• Krill oil significantly reduced oxidative stress within liver cells: Researchers analyzed the symptoms of cell damage caused by the breakdown of fats. Mice fed a high-fat diet had elevated levels of this damage, but krill oil helped reduce it. Krill oil also stimulates the body’s natural defense systems, such as enzymes that help break down harmful substances and protect cells.
• Krill oil improved insulin sensitivity in obese mice: Insulin resistance was measured using the HOMA-IR test, one of the most reliable ways to assess how well the body handles insulin. A low score reflects good insulin sensitivity.
Krill oil significantly reduced this score, along with serum insulin levels, demonstrating that it helped the body respond better to insulin and process glucose more effectively. Adiponectin levels also increased (this hormone promotes insulin sensitivity and fat metabolism). On the other hand, leptin, which promotes fat storage, decreased.
The strongest effects came from how krill oil modified important enzymes and proteins: krill oil had its greatest impact on changing the function of certain enzymes and proteins in the body. This oil reduced the activity of the main enzyme the liver uses to produce cholesterol, the same enzyme targeted by statin medications, but without the side effects. Krill oil also reduced a protein that signals the body to produce more fat.
The omega-3 fatty acids in krill oil are more bioavailable than those in fish oil.
Unlike fish oil, which carries omega-3s bound to triglycerides, krill oil binds eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) to phospholipids, the fat molecules that form the outer layer of cells. This makes it easier for cells to absorb and integrate them into their membranes. Therefore, although krill oil contains less EPA and DHA than fish oil by volume, it delivers more of them to the body where they are truly needed .
Krill oil also contains astaxanthin, a powerful antioxidant that resists rancidity. Astaxanthin not only gives krill oil its deep red color, but it also has a significant protective effect. The structure of astaxanthin makes krill oil much more stable and resistant to oxidation than standard fish oil, which easily becomes rancid.
