Evidence supporting the use of: New Zealand green-lipped mussel
For the body system: Muscles
Synopsis
Source of validity: Scientific
Rating (out of 5): 3
New Zealand green-lipped mussel (Perna canaliculus) is used to support muscle and joint health, particularly due to its anti-inflammatory properties. Several scientific studies have investigated its efficacy, primarily in relation to osteoarthritis and joint function, which are closely linked to the musculoskeletal system. The active components thought to be responsible include omega-3 fatty acids (such as EPA and DHA), glycosaminoglycans, and unique bioactive proteins. Clinical trials have shown that extracts from green-lipped mussel can help reduce pain and improve mobility in people with osteoarthritis. While the majority of research has focused on joint health, some studies also suggest benefits for exercise-induced muscle soreness and inflammation, although these findings are less robust and require further investigation. Overall, the evidence supporting green-lipped mussel for general muscle system support is moderate; it is stronger for joint health than for direct effects on muscle tissue. Adverse effects are rare but can include gastrointestinal discomfort and shellfish allergy reactions. In summary, there is scientific validation for the use of New Zealand green-lipped mussel in supporting musculoskeletal health, especially for joint-related issues, but more research is needed to confirm its direct benefits for muscles.
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