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Chemistry | n. phr.
unsaturated fatty acid that has two or three double bonds, that is present in olive oils in the form of linoleic acid (omega-6) and linolenic acid (omega-3), and that is beneficial because these are essential fatty acids.

Example

Compared with other oils used for cooking, olive oil has a high concentration of monounsaturated fatty acid and a low concentration of polyunsaturated fatty acids.

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