There's something fishy about omega-3
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McKenzie, J. (2009) There's something fishy about omega-3, nutrition4society, , , pp. 2,
To make things slightly complicated, where the food industry use the term omega-3 or 3 when talking about this particular kind of polyunsaturated fatty acid, the scientists now call them n-3 (n minus 3) - which refers to the location in the molecule of the last double bond. This new term will eventually start replacing omega-3 on food packaging, but for this article we will stick with the familiar name.