Abstract
Krill are small red-colored crustaceans, similar to shrimp, that flourish in the extremely cold waters of the Antarctic Ocean. Their survival in such a frigid environment is attributable to krill having a high content of long-chain polyunsaturated fatty acids (LCPFAs), including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), attached to their cell membranes via phospholipids (primarily phosphatidylcholine). This structure provides optimum membrane fluidity in cold temperatures and an ideal source of omega-3 fatty acids. Animal and human studies indicate LCPFAs bound to phospholipids (PLs), like those found in krill oil, have better absorption and delivery to the brain than their methyl ester or triglyceride-formed fish oil counterparts.1-3 Unlike fish oil, krill oil contains a potent antioxidant carotenoid, astaxanthin, that helps prevent LCPFA oxidation.4 Preliminary human studies indicate krill oil may be superior to fish oil in the reduction of premenstrual syndrome (PMS) complications and biomarkers of dyslipidemia.4 Krill oil consumption has also shown a positive effect on markers of inflammation.6