Another understanding why krill oil is getting recognised is because it carries an antioxidant known as astaxanthin. The algae that krill feed on produces the bright red pigment astaxanthin that causes krill and other crustaceans e.g. lobster and shrimp their reddish-pink color.
Antioxidants protect our body cells from harm by free radicals, toxic substances that are believed to add to certain prolonged illness. Unlike many other antioxidants, astaxanthin goes over the blood-brain barrier, where it could in theory protect the eye, brain and central nervous system from free radical impairment.
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