We know today that simply transforming the extract from the green-lipped mussel into powder form is not enough to produce the potent anti-inflammatory effects of Lyprinol. This is because the essential lipids known for maintaining unconstricted airways can easily become ineffective when exposed to oxygen and heat.

The manufacturers of Lyprinol have ensured that a patented process in the handling of Lyprinol’s components, from the mussel selection to its harvest, storage, refining process, manufacturing methods, and distibution is such that the finished product leaves no harmful residues and is safeguarded from oxidation.

The New Zealand Green-Lipped Mussel

Perna canaliculus, the shellfish from which Lyprinol is sourced, thrives in coastal areas where there is a regular ocean current. This green-lipped mussel serves as a sort of filter, extricating the sea nutrients while dispersing waste matter.

In the ’70s, researchers from the U.S. embarked on a search for shellfish that could be tapped to treat various diseases. This study included the green-lipped mussels from New Zealand, which the coastal Maoris have already been consuming for years as part of their regular diet.

It was found that the coastal Maoris who ate mussels regularly had less incidences of arthritis than their relatives who lived inland. It was then that scientists became excited about the possibility of these mussels possessing substances that could help people get relief from inflammatory diseases.

Shaky beginnings

When the initial results came up inconsistent and erratic, however, critics were quick to quash whatever significant advances have been made. What the early scientists failed to take into consideration was that the Maoris who seemed to be protected from arthritis ate the mussels fresh from the sea.

This means that because of the procedures used in processing the extract – most notably refrigeration, freeze drying, or extremely high temperatures – the active components underwent oxidation and thus became less potent. This explained why the initial results never came close to the outstanding statistics registered by the Maoris who only ate fresh mussels.

Stabilization Technology

Soon, the researchers worked overtime to come up with a process that would effectively stabilize the mussel’s meat. When the process was developed by the Australian MacLab Group, the true potency of the green-lipped mussel on various medical conditions became evident.

Since then, the process of stabilizing freeze-dried mussel powder, specifically that patented by the Maclab Group, became the gold standard in the preparation of Lyprinol. In fact, they only channel this stabilized powder to Pharmalink International, the registered makers of Lyprinol for human use.