Omega-3-fatty-acid meaning

ōmāgəthrē, ōmeggəthrē
Any of several polyunsaturated fatty acids that are found in leafy green vegetables, vegetable oils, and fish such as salmon and mackerel, have anticoagulant properties, and decrease serum concentrations of triglycerides and LDL while increasing HDL.
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Any of several polyunsaturated fatty acids that are found in leafy green vegetables, vegetable oils, and fish such as salmon and mackerel, have anticoagulant properties, and decrease serum concentrations of triglycerides and LDL while increasing HDL.
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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.
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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.
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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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Origin of omega-3-fatty-acid

  • So 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

    From American Heritage Dictionary of the English Language, 5th Edition

  • So 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

    From American Heritage Dictionary of the English Language, 5th Edition