Krill-plex is derived from Antarctic krill, a zooplankton crustacean offering a naturally unique balance of omega-3 fatty acids, phospholipids and antioxidants, including astaxanthin. Specific to krill oil is an omegaphospholipid complex that is rich in eicosapentanoic acid (EPA) and docosahexanoic acid (DHA). Carefully preserved by a distinct cold extraction process, this novel structure consists of EPA and DHA as two fatty acid side chains on the phospholipid molecule. Additionally, an astaxanthin ester is attached to the EPA, providing an intricately bonded molecule that allows for direct delivery of these nutrients into the cell nucleus, and most importantly, the mitochondria.
The phospholipid-fatty acid profile closely resembles that of human brain phospholipids, allowing it to easily transverse the blood-brain barrier. Krill oil provides an ideal essential fatty acid balance for the maintenance of good health. This unique, highly bioavailable complex provides particular support for joint comfort and healthy inflammatory balance. A randomized, double-blind, placebo-controlled study suggests that krill oil promotes joint comfort and reduces blood C-reactive protein levels, a clinical marker of inflammation. Furthermore, results showed statistically significant support for joint flexibility and function.
The krill oil in Krill-plex is NKO®, which is a registered trademark of Neptune Technologies & Bioresources, Inc.
- Highly bioavailable essential fatty acid- phospholipid complex
Krill oil (body oil from Euphausia superba) 500 mg (providing: EPA (eicosapentaenoic acid) 74 mg, DHA (docosahexaenoic acid) 33 mg,
phospholipids 248 mg, astaxanthin 198 mcg).
Capsule (gelatin, glycerin, water,sorbitol,
Adults: Take 2 soft gels daily with a meal or as direc ted by a healthcare practitioner. For pain associated with osteoarthritis: Take 6 soft gels pe r day in divided doses wi t h meals or as direc ted by a healthcare practitioner .
Consult a healthcare practitioner prior to use if you are pregnant or breastfeeding. Hypersensitivity has been known to occur with shellfish; if this occurs, discontinue use.