from The Century Dictionary.
- noun The state of being unsaturated.
from the GNU version of the Collaborative International Dictionary of English.
- noun The quality or state of being unsaturated.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun chemistry The condition of being
Sorry, no etymologies found.
Using these criteria, the U37K unsaturation indices suggest relatively warmer temperatures in the mid-Holocene.
But, red blood cell membrane content of EPA/DHA is a different animal than the unsaturation index of mitochondrial membranes.
What were concerned about with the mitochondrial membranes is free radical damage, which is more likely if the unsaturation index his high.
Consuming a few grams of EPA/DHA because of the differential in its allocation will increase red blood cell membrane content and increase the level s in cardiac cells without much influencing the overall mitochondrial membrane content and significantly increasing the unsaturation index.
Animal experiments show quite clearly that fatty diet causes insulin resistance, reduced membrane unsaturation, raised glucose and insulin, increased triglycerides and blood pressure, obesity and inflammation.
Consuming more saturated fats while keeping insulin levels low will maximally decrease the unsaturation index but not to the point where membrane rigidity becomes a problem, providing membranes much less prone to free radical attack, and, consequently, increase longevity.
The sum total of these sort of random thoughts is that (to me, at least) the amounts of EPA/DHA consumed as fish oil are minuscule in terms of overall fat consumption and are (in my opinion) not major players in establishing the unsaturation index.
If a lower unsaturation index leads to a longer life, one would assume that a higher unsaturation index would imply membranes more susceptible to peroxidation and a shorter life.
And, as we all know, the greater the degree of unsaturation, the greater the propensity to go rancid.
A lowered unsaturation index means that the fat acids primarily in the cell and mitochondrial membranes are less prone to peroxidation.