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Thanks to the exclusive method of obtaining the extract, Verdium® provides all these active ingredients, preserving the natural proportion that guarantees its effectiveness.
The omega-3 and omega-6 fatty acids provided by the New Zealand green mussel extract inhibit the formation of inflammatory mediators.
Scientific studies have shown a decrease in joint discomfort and an increase in mobility (Gibson et al, 1980), thanks to this anti-inflammatory effect. Prolonged intake of green mussel extract does not cause gastrointestinal discomfort, unlike classic anti-inflammatories, protecting cartilage and repairing its lesions.
Glycosaminoglycans stimulate the synthesis of structural proteoglycan and inhibit the action of chondromatrix degrading enzymes. At the same time, the natural and unique combination of polyunsaturated fatty acids: linoleic acid (LA), linolenic acid (GLA), arachidonic acid (AA), eicosapentanoic acid (EPA) and docosahexanoic acid (DHA), acts favorably in the regeneration of the damaged articular cartilage and synovial fluid.