| 释义 |
polyunsaturated, a. Chem.|ˌpɒlɪʌnˈsætjʊəreɪtɪd|
Also poly-unsaturated.
[f. poly- + unsaturated ppl. a.]
Containing more than one multiple bond between carbon atoms at which addition can normally occur; applied esp. to fatty acids in which the hydrocarbon chain has more than one multiple bond, which occur esp. in some vegetable oils.
1932Biochem. Jrnl. XXVI. 1978 The marine flora contains poly-unsaturated fatty acids of high molecular weight similar to those found in the fat of fishes, although in very small amounts. 1958Jrnl. Sci. Food & Agric. IX. 779 In animal tissues the glycerophosphatides are outstanding in their high content of long-chain polyunsaturated acids. 1960Farmer & Stockbreeder 22 Mar. 133/1 Polyunsaturated fats for peak condition, healthy skin and coat, more efficient metabolism. 1961Sunday Times 7 May 36/3 American housewives,..concerned about their husbands' health, are shopping for ‘poly⁓unsaturated fats’. The rush is on because medical research has established a connection between arterial diseases and the level of cholesterol in the blood—and cholesterol seems to be formed chiefly from the intake of the ‘saturated fats’, particularly animal and dairy fats. 1970New Scientist 19 Feb. 356/2 It might also be possible to increase the proportion of poly-unsaturated acids in ruminant tissue fats. 1973Which? Feb. 54 Butter generally has 2 per cent polyunsaturated fatty acids. 1977B. Pym Quartet in Autumn xiii. 115 A tub of polyunsaturated margarine. 1979Times 7 Dec. 10/3 ‘Polyunsaturated’ has become a totem word... The idea that heart attacks can be avoided by replacing saturated fats in the diet with polyunsaturated fats has been promoted with great skill and large budgets.
So polyunˈsaturate n., a polyunsaturated fatty acid; also as adj.
1950Arch. Biochem. XXV. 6 Polyunsaturates were also concentrated in high amounts in the liver fatty acids. 1962Seattle Sunday Times (Sunday Pictorial) 25 Mar. 18/2 (Advt.), It's a face cream that contains essential polyunsaturates. That's right—polyunsaturates, the natural elements you've been reading so much about that are so important to your health. 1962Chicago Sun-Times 20 July 28/3 Maybe, so current thinking goes, we would be better off in the long run to reduce our costly animal fats and substitute the vegetable (polyunsaturate) fats and oils. 1974Observer (Colour Suppl.) 17 Mar. 15/1 There are doubts..about the side-effects of the various polyunsaturate oils used. Ibid., Only a few vegetable oils are high in polyunsaturates. |