Krill is a small crustacean which particularly inhabits cold antarctic oceans; krill is fished under strict authorities’ monitoring since it is a key component of zooplankton, standing at the base of oceanic food chain. Once krill is specially processed, an oil is obtained, which is characterized by unique features:

• it is rich in poly-unsaturated fatty acids EPA and DHA, complexed with phospholipids (same molecules constituting cellular membranes), which confers to them notable bioavailability;
• oil also naturally contains astaxanthin, a carotenoid with a significant antioxidant and antiinflammatory potential, sinergistically acting with PUFA for the well-being of the organism.

Krill oil is particularly useful for cardiovascular health, since in various studies emerged that integration ameliorates lipidic profile (LDL, TG and HDL) of involved subjects. Other health areas in which krill oil proved itself beneficial are joint health (reduction of inflammation marker PCR and of pain) even through short-term supplementation, brain and eyes health (particularly thanks to benefits coming from DHA and astaxanthin) and women health.