Sensilia Laboratory is a French, family-owned and independent laboratory based in Gironde, France. Since 2019, we have been researching and manufacturing healthy, innovative wellness products.
Green lipped mussel oil or powder? Discover their differences and why oil, with higher Omega-3 concentration, is the most effective form for supporting your dog's mobility.
Published in
Buying GuidesThe green lipped mussel (Perna canaliculus) is a mussel species native to the coasts of New Zealand. For many years, it has been used to treat joint disorders, particularly osteoarthritis in dogs. Its natural anti-inflammatory properties and its action on cartilage and bone protection, primarily linked to its high Omega-3 content, make it a valued dietary supplement for relieving joint pain and improving mobility in ageing humans and animals.
Green lipped mussel can be extracted in several forms to be added to dietary supplements for canine osteoarthritis:
Although these forms come from the same type of green lipped mussel, their extraction process is different:
To create the powder, the flesh of the green lipped mussel is subjected to a drying process, often by freeze-drying. This process preserves certain nutrients while eliminating moisture from the flesh. Once dried, the mussel flesh is ground into a fine powder.
This process leads to a loss of certain compounds sensitive to heat or oxygen, such as Omega-3 fatty acids.
Additives may be added to stabilise the powder and improve its shelf life.
Some manufacturers use natural or synthetic preservatives to prevent microbial growth in the powder. These preservatives may include substances such as citric acid, potassium sorbate, sodium citrate, or calcium silicate.
Before extraction, the mussel flesh is often frozen at very low temperatures to preserve the quality of active compounds, particularly Omega-3 fatty acids, which are sensitive to heat. This step also helps prevent any enzymatic degradation of nutrients.
The frozen mussel flesh is then placed in a high-pressure extractor where it is subjected to supercritical CO2. This dissolves the lipids present in the mussel, particularly Omega-3 fatty acids.
The main advantage of supercritical CO2 extraction is that it is carried out at relatively low temperatures, which protects heat-sensitive compounds such as Omega-3 from degradation, producing a superior quality oil. Furthermore, no chemical solvent is used, making the extracted oil purer and free from potentially toxic residues.
After extraction, the lipid-loaded supercritical CO2 is directed to a separation chamber where pressure is lowered, allowing the CO2 to return to its normal gaseous state. In this process, the extracted lipids settle, forming a pure, Omega-3-rich oil.
The resulting oil is then filtered to remove any remaining impurities. Natural antioxidants, such as vitamin E, are often added to the oil to stabilise Omega-3 fatty acids and prevent their oxidation, ensuring a longer shelf life.
Ethanol extraction is a commonly used method to obtain green lipped mussel oil. It relies on the use of a food-grade solvent, ethanol, capable of dissolving fats and lipid compounds present in the flesh. After grinding, the mussels are mixed with ethanol under agitation to extract Omega-3 fatty acids (EPA, DHA, ETA), but also phospholipids, molecules that play a key role in cell membrane structure and in better absorption of omega-3 by the body.
Discover our article on phospholipids
Once extraction is complete, the mixture is filtered and the ethanol is evaporated under vacuum at low temperature, leaving a lipid concentrate. However, unlike supercritical CO₂ extraction, this technique involves direct contact with a liquid solvent and slightly higher temperatures, which can increase the risk of Omega-3 oxidation if the process is not perfectly controlled. Furthermore, slight traces of solvent may remain if evaporation is not complete, making the oil somewhat less pure than that obtained by CO₂.
Oil from ethanol extraction remains nutritionally interesting, as it retains a significant proportion of phospholipids and essential fatty acids. It simply has a stronger marine odour and slightly lower stability, which explains why manufacturers often add natural antioxidants, such as vitamin E, to extend its shelf life.
While many joint comfort dietary supplements are formulated from green lipped mussel powder, due to its low cost, green lipped mussel oil nevertheless has greater advantages in terms of efficacy and tolerance in dogs:
One of the most notable advantages of green lipped mussel oil lies in its Omega-3 content—essential fatty acids with powerful anti-inflammatory properties. The oil contains up to 15 times more Omega-3 than green lipped mussel powder. This is because a large proportion of essential fatty acids is lost during the powder manufacturing process. Yet Omega-3 are the main active ingredients with clinically demonstrated efficacy in dogs suffering from osteoarthritis.
Green lipped mussel powder contains proteins that can sometimes be poorly digested by certain dogs, particularly those predisposed to digestive disorders or allergies. Some breeds, such as French Bulldogs, Boxers, and Boston Terriers, are more prone to these intolerances. Potential allergens in green lipped mussel include specific marine proteins and traces of crustaceans, which can trigger reactions in sensitive dogs.
Unlike powder, green lipped mussel oil contains no proteins, making it an ideal choice for dogs with digestive sensitivities or allergies. By eliminating allergenic proteins, the oil is easier to digest and reduces the risk of adverse reactions.
Green lipped mussel oil stands out for its ability to act quickly after ingestion. In pharmacology, the time required for active ingredients to reach their maximum concentration in the blood is measured—this is called the "plasma peak".
In a recent clinical study (Miller, 2020), green lipped mussel oil reaches the plasma peak in just 5 hours, whereas powder forms take between 24 and 30 hours. This means Omega-3 are quickly available in the body to relieve joint pain in dogs.
With green lipped mussel oil, Omega-3 reach their maximum concentration in the blood 6 times faster than with powder.
Thanks to this rapid absorption, a small amount of oil each day is sufficient to achieve a beneficial effect, making daily use easier for the owner and more comfortable for the dog.
Green lipped mussel oil is particularly easy to administer thanks to its high Omega-3 concentration, which allows a low daily dose, making administration comfortable for both the owner and the dog.
Unlike green lipped mussel powder, which requires larger quantities to reach effective levels of active ingredients, a low dose of oil is sufficient to have a significant effect on joint discomfort in dogs.
Furthermore, thanks to its liquid form, the oil can be administered directly into the dog's mouth. Its appetising smell and taste make administration easy, even for the most difficult dogs.
Powder remains widely used in the dog supplement industry for one simple reason: cost.
It is estimated that 5 to 10 times less green lipped mussel flesh is needed to produce powder than to manufacture oil.
This is why green lipped mussel powder is much cheaper than green lipped mussel oil. This explains why many manufacturers continue to offer dietary supplements in powder form.
Green lipped mussel oil clearly stands apart from powder in terms of purity, Omega-3 concentration, and bioavailability. More stable, more digestible, and more effective, it is the most performant form for supporting dogs' joints.
That is why PERNIXOL® contains exclusively New Zealand green lipped mussel oil extracted by supercritical CO₂, combined with algae oil rich in DHA. A liquid, natural, and highly bioavailable formulation designed to sustainably improve your dog's mobility.
This article was written by the R&D team at Laboratoire Sensilia, experts in animal nutrition.
