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KRILL
Euphausia pacifica
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Omega-3 fatty acids (EPA and DHA), powerful antioxidants, astaxanthine, phospholipids, active digestive enzymes, essential amino acids,
Description
Composition :
100% Euphausia pacifica
Part used :
Krill inegral
Krill (Euphrasia pacifica), more specifically North Pacific Krill, is a euphrasid (plankton) that lives in the northern Pacific Ocean. Is is mainly fished from Suruga Bay northwards, including the Sea of Japan and the southwestern part of the Sea of Okhotsk, and, on a smaller scale, in the waters of British Columbia, Canada. Krill is a major food for various fish, including Pacific Cod, Allaska Pollock, Hake, Herring, Halibut, Chinook Salmon. Krill is on the basic link of the marine food chain.
Krill is one of the most important sources of vital food substances in nature; it is rich in proteins (70%), Omega-3-fatty acids (EPA and DHA), powerful antioxidants, abstaxanthin, phospholipids, active digestive enzymes, essential amino acids, fiber, vitamins, minerals and trace elements. In mariculture (farming of seafood), Krill is a food supplement, e.g. giving Salmon the pink color. In other regions, e.g. in Japan and Russia, Krill is part of the daily fare in human consumption, both fresh and lyophilised (freeze-dried).
Regular consumption of Krill can produce a number of important health benefits; for best quality and to conserve the vital ingredients, Krill is carefully freeze-dried in a vacuuum (lyophylised). The medical benefits of Krill consumption and the directly related ingredients include:
1) EPA and DHA Omega-3-fatty acids which have established anti-thrombosis, anti-cancerogenic, antitherogenic, anti-inflammatory, hypolipidaemic and blood pressure reducing properties.
2) Astaxanthin has well established antioxidant, anti-colitis, anti-inflammatory, neuro-protective, immune system enhancing properties and positively affects the heart and circulatory system.
3) Chitin, a nitrogen-containing polysaccharide which constitutes the protective shell of many marine creatures, has been shown to reduce intestinal absorption of lipids and cholesterin in food and is not only a natural emollient for intestinal contents, but also promotes growth of beneficial intestinal bacteria. As a result, the health of the digestive tract is restored, maintained and protected.
4) Iodine is a critical component in regulating function and health of the thyroid gland; in turn, a healthy thyroid is a prerequisite for brain function and production of a number of critical hormones which regulate vital functions of the organism. Iodine is a antioxidant which helps protect Omega-3-fatty acids against peroxidation.
5) Selenium, a mineral with antioxidant properties, helps protect cells, enzymes and most importantly the thyroid functions.
6) Copper, a metal and essential trace element, helps repair connective tissue damage, is essential for production of red blood cells (erythrocytes) and neurotransmitters (endogenous chemicals which transmit signals from a neuron to a target cella cross a synapse) and myelin (a material which constitutes the protective cover of nerve fibers, or axones, the so called myelin sheath. In Multiple Sclerosis, the myelin sheath increasingly degenerates due to a malignant auto-immune system reaction of the body.)
7) Beta crotine, as precursor of vitamin A, promotes healthy eye sight, healthy skin and cell membranes, bones and teeth, and a healthy immune system.
Michel Begin, Science Director at Gryd, a canadian supplier of lyophilised Krill, explains that whole Krill acts at many levels to restore and maintain helath, due to the combination of the greatest diversity if ingredients found in one single product. The beneficial effects of its nutrients result from their interactions on the metabolism and on the regulation of the cellular activities of the whole body. In particular, its nutrients act by multiple ways on the integrity and the functionality of the membranes of the cells of the tissues of our body. All tissues of our body are made of cells which activities depend on exchanges between membranes. The good functioning of the cell membranes is an essential condition for the maintenance of good health. Moreover, the digestive enzymes and the fibers found in lyophilized whole krill favor the assimilation of foods.
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Krill is a zooplankton found at the basis of the marine food chain. It constitutes a primary resource of substances with high value for general health.
Where does the word krill come from?
From Norwegian origin, the word krill stands for a group of zooplanktons composed of many species of small marine crustaceans. According to paleontological data, krill exists since 36 to 60 millions years.
Krill is at the basis of the marine food chain
In nature, krill is used as food by multiple animal species. Situated at the basis of the ocean food chain, it is an incomparable natural source of proteins (~70%), omega-3 fatty acids (EPA and DHA), powerful antioxidants, astaxanthine, phospholipids, active digestive enzymes, essential amino acids, fibers, vitamins, minerals and trace elements. Krill is the most available animal plankton specie on the planet.
