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Omega-3 fatty acid

Etymology:

Gr. ôméga: the last letter of every Greek alphabet (modern and ancient), so named because it is referring to the last carbon in a fatty acid chain

Definition:

Any polyunsaturated fatty acid having a double bond between the third and fourth carbon atoms from the end of the molecule farthest from the carboxylic acid; they are found in green vegetables and in the oils of fish such as salmon and mackerel; they are essential fatty acids.

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