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Marine-Derived Omega-3 Fatty Acids and Cardiovascular Disease
Published in Stephen T. Sinatra, Mark C. Houston, Nutritional and Integrative Strategies in Cardiovascular Medicine, 2022
Thomas G. Guilliams, Jørn Dyerberg
The second study often cited was a 7-week study comparing the change in plasma fatty acids in subjects with “normal or slightly elevated” lipids when given either krill or fish oil.87 This study compared six capsules of krill oil, providing 543 mg of EPA+DHA, and three capsules of fish oil (unspecified form), providing 864 mg of EPA+DHA. Compared to control subjects (unsupplemented subjects), both krill and fish oils were able to statistically increase EPA and DHA in those consuming each. However, while the average increase in EPA and DHA was slightly higher in the fish oil group, the difference between the groups was not statistically significant.
Animal Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
In the last decade, krill oil has been receiving increasing attention due to its nutritional composition and functional potentials similar to those of fish oil. Krill are small crustaceans and are found in all oceans. Antarctic krill (Euphausia superba) is an important marine crustacean organism that lives in the Antarctic Ocean and has attracted strong research interest worldwide (154–157). Because krill oil contains the same omega-3 fatty acids, EPA and DHA, found in fish and fish oil, krill oil is viewed as a viable alternative to fish oil to deliver the health benefits associated with EPA and DHA (154–157). The current technologies used in krill oil production are solvent extraction, nonsolvent extraction, super/subcritical fluid extraction, and enzyme-assisted pretreatment extraction, which all greatly influence the yield and quality of the end-product (154). The nonsolvent process frequently used includes different stages such as cooking, decanting, pressing, and centrifuging. This method avoids the use of toxic solvents and can be realized in boat. Krill contains extremely high levels of active proteolytic enzymes, which would result in rapid autolysis of krill after catching. Thus, the processing of krill oil from fresh krill must take place on board soon after capture (154).
Emerging ergogenic aids for strength/power development
Published in Jay R Hoffman, Dietary Supplementation in Sport and Exercise, 2019
Krill are red shrimp-like crustaceans found in cold waters of the Antarctic and Artic polar seas (59). Antarctic krill is a major source for extracted krill oil. Krill oil is rich in long-chain omega-3 PUFAs, EPA, DHA, phospholipids, antioxidants such as vitamin E and A, and astaxanthin. Krill oil supplementation has been shown to reduce chronic inflammation and dyslipidaemia (59), in addition to improving a few parameters of immune function (e.g., natural killer cell cytotoxic activity) (15). A meta-analysis has shown that daily supplementation of at least 500 g of krill oil per day reduced plasma low-density lipoprotein cholesterol (LDL-C), triglycerides and increased high-density lipoprotein cholesterol (HDL-C) concentrations mostly in studies at least 12 weeks in duration (59). In HDL-C, significant effects were seen when at least 2 g/day was consumed. These studies showed that krill oil supplementation is safe and well-tolerated. In C2C12 myoblasts krill oil has been shown to increase mTOR path signalling (24). In regard to exercise, six weeks of supplementation with 2 g/day did not affect performance of a maximal cycle ergometer test (15). In another study 3g per day of krill oil for eight weeks (coupled with undulating periodized RT) in RT subjects did not significantly augment LBM, fat mass, 1-RM bench press or leg press, or cognition (24). Although krill oil supplementation appears to have some health-promoting benefits, it does not appear to augment training-induced improvements in body composition, muscle strength or endurance.
