Krill is a tiny crustacean that resembles shrimp in size and shape. Krill populates Japan, Canada, and Antarctica’s cool ocean currents. It is used in salmon aquaculture as a supplement in the form of krill oil capsules, aquarium food, and a human staple diet. It can be safely consumed consistently for six months. Adverse side effects may include nausea, bloating, and constipation.
Krill oil, like fish oil, contains omega-3 fatty acids, which benefit heart health, and improve inflammation and brain and nervous system function. It has docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which are only found in marine organisms. Although both krill and fish oil include DHA and EPA, the omega-3 fatty acids in krill oil have better bioavailability than those in fish oil. The body absorbs the fatty acids in krill more readily because it is attached to phospholipid molecules, particularly phosphatidylcholine.
DHA is crucial for babies’ normal brain development and growth and maintaining healthy adult brain function. Increased learning capacity is connected with a diet rich in DHA, whereas learning difficulties are linked to a lack of this nutrient. Some studies have shown that EPA may help decrease pain and inflammation, prevent blood clots, and lower triglyceride levels.
Inflammation is part of the body’s natural immune response. This reaction aids against sickness and indicates the beginning of the healing process after injury. However, chronic inflammation may occur if the body constantly provokes inflammation without illness or injury. In such instances, krill oil may help reduce inflammation in the body, especially in the intestines.
Omega-3 fatty acids, which are included in krill oil, have been linked to reducing inflammation. These acids block the production of inflammatory prostaglandin hormones by inhibiting the enzyme cyclooxygenase (COX). The effect is similar to aspirin, which also decreases inflammation and discomfort by interfering with the enzyme’s signaling pathway.
One research showed that it inhibited the synthesis of inflammation-causing chemicals in human intestinal cells when exposed to dangerous bacteria. Individuals with chronic inflammation reported a 30 percent reduction after one month of taking 300 mg of krill oil daily. Krill oil is simpler for the body to utilize than other marine omega-3 sources, suggesting that it may be even more helpful in combating inflammation.
Moreover, krill oil has astaxanthin, a pigment found in carotenoids. The anti-inflammatory and antioxidant properties of astaxanthin suggest it may protect the central nervous system and brain from neurodegenerative illnesses caused by acute inflammation.