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History Of Lyprinol

For a long time the native Maori people of New Zealand have included the New Zealand Green-Lipped Mussel as a staple part in their diet. This unique mussel is known scientifically as 'Perna canaliculus'. For centuries, it has provided an excellent source of protein, vitamins, minerals and extremely valuable Omega-3 fatty acids. Maoris could be seen with shell-opening knives in their belts at Auckland’s seafood shops before dawn buying their mussels before going to work.

Following fifteen years of international scientific research by independent scientists from the Royal Melbourne Institute of Technology University, the goal of identifying the principal components responsible for the extract's high potency was achieved. The compounds were patented and named LYPRINOL®. Most mussel powders over the years have shown conflicting results in efficacy studies due to the oxidation of their non-polar lipids (Lyprinol) which is where their true activity lies. A patent was granted for the stabilisation of the mussel powder and also for the extraction process for Lyprinol®. Lyprinol, as a natural food extract, causes no side effects.

Lyprinol® is a unique patented marine lipid group comprising a unique combination of different non-polar lipid groups and Omega-3 polyunsaturated fatty acids which are extracted from the New Zealand Green-Lipped Mussel. (Perna Canaliculus) by way of a patanted supercritical fluid extraction process using liquidified CO2.

Lyprinol is also much more effective than other oils:

  • - 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

"I feel like a new woman. My breathlessness is gone. I am absolutely delighted with Lyprinol" Kathleen, Kilkenny, May 09