1. a polyunsaturated fat or oil; a lipid with multiple double bonds between carbon atoms
Usage: commonly used in nutrition and food science contexts

1. to make or become polyunsaturated; to introduce multiple double bonds into a fat or oil molecule
Usage: technical; used in chemistry and food processing

Examples

• Polyunsaturates like soybean oil are often recommended as healthier cooking oils.
• Fish contain beneficial polyunsaturates such as omega-3 fatty acids.
• The food industry polyunsaturates certain oils to improve their nutritional profile.
• Nuts and seeds are good sources of dietary polyunsaturates.
• Doctors often suggest replacing saturated fats with polyunsaturates for heart health.
• Vegetable oils are typically higher in polyunsaturates than animal fats.