There are neutral fats known as triglycerides, phospholipids, and cholesterol. The first two types of lipids are formed from long carbon chains whose bases are fatty acids. Some vegetable oils are highly saturated. These are palm and coconut oil and are termed tropical oils. Figure 1.1 is an example of this type of fatty acids.
Unsaturated fats are just that.
Mono-unsaturated fats have a single double bond in its structure as in figure 1.3. Canola oil and olive oil are examples. As a general rule, the more unsaturated a fat the better. The exception is the mono-unsaturated fats. Research seems to suggest that these fats stimulate the production of something we call high-density lipoprotiens or HDLs.