FREZZOR Omega-3 Black is an oil extracted from green-lipped mussels. The end product, in this case, is not the powder from the green-lipped mussel as many people know it, but the oil from the mussel powder, which is about 20 times more concentrated. This oil consists primarily of omega fatty acids, so-called lipids in the form of phospholipids.

The lipid extract from green-lipped mussels is rich in phospholipids. Phospholipids are the main component of our cell membranes and essential for our cell health. We also add natural Astaxanthin from the blood rain algae to the product. The carotenoids contained in Astaxanthin are potent antioxidants that have quite a few health benefits. Astaxanthin is the most powerful antioxidant ever discovered by science. The combination of Omega-3 Black, Astaxanthin, and UAF1000+ plant extracts make FREZZOR Omega-3 Black an exceptional product.

Although wild-caught New Zealand fish quality is excellent, we do not use fish oil in our FREZZOR OMEGA 3 Black product. For us, only oil from the green-lipped mussel comes into question for our omega-3 product, as it has several advantages over common fish oils. Green-lipped mussel lipid extract contains the two omega-3 fatty acids EPA and DHA and ETA, an omega-3 fatty acid that has a particularly positive effect on inflammation, and another 15 types of omega-3 fatty acids. Fish oils are often highly processed, are highly heated, and the omega-3 fatty acids are usually added to the product afterward in a synthesized form.

No, the capsules do not cause a fishy aftertaste or unpleasant belching, as is often the case with fish oils. The capsules of FREZZOR Omega-3 Black are small and extremely easy to swallow.

Decades ago, researchers discovered that the Maoris, even in old age, enjoyed an excellent condition of their joints. However, this was only true for the Maoris living on the coast. In search of the cause, the researchers came across the green-lipped mussel, which played a significant role in the diet of the coastal inhabitants. Researchers discovered that the green-lipped mussel had a positive effect on the joints when they compared the eating habits of people living on the coast with those living inland. Furthermore, they found that the latter, with their preference for green-lipped mussels, were much less likely to suffer from inflammatory joint problems than their counterparts living further inland.