Origin of Lyprinol
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.
This unique mussel is known scientifically as 'Perna canaliculus'. For centuries, it has provided an excellent source of protein, vitamins, minerals and extremely valuable Omega-3 fatty acids.
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.
In 1970 a major research project was underway in the USA to discover a help for various diseases and the scientists involved were screening shellfish from around the world including New Zealand Green Lipped 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 helps people suffering from inflammation related diseases.
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/nutraceuticals 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®".
Stabilisation
Over many years the New Zealand Green Lipped Mussel has received a mixture of both positive and negative reports in relation to its support for people suffering from inflammation related disorders. The reason for this inconsistency is quite simple, so it is important that we clarify it from the very beginning.
Based on original evidence, it was perceived that the mussel could be consumed by way of freeze drying the mussel into a powder form. It was also believed this would provide the same benefits as raw mussel flesh. This did not prove to be correct and it became quite obvious that the active components were lost somewhere in the processing. Research found that the poor results were caused by the oxidation of the non-polar lipids when they were exposed to air or heat. Nearly all production houses use heat to open the mussel shell so the meat can be removed.
Unfortunately the first medical studies were conducted on poor quality mussel powders. They produced conflicting results and subsequently damaged the name of the Green Lipped Mussel in the International medical community.
Once the Australian MacLab Group developed a patented process to stabilize the non-polar lipid activity before the freeze drying process took place, it was only then the true value of the mussel become evident.
From that point on the freeze dried mussel powder was stable so the essential non-polar lipids could be extracted. The difference is quite apparent when comparing the efficacy of stabilized mussel powder to that of unstabilized mussel powder.
(Dr. Whitehouse animal studies)
Note 1: There is only one producer of stabilized mussel powder in the world, MacLab/Biomex Pty. Ltd. which is part of the Maclab Group based in Melbourne, Australia. Maclab/Biomex channels this production of stabilized powder only to Pharmalink International for the development of Lyprinol® for human consumption.
The reputation being built by stabilized mussel powder and by Lyprinol®, may well have consumers expecting the same result from unstabilized mussel products.
The consumer must therefore be protected by being made aware of the difference between these products.
If a person says "I used New Zealand Green Lipped Mussel and it did not work for me"....... the chances are he used the non-stabilized mussel powder and not Lyprinol®.
Note 2: There are no regulations we know of that police the use of the word "stabilized" on packaging. Some basic Green Lipped Mussel powders produced by other companies use the word "stabilized" on their packs but they are referring to another stabilizing process.
To ensure that the word stabilized means "active non polar lipids" (i.e. anti-inflammatory activity), consumers are advised to only consume pure non-polar lipid fractions known as Lyprinol®.
Stabilized mussel extract (Aust.) is vastly superior to the unstabilized mussel extract (NZ/UK)
Dr. Michael Whitehouse
Research in Australia and Japan proved that the then currently available freeze-dried powder was unstable and a stabilized process to protect the activity was developed and patented by Biomex Australia. This mussel powder should not be confused with any of the currently available mussel powder products sold in the UK and Europe, including those produced by McFarlane New Zealand under the brand name 'Seatone'.
Dr. Sheila Gibson
Study References:
M.W. Whitehouse, T.A. Macrides, N. Kalafatis. et al: Anti-Inflammatory activity of a lipid fraction (Lyprinol®) from the New Zealand Green Lipped Mussel. inflammopharmacology 1997: 5:237-246.
M.W. Whitehouse, M.S. Roberts and P.M. Brooks: Over the Counter (OTC) oral remedies for arthritis and rheumatism; How effective are they? inflammopharmacology 1999; 7:89-105.
S.L.M. Gibson, R.G. Gibson: The treatment of arthritis with a lipid extract of Perna Canaliculus; A randomised trial. Complimentary Therapies in Medicine (1998.6,122-126.)
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