Green lipped mussels and Glycosaminoglycans
GAGS are the modern term for Mucopolysaccharides. These are long chain sulfated amino sugars, meaning that the simple sugar molecule has attached amino and sulfate groups which are negatively charged. This negative charge is usually associated with a positive metallic ion, which is tightly bound to the chain. (A basic reason is our product is an array of marine minerals not available with the commercial chondroitin extracted product.)
Part of the GAG molecule is glucosamine or galactosamine, which is a single sugar molecule that is repeated in a long chain. The repeating double sugars are usually attached to a core protein. The long chain and the stem is the core protein. They can be thought of as organic ion-exchange molecules. Their presence in the connective tissue. The watrous gel-like spaces between cells, helps to normalize bio-exchange – oxygen and nutrients to the cells and the removal of metabolites.
GAGS function in all watrous fluids of the body, blood, mucous synovial fluids, membrane surfaces which decrease as we age. Adding GAGS to the diet helps to restore the youthful structure and function to tissues like the arteries and joint areas. The first effect is improvement to the skin/coat condition, and general well being. This is simply a result of the normalizing function described above, in restoring watrous gel of the tissue to its more youthful condition.
In our quality one step process green-lipped mussel powder, the carbohydrate portion ranges according to the harvest, from approximately 21% to 30%. Not all of this is chondroitin, but the carbohydrate includes the natural precursors, proteoglycans and natural combinations.
The overall dry weight percentage of chondroitin sulfate measured several times in tests showed approximately 11% to 15% of the total.
This means that the Carbohydrate portion, proteoglycans is approximately 10-15%.
Our GLM product mussel powder is producing only a natural product with combinations of bioactive nutrients with good health effects in a number of applications. The particular dosage of a synthetically derived product such as the Chondroitins and Glucosamine can not be compared to the natural occurring nutrients in the fresh soft tissue of the mussel that are carefully preserved.
Another important factor is that these Muco’s GAGs from our mussel tissue in the embryonic form, easy to digest compared to the cartilage sources from animal tissue.
* The above results are on NHNZ GLM product are of TFX and Mobicosa
The history of green lipped mussels & arthritis relief
Traditionally the Maoris of New Zealand have always regarded the Green Lipped Mussel (Perna canaliculus) as an excellent food source conferring health and well being. The observation that Maoris whose diet was rich in these mussels were less likely to suffer joint disease problems provided the early impetus for further scientific investigation during the 1970’s and 1980’s. The culmination of the international scientific endeavour during this time has produced a number of significant technological breakthroughs and subsequent patents.
In the early 1980s, a number of small animal clients reverted to the use of dry powdered Green Lipped Mussel extracts, particularly if other prescribed anti-inflammatory treatments were either ineffective or produced side effects such as vomiting. It often transpired that the owners themselves had been already taking the product to good effect. Similarly, a small number of horse owners found themselves in the same position and came to take the preparation themselves with good effect. Typically many of the small animal and horse owners using the freeze-dried mussel extracts saw some clinical improvement, usually within the first month.
However, there were occasionally problems with variability of response, allergic reactions or consequences of a high salt content on clinical management and palatability.
During the mid to late 80s, international researchers investigated the anti-inflammatory activity of Perna canaliculus, (New Zealand Green Lipped mussel) found that these were amongst the most potent exhibited by a natural nutritional substance. Unfortunately, normal processing of the extracts by using a steam-based and other conventional methods denatures much of the EFA activity associated with anti-inflammatory activity.
The development of cold processing techniques discovered a new, natural way in which to process the components of the mussel extracts in order to ensure consistent levels of activity.