fish oils Oils containing the long-chain n-3 polyunsaturated fatty acids eicosapentaenoic acid and docosahexaenoic acid. When these are incorporated into the blood platelets instead of the usual arachidonic acid, it reduces their effect in promoting blood clotting in diseased arteries and thus protects against heart disease. A 29 percent reduction in total mortality has been reported in people eating at least two portions of fatty fish per week. These fatty acids are also believed to modulate potassium and calcium channels and have been found effective in controlling cardiac arrhythmias.
fish oils edible oil extracted from fish high in omega 3 fatty acids; used as dietary supplement in treatment of osteoarthritis