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.

New Zealander Noel Turner formulated this unique product. He was one of the pioneers in the 70's who contributed to the sustainable cultivation of the green-lipped mussel. The starting point for FREZZOR Omega-3 Black, or green-lipped mussel oil, is the green-lipped mussel, which grows uniquely in New Zealand in the Marlborough Sounds and which enjoys great popularity as a delicacy under the name "TURNER green-lipped mussels" in METRO markets in Central Europe and in the USA. How Noel developed the oil from the green-lipped mussel into a dietary supplement to pack all the benefits of the green-lipped mussel into a small capsule, read here in Noel's life story (Link to Noel's Life Story).

The green-lipped mussel (Perna canaliculus), also known as the green-shelled mussel, is native only to New Zealand and is cultivated in aquaculture on ropes in the clean waters of the Marlborough Sounds. This fjord-like protected area is among the purest and most pristine waters in the world.

The New Zealand green-lipped mussel feeds on phytoplankton carried up to New Zealand by strong currents from the Antarctic regions. By following strict environmental management systems, the cultivation of the green-lipped mussel meets all criteria of ecological sustainability. No artificial feeds, additives, antibiotics, pesticides, or the like are used to cultivate green-lipped mussels.

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.

FREZZOR New Zealand ultrasonic cold extraction technology extracts both omega fatty acids, phospholipids, and carotenoid family members in the absence of heat. Fatty acids play a central role in the metabolism of the human organism. They are important as energy carriers, as cell membrane components, and as starting substances for other substances, such as hormones and metabolic products that influence inflammatory reactions. Omega-3 fatty acids, in particular, occupy a special position among fatty acids because these polyunsaturated fatty acids are essential, i.e., they cannot be produced by the body itself and must be taken in through food or dietary supplements.

Both omega-3 and omega-6 fatty acids are essential for human life. Both fatty acids interact to control essential processes in the body. One of these is the immune system, which is directly related to a healthy omega-6 to omega-3 balance. It is known that omega-6 starts the inflammatory process, but omega-3 helps to counteract inflammation. So, unsaturated fatty acids need to be supplied through diet or supplements (in the form of oils). Two types of these are omega-6 fatty acids and omega-3 fatty acids. However, both fatty acids must be supplied to the body in a good ratio. Due to the overuse of industrial foods and fatty foods due to refined oils (corn oil, sunflower oil) and meat consumption with corn-fed cattle from factory farms, our body is flooded with omega-6 fatty acids. It can trigger inflammatory reactions in the body in particular. Many people, therefore, without knowing it, do not have an optimal omega-6 to omega-3 balance (25-30:1 or even more unbalanced) in their bodies. An optimal balance of a 4:1 to 1:1 ratio of omega-6 to omega-3 can help reduce inflammation.

The body can convert plant-based omega-3s such as alpha-linolenic acid (flax oil, walnut oil, chia seeds, hemp oil) into the even more valuable omega-3s EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). The disadvantage is that this conversion only takes place to a minimal extent. Approximately 5-10% of ingested alpha-linolenic acid is converted to EPA and 2-5% to DHA. Often this statistic shows even lower values. Unlike α-linolenic acid, EPA and DHA have the property of lowering blood pressure and blood lipids and the risk of cardiovascular disease. The omega-3 fatty acids EPA and DHA from animal sources our body does not have to convert first but can use them immediately and directly.

Omega-3 fatty acids react very sensitively and start to oxidize as soon as they come into contact with oxygen. You probably know this from flaxseed oil, which should be used up as quickly as possible. We make sure that FREZZOR OMEGA-3 BLACK is encapsulated airtight. For this, we use bovine gelatin from New Zealand pasture-raised cattle. Despite the airtight capsules, there may be a slight maritime smell of shellfish. However, this does not have a detrimental effect on the quality of the product but is a sign that it is genuine, natural mussel oil without flavor or odor enhancers.

We recommend storing the capsules in a cool and dry place, preferably in the refrigerator, or at least you should make sure that they are protected from the sun or too warm temperatures. So storage in the fridge is not a must, but a recommendation. Should it happen that the capsules were unintentionally exposed to higher temperatures in the summer and stick together, then put them in the refrigerator for some time and then shake the can vigorously. Slight warming has no negative effect on the quality of the product.

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.

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.

FREZZOR Omega-3 Black, or FREZZOR OMEGA-3 BLACK, is a pure natural product and is guaranteed to be manufactured WITHOUT undesirable additives. We do not use colored capsule shells, so the original color of the product is visible. FREZZOR Omega-3 Black is dark, almost black in color, because it is a concentrated phospholipid oil, which is not stretched by us, for example, with olive oil. Nevertheless, the color may well vary slightly, which can always happen with natural products but is normal. The color results primarily from the combination of the almost black oil, the reddish Astaxanthin, and the dark-colored plant extracts UAF1000+®.

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Use this answer block to discuss some commonly asked questions you've discovered from your customers interactions. You could discuss product details, size fit, shipping policies, or anything you think would help merchants make an informed decision about your product or collection. This section will appear across all products.