You have probably noticed during a regular visit to your local grocery store that many common food products, such as bread, cereal, milk, and eggs, are ‘rich in omega-3s’. And perhaps you have a friend who is taking omega-3 supplements?
Omega-3s are polyunsaturated fatty acids (PUFAs), a class of lipids characterized by a carboxylic group, an aliphatic chain, and multiple double bonds. They are named according to the position of the first double bond in the carbon chain, starting from the terminal carbon atom of the molecule (called the ‘omega carbon’ because omega is the last letter of the Greek alphabet). The other type of PUFAs are omega-6s.
Enjoy our FREE content!
Log in or register to read this article in full and gain access to The Analytical Scientist’s entire content archive. It’s FREE and always will be!
If you don’t have an account you can:
REGISTER NOW – it’s FREE and always will be!
You will benefit from:
- Unlimited access to ALL articles including Application Notes
- News, interviews & opinions from leading industry experts
- Receive print (and PDF) copies of The Analytical Scientist magazine
Or Login as a Guest or via Social Media
This will allow you to read this article but you will only have limited access to The Analytical Scientist.Login as Guest Facebook Google+ LinkedIn Twitter