- Chem. containing more than one double or triple bond in the molecule
- designating any of certain vegetable and animal fats and oils with a low cholesterol content
Of or relating to long-chain carbon compounds, especially fatty acids, having two or more double bonds between the carbon atoms. Increasing dietary intake of foods containing polyunsaturated fatty acids, including safflower, sunflower, soybean, and corn oils and cold-water fish such as salmon, can decrease LDL cholesterol levels in the bloodstream.