The green-lipped mussel (Perna canaliculus), often also called green-shelled mussel, originally lived exclusively in the waters around New Zealand. While the Maori, the indigenous people of the Pacific island nation, have always included these sea creatures as a staple in their diet, scientists have also been paying attention to the green-lipped mussels since the 1980s. Researchers wanted to find out why traditionally living Maori suffer hardly at all from age-related and inflammatory joint diseases. In doing so, the scientists also examined the green-lipped mussel and found that these marine creatures contain, among other things, a high proportion of glycosaminoglycans (GAG). GAG is a group of substances consisting of repeating disaccharide units. These are known to be important for the structure and function of our cartilage, joints, ligaments, and connective tissue. They bind water (among other things as joint fluid) and thus ensure a high degree of elasticity and smoothness. At the same time, they help the cartilage 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 increasingly with age and certain diseases. The breakdown of cartilage mass and stiff, painful joints can be the result.
The valuable glycosaminoglycans of the green-lipped mussel provide excellent protection for human joints. In addition, the green-lipped mussel is characterized by a high content of specific omega-3 fatty acids. These are essential substances that, among other things, supply the joints with important lubricants, inhibit inflammation, relieve pain, and protect against infections. Furthermore, the mussel meat is rich in vitamins, minerals, and lipids.
The green-lipped mussel, which belongs to the family of blue mussels, has a green lip on the inside of its shell, making it easily recognizable. Since the mussel is considered a delicacy, it is now widely farmed in aquaculture off the coasts of New Zealand. However, the wild New Zealand stocks are protected. With great effort, a concentrate of valuable glycosaminoglycans can be extracted from the green-lipped mussel, which is used worldwide for joint complaints. Numerous studies show that the well-tolerated active ingredients of the green-lipped mussel can alleviate symptoms of osteoarthritis (among others www.ncbi.nlm.nih.gov/pubmed/12872680).
