The green-lipped mussel resembles the mussel native to our country and is therefore also called New Zealand mussel or green shell mussel. The scientific name of the green-lipped mussel is Perna Canaliculus. This mussel species is native only to New Zealand, where it has been grown and cultivated in so-called aquacultures since the 1960s. Cultivation takes place on hanging lines along bodies of water in large New Zealand nature reserves. The waters of these nature reserves are considered to be absolutely clean and excellently monitored. Therefore, the harvested green-lipped mussels are naturally pure and virtually free of pollutants or additives. No artificial feeds, additives or medications are used in the farming of green-lipped mussels either. The entire stock of New Zealand green-lipped mussels is considered pesticide-free.
The growing and maturing period of green-lipped mussels takes about 15 to 18 months. The fully grown mussels reach a size of about 10 centimeters before they are harvested and processed. Connoisseurs and gourmets from all over the world appreciate the green-lipped mussel as a delicacy. But not all green-lipped mussels end up as delicious food on the plate, because a good 10 percent of the annual harvest of no less than 60,000 tons is processed into green-lipped mussel concentrate. This valuable dietary supplement is sold to the end consumer in the form of capsules or tablets, among other things. If one considers the cultivation of green-lipped mussels under the aspect of strict management systems for environmental protection, then the cultivation fulfills all criteria of ecological sustainability. This is because the strict protection of the wild stocks of green-lipped mussels remains untouched.
Numerous studies have demonstrated the positive effects of green-lipped mussel extract on human health. The dietary supplement in the form of tablets or capsules is generally free of undesirable side effects and can be taken over a longer period of time if used as directed. The concentrate of the green-lipped mussel, which is processed into tablets or capsules as a dietary supplement, is also produced exclusively in New Zealand. To produce the mussel concentrate, the green-lipped mussel must be broken open and the shell completely removed. The valuable mussel meat is then centrifuged and gently shock-frozen, then crushed and freeze-dried. Freeze-drying is considered a particularly gentle process for preserving food. All valuable and health-promoting ingredients of the green-lipped mussel are therefore fully contained in the capsules or tablets. A smaller proportion of the green-lipped mussels is also used for the production of high-quality mussel oil. This can also be used as a dietary supplement, for example as part of balanced diets or to alleviate inflammatory rheumatic diseases.
Extracts from the green-lipped mussel are not medicinal products, but dietary supplements that act on a nutritional basis. Although blanket consumption recommendations are not possible, it is recommended that 1.5 to 2.5 grams of green-lipped mussel extract be taken daily in the form of capsules or tablets. Due to the high content of omega-3 fatty acids and high-quality muscle proteins such as glycosaminoglycan, intake is particularly recommended for problems with the musculoskeletal system and, due to anti-inflammatory substances, also for arthritis or asthma. Before an effect can be expected, however, some patience is required. Many users notice a noticeable improvement in symptoms after about 2 to 4 weeks. However, it can also take several months before complaints can be sustainably alleviated. Certainly, there are also people for whom the application unfortunately could not show the desired effect.
