p Krill are shrimp-like crustaceans that inhabit the pristine cold waters of the Antarctic Ocean. They feed on phytoplankton and are eaten in turn by larger sea creatures including whales, sharks and seals. Like fish oil, krill oil is rich in unsaturated Omega-3 fatty acids, particularly docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). There is however a major difference between fish oil and krill oil. In fish oil, the EPA and DHA are present as triglycerides, which are the form of fats that the body uses for energy and that is stored as body fat for future energy needs. On the other hand, krill oil is rich in EPA, DHA and Astaxanthin in a unique phospholipid form. The phospholipid form of omega-3 is better utilized by the body to promote cellular structure and function compared to triglyceride omega-3s, which are primarily used for energy consumption. The physical characteristics of triglycerides differ from phospholipids and this affects how they are tolerated by the body. One clear difference is that triglycerides do not disperse in fluids and have a tendency to float on top of stomach fluids, which can result in the fishy burps often associated with fish oil supplements. In contrast, phospholipid omega-3s do disperse in water and easily blend with stomach fluids, ensuring that there is no fishy aftertaste with krill oil. Omega-3 fatty acids are susceptible to oxidation. Krill oil has two great advantages over traditional marine-oil based products: it has a high content of both omega-3 phospholipids and naturally occurring astaxanthins. Scientific studies have shown that omega-3 fatty acids bound to phospholipids are far less prone to oxidation than omega-3 fatty acids in their traditional triglyceride form. Powerful antioxidants also provide omega-3 fatty acids with additional protection against oxidation. Benefits /p