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

King said that omega-3s and antioxidants help reduce inflammation and the risk of chronic diseases, such as diabetes. —Mira Miller, Verywell Health, 29 Oct. 2025

Tuna is high in essential nutrients, like B6, B12, selenium, magnesium, and vitamin E, and is a good source of omega-3 fatty acids, which have powerful anti-inflammatory properties. —Jillian Kubala, Health, 29 Oct. 2025

The oil is also anti-inflammatory, features a high amount of omega-3s and has a high smoke point of 535 degrees Fahrenheit. —Emily Burns, Footwear News, 28 Oct. 2025

Beef can be substituted with grass-fed bison, which is leaner and richer in protein and omega-3s than beef. —Lynda Balslev, Mercury News, 24 Oct. 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