Krill oil delivers EPA/DHA in phospholipid form (vs triglyceride form in fish oil), which our research shows increases omega-3 bioavailability by 30-60% at lower doses. A 2014 meta-analysis confirmed krill oil significantly reduces LDL, triglycerides, and increases HDL — often at 1-3g/day vs fish oil's 3-4g needed for equivalent effects. It also contains astaxanthin (potent antioxidant) which prevents oxidation during storage. The disadvantage: it's 3-5x more expensive per EPA/DHA gram than quality fish oil. For most people, concentrated fish oil is more cost-effective. Krill oil's niche: people who get fish oil burps/reflux (phospholipid form is better tolerated GI).
EPA and DHA in krill oil are esterified to phosphatidylcholine (PC) rather than triglycerides. This matters because: (1) phospholipids are water-miscible — they form micelles spontaneously in aqueous gut environment, bypassing the need for bile acid emulsification that triglyceride fish oil requires; (2) phospholipid-bound fatty acids are preferentially incorporated into cell membranes (the functional location for omega-3s) vs triglyceride-bound which primarily enter adipose storage; (3) PC delivery means krill oil simultaneously provides choline (essential nutrient, often deficient). Astaxanthin provides additional antioxidant protection, preventing the "fishy burps" caused by EPA/DHA oxidation in the stomach.
Reviewed by the Scan Dose Research Team and Clinical Advisory Board | Last updated:
Not medical advice. Based on published clinical research and systematic reviews.