This article discusses health effects of foods made from krill oils containing ω-3 phospholipids, with reference to: structure and function of of ω-3 phospholipids; intake of phosphatidylcholine to improve the absorption of ω-3 fatty acids; phosphatidylcholine as a precursor to the neurotransmitter acetylcholine; investigation on effect of glycerophosphocholine in improvement of cognitive function in Alzheimer's dementia; sources of ω-3 fatty acids and its anti-inflammatory effects; and clinical studies to investigate antidepressant activity of of eicosapentaenoic acid.

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