[oh-mee-guh-three, oh-mey-, oh-meg-uh-] 
| 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 n.
Any of various polyunsaturated fatty acids that are found primarily in fish, fish oils, vegetable oils, and leafy green vegetables, and that seem to reduce the risk of stroke and heart attack.
| omega-3 fatty acid
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. |