Introducing Lyprinol: a Nutritional Supplement that can make Aching Joints and Stiffness a Thing of the Past!

As endorsed by Dame Mary Peters DBE (Olympic Gold Medallist): "I have tried Lyprinol and find it to be excellent. I think it is an amazing natral product and it's great that it's now available".

What is Lyprinol?

Lyprinol is a natural, highly purified oil extract from the New Zealand Green-Lipped Mussel. Known scientifically as perna canaliculus, the Green-Lipped Mussel comes from the pristine waters of the Marlborough Sound in New Zealand.

Featuring a combination of omega-3 essential fatty acids, the all-natural extract in Lyprinol has been proven to be stable and beneficial to the overall health of your body. Lyprinol is a food supplement which contains a wide range of natural components, that can help maintain joint suppleness and mobility, protect cartilage and inhibit the functions that cause the ageing processes in the joints.

Lyprinol is made by using a gentle extraction process to remove the essential oils from the Green-Lipped Mussel. 

The stabilisation process used in preparation of Lyprinol protects the rare mix of lipids and Omega-3 fatty acids present in the live Green-Lipped Mussel. Other mussel-based products oxidise these components and the result is that the active, beneficial ingredients are less effective. You'd need a larger intake to see any benefits from similar, mussel-based supplements.

Because the Lyprinol oils are closer to those found in a fresh Green-Lipped mussel, they are more easily metabolized by the body and benefits are seen from a lower intake.

Additionally, Lyprinol capsules are treated to avoid the unpleasant fishy reflux sometimes seen with fish oils.

How does Lyprinol differ from other sources of Omega-3 fatty acids?

One of the main differences between Lyprinol and other, 'similar' supplements, is the amount required to see an effect. Studies recommend a fish oil intake of 18g per day, although few people actually manage this amount. Lyprinol has been shown to be effective at an intake of 1 to 2 capsules per day.

Independent studies have compared Lyprinol to several foods high in Omega-3 fatty acids. Lyprinol has been shown to be:

  • 100 times more potent than EPA Max (fish oil);
  • 125 times more potent than original freeze dried mussel powder
  • 175 times more potent than evening primrose oil
  • 175 times more potent than Salmon Oil
  • 200 times more potent than Flax Oil

Lyprinol is one of the best natural sources of Omega-3 in the diet, because it contains additional lipids, unique to the Green Lipped Mussel – its like fish oil but better.

No Side Effects:

Lyprinol has none of the side effects associated with fish oils. Usually, fish oil supplements are dietary supplements that contain oil from cold water fish such as: mackerel, salmon, cod, tuna, sardines, or herring. Common side-effects of fish oil supplements include: fishy breath, upset stomach, or greasy stools.

Instead, Lyprinol contains a unique grouping of rare omega-3 fatty acids derived from the New Zealand green lipped mussel. The unique combination of omega-3 fatty acids is not found in any other variety of sea food.

The green-lipped mussels which contain the raw material for Lyprinol are grown at the northern tip of New Zealand’s south island, in the beautiful MarIborough Sounds region. The Marlborough Sounds represent a perfect growing environment for mussels, with pristine waters and nourishing Pacific Ocean currents combining with an ideal climate.

Free Fatty Acids (FFAs) and the Lipid-Oil Extraction Process:

FFAs play a vital role in the activity of the mussel, and FFA content in mussels varies markedly across New Zealand. The Marlborough Sounds are regularly monitored to ensure that mussels are grown in clean, unpolluted waters.The mussels from which Lyprinol is extracted take around a year to grow to the desired length of 80mm. When they are harvested they must be rushed to the factory and processed immediately, to ensure that all the important lipids are fully protected. The mussels are stabilised and then freeze dried according to a patented process, which is essential for the subsequent extraction of the non-polar lipids in the mussel.

The processing plant conforms to the highest quality control standards, which are strictly regulated and enforced on behalf of the United States FDA and EU authorities. After the stabilised mussels have been freeze dried into powder, they are shipped to a factory for the extraction of Lyprinol. 

I'm Allergic to Shell-fish; is Lyprinol Safe for Me?

Allergies and food intolerances are triggered by protein or carbohydrates The extraction method used in the manufacturing of Lyprinol removes these components of the mussel, making it suitable for people suffering from shellfish intolerances.

The Research:

For generations the native coastal Maori population of New Zealand consumed raw New Zealand green lipped mussels, as a primary part of their diet. Even though the mussel was an important part of their diet, they did not realise the health and nutritional benefits they were getting from this gift of nature.

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 activity. This can be passed on to consumers - but only when the mussel is consumed fresh and raw.

Early studies into the benefits of lipid oil from Green Lipped Mussels produced results that were erratic, and naturally 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 - without any processing procedure like extreme heat, freeze drying and refrigeration that would dramatically lessening the mussel’s potency.

This became the focal point for a research project: developing a method to stabilise the mussel meat and as a result, a patented process was developed. The result of this allows us - tens of thousands of miles from the coastal waters of New Zealand - to enjoy the same nutritional and health benefits. 

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”. Lyprinol is derived from a food source and is the first effective, naturally occuring lipoxygenase pathway inhibitor, which is safe for human consumption.

 

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