319 Virgin Olive Oil Benefits and synthetic rubbers (elastomers). From a biological perspective, all macromolecules are largely composed of polymers. For example, proteins (polymers of amino acids), nucleic acids (polynucleotides), and polysaccharides (carbohydrates formed by linking simple sugars). POLYMORPHISM Across the human genome, as well as in other species, numerous sites have been identified where the DNA sequence differs between individuals. These variations are known as genetic polymorphisms. Population studies have shown that each of these variants results in two or more alternative forms of particular DNA sequences. Since genetic polymorphisms are usually passed from parents to offspring unchanged, individuals with close family ties tend to share several of them. The most common type of polymorphism involves a change in a single base pair or nucleotide in the DNA sequence. This is called an SNP (“Single Nucleotide Polymorphism”, pronounced “snip”). SNPs are currently being studied for their potential association with diseases, as well as responses to drugs, food, and other individual traits. POLYPHENOLIC (See MINOR COMPOUNDS / Phenolic compounds) POLYPHENOLIC COMPOUNDS (See MINOR COMPONENTS / Phenolic compounds) POLYPHENOLS (See MINOR COMPOUNDS / Phenolic compounds) POLYUNSATURATED -fat/s- (See LIPIDS / Unsaturated lipids / ϖ-6 polyunsaturated lipids and ϖ-3 polyunsaturated lipids) POLYUNSATURATED -fatty acid/s or lipids- (See LIPIDS / Concepts / Fatty acids; see also in LIPIDS / Unsaturated lipids / ϖ-6 polyunsaturated lipids and ϖ-3 polyunsaturated lipids) POLYUNSATURATED FAT/S (See LIPIDS / Unsaturated lipids / ϖ-6 and ϖ-3 Polyunsaturated lipids) POLYUNSATURATED FATTY ACID/S (See LIPIDS / Concepts / Fatty acids; see also in LIPIDS / Unsaturated lipids / Polyunsaturated lipids ϖ-6 and ϖ-3) POLYUNSATURATED FATTY ACID/S ϖ-3 -omega-3- (See LIPIDS / Concepts / Fatty acids; see also in LIPIDS / Unsaturated lipids / Polyunsaturated lipids ϖ-3) POLYUNSATURATED FATTY ACID/S ϖ-6 -omega-6- (See LIPIDS / Concepts / Fatty acids; see also in LIPIDS / Unsaturated lipids / Polyunsaturated lipids ϖ-6) POSTPRANDIAL The period of time following a meal during which the body digests the food, and nutrients are transported through the bloodstream and taken up by various organs and cells.
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