Lyprinol: a valuable source of Fatty Acids. Rich, also, in history
For generations, the native coastal Maori population of New Zealand has eaten raw Green Lipped Mussel as part of their daily diet. It has been an excellent source of protein, vitamins and minerals for many hundreds of years. It's also been an extremely valuable source of omega-3 fatty acids.
Anecdotal evidence suggested that those Maoris who ate the mussel regularly suffered less from problems associated with inflammation. Considerable research followed to determine whether these effects were related to components in the mussel.
It soon became clear that there was a difference in the action of the fresh mussel the Maoris were eating, compared with mussel meat that had undergone processing like heat treatment or freeze drying. The researcher's soon found that the green lipped mussel contained a rare combination of lipid groups and unique Omega-3 polyunsaturated fatty acids, but these were very sensitive to oxidation.
Obviously a way to stabilise the Green Lipped Mussel's active components had to be found.
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