Fats are insoluble substances obtained in the diet. Fats have three types: saturated, monounsaturated and polyunsaturated. Saturated fats are linked to heart disease, and unsaturated fats are more healthy. Unsaturated fats are liquids at room temperature, and the name is formed from the carbon skeleton of the molecule.
Identification
Unsaturated fats are identified by the way the carbon-carbon bond is formed. Monounsaturated fats have one double bond in the fatty acid tail.
Function
The fatty acid tails in the fat molecule are used for energy. Monounsaturated fats are broken down in the cell where the fatty acids are oxidized and used by the mitochondria to form adenosine triphosphate (ATP).
Digestion
All fats including monounsaturated fats are digested in the small intestine. The pancreas excretes lipase, which is an enzyme that cleaves the fatty acids into smaller molecules, allowing absorption in the small intestinal tissue.
Foods
There are several foods that contain monounsaturated fats. Olive oils is a monounsaturated fat as well as canola oil, peanut oil sunflower oil. Avocados and nuts and seeds also contain monounsaturated fats.
Considerations
Like all fats, monounsaturated fats should be eaten in moderation. Each gram of fat contains nine calories. Too much fat in the diet can lead to obesity and heart disease.
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