peanut oil
Peanut oil, also known as groundnut oil or arachis oil, is a mild-tasting vegetable oil derived from peanuts.
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Petroselinic acid
Petroselinic acid is a fatty acid that occurs naturally in several animal and vegetable fats and oils.
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Polyunsaturated fat
Polyunsaturated fats are fats in which the constituent hydrocarbon chain possesses two or more carbon–carbon double bonds.
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Popcorn
Popcorn, popcorns, or pop-corn, is a variety of corn kernel, which expands and puffs up when heated.
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Rancidification
Rancidity is the complete or incomplete oxidation or hydrolysis of fats and oils when exposed to air, light, moisture or by bacterial action, resulting in unpleasant taste and odor, which may be described as rancidity.
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Sapienic acid
Sapienic acid (16:1, n-10, cis-6 hexadecenoic, or sapienate) is a fatty acid that is a major component of human sebum.
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Saturated fat
A saturated fat is a type of fat in which the fatty acid chains have all or predominantly single bonds.
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Sesame oil
Sesame oil is an edible vegetable oil derived from sesame seeds.
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Single bond
In chemistry, a single bond is a chemical bond between two atoms involving two valence electrons.
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Space-filling model
In chemistry, a space-filling model, also known as a calotte model, is a type of three-dimensional (3D) molecular model where the atoms are represented by spheres whose radii are proportional to the radii of the atoms and whose center-to-center distances are proportional to the distances between the atomic nuclei, all in the same scale.
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Stearoyl-CoA desaturase-1
Stearoyl-CoA desaturase (Δ-9-desaturase) is an endoplasmic reticulum enzyme that catalyzes the rate-limiting step in the formation of monounsaturated fatty acids (MUFAs), specifically oleate and palmitoleate from stearoyl-CoA and palmitoyl-CoA.
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Sunflower oil
Sunflower oil is the non-volatile oil pressed from the seeds of sunflower (Helianthus annuus).
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Tallow
Tallow is a rendered form of beef or mutton fat, and is primarily made up of triglycerides.
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Unsaturated fat
An unsaturated fat is a fat or fatty acid in which there is at least one double bond within the fatty acid chain.
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Vaccenic acid
Vaccenic acid, also known as (E)-octadec-11-enoic acid is a naturally occurring trans-fatty acid found in the fat of ruminants and in dairy products such as milk, butter, and yogurt.
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Viscosity
The viscosity of a fluid is the measure of its resistance to gradual deformation by shear stress or tensile stress.
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Wheat
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food.
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Whole grain
A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm.
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11-Eicosenoic acid
11-Eicosenoic acid, also called gondoic acid, is a monounsaturated omega-9 fatty acid found in a variety of plant oils and nuts; in particular jojoba oil.
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Fatty acids, monounsaturated, MUFA, Mono-unsaturated fatty acid, Monounsaturate, Monounsaturated, Monounsaturated Fat, Monounsaturated fats, Monounsaturated fatty acid, Monounsaturated fatty acids, Monounsaturates.
References
[1] https://en.wikipedia.org/wiki/Monounsaturated_fat
