BACKGROUND
For
generations the native coastal Maori population of New Zealand has consumed
raw New Zealand green lipped mussels as a primary part of their diet.
For many hundreds of years, the Maoris would harvest the mussels growing naturally on the seashores and would eat them raw. Even though they saw the mussel as an important part of their diet, they did not realise the medicinal benefits they were gaining.
The green lipped mussel possesses a profile
of Omega-3 essential fatty acids which are unique to its species. The
presence of this rich source of essential fatty acids provides the mussel
with potent anti-inflammatory activity. This can be passed on to consumers
only when the mussel is consumed fresh and raw.
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 sea water and dispelling the waste.
Green lipped mussel growth
from spat to juvenile mussel
New Zealand folklore maintained that coastal dwelling Maoris who regularly
consumed the mussel as part of their diet suffered far less from the ravages
of arthritis than their inland dwelling relatives.
Following this, considerable research began in order to verify that the mussel had anti-inflammatory activity.
Early study results were erratic and no consistent results could be determined. Naturally the sceptics were quick to slander the anti-inflammatory potential of the mussels. What the early researchers failed to realise was that the coastal Maoris ate the mussels fresh from the ocean and any other processing procedure like extreme heat, freeze drying and refrigeration without a stabilisation or anti-oxygenation process would promote oxidation of the active components, therefore dramatically lessening the mussel's potency.
This soon became the focal point for a research project to develop a method to stabilise the mussel meat and as a result, a patented process was developed. However, this procedure relies heavily on the freshness of the mussel meat. Therefore harvesting must be closely coordinated directly with the processing plant.
The green lipped mussel today is farmed commercially in New Zealand principally for the international food market. However, the percentage allocated to the development of therapeutic/nutriceuticals market is growing.
The Royal Melbourne Institute of Technology University in Australia (RMIT University) has recently completed 15 years of research into isolating the active lipids within the mussel. Headed initially by internationally renowned bio-medical research scientist Professor Robert Borland, the project has produced a remarkably potent compound named "Lyprinol®".
Studies using Lyprinol® have shown positive results in relieving arthritic conditions by inhibition of the principal human inflammatory pathway known as "the lipoxygenase pathway".
The lipoxygenase pathway has been long recognised by researchers as the major pathway of operation for many inflammatory diseases and subsequently scientists have been searching for a lipoxygenase pathway inhibitor for the past two decades. Several synthetic inhibitors have been developed but all have harmful side effects for humans.
Lyprinol® is derived from a food source and is the first effective naturally occuring lipoxygenase pathway inhibitor which is safe for human consumption.