(chemistry) 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, and seem to be beneficial in reducing the risk of heart disease.

(biochemistry) Any fatty acid which occurs free, rather than esterified with glycerol to form a glyceride or other lipid; usually as the result of hydrolysis

plural of non-esterified fatty acid

plural of omega-3 fatty acid

plural of omega-6 fatty acid

plural of ω-3 fatty acid

plural of ω-6 fatty acid

Abbreviation of omega-6 fatty acid.

Abbreviation of omega-3 fatty acid.

(US standards of identity) Fresh pork fatty tissue, excluding skin, that has been rendered at a temperature not more than 120 degrees Fahrenheit and is pinkish, fresh-looking, and fresh-smelling.