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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
“Collins English Dictionary — Complete & Unabridged” 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012


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.


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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

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