Dr. Rhonda Patrick discusses the differences between krill oil and fish oil in terms of bioavailability and transport into different cells. She explains how DHA and EPA from fish oil in ethyl ester form (molecularly distilled) is the least bioavailable due. She also explains why omega-3 fatty acids in phospholipid from from krill oil are more bioavailable than EPA and DHA in triglyceride form from fish oil. She talks about the differences in transport of DHA into the brain and why krill oil has a type of DHA (DHA in phosphatidylcholine) that is more readily transported into the brain because it forms DHA-lysophsophatidylcholine. She talks about astaxanthin, a carotenoid that is unique to krill oil, and has potent antioxidant activity and prevents the oxidation of DHA and EPA.