Antioxidant storage: Krill Oil

Krill oil contains 48 times more antioxidants than fish oil. It also lasts longer.

Is fish oil or krill oil healthier? Let’s learn together. Fish oil is an oil obtained from the tissues of fish. It usually comes from fish with a relatively high-fat content such as tuna, anchovies, herring, and mackerel. Krill oil is obtained from a small shellfish resembling a shrimp that lives in the Antarctic ocean. Antarctic krill does not consume pollutants and heavy metals like other fish.

EPA and DHA, the Omega 3 fatty acids found in fish oil, prevent many diseases, especially cardiovascular diseases. It also has effects in strengthening the immune system, reducing inflammation, and improving the symptoms of some psychiatric disorders. It has many positive effects. For this reason, consumption of fish or fish oil is healthy in order to prevent these diseases.

As an alternative to fish oil, there is krill oil, which contains EPA and DHA. It is similar to fish oil due to the fatty acids it contains. It has a positive effect on many other diseases, especially cardiovascular diseases. However, the fatty acids in it are structurally different from the fatty acids in fish oil. Thus, this affects the way the body uses them.


It is in the triglyceride form of Omega 3s obtained from fish oil. For this reason, it can cause an unpleasant fish taste in the mouth. In addition to these, it causes complaints such as rancidity, burping, and burning. At the same time, our body can benefit less from these supports in the form of triglycerides. However, Omega 3s in krill oil are found in the form of phospholipids. The amounts of Omega 3s in the phospholipid structure that are digested and absorbed by the body are much higher than those in the form of triglycerides.

Krill oil has an antioxidant structure and 48 times more antioxidant properties than fish oil. It is also prone to rapid oxidative degradation of fish oil. Its shelf life is shorter than that of krill oil. Fish oil is yellow or golden in color. It is red in color due to the astaxanthin pigment that provides antioxidant properties.

It increases the plasma EPA and DHA concentrations of It. Krill reduces its inflammation. It has the property of lowering LDL cholesterol called “bad cholesterol”. HDL, which means “good cholesterol”, increases the concentration of cholesterol. Despite all this information, scientific research on It is still inadequate.

There is no exact information about its side effects. Since krill oil is a relatively new product, more scientific studies are needed to explain its health effects and to compare accurately with fish oil.