Krill is the generic name of Norwegian origin for small cold-water shrimp. As the most abundant crustacean on earth, they represent an important link in the oceanic food chain, on which squid, marine mammals, birds, fish and some whales depend for nourishment. Krill and other types of shrimp are responsible for the colour of pink flamingos and the pink-orange flesh of wild salmon. Indeed, krill contain astaxanthin, a red carotenoid vitamin A antioxidant. Above all, it is composed of omega-3, phospholipids and powerful antioxidants acting on two levels – inflammation and pain and on the emotional and psychological symptoms by favourably stimulating the brain’s neurotransmitters. Krill oil contains EPA fatty acids for cardiovascular functions and DHA for neurological activity. The level of fatty acids in krill is outstanding, and this makes up the bulk of our cellular membranes.
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