A colorless oily liquid found in almost all animal and vegetable fats. An unsaturated fatty acid, it is used to make soap, ointments, cosmetics, and lubricating oils.
omega-3 fatty acids
Any of several polyunsaturated fatty acids found in leafy green vegetables, vegetable oils, and cold-water fish; such as, salmon and mackerel.
These acids are capable of reducing serum cholesterol levels and have anticoagulant properties.
Omega-3 fish oil is considered a neutraceutical, a food that provides health benefits. Eating fish has been reported to protect against age-related macular degeneration, a common eye disease.
An acid containing oxygen as distinguished from a hydracid formed by the union of hydrogen with a halogen.
An acid that contains a peroxide group.
A compound that has more than one acidic group; especially, an acid containing polymeric anions.
A compound that is not itself an acid but which exists in equilibrium with, or is easily converted into, an acidic form and thus undergoes some typical reactions of acids.
An acid formed from another acid by dry or destructive distillation.
1. A form of lactic acid produced by muscle tissue during anaerobic activity.
2. An isomeric form of lactic acid produced by muscle tissue during the anaerobic metabolism of glucose.
1. Any of a group of amino carbohydrates that are components of mucoproteins and glycoproteins, especially in animal tissue and blood cells.
2. Any of a group of reducing amido acids that are essentially carbohydrates and are found especially as components of blood glycoproteins and mucoproteins
1. Containing less than the normal proportion of acid.
2. Somewhat or moderately acid.
Deficient acidity; slightly acid.
1. Archaebacteria that grow in hot sulfur springs at low pH.
2. Easily stained with warm acid dyes.
Cross references of word families that are related directly, or indirectly, to: "sour, sharp":
acies- (not "sour");
acuto- (not "sour");
pung- (not "sour").