Green-lipped mussel

The green-lipped mussel (Perna canaliculus), often also known as the green mussel, originally lived exclusively in the waters around New Zealand. While the Maori, the indigenous people of the Pacific island nation, have always had the sea creatures as an integral part of their diet, scientists have also become aware of green-lipped mussels since the 1980s. The researchers wanted to find out why traditional Maori rarely suffer from age-related and inflammatory joint diseases. The scientists also examined green-lipped mussels and discovered that these sea creatures contain a high proportion of glycosaminoglycans (GAG), among other things. GAGs are a group of repeating disaccharide units. These are known to be important for the structure and function of our cartilage, joints, ligaments and connective tissue. This is because they bind water (as synovial fluid, among other things) and thus ensure maximum elasticity and gliding properties. At the same time, they help the cartilage to absorb nutrients. On the other hand, they prevent bacteria from entering the joints. Although the human body can produce GAG itself, the formation of glycosaminoglycans decreases with age, but also with certain diseases. This can result in the breakdown of cartilage mass and joints that are difficult to move and painful.

Green-lipped mussel contains many healthy vital substances

The valuable glycosaminoglycans of the green-lipped mussel provide excellent protection for human joints. The green mussel is also characterized by a high proportion of specific omega-3 fatty acids. These are vital substances that also supply the joints with important lubricants, inhibit inflammation, relieve pain and protect against infections. Mussel meat is also rich in vitamins, minerals and lipids.

Characteristic appearance gave green-lipped mussel its name

The green-lipped mussel, which belongs to the mussel family, has a green lip on the inside of its shell, which makes it easily recognizable. As the mussel is considered a delicacy, it is now farmed on a large scale in aquacultures off the coast of New Zealand. New Zealand’s wild stocks, however, are protected. A concentrate of valuable glycosamine glycans can be extracted from the green-lipped mussel at great expense and is used worldwide to treat joint problems. Numerous studies have shown that the well-tolerated active ingredients of the green-lipped mussel can alleviate the symptoms of osteoarthritis (e.g. www. ncbi.nlm.nih.gov/pubmed/12872680).