Reducing inflammation and pain
The anti-inflammatory qualities of green-lipped mussels are a result of several active elements. Omega-3 fatty acids are the most important part of this response. When an injury is sustained, including injury and pain from osteoarthritis, arachidonic acid is oxygenated in the body, which causes an inflammatory reaction. Eicosatetraenoic acid (ETA) is a unique Omega-3 fatty acid found in green-lipped mussels that inhibits the arachidonic acid process, subsequently reducing inflammation and pain. There is also an anti-histamine factor that further assists with inflammation.
In a 2015 study of muscle damage and inflammation, it was established that green-lipped mussel oil blends protected against muscle damage during exercise. It also resulted in better strength and range of motion following exercise.