omega-3

adjective

ome·​ga-3 ō-ˈmā-gə-ˈthrē 

-ˈmē-,

-ˈme- 

: being or composed of polyunsaturated fatty acids that have the final double bond in the hydrocarbon chain between the third and fourth carbon atoms from the end of the molecule opposite that of the carboxyl group and that are found especially in fish, fish oils, green leafy vegetables, and some nuts and vegetable oils compare omega-6

omega-3 noun

Examples of omega-3 in a Sentence

Recent Examples on the Web

However, the absolute omega-6 level and the omega-6 to omega-3 ratio in different seed oils vary tremendously. —Mary J. Scourboutakos, The Conversation, 7 Feb. 2025

Tuna Wrapped in a Whole Wheat Tortilla Fatty fish, including tuna, is a great way to get heart-healthy omega-3 fats into your diet. —Jamie Johnson, Verywell Health, 6 Feb. 2025

The comprehensive study tested eight treatments divided among the 777 adults, with different combinations of omega-3, vitamin D and exercise (three times a week for 30 minutes). —New Atlas, 4 Feb. 2025

Healthy fats in eggs – such as omega-3 and omega-6 fatty acids – benefit brain, nervous and heart health, Purina reports. —Olivia Munson, USA TODAY, 30 Jan. 2025

Word History

First Known Use

1967, in the meaning defined above

Medical Definition

omega-3

adjective

ome·​ga-3 -ˈthrē 

variants also Omega-3

: being or composed of polyunsaturated fats that have the first double bond in the hydrocarbon chain occurring between the third and fourth carbon atoms from the end of the molecule most distant from the carboxylic acid group and that are found especially in fish, fish oils, green leafy vegetables, and some nuts and seeds

The two main omega-3 fatty acids in fish oil … appear to reduce the risk of dying from sudden cardiac arrest by about 30 percent.

—Nutrition Action Health Letter

compare omega-6

omega-3 noun

also Omega-3

Some plants, such as linseed, naturally produce an omega-3 called alpha-linolenic acid (ALA), and one way to increase the amount of omega-3 in our diet is to eat these plants …

—Andy Coghlan, New Scientist