Krill oil is derived from small shrimp-like marine crustaceans found in oceans around the world, but they are most common in cold-water oceans, such as the Antarctic and North Pacific. There are 18 species and an estimated 500 – 750 million tonnes of krill worldwide. This makes them the most significant biomass of animals in the world. They are a staple food for fish, whales, sharks, seals, penguins and other sea birds. Krill eat phytoplankton (microscopic plant life). Unlike many fish, one of the key benefits of krill is that they are low enough on the food chain so that they do not pose a threat of containing mercury.
Omega 3 oils
Omega 3 oils are generally found in coldwater fatty fish, deep green vegetables and some grains and seeds. Krill oil is a source of two types of Omega 3 fatty acid: eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
DHA contributes to the maintenance of normal blood triglyceride levels (with a daily intake of 2g of DHA and when taken in combination with EPA)* – click here for EFSA scientific opinion.
*Users should not exceed a supplemental daily intake of 5g of EPA and DHA combined.
Krill oil also provides phospholipids – naturally-occurring molecules that are a major component of all cell membranes.
Astaxanthin is a pigment that belongs to a group of natural substances called carotenoids. It occurs naturally in certain algae and causes the pink/red colour of krill.
The presence of astaxanthin also helps to keep krill oil stable without the need for additives, protecting the Omega 3 fatty acids from becoming rancid due to oxidisation.
How to use:
1 – 2 capsules to be taken per day, or as advised by a health practitioner.
Warnings and allergy advice:
Not suitable for persons with an allergy to fish or shellfish.
People with coagulopathy or taking blood thinning medication should consult their doctor before use.
Not intended for use by pregnant or lactating mothers.