polyunsaturated

This term is a technical descriptor used primarily in biochemistry and nutrition to categorize specific types of fats. It describes a molecular structure where multiple double bonds exist, making the fatty acid chain more fluid and typically liquid at room temperature.

In a dietary context, it is almost always paired with the word "fats" or "fatty acids." It carries a generally positive health connotation in medical discourse, often contrasted with "saturated" or "trans" fats, which are associated with higher cardiovascular risks.