- of or noting a class of animal or vegetable fats, especially plant oils, whose molecules consist of carbon chains with many double bonds unsaturated by hydrogen atoms and that are associated with a low cholesterol content of the blood.
- of or relating to a class of animal and vegetable fats, the molecules of which consist of long carbon chains with many double bonds. Polyunsaturated compounds are less likely to be converted into cholesterol in the body. They are widely used in margarines and in the manufacture of paints and varnishes
