Particularly with all the rising hype, you might wonder what is so unusual about a New Zealand green mussel. The very reason for this hype is the mussel’s composition and the substances they feed on. Due to their limited environment and their diet, green lipped mussels are, in particular, excellent sources of lipids and omega-3 fatty acids.
The green mussel thrives only in New Zealand's clear blue waters. The New Zealand Mussel Industry Council (NZMIC) authorizes only a few determined marine farms in order to allow them to produce these now famous sea creatures. The Council also possesses the trademarks for the substitute names for Perna canaliculus, the green lipped mussel, which are: green lipped, green shell, green lips, and greenback mussels.
The NZMIC does define that any product labeled as green mussel extract must be derived from the Perna canaliculus. They however did not yet established a regularization which specifies how much lipid content they must bear to be distributed as a quality mussel extract.
Green Mussels are nutrient-rich especially with omega-3. Green mussels began to become rather famous when they were known as containing high levels of this essential fatty lipid. Through comprehensive research, scientists have been developing the extract’s optimum potency for inflammatory ailments.
Moreover, green mussels hold a diversity of other important nutrients. These include glycosaminoglycans (of which chondroitin sulphate and heparin are a part), betain, and eighteen amino acids. The glycosaminoglycans and amino acids detected in green mussels are substances generalized to act as anti-inflammatory relieves.
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