from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Any of several polyunsaturated fatty acids found in leafy green vegetables, vegetable oils, and fish such as salmon and mackerel, capable of reducing serum cholesterol levels and having anticoagulant properties.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. 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
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a polyunsaturated fatty acid whose carbon chain has its first double valence bond three carbons from the beginning
Sorry, no etymologies found.