[Manue]

That's really interesting about Krill Oil don't worry it isn't too technical I find it very interesting and I got a vested interest.

Wonderful! I'll develop a bit more on this topic and will come back later to expand on the rest.

So, Omega-3 from Krill Oil has the benefits of being less destroyed during digestion and to be better absorbed. Those n-3 PLs would normally be sourced from fresh fatty fish and are hydrophilic. They may also participate in skin homeostasis when fed Haematococcus pluvialis microalgia. (Astaxanthin)

In nature, n-3 FAs are mainly esterified either in PLs or TGs or, due to a partial hydrolysis, are present in the free form. Whereas TGs consist of three FAs esterified to a glycerol backbone, PLs have normally two FAs esterified to a glycerol backbone, and a phosphorous group that is further linked to a headgroup (Figure 1). TGs are highly hydrophobic, whereas PLs are hydrophilic due to the polar headgroup. Hence, the physical-chemical properties of these two groups of lipid structures are different and only PLs are able to form micelles and liposomes.

I'm going to be pushing the enveloppe here so bear with me.

n-3 TGs from other sources and that includes other Omega-3 blends or vegetable sources are hydrophobic and hard to digest and absorb.

Here are some definitions;

2 : lacking affinity for water

: of, relating to, or having a strong affinity for water

Knowing our body is mostly made from water, it's like day and night. It's also mind boggling because they are everywhere from vegetable oils, to seeds, nuts and more... How about cooking oils in restaurants? Am I really developping a disdain for Polyunsaturated fatty acids now and think the focus should be moved towards phospholipids? 

It's like we ingest so much bad Omega-6 and then try to reduce inflammation using oils that clog everything. We could talk cellulitis and other skin and adipose tissue problems. What else?