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Studies confirm the excellent health effects of green-lipped mussel(Perna canaliculus). Green-lipped mussel extract with its valuable active ingredients such as glycosaminoglycans, omega-3 fatty acids, minerals and trace elements has positive effects on the joints and can relieve chronic joint pain.
The green-lipped mussel (perna canaliculus) is similar to the blue mussel and is highly valued as food by the indigenous people of New Zealand (Maori). It grows to a size of 10 to 25 cm and forms whole mussel beds.
The green-lipped mussel is cultivated on New Zealand farms and only harvested once a year. A total of 60,000 tons are exported from New Zealand to the whole world every year. The majority is eaten as a delicacy. Around 10% is freeze-dried and processed into green-lipped mussel extracts, capsules, tablets, powders or ointments for pharmaceutical purposes. With its special active ingredients such as antioxidants and fatty acids, it can provide long-term relief for a variety of ailments.
The mussel has been on the menu of the indigenous people of New Zealand for over 6,000 years. Alongside fish, it is a staple food there and has been known for generations for its healing and pain-relieving properties.
However, it also aroused the interest of scientists in another context: certain mussel species showed an effective effect against certain types of cancer. This drew attention to the green-lipped mussel and its effects.
It soon became apparent that joint diseases were practically unknown among the Maori. The first results on the consumption of green-lipped mussels and the rare occurrence of joint diseases appeared in the 1960s. This finding helped the green-lipped mussel to gain enormous popularity in the 1970s. In the 1980s in particular, numerous representative studies were published that looked at the ingredients of the green-lipped mussel and scientifically proved its effect.
Over the years, the demand for green-lipped mussel products decreased as the active ingredients could be produced synthetically and were cheaper to produce.
Today, however, the green-lipped mussel is widely used again: Growing environmental awareness has led to an increase in demand for natural products. However, the therapeutic use of synthetic products is not as successful as that of the natural green-lipped mussel.
➤ Did you know that green-lipped mussels can live up to 100 years? That's an amazing lifespan for a mussel and shows how robust and resilient these animals are.
Numerous scientific studies have shown that the glucosaminoglycans in green-lipped mussels reduce pain, stiffness and swelling in the joints. They therefore act like a painkiller without undesirable side effects and inhibit the progression of joint destruction.
Glycosaminoglycans, 12-13% of which are contained in the green-lipped mussel, are among the most important active ingredients in green-lipped mussel extract. Glycosaminoglycans also occur naturally in cartilage and connective tissue in humans and animals.
Intact articular cartilage, which covers the ends of the bones, is crucial for the functionality of healthy joints. The joint space contains synovial fluid, which has a shock-absorbing effect.
The synovial fluid also supplies the cartilage with nutrients. Both the cartilage and the synovial fluid are influenced by the metabolism. Nutrients are supplied via the bloodstream for the formation of synovial fluid. The glycosaminoglycans it contains are responsible for the viscous consistency of the synovial fluid.
The glycosaminoglycans also bind the water contained in the cartilage tissue and thus promote the cushioning effect. In this way, the glycosaminoglycans support the synovial fluid and ensure the maintenance and regeneration of the cartilage tissue. They also help to build up and strengthen the connective tissue.
With increasing age and due to poor nutrition, the glycosaminoglycan content decreases - the cartilage breaks down, which can ultimately lead to osteoarthritis. At the same time, the body itself loses the ability to produce sufficient glucosamine. A targeted supply of glycosaminoglycans in the form of green-lipped mussel capsules is therefore advisable for musculoskeletal complaints.
Numerous studies have shown an effective effect in the treatment of osteoarthritis in both humans and animals. However, not only people who suffer from osteoarthritis, but also athletes who put a lot of strain on their joints can protect their joints from premature wear and tear with green-lipped mussels. The glycasaminoglycans are mainly used in joints subject to heavy strain, such as hips, knees and fingers.
Omega-3 fatty acids are essential fatty acids and are very important for the body. This contrasts with omega-6 fatty acids. During inflammatory reactions, an immune defense takes place in the body, whereby the omega-6 fatty acids promote these inflammatory processes.
