Phospholipids

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The omega 3’s in K48 are already bound to phospholipids by the krill so your body doesn’t have to convert them!

Why phospholipids work more effectively

The omega-3 found in krill oil is bonded to a Phospholipid rather than a Triglyceride. Phospholipids don’t need bile for digestion. They spontaneously form micelles and are dissolved immediately in water passing easily through the villi of the small intestine. They’re distributed immediately throughout the body by blood plasma and even the lymphatic system. Once they reach the cells, they are immediately absorbed through the cell wall and the omega-3 is delivered to the mitochondria. When omega-3s are bonded to phospholipids instead of triglycerides, scientists find greater concentrations of omega-3s in the cells of critical organs such as the brain.

DHA (Docosahexaenoic acid) and EPA (Eicosapentaenoic acid): Two types of polyunsaturated fatty acids. Together they are referred to as “omega-3s.”

Phospholipids: These are key structural and functional components of virtually every cell membrane of your body. Research suggests that omega-3s bound to phospholipids are significantly more bioactive than those bound to triglycerides. This is the form of omega-3s found abundantly in our K48-PLUS E. Superba extract. Because it is absorbed so quickly and easily there is no aftertaste, no fishy burp.

Triglycerides: These are the types of fats your doctor is always trying to get you to lower. Omega-3 fats bound to triglycerides are mainly extracted from fish body parts and cod liver oil. This is the kind of omega-3s you get when you eat salmon and other fatty fish. As a supplement, it is less effective than the phospholipid type because it goes through a longer conversion process in the body. Significantly more is required for the same results, and many of the benefits of omega-3s are wasted in the conversion process. That’s why one of our K48 capsules can equal a dozen or more fish oil capsules.

Omega-6 and omega-3 fatty acids: Two types of fats we consume in our diets. We get too many 6s and too few 3s for our own good. Scientists suggest that the ideal ratio of omega-6s to omega-3s should be 1:1. Most diets today range from 20:1 to 50:1. Research shows significant health improvement with ratios as high as 4:1. The body doesn’t make omega-3 and omega-6 fatty acids. We must obtain them through the foods and supplements we eat. The destructive changes in our Western diets in the last century have made it virtually impossible to get enough omega-3s from our food. Even the most careful diets can offer only tiny quantities of omega-3s bound to phospholipids—the most bioactive form of omega-3s.

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