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Krilloil.com

 

The Power of Krill Oil

What sets krill oil apart from other omega-3 EPA/DHA sources is its powerhouse combination of nutrients and superior bio-availability. Packed with omega-3s bound to phospholipids, choline, and the potent antioxidant astaxanthin, krill oil delivers more than just omega-3s—it's a complete nutrient package. This unique structure allows for better cellular uptake and utilization by the body, giving it a clear advantage over traditional omega-3 sources.

 

6 Key Advantages of Krill Oil

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Pure and Sustainable

Krill oil is one of the purest and most sustainable sources of omega-3 EPA/DHA. It's naturally pristine environment, the abundance and reproductive ability of krill along with the active and regulated sustainability practices all contribute to the purity and sustainability of krill oil.

        

PRISTINE ENVIRONMENT

Krill are harvested from the Southern Ocean, one of the least contaminated envrionments on Earth. This ensures that krill are less likely to accumulate contaminants like heavy metals, dioxins, and microplastics compared to fish species from more polluted waters​.
LOW IN FOOD CHAIN

Krill's place at the bottom of the marine food chain reduces the likelihood of  bioaccumulation of toxins that are often found in species higher up the food chain​.
LESS THAN 1% FISHED

To help protect and maintain the krill biomass, its fishing is regulated by the Commission for the Conservation of Antarctic Marine Life Resources (CCAMLR). The krill fishery is tightly regulated, with quotas limiting the catch to less than 1% of the krill biomass, helping preserve the marine ecosystem​.

500 MILLION METRIC TONS

That is the amount of krill in the ocean which is 2X the human biomass. A female krill can produce between 6,000 and 10,000 eggs in a single spawning event. Krill can spawn multiple times during a breeding season, potentially laying hundreds of thousands of eggs over their lifespan​.

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NOT JUST ANOTHER OMEGA-3

Multi-Nutrient Omega-3

Unlike fish and most other omega-3 EPA/DHA oils, Krill oil is a natural multi-nutrient made up of  phospholipids, omega-3 EPA/DHA, choline and astaxathin. 

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FAT COMPOSITION

Krill oil is more like fatty fish vs fish oil

Fatty fish such as herring, mackerel and salmon are made up of phospholipid and triglyceride omega-3 EPA/DHA.5,6 Krill oil is also  made up of phospholipids and triglycerides while fish oils are 100% made of triglycerides. This makes krill oil closer to eating real fatty fish.

Fish oil lacks phospholipids primarily because the omega-3s are sourced from muscle tissue, where triglycerides dominate as the form of fat storage, rather than phospholipids which are found in cell membranes. In contrast, krill oil has a high concentration of phospholipids because krill store a significant portion of their omega-3s in their cell membranes.

High quality krill oil is made up of 40%+ phospholipids.  

See how krill oil compostion compares to eating the following fatty fish: 

Fish Type

Phospholipids

Triglycerides
Herring 20-30% 70-80%
Mackerel 15-25% 75-85%
Sardines 15-20% 80-85%
Anchovies 10-15% 85-90%

 

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NO FISHY BURPS OR AFTERTASTE

Easily Digestible

In krill oil, the omega-3 EPA/DHA are bound to phospholipids, whereas in fish oil, they are primarily bound to triglycerides. Krill oil’s phospholipids act as natural emulsifiers, which help fat-soluble nutrients like omega-3s mix with the water-based digestive fluids. This makes krill oil easier to digest and absorb compared to fish oil, which relies on bile for emulsification.

  • Micelle Formation: Phospholipids form micelles in the digestive tract, which are small particles that encapsulate fat-soluble nutrients, including omega-3s. This process enhances the solubility of these fats in the water-based environment of the intestines, making it easier for the body to absorb them​​.

In fish oil, omega-3s are bound to triglycerides which are fats that float to the top of the stomach and can cause fishy burps. The body has to work harder and use additional processes to break down and digest fish oil. A fatty meal is usually recommended to help with its digestion.

See how krill & fish oil mix in water

BACKED BY 7 HUMAN CLINICAL TRIALS

More Bioavailable

One of the most important reasons for krill oil's superior bioavailability is that its omega-3 EPA/DHA are primarily bound to phospholipids, unlike fish oil, where they are bound to triglycerides. This difference significantly impacts how the body absorbs and utilizes these essential fatty acids.

Here's why:

  • Phospholipids Make up our Cell Membranes: Phospholipids are a natural component of cell membranes. Because of this, the body readily recognizes and integrates them. This allows the omega-3s in krill oil to be absorbed more efficiently at the cellular level.
  • Direct Absorption into Cells: Phospholipid-bound omega-3s can be more easily incorporated into cell membranes. This means that less omega-3s are used as energy, and more is directly available to tissues and organs like the heart, liver, and brain.

 

 

 

 

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Learn more

Multiple Health Benefits 

Backed by over 135 total studies including 50+ human clinical studies, krill oil supports heart, joint, brain, liver, eye, women's, skin, muscle, athletic and general overall health.

Heart  Asset 4Like  Brain  Liver  Eye-1  Skin  Womens  Muscle  Athlete-1  General-1

 

Learn more about the health benefits

Before adding any dietary supplement to your routine, including krill oil, we recommend talking with your healthcare provider – especially if you have any pre-existing health conditions, take medication, or are pregnant/nursing. Dietary supplements are not meant to substitute a healthy diet and exercise. Note: Krill oil contains crustacean shellfish.

References:

  1. Alberts, B., Johnson, A., Lewis, J., Raff, M., Roberts, K., & Walter, P. (2015). Molecular biology of the cell (6th ed.). Garland Science.
  2. National Center for Health Statistics. (2018, November). Births in the United States, 2017 (Data Brief No. 321). Centers for Disease Control and Prevention. https://www.cdc.gov/nchs/products/databriefs/db321.htm
  3. Chou, Y., Huang, W., Chen, M., Wang, Y., & Hsu, Y. (2016). Effective treatment with extracorporeal membrane oxygenation combined with hemoperfusion in two patients with carbamazepine intoxication. Medicine, 95(9), e2996. https://doi.org/10.1097/MD.0000000000002996
  4. Fassett, R. G., & Coombes, J. S. (2011). Astaxanthin in cardiovascular health and disease. Molecules, 16(6), 4481-4494. https://doi.org/10.3390/molecules16064481
  5. Brossard, N., Croset, M., & Normand, S. (1996). Plasma cholesterol esterification and phospholipid-fatty acid profiles in humans after short-, middle-, and long-term fish oil intake. Lipids, 31(5), 487–494. https://doi.org/10.1007/BF02522745
  6. USDA. (n.d.). Fish and fish products. USDA Food Composition Databases. Retrieved from https://fdc.nal.usda.gov