Omega-3 fatty acids counteract these inflammatory processes. A balanced ratio between omega-3 and omega-6 fatty acids is important for the body to function optimally.
However, today's industrialized diet leads to an excess of omega-6 fatty acids, as too few omega-3-containing foods are consumed. The green-lipped mussel contains a high number of omega-3 fatty acids, which make it possible to increase the content of omega-3 fatty acids and thus counteract inflammatory processes. However, the green-lipped mussel owes its decisive effect to very special omega-3 fatty acids, the lyprinols.
Lyprinols are 12 different omega-3 fatty acids that have a strong anti-inflammatory effect. Numerous clinical studies show positive effects in the treatment of inflammatory rheumatic joint diseases. The symptoms associated with arthritis (inflammatory activated arthrosis) such as swelling, stiffness and pain are significantly alleviated.
The lyprinol fatty acids also support and strengthen the effect of the glycosaminoglycans. The combination of lyprinol and glycosaminoglycans makes the green-lipped mussel a particularly effective remedy for inflammation and joint complaints.
In addition, the mussel is also beneficial in the treatment of asthma. Green-lipped mussels can help people with asthma by reducing inflammation in the airways of the lungs. In one study, researchers gave asthmatics either 400 mg of green-lipped mussel extract or a placebo daily for three weeks before giving them the other treatment for a further three weeks. Compared to the placebo, the extract led to a significant reduction in airway inflammation and asthma symptoms.
However, particular attention must be paid to the quality, naturalness and combination of Lyprinol. Studies have shown that individual Lyprinol extracts do not achieve the same results as the natural composition of the entire green-lipped mussel. Therefore, care should be taken when purchasing that Lyprinol has not been extracted, but is part of the natural extract of the green-lipped mussel.
The ingredients of the green-lipped mussel are very diverse and have numerous health-promoting effects.
This endogenous substance ensures that the joints move smoothly. However, with increasing age or as a result of certain diseases, this endogenous substance can degrade. The result is a reduction in cartilage mass. The glucosaminoglycan contained in the green-lipped mussel has a cartilage-building effect and stimulates the formation of new cartilage substance.
Clinical studies have shown a highly significant anti-inflammatory effect in patients with osteoarthritis, rheumatoid arthritis, asthma and other inflammatory diseases. Lyprinol is a reliable source of bioactive fatty acids with a much higher potency than vegetable and fish oils currently used as dietary supplements to relieve symptoms of inflammation.
The green-lipped mussel contains many valuable trace elements and minerals.
Glucosamine is a substance that occurs naturally in the human body. It is an essential component of the human body. It is used to build up and supply cartilage, joint capsules, tendons and connective tissue. It effectively protects cartilage and joints.
Over time, the body loses the ability to produce glucosamine - the substance responsible for building synovial fluid - itself. In addition, there is a lack of glucosamine in the modern diet. In contrast to the past, cartilage and connective tissue are hardly part of today's diet. This leads to a progressive breakdown of the joints.
The conscious intake of glucosamine can protect worn cartilage in joint diseases (osteoarthritis) and reduce wear and tear. Glucosamine inhibits inflammation and promotes cartilage regeneration. Pain, stiffness and swelling are reduced.
Chondroitin is an essential component of cartilage and ensures that the cartilage can store water. Chondroitin is produced naturally by the body, but over time it loses the ability to produce it itself. However, if chondroitin is deliberately supplied, the water stored in the cartilage provides sufficient cushioning. This improves the mobility of the joints and slows down the loss of cartilage substance.
Antioxidants are substances that play an essential role in protecting cells from oxidative stress, which can occur during inflammation or other diseases. The fat and protein components of the green-lipped mussel protect the liver, heart and kidneys from various toxins through their antioxidant effect.
Green-lipped mussel extract is produced in the Malborough Sounds, a fjord region in New Zealand. There, the green-lipped mussels are cultivated on ropes hanging vertically in the water.
