omega-3 (fatty acid)omega-3 fatty acid
a type of polyunsaturated fatty acid in fish oil, shellfish, soybeans, etc., that is associated with lowering cholesterol and LDL levels when consumed in certain amounts
Origin of omega-3 (fatty acid)so named because the first double bond in its carbon chain, counting from the last atom (at the end opposite the carboxyl group), is at the third carbon atom; see omega (noun)
omega-3 fatty acid
Any of several polyunsaturated fatty acids that are essential for human metabolism, have anticoagulant properties, and are found in leafy green vegetables, vegetable oils, nuts, and fish such as salmon and mackerel. Increasing dietary intake of omega-3 fatty acids can decrease serum concentrations of triglycerides and LDL cholesterol while increasing HDL cholesterol.
Origin of omega-3 fatty acidSo called because the first double bond in the chain of carbon atoms in such fatty acids is found between the third and fourth atoms when counted from the omega end of the chain