Unique Krill Oil superior to standard Krill Oil for anti-obesity, metabolic syndrome, and cholesterol support*
Isada is a type of krill caught in the Sanriku region of Japan and its official name is pacific krill (scientific name: Euphausia Pacifica). Isada takes one year to mature and has a lifespan of about two years. Even though there are more than 80 species of krill, commercial fishing is performed only for several types including Antarctic krill and Isada. Isada is well-known as a feed for cultured fish and fishing, but it has long been a popular food in Sanriku. Isada is used as a kimchi ingredient and a seasoning extract. In recent years, dry Isada has been produced, increasing the ways where it is used as a food.
Dr. Hidetoshi Yamada (hereinafter, Dr. Yamada) of Iwate Biology Research Center discovered 8-HEPE (8-hydroxyeicosapentaenoic acid) from Isada and clarified the anti-obesity effect and mechanism of 8-HEPE. Dr. Yamada reported that 8-HEPE activates Peroxisome Proliferator-Activated Receptor (PPAR). PPAR is a type of nuclear receptor and there are three types: PPARα, γ, and δ.
- PPARα expresses in the liver or heart and it controls fat decomposition as well as the production of energy.
- PPARγ expresses in fat tissue and it controls the formation of fat cells and lipid metabolism.
- PPARδ expresses in the entire body and works to break down fat and produce energy in each tissue.
The PPAR activity was measured on ISADA Oil and commercially available Krill Oil made of Antarctic krill. Activation of PPARα was observed especially in ISADA Oil accompanied with concentration dependence. A tendency of activation was also observed in PPARγ as well as PPARσ. On the other hand, no activation was observed in PPARα, γ, or δ in Krill Oil. EPA and Krill Oil did not show a strong effect to promote the expression of the same genes.*
Clinical trials of Isada Oil resulted in improved obesity parameters and other blood components, including cholesterol. Positive results were measured on body weight, body fat weight and hip circumference and visceral fat. LDL cholesterol was reduced nearly 9% after 4 weeks.*
Isada Oil also has higher concentration of EPA/DHA than standard Krill. More importantly it is of the phospholipid type which is more easily absorbed by the body than standard fish oil. It also contains more astaxanthin than Krill oil. Krill Oil has been strongly studied for its impact on cholesterol, triglycerides, blood pressure, brain functions and inflammation among others. Isada Oil, with the addition of 8-HEPE, higher amount of EPA/DHA and astaxanthin, is expected to produce the same effects as Krill Oil and more.*
