Products
Krill oil is commercially available in many countries in the form of soft capsules (e.g. Novakrill, Alpinamed Krill Oil). They are dietary supplements and not registered drugs.
Origin and properties
Krill oil is extracted from Antarctic krill. This small crab, up to 7 cm in size, lives in huge swarms in the waters of Antarctica and is an essential part of the food chain in the Arctic Ocean. The krill feeds itself on phytoplankton. © Lucille Solomon, 2011 http://www.lucille-solomon.com Krill oil contains saturated as well as mono- and polyunsaturated fatty acids, phospholipids and astaxanthin. It is rich in omega-3 essential fatty acids such as docosahexaenoic acid and eicosapentaenoic acid. The fatty acids are present as phospholipids and are therefore dispersible in water, unlike the triglycerides in fish oil. Studies suggest that phospholipid fatty acids are better absorbed and distributed. The carotenoid astaxanthin (C40H52O4, Mr = 596.8 g/mol) gives krill oil its deep red color and protects unsaturated fatty acids from oxidation as a natural antioxidant and preservative. This algal pigment comes from plankton and microalgae and also accumulates in salmon, crabs and lobster, for example, and is partly responsible for their coloration. Astaxanthin, like lutein and zeaxanthin, belongs to the family of xanthophylls, which are not metabolized to vitamin A and are distinguished from other carotenoids by the oxygen in the molecule.
Indications
Krill oil is taken as a dietary supplement primarily as a source of omega-3 fatty acids, to which numerous beneficial properties are attributed.
Dosage
According to the package insert. The capsules are taken with meals.
Contraindications
Omega-3 fatty acids are contraindicated in case of hypersensitivity to fish, seafood and crustaceans, as well as disorders of fat digestion in the small intestine. Refer to the Instructions for Use for complete precautions.
Interactions
In combination with anticoagulants, bleeding time may be prolonged. Omega-3 fatty acids may lower elevated blood pressure over time, requiring a reduction in the dose of concomitantly administered antihypertensive agents.
Adverse effects
According to manufacturers, krill oil should be better tolerated than fish oil because the fatty acids are in the form of the water-dispersible phospholipids. Side effects such as belching, fishy taste, nausea, and vomiting are therefore said to occur less frequently.
