Krill is the generic term for small prawns found in the cold waters of the Antarctic, mainly composed of long chain omega-3 fatty acids, such as EPA and DHA, whose beneficial and pluripotent virtues have already been demonstrated.
Krill forms the largest biomass of the planet, and is considered one of the most sustainable practices in the world. Krill oil consists mainly of polyunsaturated fatty acids, EPA and DHA.
What distinguishes krill oil from fish oils is its high antioxidant content (the main antioxidant present is astaxanthin) and phospholipids. These compounds make the oil more stable, retain the integrity of the fragile fatty acids and improve their bioavailability. In fact, the phospholipids ensure the transport of fatty acids to the cell membranes, and play an essential role in the protection of brain neurons.
Krill is of Antarctic origin and, having an origin at the base of the food chain, feeds on phytoplankton, and remains completely protected from the problems of contamination from metals and mercury.
Its peculiarities, characterised by a very high presence of highly bioavailable omega 3, allow its use for various beneficial purposes to protect health. According to numerous studies, krill oil reduces chronic inflammation and in particular of the heart and vascular system, with a significant recognition by EFSA as a protective substance against the risk of cardiovascular disease.
It counteracts hypertriglyceridemin and assists the intervention on hypercholesterolemia.
It has a decisive impact on chronic joint inflammation, in particular on the symptoms of arthritis and rheumatoid polyarthritis. The majority of pregnant and lactating women have severe deficiencies of this fatty acid which is essential for the baby's growth, reducing the risk of premature birth and favouring the full development of the neurocerebral and immune system.