omega-3 fatty acid

[oh-mee-guh-three, oh-mey-, oh-meg-uh-]

noun

1. a polyunsaturated fatty acid, essential for normal retinal function, that influences various metabolic pathways, resulting in lowered cholesterol and triglyceride levels, inhibited platelet clotting, and reduced inflammatory and immune reactions.

omega-3 fatty acid

noun

1. an unsaturated fatty acid that occurs naturally in fish oil and is valuable in reducing blood-cholesterol levels

omega-3 fatty acid

1. Any of several polyunsaturated fatty acids found in leafy green vegetables, vegetable oils, and cold-water fish such as salmon and mackerel. These acids are capable of reducing serum cholesterol levels and have anticoagulant properties. Omega-3 fatty acids are chemically characterized by having a double bond three carbon atoms away from one end of their carbon chain.

Word History and Origins

Origin of omega-3 fatty acid¹

So named because its 1st double bond occurs after the 3rd carbon atom counting from the methyl or omega end of the molecule