Studies show why Perna canaliculus mussel is stronger for arthritis than other fish type oils

February 17, 2009

Extracts from the New Zealand green lipped mussel (Perna canaliculus) exert anti-inflammatory effects at a protein level, according to new research. Collating the most recent scientific research behind the potential benefits of the mussel extract Georges Halpern, the lead researcher from Hong Kong Polytechnic University (HKPU) reports that the extract may decrease the synthesis of some proteins linked to inflammation.  

According to the published findings the extract also helps control pain associated with arthritis, and it improves control of compounds called cytokines associated with inflammation. These findings indicate why much lower dosages of Perna canaliculus is needed compared to fish oils for successfully helping arthritis and other forms of inflammation. 

The studies were conducted at the Department of Applied Biology and Chemical Technology at the HKPU under the direction of Dr Samuel Lo. Using a rat model of arthritis, the researchers randomised animals to four groups. The first group received a normal diet (control), and the other groups had their diets supplemented with Perna canaliculus (25 mg per kg of body weight), olive oil (300 microlitres), or the non-steroidal anti-inflammatory drug (NSAID) Naproxen (20 mg per kg of body weight). At the end, the researchers report that pain scores were lowered in the Perna mussel group and the NSAID group to approximately the same extent, compared to the control and olive oil groups.  

Furthermore, levels of cytokines associated with inflammation were found to decrease in both the NSAID and green-lipped mussel extract groups, added the researchers. These values were significantly lower than those observed in the olive oil and control groups. The results of the studies are reported in the current issue (Volume 3, 2008) of the journal Progress in Nutrition