Whole krill is the source of substances of high health value.
Whole krill contains a natural combination of high value substances with exceptional health benefits.
It is considered as the source of high value substances for food (pigments, flavors, enzymes), pharmaceutical (peptides, amino acids, chitine), nutraceutical (enzymes, peptides, antioxidants, oil, fatty acids), biotechnological (enzymes) and cosmetic (oil, fatty acids) industries.
The krill Euphausia pacifica is caught mostly as food supplement for fish farms (among other things, it gives the “pink salmon” color to salmons) and for aquariums. In other parts of the world (e.g. Japan, Russia), it is used for human consumption since thirty years.
very low temperature and under vacuum. This process takes off the water contained in a food or a natural health product in order to stabilize it at room temperature and thus to facilitate its conservation. It constitutes the best conservation method of foods and of natural health products. We have succeeded in developing a lyophilization method that freeze-dries at very low temperature without using heat levels that could deteriorate the ingredients and the digestive enzymes.
Thus, lyophilized whole krill is fresh whole krill that has been frozen and dehydrated by the best freeze-drying method. The lyophilization process produces raw, dry, concentrated and non denatured whole krill in such a way that the final product conserves all the nutritional and nutraceutical properties of freshly caught krill. This is why lyophilized whole krill is integral krill. Its main characteristic resides in the fact that it contains a large variety of essential nutrients and of ingredients highly desirable for health and that it is conserved whole without deteriorating it. Krilex is the only product that employs integral krill as a medicinal ingredient.
As fresh whole krill, lyophilized whole krill is an incomparable natural source of proteins (~70%), of omega-3 fatty acids (EPA and DHA), of natural protective antioxidants, of astaxanthine, of phospholipids, of active digestive enzymes, of all essential and non essential amino acids required for the production of proteins, of fibers, of vitamins, of minerals and of trace elements. The composition of lyophilized whole krill is unique. Consuming lyophilized whole krill regularly can bring numerous health benefits.
Lyophilized whole krill contains a natural combination of nutrients and of bioactive substances which beneficial effects of each one taken in isolation have been the subject of an abundant scientific and medical literature. Among them, note especially:
1) EPA and DHA omega-3 fatty acids that are recognized for their anti-thrombotic, anti-atherogenic, proimmune, anti-hypertensive, anti-inflammatory, anti-cancerous and hypolipidemic properties;
2) astaxanthine which is considered for its antioxidant, anti-ulcerative, cardiovascular, immune, anti-inflammatory and neuroprotective properties;
3) chitin, a fiber making the shell, which has the capacity to reduce the intestinal absorption of dietary lipids including cholesterol, to facilitate the intestinal transit and the excretion of feces, to soften stools, to promote the growth of beneficial gut bacteria, to prevent the apparition of polyps and to facilitate the repair of injured tissues;
4) iodine, an element that is essential for the formation of thyroid hormones which, in turn, are necessary for the good functioning of the brain. Iodine as well as the thyroid hormones and their derivatives are powerful antioxidants that protect the precious omega-3 fats against their deterioration by peroxidation.
5) selenium which is an essential component of diverse families of enzymes involved in antioxidant activities, in repair reactions and in the regulation of thyroid hormones;
6) copper which is a metal that helps the formation and the repair of the connective tissue, the formation of red cells, of neurotransmitters and of myelin;
7) beta-carotene which is a source of vitamin A that helps maintaining eyesight, skin, membranes and immune functions as well as the development and maintenance of bones and teeth.
Michel E. Bégin, Ph.D., science director at Gryd Inc., explains that lyophilized whole krill acts at many levels due to the combination of the greatest diversity of ingredients found in the same product. The beneficial effects of its nutrients result from their interactions on the metabolism and on the regulation of the cellular activities of the whole body. In particular, its nutrients act by multiple ways on the integrity and the functionality of the membranes of the cells of the tissues of our body. All tissues of our body are made of cells which activities depend on exchanges between membranes. The good functioning of the cell membranes is an essential condition for the maintenance of good health. Moreover, the digestive enzymes and the fibers found in lyophilized whole krill favor the assimilation of foods.
Dosage
Take 1-2 capsules 3 times daily.