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.

• Cardiovascular Health: Krill-derived EPA/DHA can reduce triglyceride concentrations by 15-30% and modestly raise HDL-cholesterol, supporting cardiovascular risk reduction.
• Cognitive Function: The phospholipid form improves membrane fluidity, which has been linked to better cognitive function and slower age-related decline in memory tests.
• Athletic Performance: Krill oil supplementation (2–3 g/day) has demonstrated modest improvements in endurance performance and reduced post‑exercise inflammation markers (IL‑6, CRP).
• Metabolic Health: EPA/DHA from krill down‑regulate hepatic lipogenesis and improve insulin sensitivity, particularly in overweight adults.
• Antioxidant Protection: The antioxidant astaxanthin contributes additional anti‑oxidative protection, lowering oxidative stress markers in both healthy and diseased populations.

• Phospholipid Incorporation: The EPA and DHA in krill oil are esterified to phosphatidylcholine, which is preferentially incorporated into cell membranes via the phospholipid transfer protein pathway.
• Eicosanoid Modulation: Once incorporated, EPA/DHA serve as substrates for cyclooxygenase (COX) and lipoxygenase (LOX) enzymes, generating less pro-inflammatory eicosanoids (e.g., 3‑series prostaglandins, 5‑series leukotrienes). EPA competes with arachidonic acid, shifting the eicosanoid balance toward anti‑inflammatory mediators.
• Neuroprotection: DHA serves as a precursor for neuroprotective resolvins and protectins that modulate neuroinflammation and synaptic plasticity.
• Antioxidant Activity: Astaxanthin, a carotenoid, scavenges reactive oxygen species and stabilizes lipid membranes, enhancing the anti‑oxidative capacity of the oil.

• 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.