Examples of using Polyunsaturated in English and their translations into Danish
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Many experts don't recommend polyunsaturated oils for cooking,
Polyunsaturated fat has the opposite effect to saturated fat- it reduces the risk of cardiovascular diseases.
But it contains polyunsaturated fatty acids, and therefore not deposited on the sides of the hated extra kilograms.
Polyunsaturated: Polyunsaturated fatty acids have two
Vegetable oils from northern climates contain a preponderance of polyunsaturated fatty acids and are liquid at room temperature.
Today most of the fats in the diet are polyunsaturated from vegetable oils derived mostly from soy,
A large content of polyunsaturated fat is found in for instance flax seed, sunflower seed and fat fish.
Pork fat(5% polyunsaturated) has been chosen as a typical saturated fat, whereas herring oil(80% polyunsaturated) has been chosen as a typical unsaturated fat.
CLA is composed of at least 28 kinds of linoleic acid linoleic acid is an essential polyunsaturated fatty acid.
saturated fats and polyunsaturated fats.
of antimicrobial palmitoleic acid) and 12% polyunsaturated.
a very low content of polyunsaturated fat, for instance olive oil.
Make sure that as much as possible of the fat you eat is unsaturated fat 5-10% polyunsaturated, 10-15% monounsaturated.
Generally, it can be stated, that the higher your intake of polyunsaturated fatty acids,
the relatively low fat content of 6% should be mentioned which mainly comprises mono- and polyunsaturated fatty acids.
Double-blind studies with people with hepatitis B who have been given polyunsaturated phosphatidyl choline supplements have shown that a dose of 3 g. a day was able to significantly reduce the disease course.
Polyunsaturated fat is the main source of the vital fatty acids omega 3
A choline supplement can in some cases have a beneficial effect. Double-blind studies with people with hepatitis B who have been given polyunsaturated phosphatidyl choline supplements have shown that a dose of 3 g. a day was able to significantly reduce the disease course.
saturated fats and polyunsaturated fats.
monounsaturated fatty acids and polyunsaturated linoleic acid