Krill oil, a novel supplement to protect health
Since the dawn of humanity, people have used plant and animal products and derivatives to care for their health. Initially, these were terrestrial products, but in recent decades, marine products have become increasingly important due to their contribution of nutrients that effectively maintain bodily functions, ensuring that both cells and the body as a whole remain in balance. Studies have reported a link between the consumption of fish, shellfish, and crustaceans like krill and various beneficial health effects, impacting our heart, immune system, liver, brain, eyes, and even skin. These effects are primarily attributed to the abundant fatty acids and other substances present in these species.
Vegetable oils, of terrestrial origin, contain mostly monounsaturated fatty acids, belonging to the omega-9 family. They also contain polyunsaturated fatty acids, belonging to the omega-6 family, and little to no omega-3 fatty acids. Examples include olive, sunflower, grapeseed, corn, and soybean oils, among the most commonly consumed. Canola, chia, and flaxseed oils are exceptions due to their higher omega-3 fatty acid content.
Oils of marine origin are characterized by their high content of omega-3 fatty acids, although it is necessary to differentiate between omega-3 fatty acids of terrestrial plant origin and those of marine origin, since the former only have linoleic acid (LA) as their main omega-3 component, whereas those of marine origin are characterized by their high content of the so-called long-chain omega-3 polyunsaturated fatty acids; the most important being eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
From a nutritional point of view, it is very important to identify the family to which a fatty acid belongs; omega-9 fatty acids are considered non-essential because they can be formed by animal organisms, unlike omega-6 and omega-3 fatty acids, which are considered essential, and since our body does not produce them; we must consume them in a certain amount and proportion between them.
Krill oil is a supplement that has become popular in recent years. It is obtained from a type of small, shrimp-like crustacean known as krill, which is the primary food source for whales, penguins, and other marine creatures. Like fish oil, it is a source of DHA and EPA, healthy fats found only in marine sources. However, traditional fish oil is rich in omega-3 fatty acids but low in antioxidants, while krill oil combines antioxidants with omega-3s because it naturally contains an antioxidant called astaxanthin. This pigment is responsible for giving krill and other crustaceans their characteristic reddish color and is crucial for combating oxidative stress in smokers and overweight individuals, neutralizing the effects of free radicals.
In addition to omega-3 fatty acids and the antioxidant astaxanthin, krill oil contains phospholipids, which are substances that help omega-3s integrate into the membranes of blood cells, and choline, an essential nutrient for many bodily functions, such as those of the nervous system, liver, and muscles. Our bodies cannot produce enough choline, so we must obtain it from our diet.
There are several reasons why krill oil is preferred by a growing number of people. The main one may be that it perfectly combines omega-3 fatty acids (DHA and EPA) with a high concentration of antioxidants, phospholipids, and choline. The presence of all these substances makes it a product with numerous health benefits. Omega-3 fatty acids are known for their positive effects on the cardiovascular and immune systems. The presence of phospholipids may be important not only as a vehicle for transporting EPA and DHA to tissues, but also for reducing serum cholesterol, liver function, and triglyceride levels, while increasing HDL, or "good" cholesterol. Its antioxidant capacity neutralizes free radicals and slows the signs of aging. Furthermore, by increasing choline levels, it can improve nervous system function, concentration, memory, and learning. It is also believed to reduce joint pain and increase flexibility, allowing for a more active and healthy lifestyle. And because of its benefits in strengthening the immune system, it could help protect us from COVID-19.
Compared to traditional fish oils, direct consumption is not possible due to organoleptic problems (a "fishy" taste and smell) and their high instability. They deteriorate very easily due to temperature, light, and the presence of metals, among other factors, developing irreversible oxidation processes (oxidative rancidity). For these reasons, they must undergo refining, deodorization, fractionation, and stabilization with antioxidants to transform them into consumable products and thus obtain the health benefits characteristic of EPA and DHA. Krill oil, on the other hand, is a clean and pure way to obtain omega-3 without the need for added preservatives or additives, since astaxanthin is a natural antioxidant that protects and keeps the oil fresh. Another added benefit is that the so-called "burps" do not occur after ingesting the product, because the phospholipids mix with the gastric juices and are metabolized by phospholipase enzymes in the intestine, away from the mouth of the stomach, thus avoiding unpleasant reflux or bad smells.
Krill oil supplementation is recommended for people who do not get enough omega-3 and choline from their diet due to various reasons: not eating enough fatty fish, not liking fish, vegetarianism, and veganism.
Ramona Ávila Núñez, Ph.D.
References
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