SUBLIME ANTARCTIC KRILL OIL
Pure extract of Antarctic krill with no added extras.
Every membrane of every cell in our body contains phospholipids – an exceptional lipid with both water-loving and water-repelling abilities due to its advantageous molecular structure. RIMFROST Antarctic krill oil provides omega-3s bound to these unique phospholipids giving us the beneficial health effects of omega-3s in a more bio-efficient manner compared to other sources of marine omega-3 fatty acids.
Phospholipid-bound Omega-3s from RIMFROST krill oil are easily absorbed!
FROM A CLEAN, COLD AND POLLUTION FREE OCEAN
The Antarctic krill is not like other marine Omega-3 sources. It’s a tiny, but powerful creature. A rich source of pure, uncontaminated natural nutrients, contributing to the optimal performance of key organs in the human body.
WHAT IS SO SPECIAL ABOUT THE ANTARCTIC KRILL?
The Antarctic krill has a high concentration of Omega-3 phospholipids. The unique structure of phospholipids makes it more easily absorbed by the body than other Omega-3 sources.
PHOSPHOLIPIDS BOUND OMEGA-3, EPA/DHA AND ASTAXANTHIN
Phospholipids transport essential nutrients efficiently and directly into every cell of the body to become a structural part of the cell membranes, and they even cross the blood-brain barrier.
When in cell membranes, choline, high levels of natural occuring astaxanthin and PUFAs are ready to act when our bodies need to:
- fight oxidative stress and inflammation on the cellular level
- manage healthy homocysteine levels2
- maintain good lipid metabolism*
- increase Omega-3 index**
1 Köhler, Anton, et al. “Bioavailability of fatty acids from krill oil, krill meal and fish oil in healthy subjects–a randomized, single-dose, cross-over trial.” Lipids in health and disease 14.1 (2015): 1.
2applicable EFSA-approved health claims
3Berge, Rolf K., et al. “Krill oil reduces plasma triacylglycerol level and improves related lipoprotein particle concentration, fatty acid composition and redox status in healthy young adults-a pilot study.” Lipids in health and disease 14.1 (2015)