Moxxor - Omega 3's and Powerful Anti-Oxidant
Moxxor is the most powerful concentrate of all-natural omega-3s and antioxidants on the planet exclusively from the pure pristine environment of New Zealand. In this natural pristine environment grow perna canaliculus, the New Zealand greenlip mussel, source of the world's most powerful and effective all-natural omega-3.
For over thirty years, scientists and researchers have known of the anti-inflammatory healing properties of the greenlip mussel grown only in New Zealand.
Many illnesses can be attributed in part to inflammation. Man-made anti-inflammatory products have proven themselves to be potentially dangerous. Doctors, researchers and scientists around the globe are recognizing and embracing the significance of omega-3s for heart health, cardiovascular health, joint strength, brain function development, and overall well-being.
Studies have shown that diets high in omega-3s can safely assist to reduce pain and illnesses associated with heart disease, cirrhosis of the liver, asthma, rheumatoid arthritis, osteoarthritis, depression, dry-eye, psoriasis, and allergies.
New Zealand greenlip mussels are shown to have the highest concentration of omega-3 essential oils on the planet.
Looking to provide a complete world-class wellness product, the preeminent antioxidant has been added. The world's most powerful antioxidant comes from within the Sauvignon Blanc grape seed husk found only in the Marlborough region. Researchers have shown that antioxidants effectively combat free-radicals and aging.
One capsule of Moxxor with its superior Omega 3 absorption are equivalent to taking 158 capsules of fish oil. One capsule of Moxxor with its superior antioxidant is equivalent to taking 3 capsules of Acai Berry, or 47 capsules of Goji Berries.
Moxxor's Omega 3
Research has shown omega-3 to be critical to joint, respiratory health, cardiovascular health, cholesterol, HDL and triglyceride levels. Omega-6 and other types of fats in our diets leave our cell membranes rich in precursors associated with inflammatory processes, which can lead to arthritis, asthma, heart disease, depression, and psoriasis. Scientific research indicates that we need to reduce omega-6s and increase omega-3 to improve our health.
MOXXOR includes a concentrate of polyunsaturated fatty acids (PUFA's) extracted from Perna Canaliculus (the New Zealand greenlip mussel). As shown in the table below, the omega-3 fatty acids found in greenlip mussels are substantially more effective than found in other omega-3 oils on the market.
Numerous studies have linked the omega-3 in greenlip mussels to measurable health benefits, including a study at the University of California which linked these omega-3 to reduced arthritic symptoms. (See Allerg Immunol (Paris), Sept. 2000;32(7):272-8). A 2003 study at the Yonsei Medical Clinic validated the clinical effectiveness of greenlip mussel extract given to patients with osteoarthritis. (See more scientific references in the links below).
Moxxor's Antioxidant Power
An antioxidant is a biochemical that can neutralize harmful molecules in our bodies known as free radicals. Free radicals are produced during normal metabolism and cell function, as well as pollutants in our air, water and food, and have the ability to oxidize and damage our body's cells. It is for this reason that scientists believe that 5 to 8 servings per day of antioxidant rich fruits and vegetables can benefit your health, but consuming this much on a daily basis can be a challenge at our modern pace of life.
The antioxidants found in MOXXOR come from New Zealand's award winning Sauvignon blanc grape seed husk. The grapes are grown in the South Island of New Zealand where the unique atmospheric conditions cause the seed to have greater levels of super antioxidant OPC (oligomeric procyanidin compounds) than any known fruit or berry, and are free from genetically modified material, heavy metals, arsenic, toxins, and pesticides.
A standard known as ORAC (oxygen radical absorption capacity) is often used to compare the relative strength of antioxidants. The acai berry has received considerable attention as a naturally potent antioxidant in recent years, yet as you will see below, it rates significantly lower on the ORAC scale than the MOXXOR grape seed husk extract.
Message from Jeremy Harris, Moxxor Science Advisor
As a scientist, I value engaging in open honest two-way conversation and ideas about the truth of products, this is what stimulates and interests me, I really have no interest in the business-side or marketing-spin of products, the integrity and efficaciousness of a product is paramount to me.
I wanted to take the time to explain why the MOXXOR greenlip mussel oil from New Zealand is so potent and effective, and also the key differences in our process at MOXXOR that differentiates us from fish oil and any other greenlip mussel oil/powders on the market, why MOXXOR mussel oil delivers a superior wellness effect and is the most effective all-natural omega-3 on the planet.
