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Aker BioMarine announces a publication in the European Journal of Nutrition of a new study on krill oil and fish oil and their effects on the disturbed lipid metabolism in a mouse model of chronic inflammation. Researchers from University of Bergen, Norway have shown that feeding mice a high-fat diet with krill oil for 6 weeks is enough to change the lipid metabolism and substantially lower plasma lipid and cholesterol levels. They suggest that krill oil lowers lipid levels by increasing degradation of fatty acids.

Lena Burri, Director of Scientific Writing, Aker BioMarine: “The results reported in this study are in line with previous publications and it is interesting to note that krill oil is also able to reduce plasma lipid levels in a model of chronic low-grade inflammation in combination with a high fat diet. “

The findings of this study confirm that fish oil and krill oil are comparable dietary sources of omega-3 fatty acids. Further, this study demonstrates that when quantitatively similar doses are administered, krill oil shows a greater potential to promote lipid degradation. Matts Johansen, EVP, Sales and Marketing, Aker BioMarine confirms that obesity-related disorders will be a focus also in clinical studies and expects further publications in the near future.

Aker BioMarine is the only krill ingredient marketer that is primary in its supply. Aker’s proprietary Eco-Harvesting™ technology and on-board processing result in the unique composition of Superba™ Krill Oil and provide full traceability from sea to shelf. The Marine Stewardship Council (MSC) has granted MSC Certification to Aker’s fisheries, an exclusive distinction that no other krill fishery has earned. As part of an established commitment to substantiating krill’s health benefits, Aker continues to sponsor in vitro, in vivo, and human clinical trials with phospholipid EPA & DHA from krill oil, consistently demonstrating a higher uptake of phospholipid omega-3 fatty acids, improved blood lipid profiles, and increased uptake of DHA in brain tissue compared to other omega-3 fatty acid sources.