cephalopod mollusks (Octopus and other genera, order Octopoda) with eight tenacles (sucker-bearing arms bearing two rows of suckers), a large distinct head with a strong beak-like mouth, and a soft saclike body. Also called devilfish.
Octopus is a seafood dish, common ingredient in oriental, oceanic, and Mediterranean cuisines including sushi, takoyaki and akashiyaki, steamed and roasted varieties. In Korea, some small species are sometimes eaten alive.

fats that are liquid at room temperature, e.g., canola oil, olive oil, sunflower oil.
Cooking oil can be of plant, animal, or synthetic origin and is used in frying, baking, food preparation and flavoring, such as salad dressings and bread dips. Some vegetable oils (e.g., coconut and palm) can be solid at room temperature because of saturated fat

Polyunsaturated fatty acids with a double bond starting after the third carbon atom from the end of the carbon chain. Essential to normal growth and health - human body can’t make them from scratch but must get them from food. Foods high in Omega-3 include marine and plant oils, fish, nuts (especially walnuts), flax seeds, and leafy vegetables (such as Romaine lettuce, arugula, spinach).
There are three main omega-3s:
Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) that come mainly from fish, and Alpha-linolenic acid (ALA), found in vegetable oils and nuts, flax seeds and flaxseed oil, leafy vegetables, and some animal fat, especially in grass-fed animals. 

Also referred to as ω-6 fatty acids or n-6 fatty acids, Omega-6 fatty acids play a crucial role in brain function, and normal growth and development. These polyunsaturated fatty acids have their first double valence bond six carbons from the beginning of their carbon chains.  Metabolized to n-6 eicosanoids that bind to diverse receptors found in every tissue of the body. 
There are several different types of omega-6 fatty acids, some of them promote inflammation but others fight it. Most omega-6 fatty acids in the diet come from vegetable oils, such as linoleic acid (LA, different from alpha-linolenic acid (ALA), which is an omega-3 fatty acid(. Linoleic acid is converted to gamma-linolenic acid (GLA) in the body. It can then break down further to arachidonic acid (AA). GLA is found in several plant-based oils, including evening primrose oil (EPO), borage oil, and black currant seed oil. Omega-6 fatty acids are available in supplemental oils that contain linoleic acid (LA) and GLA, such as EPO (Oenothera biennis) and black currant (Ribes nigrum) oils. Spirulina (often called blue-green algae) also contains GLA.

Omega-7 fatty acids (ω-7 or n-7), are a class of unsaturated fatty acids in which the site of unsaturation is seven carbon atoms from the omega end of the carbon chain (the carboxylic acid (-COOH) end is considered the beginning of the chain). They represent a healthy form of trans-fat. 
The two most common omega-7 fatty acids in nature are palmitoleic acid and vaccenic acid. Rich sources include dairy products (vaccenic acid), macadamia nut oil and sea buckthorn berries that are used to make both nutritional supplements and skin care products. Anotheruseful source is avocado. Less common omega-7 fatty acid - Paullinic acid - is found in guarana.  

Omega-7 can reduce risk of type II diabetes, prevent the buildup of atherosclerotic plaque, increase beneficial cholesterol and reduce inflammation. 

When omega-7 fatty acids accumulate in the oily sebum that lubricates the skin, they are broken down into the chemical 2-noneal, which causes the phenomenon known as "old people smell." Frequent washing and specially formulated cosmetics eliminate the smell.

unsaturated fatty acids in which the site of unsaturation is three, six, seven or nine carbon atoms from the methyl end of the carbon chain (omega or the n-end).
Unlike omega-3 fatty acids (ω−3) and omega-6 fatty acid (ω−6), omega-7 (ω−7) and omega−9 fatty acids (ω−9 fatty acids or n−9 fatty acids) are not classed as essential fatty acids (EFA). This is both because they can be created by the human body from unsaturated fat, and are therefore not essential in the diet, and because the lack of an omega−6 double bond keeps them from participating in the reactions that form the eicosanoids.
The three types of omega-3 fatty acids involved in human physiology are α-linolenic acid (ALA) (found in plant oils), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) (both commonly found in marine oils).
Most omega-6 fatty acids in the diet come from vegetable oils, such as Linoleic acid (LA, 18:2, n−6), the shortest-chained omega−6 fatty acid. Omega-6 fatty acids are precursors to endocannabinoids, lipoxins and specific eicosanoids.
The two most common omega-7 fatty acids in nature are palmitoleic acid and vaccenic acid.
Oleic acid (olive oil) and Erucic acid (rapesed, mustard seed) are most commercially important Omega-9 fatty acids 

bottled or freshly squeezed juice of oranges,  round juicy citrus fruits with a tough bright reddish-yellow rind.
Many popular orange juice brands use a chemical process to create juice that tastes and smells like oranges, and 'Not from Concentrate' doesn't actually mean less processed.
Orange juice is shown to boost alertness and concentration.