[mon-oh-uhn-sach-uh-rey-tid] /ˌmɒn oʊ ʌnˈsætʃ əˌreɪ tɪd/

adjective, Nutrition.
of or noting a class of fats that lack a hydrogen bond at one point on the carbon chain and that are associated with a low cholesterol content of the blood.
of or relating to a class of vegetable oils, such as olive oil, the molecules of which have long chains of carbon atoms containing only one double bond See also polyunsaturated
Relating to an organic compound, usually a fatty acid, having only one double bond per molecule. See more at unsaturated.


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