Natural pain and inflammation relief from the sea

Remarkable discoveries often flow from the most unremarkable observations.Over two decades ago it was believed that NZ’s coastal-dwelling Maoris had a far lower incidence of joint and mobility related problems than those living inland.After much research the reason became clear.  The low incidence was due to diet, in particular to the ‘coastal’ Maori's consumption of raw green-lipped mussels, or Perna canaliculus as it is known to scientists. There was something in this New Zealand delicacy that provided joint and mobility support by decreasing the associated inflammation.What was it?  Since the early 1990s, a number of clinical studies have shown that the lipid oil concentrated in these mussels is a highly effective ^natural anti-inflammatory , and is rich in many Omega 3s.  Research has also revealed that the oil protects blood vessels and bone joints, and may even provide benefits to other organs, such as the skin, bronchi and gastrointestinal tracts. (Cheap mussel powders, sometimes promoted as being beneficial for arthritis and asthma, are unable to claim such benefits).An ingenious extraction process and stablisation against oxidation ensures humans can consume the oil without causing concern for those with seafood allergies.

Risks and alternativesAdverse publicity surrounding risks associated with some proprietary anti-inflammatory drugs has led many  joint and mobilty sufferers to seek natural alternatives.  Little wonder, as some new drugs, while reducing inflammation, can irritate the stomach and may cause indigestion and bleeding from the stomach.  Green-lipped mussel oil however is a natural alternative for well tolerated support of healthy joints,mobility and airways.Now it is finding favour throughout Asia, Australia, Europe and America.  It is indeed a remarkable discovery of which New Zealanders can be proud.   

Lyprinol® Background Information

New Zealand’s very own green lipped mussel, Perna canaliculus, possesses a rare profile of Omega 3 essential fatty acids (including ETA’s) which are unique to its species. The presence of this rich source of essential fatty acids provides the mussel with a variety of health support activity which in turn can be passed on to consumers of the raw mussel. In its natural state the mussel thrives in coastal areas where there is a constant flow of ocean current.  The mussel acts as a kind of filtration system extracting nutrients from the fresh seawater and dispelling the waste. It is believed that the healthy agents within the mussel are a build up of the mussel’s natural defences  against the broad range of microorganisms that it would encounter through its filtration life style. 

Researchers first became interested in the NZ’s green lipped mussel following anecdotal evidence that their consumption lead to better general well being with mobility, joints and breathing passages being supported. Considerable research began in order to find out how NZ’s green lipped mussel supported joint functioning, mobility, airways and breathing passages. The results of early studies were erratic and no consistency could be shown so naturally the sceptics were quick to slander the mussel’s potential.   What the early researchers failed to see was that the eating the mussels fresh and raw, straight from the sea was very different to eating processed mussel powders. Any processing like freeze-drying and refrigeration would lead to oxidisation of the active components dramatically lessening the mussel’s ability to support the body’s normal healthy processes.  

Researchers realised that they must isolate and extract the goodness (the active) out of the mussel and find a way to prevent oxidisation and degradation of the fatty acid combination.  It became obvious that the “active” was being lost and that consumers were not getting the desired support from the mussel.

Stabilising the mussel meat and isolating extracting the essential goodness became the focal point for the development of a patented procedure. By using tartaric acid prior to freeze-drying, combined with other special techniques, researchers were able to isolate and extract the mussel’s Omega 3 fatty acids. The resulting lipid oil extract is called Lyprinol®. The patented extraction procedure relies heavily on the freshness of the mussel meat, therefore harvesting must be coordinated directly with the processing plant. So far thirty different Omega 3s and 10 sterols have been identified in Lyprinol®.  

The green lipped mussel from which Lyprinol® is extracted is farmed commercially in NZ’s pristine Marlborough Sounds. The deep clear waters and dynamic currents offer a wonderful habitat for the mussel to grow and thrive. Present yields are principally for the international food market but the percentage allocated to development of medicinal and dietary supplements is growing. RMIT (Royal Melbourne Institute of Technology) in Australia has recently completed 15 years of research into isolating the active lipids within the mussel.  Headed by internationally renowned bio-medical research scientist Professor Robert Borland the focus of the study has been this remarkable lipid oil compound called Lyprinol®. Studies around the world on Lyprinol® have shown positive results in supporting joint functioning, general mobility and also the natural functioning of airways and breathing passages.

Being totally natural and devoid of protein Lyprinol® has proved to be easy to digest by both children and adults and has no adverse effect on the stomach or other parts of the digestive system. Lyprinol® assists with all those health issues identified as benefiting from Omega 3 support. Regular consumption of Omega 3s has been shown to support: a healthy cardiovascular system, normal brain functioning, healthy skin and bowel and stomach health.

Recent studies also show that healthy embryonic development requires regular intake of Omega 3s. Lyprinol® derived from a food source, has been shown to be totally safe for human consumption and is currently sold in many countries around the world.  

Clinical observations indicate Lyprinol® is many times more effective in helping normal healthy functions than other Omega 3 compounds. A recent study on fish oil, which showed it helped somewhat with breathing issues, involved the participants taking 20 capsules a day. A study on Lyprinol®, published in the European Respiratory Journal, showed very good results with the participants taking only 4 capsules a day. A remarkable 1500% more fish oil than Lyprinol® was required for a moderate outcome. Such is the success of the research into Lyprinol that there are now many copy products trying to ride on Lyprinol’s success.

There is only one Lyprinol so beware of imitation products.