Omega is the last letter in the Greek alphabet.
In naming fatty acids, the last carbon of the chain is called omega . Green leafy vegetables, soybeans, walnuts, and canola oil have small amounts of omega-3 fatty acids. Omega-3 fatty acids are beneficial because they provide fluidity to cell membranes and improve communication between brain cells. Omega-3s also reduce the clotting ability of platelets, thus potentially decreasing the incidence of heart attacks and strokes. They are found in seafood, especially mackerel, salmon, striped bass, rainbow trout, halibut, tuna, and sardines.