Synopsis of Krill
History
Krill, tiny shrimp-like crustaceans found abundantly in the world’s oceans, have a rich history in traditional medicine, especially among indigenous Arctic populations such as the Inuit. For centuries, krill have been harvested not only as a food source, but also for their purported medicinal properties. Early remedies involved consuming dried or ground krill to promote general vitality and endurance, attributed to their high content of omega-3 fatty acids, antioxidants, and essential nutrients. These properties were believed to support heart health, enhance joint flexibility, and improve cognitive function.
In the 20th and 21st centuries, krill oil became a valuable ingredient in nutritional supplements, praised for its bioavailable forms of EPA and DHA—essential omega-3s that are more efficiently absorbed compared to fish oil. Krill oil’s naturally occurring astaxanthin, a potent antioxidant, further contributes to its positive impact on reducing oxidative stress and inflammation.
Herbalists and practitioners of natural medicine often incorporate krill oil into herbal combinations to enhance the efficacy of traditional remedies. When blended with herbs like turmeric, ginger, or ginkgo biloba, krill oil’s anti-inflammatory and circulatory benefits are believed to synergize, contributing to improved joint comfort, cognitive clarity, and cardiovascular health. Its unique phospholipid-bound omega-3s may also help transport herbal compounds more effectively throughout the body, amplifying their effects.
Overall, krill has made remarkable contributions to both historical and modern health practices. Its integration into nutritional and herbal products reflects a deep respect for the wisdom of traditional remedies, while modern science continues to validate and expand upon these time-honored uses.
Traditional and scientific validation
Krill oil, derived from tiny crustaceans called krill, has become a popular ingredient in nutritional products due to its rich content of omega-3 fatty acids, particularly EPA and DHA, as well as astaxanthin, a powerful antioxidant. Historically, krill have been a part of the marine food chain for millennia, serving as a primary food source for whales, seals, and other sea animals. Interest in krill oil as a dietary supplement began in the early 21st century when researchers noted its potential health benefits compared to traditional fish oil.
Scientific studies have explored krill oil’s effects on cardiovascular health, inflammation, and lipid profiles. Several randomized controlled trials have indicated that krill oil may help lower triglyceride levels and reduce markers of inflammation, such as C-reactive protein. Some evidence also suggests that krill oil’s phospholipid-bound omega-3s are more bioavailable than those in fish oil, potentially leading to improved absorption. For example, a 2011 study published in the journal Lipids found that participants taking krill oil experienced significant improvements in blood lipid parameters compared to those taking fish oil or placebo.
Despite these promising findings, the body of research on krill oil remains relatively small, and larger, long-term studies are needed to conclusively confirm its benefits. Safety profiles so far are favorable, with few reported side effects. Overall, krill oil represents a promising and well-tolerated nutritional ingredient that may contribute positively to human health, especially in supporting heart and metabolic wellness, though continued research is warranted to further validate its efficacy.
Krill is used for these health conditions
Arthritis (Scientific)
Cardiovascular Disease (Scientific)
Cholesterol (high) (Scientific)
Circulation (poor) (Scientific)
Depression (Scientific)
Hypertension (Scientific)
Inflammation (Scientific)
Memory and Brain Function (Scientific)
Rheumatoid Arthritis (Scientific)
Triglycerides (high) (Scientific)
Krill is used to support these body systems
Arteries (Scientific)
Blood (Scientific)
Brain (Scientific)
Circulatory System (Scientific)
Eyes (Scientific)
Heart (Scientific)
Immune System (Scientific)
Joints (Scientific)
Skin (Scientific)