Kriella™ Krill Oil - superior source of Omega-3
Krill Oil Contains:
Omega-3 fatty acids (DHA and EPA) – the same that can be found in cold water fish such as salmon, mackerel, herring and sardines. It cannot be synthesized in the body; therefore, regular intake of Omega-3 is
essential. Benefits of Omega-3 include reduced risk and improved treatment outcomes as regards cardiovascular disease and inflammatory joint diseases. Additional benefits are better brain and central nervous system development, improved cognitive functioning
as well as improved skin health.
Phospholipids – in krill oil, Omega-3 is in the form of phospholipids or specialized fat molecules, which allows human body to better absorb and utilize it, as opposed to fish oil, where Omega-3 is bound to triglycerides
which are less absorbed by human body.
Astaxanthin – one of the most powerful antioxidants. It is the red pigment present in some of the seafood, including lobster, salmon, shrimp and crayfish. Krill acquire it from phytoplankton (algae) they feed
on. Astaxanthin gives krill oil its red colour and allows it to stay fresh longer and retain its positive qualities. It is 400 times more effective than vitamin E and 25 times more effective than carotene.
Antioxidants such as astaxanthin slow or eliminate the process of oxidation in the human body. Moreover, it has the potential to neutralize DNA-damaging free radicals.
Therefore, it is essential for boosting our immune system.
Ingredients
Krill oil (Euphausia Superba),
One 500 mg softgel contains on average
Krill oil……………….…………………...................……..500 mg
of which: phospholipids…………….…...........…...225 mg
of which: Omega-3…………………………..............125 mg
of which: EPA………………………..…….........…………60 mg
DHA………………..............…...........………..35 mg
others Omega-3…….….…........……...…..30 mg
of which: Astaxanthin……………………...........…0.23 mg
Softgel ingredients
Fish gelatine, glycerol, iron-oxide, water, cholecalciferol.
Product does not contain
Artificial colorants, lactose, gluten, preservatives, salt, yeast.