Krill Oil (Omega-3)

Krill oil is a marine‑derived supplement rich in omega‑3 fatty acids—primarily eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)—that are bound to phospholipids and accompanied by the antioxidant astaxanthin. Because the fatty acids are incorporated into phospholipid membranes, krill oil is marketed as a highly bio‑available source of omega‑3s intended to support cardiovascular, metabolic, and cognitive health.

• EPA and DHA: Krill oil’s principal omega‑3s are EPA (C₂₀H₃₀O₂, IUPAC: (5Z,8Z,11Z,14Z,17Z)-eicosapentaenoic acid) and DHA (C₂₂H₃₂O₂, IUPAC: (4Z,7Z,10Z,13Z,16Z,19Z)-docosahexaenoic acid).
• Phospholipid Structure: In krill oil they are esterified to phosphatidylcholine (PC) molecules: a glycerol backbone, two fatty acyl chains (often EPA/DHA), and a phosphocholine head‑group. The phospholipid form yields a polar, amphiphilic structure that enhances aqueous solubility and membrane incorporation.
• Astaxanthin: Astaxanthin (C₄₀H₅₂O₄) is a carotenoid with a polyene chain and two terminal β‑ionone rings; its conjugated double‑bond system gives strong antioxidant activity.

• Source: Krill oil is extracted from Antarctic krill (Euphausia superba), a tiny crustacean.
• Harvesting: Harvested sustainably under the Commission for the Conservation of Antarctic Marine Living Resources (CCAMLR) guidelines.
• Extraction Methods: Harvested krill are flash-frozen, then extracted using low-temperature, solvent-free supercritical CO₂ or ethanol methods that preserve phospholipid integrity.
• Quality Standards: High‑quality supplements are verified by third‑party testing for phospholipid content (>30 % EPA/DHA as phospholipids), low oxidative rancidity (PV < 5 meq O₂/kg), and absence of heavy metals (Pb < 0.5 ppm).
• Product Type: The majority of commercial products are derived from wild‑caught Antarctic krill; synthetic omega‑3s are not used in true krill oil products.