New Study Further Substantiates Krill’s Lipid-Lowering Effects

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WholeFoods Magazine Staff
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Oslo, Norway—A recent study suggests that the omega-3s in krill are successful in reducing high blood triglycerides.

 

Researchers from Sweden’s Karolinska Institutet and the University of Bergen, Norway published data in Nutrition & Metabolism, comparing krill oil (Suberba Krill from Aker BioMarine, based here) and fish oil (Epax 6000 TG). The team conducted the test on mice for six weeks with equal amounts of krill oil and fish oil in a high-fat diet given to them. The study has revealed that there are differences in the metabolic regulation of genes involved in lipid degradation and synthesis and that fish oil and krill oil regulate lipid catabolic and synthetic pathways differently. Krill oil decreases the expression of genes involved in lipid oxidation and synthesis, while fish oil mainly increases lipid degradation.

The study also found that krill oil and fish oil instilled similar plasma and liver phospholipid omega-3 levels in each supplemented groups. Both oils raised levels of omega-3s in the blood to the same extent. However, the krill oil diet given to the mice, contained less omega-3 fatty acids. 

The company moving forward with the increasing strength of position for krill oil in the triglyceride-lowering market, with Vice President of R&D and Regulatory Affairs, Aker BioMarine Antarctic Tove Flem Jacobsen saying, “This study expands our knowledge base on the beneficial effects of krill oil on lipid metabolism.”
 

Published in WholeFoods Magazine, July 2014