Did you know that krill oil is “fishier” than fish oil?
Omega-3 phospholipids – why are they better than regular fish oil? Experts recommend consuming at least 2-3 servings of fatty fish per week . Fish is rich in healthy fats, vitamins, minerals and protein. However, the most essential are the long-chain omega-3 fatty acids – EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) , which the body needs for proper functioning.
The problem is that many of us don't meet the recommended fish intake. The average person eats only 6.35 kg of fish per year , which is 11.4 kg less than recommended by health organizations. This omega-3 deficiency can lead to various health problems.
Fortunately, there is an effective solution – krill oil . This oil from small Antarctic crustaceans is one of the most effective sources of omega-3 fatty acids.
What is krill oil and why is it so effective?
Krill live in oceans around the world and form huge populations. Being at the top of the food chain, they are considered a pure, high-quality source of omega-3s .
Like wild Atlantic salmon, krill oil contains the omega-3 fatty acids EPA and DHA in the form of both phospholipids and triglycerides . This combination is maintained even when krill is processed into oil, which is a major difference from regular fish oil.
Phospholipids: Better transport of omega-3 into cells
Phospholipids are a building block of cell membranes and provide their strength and flexibility. They also transport the omega-3 fatty acids EPA and DHA directly into cells, where they can work effectively. Thanks to phospholipids, omega-3 from krill oil is better absorbed into the blood and tissues than from fish oil.
Krill oil also contains other valuable substances:
- Choline – essential for the function of cells, the brain and the cardiovascular system.
- Astaxanthin – a powerful antioxidant that protects omega-3 from oxidation
Why is krill oil better than fish oil?
Studies have shown that krill oil increases blood levels of omega-3s more effectively than regular fish oil, even though it contains less EPA and DHA per gram. This is due to the phospholipid form, which allows for better absorption.
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