Dr. Rhonda Patrick discusses the differences between different forms of DHA in terms of bioavailability and transport into different cells. She talks about why a specific type of DHA (DHA in phosphatidylcholine) is more readily transported into the brain because it forms DHA-lysophsophatidylcholine. Krill oil and salmon roe both have a slightly higher concentration of DHA-lysophosphatidylcholine. She also talks about astaxanthin, a carotenoid that is unique to krill oil, and has potent antioxidant activity and prevents the oxidation of DHA and EPA.
Chapters
00:00:00 - Introduction
00:00:24 - What are omega-3 fatty acids?
00:00:48 - Benefits overview
00:01:45 - Krill oil
00:02:02 - Molecular distillation
00:03:22 - Bioavailability
00:05:37 - Brain
00:07:34 - Astaxanthin
00:09:04 - Summary
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