FISH OIL AND KRILL OIL

    Fish oil has become popular due to the numerous beneficial properties obtained from its constituents: EPA and DHA. However, in the deep, cold waters of the Antarctic Ocean, it is possible to find another animal rich in n-3 polyunsaturated fatty acids (omega-3) – krill (Euphausia superba). What sets it apart from fish oil is that this small living being, in addition to having quantities of EPA and DHA, naturally contains phospholipids (rich in phosphatidylcholine) and a powerful antioxidant (astaxanthin), acting synergistically and contributing to its benefits. 

    The composition of krill is approximately 40% phosphatidylcholine and 30% omega-3, EPA, DHA and astaxanthin. The omega-3 fatty acids present in krill oil are incorporated into phospholipids – constituents of all biological membranes –, which facilitates the passage of polyunsaturated fatty acids (EPA and DHA) through the intestinal wall, thus providing better absorption and bioavailability when compared to fish oil, proving to be superior in some clinical situations. People who are allergic to shrimp should avoid using it, as krill is also a raw food.