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Awaiting moderation 17496 Article |
Treatment from the ocean for arthritis: the mussel extract story TREATMENT FROM THE OCEAN FOR ARTHRITIS: THE MUSSEL EXTRACT STORY
The extract is a substance taken from the New Zealand Green-Lipped Mussel at a specific part of the yearly development cycle. The mussels are cultivated on marine farms especially for this purpose. The farms are in areas which have a constant flow of unpolluted, highly productive sea water. This feature ensures the supply of first quality shellfish with no danger from contamination by bacteria or chemicals such as mercury or cadmium.
After the substance has been extracted from the mussels it is put into a freeze-dried, disintegrated powder form for encapsulation, granulation or tableting. These forms make the product simple and convenient for people to take.
Without revealing trade secrets it is not possible to give details of exactly what the substance is. However, it is possible to say that the powder form of this substance is rich in amino acids and minerals. The process of freeze-drying is very important as this effectively reduces the moisture level of the extract to a point which makes the product microbiologically stable. This means that the product is too dry to allow normal development of bacteria and decomposition and so remains in an unspoiled condition indefinitely, provided it is not exposed to moisture. The process also ensures that the qualities of the extracted substance are still present in the dry powder which would not be the case if a process of heat-drying were to be used.
Before leaving the topic of what the substance is and how it is produced, it is also necessary to explain that careful monitoring of quality is essential. This means that the waters on the marine farms have to be subjected to routine checks to confirm their pollution-free standards. The shellfish themselves have to be monitored to ensure that they are free from harmful bacteria or chemical constituents. The final product must also be tested to see that no contamination has occurred during the processing operations. The result of this routine testing ensures that the final product is perfectly safe for human consumption. This is an important factor with substances of natural origin.
Having discussed these features of this remarkable substance we might ask how on earth anyone had the idea in the first place that something contained in the New Zealand Green-Lipped Mussel would be helpful in the treatment of arthritis.
The discovery of the beneficial properties of the extract from this mussel occurred during a private research project taking place in the U.S.A. in the late years of the 1960s and early 1970s. The actual programme was involved in the 'screening' of different types of shellfish from around the world in the search for a possible treatment for cancer and/or leukemia. Apparently, the discovery of a substance which could be extracted from another shellfish that indicated an anti-tumour effect and an anti-leukemia effect in mice led to this screening programme being undertaken.
The anti-tumour and anti-leukemia effects were found to be present in an extract from a member of the clam family Mercenaria. The substance was named 'Mercenene'. Apparently, it was only effective on certain types of cancer and leukemia cell in mice. It is believed that this particular substance has not, as yet, had any part to play in the treating of these conditions in humans or domestic animals. However, the stimulation of interest which followed, and which is responsible for the valuable discovery of the anti-arthritic effect of the New Zealand Green-Lipped Mussel Extract, can easily be imagined.
An interesting point arising from this discussion related to the reason for the screening of shellfish in the programme. Although all sorts of marine organisms are tested for pharmacological activity, shellfish present very useful subjects. This is because filter-feeding shellfish have the ability to concentrate the goodness of the seas within their system. It is therefore possible to find substances in shellfish at a reasonably detectable level which might be at too low a level for detection in the surrounding waters.
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