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.
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