What is a characteristic of unsaturated fats compared to saturated fats?

Unsaturated fats are known for being more prone to oxidation compared to saturated fats. This characteristic arises because the structure of unsaturated fats contains one or more double bonds between carbon atoms. These double bonds create kinks in the fatty acid chains that prevent them from tightly packing together. This unique structure makes unsaturated fats less stable and more reactive to oxygen, leading to a higher likelihood of oxidation, which can create free radicals and reduce the nutritional quality of the fat over time.

In contrast, saturated fats have no double bonds in their fatty acid chains, allowing them to pack tightly and thus be more stable and solid at room temperature. The notion of unsaturated fats having less nutritional value is not accurate, as many unsaturated fats, especially those from plant sources, are often considered healthier due to their beneficial effects on heart health and cholesterol levels.