Before harvesting can begin, the right time must be waited for in order to obtain a high-quality green-lipped mussel concentrate. Harvesting can take place shortly before maturation, after 18-24 months and a size of 25 cm.
After harvesting, the shell of the mussel is broken open, the mussel meat removed and immediately deep-frozen. The frozen green-lipped mussel is then crushed and the liquid is removed by freeze-drying without the addition of heat. This is a particularly complex but very gentle production process, which is reflected in the higher price.
Finally, the freeze-dried green-lipped mussel is ground into powder and bottled. It is important to ensure that the fats are not removed from the liquid during extraction. It is precisely these fatty acids that make the green-lipped mussel so special. Nevertheless, this is often exactly what happens and the product is marketed as a cheap mussel concentrate.
After gentle processing, the final ratio is 5:1, which means that 5 parts mussel are used to produce 1 part mussel extract. This guarantees the complete preservation of all therapeutic ingredients and promises outstanding quality.
To ensure maximum purity, the seawater is constantly tested for impurities. This means that only harvests that have been awarded a health certificate by the New Zealand Food Safety Authority may be processed.
The dosage and duration of intake of green-lipped mussel capsules is crucial and should always be based on age, size and weight. However, 1-1.5 grams of green-lipped mussel extract per day is recommended. It should be taken regularly and over a period of at least 3 months. In addition, a sufficient amount of water should be drunk with each intake.
The green-lipped mussel has also proven to be an effective aid for joint problems in our four-legged friends. It can be used in the form of powder or capsules for all breeds. The recommended dose depends on age, size and weight, and the product should be mixed into the food every day. After just a few months, the musculoskeletal system will show clear results.
A daily dose of 0.5 grams is recommended for cats and small dogs. For larger dogs up to 1 gram daily.
For horses, a dosage of 30 grams is advisable, although this also depends on the size of the animal. The supplementation of green-lipped mussels is particularly popular in show jumping. Simply discuss the dosage with your veterinary practitioner in order to provide your animal with the best possible care.
Sources (in English):
Brien, S., Prescott, P., Coghlan, B., Bashir, N. & Lewith, G.. (2008 Mar). Systematic review of the nutritional supplement Perna Canaliculus (green-lipped mussel) in the treatment of osteoarthritis, QJM: Montly Journal of the Associaction of Physicians, 101(3):167-79. doi: 10.1093/qjmed/hcm108
Coulson, S., Palacios, T. & Vitetta L. (2015). Perna canaliculus (Green-Lipped Mussel): Bioactive Components and Therapeutic Evaluation for Chronic Health Conditions. Progress in Drug Research, 70:91-132
Cobb, C. S., Ernst, E. (2006, May). Systematic review of a marine nutriceutical supplement in clinical trials for arthritis: the effectiveness of the New Zealand green-lipped mussel Perna canaliculus. Clinica Rheumatology, 25(3):275-84, doi: 10.1007/s10067-005-0001-8
Cho, S. H., Jung, Y. B., Seong, S. C., Park, H. B. , Byun, K. Y., Lee, D. C. (2003, June). Clinical efficacy and safety of Lyprinol, a patented extract from New Zealand green-lipped mussel (Perna Canaliculus) in patients with osteoarthritis of the hip and knee: a multicenter 2-month clinical trial. European Annals of Allergy and Clinical Immunology, 35(6):212-6
Mickleborough, T. D., Vaughn, C. L., Shei, R. J., Davis, E. M., & Wilhite, D. P. (2013). Marine lipid fraction PCSO-524 (lyprinol/omega XL) of the New Zealand green lipped mussel attenuates hyperpnea-induced bronchoconstriction in asthma. Respiratory medicine, 107(8), 1152–1163. doi: 10.1016/j.rmed.2013.04.010
Rialland, P., Bichot, S., Lussier, B., Moreau, M., Beaudry, F., del Castillo, J. R. et al. (2013, January). Effect of a diet enriched with green-lipped mussel on pain behavior and functioning in dogs with clinical osteoarthritis. Canadian Journal of Veterinary Research, 77(1):66-74
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