Translation of "Einfach ungesättigte fettsäuren" in English

Monounsaturated fatty acids 42.1% (omega-9).

These are monounsaturated fatty, acids.

Examples of monounsaturated fatty acids are palmitoleic acid, oleic acid and erucic acid.

Our bodies are capable of synthesizing monounsaturated fatty acids themselves.

Simple unsaturated fatty acids should account for about half of our total fat consumption.

Macadamia nut oil contains simple unsaturated fatty acids, which can reduce blood cholesterol levels when consumed.

Plant-based foods often contain these mono- and polyunsaturated fatty acids.

Unsaturated fatty acids can be divided into mono and poly unsaturates.

It also contains “heart healthy” monounsaturated fatty acids.

They contain large amounts of monounsaturated fatty acids, which explains why this dish has a relatively high fat content.

These are primarily C10 hydroxy fatty acids and their dimers and monounsaturated C12 fatty acids.

We already know that omega-3 fatty acids and monounsaturated fats are considered among the “heart healthy” fats.

Nuts can provide rich protein and monounsaturated fat, but they also contain high calories.

Monounsaturated fatty acids (olive oil, duck and goose fat) will normally be used after being absorbed.

The establishment of a nutrient profile may take into account the content of different nutrients and substances with a nutritional or physiological effect, in particular those such as fat, saturated fat, trans-fatty acids, salt/sodium and sugars whose excessive intakes in the overall diet are not recommended and those such as poly- and monounsaturated fats, available carbohydrates other than sugars, vitamins, minerals, protein and fibre.

The establishment of nutrient profiles should take into account the content of different nutrients and substances with a nutritional or physiological effect, in particular those such as fat, saturated fat, trans-fatty acids, salt/sodium and sugars, excessive intakes of which in the overall diet are not recommended, as well as poly- and mono-unsaturated fats, available carbohydrates other than sugars, vitamins, minerals, protein and fibre.

It is preferred to use vegetable and animal oils, fats or fatty acids, such as coconut oil, ground nut oil, castor oil, wood oil, olive oil, soya bean oil, linseed oil, cotton seed oil, safflower oil or fatty acids thereof, dehydrated castor oil or castor oil fatty acid, mono-unsaturated fatty acids, lard, tallow, train oil and tall oil fatty acids, as well as synthetic fatty acids obtainable by the conjugation or isomerisation of natural unsaturated oils or fatty acids.

Vegetable and animal oils, fats or fatty acids are preferred, such as coconut oil, peanut oil, castor oil, tung oil, olive oil, soya bean oil, linseed oil, cotton seed oil, safflower oil or -oil fatty acid, dehydrated castor oil or -fatty acid, simple unsaturated fatty acids, lard, tallow and fish oils, tall oil fatty acid and synthetic fatty acids, which may be produced by conjugation or isomerisation formnatural unsaturated oils or fatty acids.

In addition, during casting, almost none of the undesirable gaseous breakdown products form since the numerous double bonds (rapeseed oil contains predominantly mono- und polyunsaturated fatty acids) react to form solid compounds which do not evolve gas.

In production technology, oleic acid is used in the form of a 70% to 80% concentrate (percent by weight of the type of monounsaturated oleic acid desired for the cleavage reaction, based on the total amount) containing saturated fatty acids as well as other monounsaturated fatty acids and polyunsaturated fatty acids.

The reaction with component (VII) then follows, a suitable (VII) being a monounsaturated or polyunsaturated C8 -C40 fatty acid, preferably oleic acid, ricinenic acid or linseed oil fatty acid.

Monounsaturated and polyunsaturated fatty acids are also suitable for the synthesis of tertiary amines that are to be used for the inventive method.

The starting material used for the hydrogenation process according to the invention is butter containing mono- or polyunsaturated fatty acids esterified with glycerol. The fatty acid residues may have the same or different degrees of saturation and alkyl chain lengths.

Preference is attributed to vegetable and animal oils, fats or fatty acids, such as for example coconut oil, peanut oil, castor oil, wood oil, olive oil, soya bean oil, linseed oil, cottonseed oil, safflower oil or the corresponding fatty acids, dehydrated castor oil or the corresponding fatty acid, monounsaturated fatty acids, lard, tallow and train oils, tall oil fatty acid and synthetic fatty acids of the type obtainable from natural unsaturated oils or fatty acids by conjugation or isomerization.

They are derived from the pinecone, and when eaten, offer as many health benefits as nuts and other seeds, including vitamins A, C and D. Pine nuts are rich in monounsaturated fat.

Omega3 and omega-6 fatty acids are always polyunsaturated fatty acids, while omega-7 and omega-9 fatty acids are always mono-unsaturated fatty acids.

Unsaturated fatty acids, such as linoleic acid or monounsaturated fatty acids, also slightly raise HDL (the ‘good’) cholesterol which assists in the removal of triacylglycerols (TAGs) from the blood stream.

Your body makes monounsaturated fatty acids from saturated fatty acids and uses them in a number of ways.

That’s because most of it comes through nuts, seeds, and oils that contain monounsaturated fatty acids that can actually help lower cholesterol, prevent inflammation, and maintain blood pressure. Best Berries to Eat