Comparing Salmon and Krill as Sources of Omega-3 Phospholipids for Delivery Systems
This lab study compared phospholipids extracted from salmon heads and krill, two marine by-products rich in omega-3 fatty acids, to see how well they could be used as building blocks for liposomes (tiny fat-based particles used to deliver nutrients or bioactive compounds).
Researchers used environmentally friendly extraction methods to separate neutral fats from phospholipids in both sources. Salmon-derived polar lipids contained more DHA (13.90%) than EPA (5.36%), while krill polar lipids had the opposite pattern, with more EPA (12.96%) than DHA (7.26%). The two sources also differed in their ratios of triglycerides to phospholipids, which affected several calculated nutritional and oxidation-related indices.
When formed into liposomes, salmon particles were smaller (about 87 nanometers) than krill particles (about 176 nanometers), but both types showed good uniformity, stable electrical charge, and consistent behavior under microscopic imaging—qualities that suggest they could remain stable over time.
The researchers concluded that both salmon and krill by-products are promising, sustainable sources of omega-3-rich phospholipids, and that krill lipids also naturally contain astaxanthin, an antioxidant carotenoid, adding further interest for use in food and nutraceutical formulations.
What this means for you
This is a materials-science and formulation study, not a study of health outcomes in people. It helps explain why phospholipid form and source (salmon vs. krill) can influence the physical properties—like particle size and stability—of omega-3 delivery systems such as liposomes, which may be relevant to how future supplement products are designed.
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Start the ALP ProtocolThis summary is for educational purposes only and is not medical advice. Always talk to your healthcare provider before making changes to your supplement routine.