What makes NZ Greenlip Mussel Oil Different from Fish Oil?
The oil from the greenlip mussel of New Zealand is at least 200 times more effective at naturally reducing inflammation in controlled laboratory experiments than fish oils containing the normal PUFA's, due to a series of unique omega-3 PUFA's called eicosatetraenoic acids (ETA) found in the NZ greenlip mussels.
The lipid from the greenlip mussel is the ultimate natural compound for the control of leukotrienes. Greenlip mussel lipid can inhibit both the LOX and COX inflammatory pathways due to an impressive variety of active compounds, including over 10 different marine sterols and over 33 different fatty acids that all work synergistically together. This naturally occurring combination of PUFA's is not found in any fish oils, or anywhere else in nature.
One particular Omega-3 fatty acid called tetraenoic acid, is virtually identical to arachidonic acid, and this is thought to fool our body's systems that they are bonding with arachidonic acid, which means that leukotrienies are not produced by our body to the same extent.
Another major advantage of greenlip mussel lipid is that when interacting with the COX pathways it does not suppress the COX-1 pathway, which is responsible for mucous linings, and therefore eliminates many of the unwanted effects of suppressing the COX pathway which fish oil can interfere with.
The world's supply of fish oil generally comes from a secondary process involving the harvesting of fish for food, and in 99.9% of the cases involves high pressure steam distillation, which obviously denatures the product, changing the natural chemical structure to a less easily absorbed triglyceride form of fish oil. Further, the raw material is often contaminated with heavy metal toxins or oxidized EFA's caused by the high temperature extraction techniques.
In order to remove the contamination (heavy metal, mercury, PCB's, and other toxins) a process involving molecular distillation is used to purify the fish oil. I personally abhor this process as it involves a chemical process called esterfication where the natural compounds found in the oil have had their chemical structure altered and manipulated using alcohol and a catalyst, which is often sodium chloride.
This chemical manipulation process enables the marketers and "spin-doctors" to produce artificially enhanced levels of EPA and DHA, which helps sell their products to uneducated and naïve consumers, delivering a questionable health benefit.
Lastly, fish oil, unlike greenlip mussel oil, does not contain any of the ETA family of Omega-3's, which have been shown to have the most powerful anti-inflammatory effect in both invivo and invitro trials.
The other difference of note between fish oil and greenlip mussel oil is that fish oil will thin the blood and also affect blood clotting, which can be dangerous. Whereas greenlip mussel oil will thin the blood, but will not affect blood clotting. The reason for this is that greenlip mussel oil does not interact with prothrombin, a clotting agent, which is made in the liver, but does interact with thromboxane which is made within the COX-2 pathway. This can be hugely significant for anyone facing surgery.
Why is MOXXOR mussel oil Superior to other Greenlip mussel oil/powder?
The answer to this question lies in a number of major differences in the way we at MOXXOR extract the oil from the raw mussel meat than other manufacturers. Our proprietary techniques, knowledge, and expertise has been learned from over 30 years in the business in extracting the full combination of lipids and sterols, while at the same time protecting the extracted lipids from degradation.
As discussed earlier, it is the level of the unique fatty acids not found in fish oil, or any other shellfish oil, that is very important; and our process allows for up to 48% more ETA's to be present in our product than much of the other mussel oil that is available. Further, our process is a low pressure and low temperature process that allows us to remove all the polar as well as the non-polar lipids. This cannot be the case when using the common carbon dioxide super-critical extraction process of most manufacturers. This means MOXXOR is more bio-reactive in its natural phospholipids form and therefore more readily recognized by our body's systems as food than an adulterated form of the lipid.
Director General - MOXXOR Science Advisory Board
Jeremy Harris has over 25 years experience in all aspects of business relating to the natural Whole Foods sector of New Zealand's marine farming industry. His interest and expertise in long chain carbon chemistry, along with his experience in the development of New Zealand's greenlip mussel industry has equipped him to translate leading-edge scientific data into practical management in Moxxor's proprietary production processes, to ensure efficacy and product safety. Jeremy's role also encompasses translating scientific data into accurate scientifically based information for our MOXXOR independent distributors and consumers. He was educated at Canterbury and Massey Universities in New Zealand
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