Green-lipped clam

Mussels have long been valued for their positive effects on joint function.

It has been discovered that the indigenous people of New Zealand – the Maoris – enjoy remarkably good joint health even in old age. However, this only applies to those Maori who live in the coastal areas. In search of the cause, the researchers found that they consumed a large amount of green-lipped mussel.

The joint-preserving effect of the green-lipped mussel is explained by ingredients called glucosaminoglycans, as well as by special Omega-3 fatty acids. For the normal functioning of the joints, two things are crucial – the articular cartilage and the synovial fluid, also known as “joint grease”, which is found in the joint gap. Cartilage and synovial fluid are in a process of constant degradation and new construction. Nutrients for the formation of joint fluid are supplied by the blood circulation. Glucosaminoglycans and hyaluronic acid in this process are responsible for the high viscosity (thickness) of the synovial fluid. The omega-3 fatty acids contained in the clam have an anti-inflammatory effect, protect and support cartilage during inflammatory processes in the joint.

Regular consumption of the green-lipped mussel contributes to the optimal supply of nutrients to the joints and helps maintain joint function.