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There’s something fishy about omega-3

By Jane McKenzie


To make things slightly complicated, where the food industry use the term omega-3 or ω3 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\ud packaging, but for this article we will stick with the familiar name

Publisher: Nutritiion Society
OAI identifier: oai:eresearch.qmu.ac.uk:1766
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