Effectiveness of a combined New Zealand green-lipped mussel and Antarctic krill oil supplement on markers of exercise-induced muscle damage and inflammation in untrained men
Published in Journal of Dietary Supplements, 2022
Matthew J. Barenie, MS, RD, Jessica A. Freemas, MS, Marissa N. Baranauskas, PhD, Curtis S. Goss, MSK, Kadie L. Freeman, MS, Xiwei Chen, MS, Stephanie L. Dickinson, MS, Alyce D. Fly, PhD, CFS, Keisuke Kawata, PhD, Robert F. Chapman, PhD, FACSM, Timothy D. Mickleborough, PhD
Krill oil is an increasingly popular source of marine n-3 PUFAs. Krill oil (Euphausia superba) is rich in long-chain n-3 PUFAs, EPA, and DHA, which have been found to have positive effects on inflammation (Xie et al. 2019). In krill oil, n-3 PUFAs are bound to phospholipids, whereas in other marine oils (e.g. fish oil) the majority of n-3 PUFAs are bound to triacylglycerol. Greater bioavailability of n-3 PUFAs from krill oil in comparison to fish oil has been suggested based on lower doses of krill oil needed to result in a similar bloodstream level of EPA and/or DHA (Ramprasath et al. 2013; Sung et al. 2018). Krill oil contains astaxanthin, a red carotenoid pigment and strong antioxidant that naturally occurs in salmon, shrimp, krill, crustaceans, or certain types of algae, giving krill its reddish color. The antioxidant activity of astaxanthin is superior to other antioxidants, including ɑ-tocopherol (Miki 1991), and has been reported to improve functional capacity and athletic performance, prevent against exercise induced free-radical production, and facilitate recovery from maximal aerobic exercise (Earnest et al. 2011; Djordjevic et al. 2012; Fleischmann et al. 2019). In addition, the ample amounts of phospholipids found in krill oil (phosphatidylcholine, phosphatidylserine, and phosphatidic acid) have anabolic properties, which may be conducive to enhanced recovery following muscle damage inducing exercise (Georges et al. 2018).
Can the biological mechanisms of ageing be corrected by food supplementation. The concept of health care over sick care
Published in The Aging Male, 2020
The formulation of the nutraceuticals is given in Appendix. In summary, the nutraceuticals “A” and “B” had common ingredients, namely the vitamins B9 and B12, the antioxidant carotenoid astaxanthin as biomass of the algae Haematococcus pluvialis, the anti-inflammatory procyanidins of pine bark extract (Pinus maritima), and the mineral salt zinc bis glycinate. The extract of the phyto-adaptogen Lepidium meyenii (also called Maca) present in nutraceutical “A” was replaced by the extract of Rhodiola rosea in formulation “B.” Acetyl-l-carnitine, that promotes the transportation of fatty acids from the cytoplasm into the mitochondria, and vitamin B6 both present in formulation “A,” were deleted in formulation “B,” whereas the mitochondrial antioxidant ubiquinone Q10 and the amino acid selenomethionine were added to the latter. Also, krill oil rather than fish oil was used as a source of poly-unsaturated omega-3 fatty acids in formulation “B.”
Microencapsulation of esterified krill oil, using complex coacervation
Published in Journal of Microencapsulation, 2018
Selim Kermasha, Sarya Aziz, Jagpreet Gill, Ronald Neufeld
Krill oil (KO), extracted from Euphausia superba, offers a new abundant source of eicosapentaenoic acid (EPA, C20:5n − 3) and docosahexaenoic acid (DHA, C22:6n − 3) on the market, with a biomass estimated between 500 and 2500 million (Martin, 2007). As compared to other marine oils, KO contains a high proportion of n − 3 fatty acids bound to phospholipids and diverse naturally occurring antioxidants, mainly astaxanthin (Deutsch, 2007; Massrieh, 2008). However, its incorporation in foods is limited due to its low solubility in the hydrophilic media (Liu et al., 2010) and its oxidative instability (Bustos et al., 2003). On the other hand, phenolic acids (PAs) are commonly known as natural antioxidants (Balasundram et al., 2006) and have other biological activities (Stasiuk and Kozubek, 2010). Nevertheless, their hydrophilic nature limits their solubility in the hydrophobic medium and consequently reduces their potential use in edible fats and oils (Karam et al., 2009). The incorporation of phenolic antioxidants into unsaturated lipids could result in the biosynthesis of novel biomolecules, phenolic lipids (PLs) that could possess both functional and nutritional benefits (Aziz et al., 2012). Recently, a process for the synthesis of PLs, obtained from the lipase-catalysed transesterification of KO with 3,4-dihydroxyphenylacetic acid (DHPA) in solvent-free media, was optimised using central composite rotatable design (Aziz et al., 2012). The entrapment of these PLs within micron-sized particles could be an effective approach for their protection and delivery into food systems (Liu et al., 2010). Complex coacervation involves the electrostatic attraction between two biopolymers of opposing charges and is a well-known oil encapsulation technology (Lemetter et al., 2009). Research work carried out in our laboratory has succeeded in the optimisation of a process to yield gelatine (GE)-gum arabic (GA) multinuclear microcapsules of KO via complex coacervation, using Box–Behnken as statistical design (Aziz et al., 2014).